A. High quality nonstick copper-bottomed stainless steel or anodized aluminum cookware is essential.

Perhaps the most dramatic improvements have been made in aluminum cookware, which for years had been plagued with problems.

Moreover, aluminum cookware had the disadvantage of reacting with certain foods, like eggs, and discoloring them.

Scientists have not established that aluminum is a cause of the disease; aluminum cookware has been used by many people who never get the disease.

Countless people tossed out all their aluminum cookware, replacing it with stainless steel and enameled cast iron.

Cooking in aluminum cookware can result in a toxic reaction, causing diarrhea.

"This stuff was the aluminum cookware of its day," Mr. Weaver said.

If the olfactory route proves the only one, he pointed out, there should no longer be concern regarding the use of aluminum cookware.

The Teflon worries have apparently not hurt sales of aluminum cookware, 90 percent of which is nonstick.

Food may be prepared only in cast-iron pots and pans; no aluminum cookware is allowed.