Most people use the enamel-coated Graniteware and are quite happy with it. With a little care they last for many years, and are relatively inexpensive to start with. The enamel coating can chip and craze, however, it you mistreat it. When that happens the underlying metal rusts. You can "repair" it by using those high-heat paints such as stove black and engine paints. It will be unsightly, but perfectly safe. Most people just ignore the damaged spots until, at long last, the pot rusts through. Then they replace it. But we're not talking about a fast process. It takes years. There are alternatives. Stainless steel is non-reactive, and you can find it relatively inexpensively if you don't get the clad stuff. I like using smaller SS pots when I only have a couple of jars to do. Beats the heck out of heating up a full canner load. Heavy-duty aluminum stockpots can work for canning. I wouldn't cook anything in them, myself. Right now my main bwb kettle is a recylced pressure canner. It's my old Miro, which never worked right as a pressure canner. So I replaced it with a Presto. I wouldn't buy a pressure canner just to use as a bwb, you understand. But they can serve both purposes if you only want one kettle. BTW, I think you really mean "non-reactive" when talking about vinegar. Conductive refers to the transfer of heat or electricity. The Graniteware is non-reactive so long as the integrity of the enamel coating is maintained. After that they aren't.

I use a one piece non-stick oven liner made of coated fiberglass and you can easily remove it and wipe spills off the surface and use it for years. Many brands can also be put in the dishwasher for cleaning, although I've never done that. The prices vary from around $7 to $20. Check kitchen stores, and kitchenware departments of most stores, or Amazon.com. BTW, I don't think all makes and models of electric ovens recommend using aluminum foil or the sturdy foil oven trays that are available for lining ovens as a liner, so check your user manual or call the manufacturer help line for guidance.

I've never used one. If I have a bubble over, I clean it up before I use the oven again. If you get to them right away & don't let them get baked on, most spills clean up pretty easily. With a lot of the newer ovens, particularly electric ones w/ hidden elements, I don't think you're supposed to use any liner. Certainly not aluminum foil because it will fuse to the bottom of the oven.

". . . can any of you explain why the non-stick coating are unhealthy? " I am posting a link (below) that explains this far better than I can. My personal experience--- Ten or so years ago, I was in a sewing class where 25 people were using irons to press fabric on non-stick teflon or silicon "pressing sheets" that are very similar (or identical) to the ones sold for baking. Within five minutes, I started developing symptoms that felt like a flu taking over my body. My throat got dry and scratchy, overall malaise. ( A few hours later, I rode home with a friend and she noticed my voice was raspy.) I left the room to get some water. Upon returning to the classroom, the fumes hit me. It was the out-gassing from all those pressing sheets. I was sick for quite a few days before the symptoms went away. Years of sewing and pressing on synthetic fibers probably set me up for this reaction. After that, I started doing research and found the web site I linked. I had noticed, in Clotilde sewing notions catalog, that they advised customers to NOT buy their pressing sheets if they kept birds in the home. After that episode, I called the catalog company, asked about that, and they said 'out-gassing fumes' were too much for a bird's respiratory system and it could/might/would kill them. Better to give the warning and not sell a product, than be held responsible. After that, I got on the Internet and started searching. That was when I found the web sited linked below. I got rid of the few Teflon skillets we owned, I stopped baking any frozen food that came in a plastic tub which was meant for an oven, I won't even microwave in them, etc. (it all gets transferred to a pyrex glass dish. I also stopped using irons that have a non-stick surface. Teflon has been replaced with something else, which may well take thirty to forty years before it is deemed unhealthy by the government. I now only cook on cast iron or my All-Clad Tri-Ply stainless, bake in glass or metal; anything that is not non-stick. I won't even use those silicone baking things. Here is a link that might be useful: Canaries in the Kitchen