It's very hard to stay away from everything that is bad for you...We do use some stainless pots for cooking, because really there is no 100% good alternative: cast iron pots are waay too heavy, ceramic can contain heavy metals in the glazing, glass can explode if not handled properly...and there isn't a pot-like glass option anyway (something you need for a soup or stew).

Our cutlery and cooking utensils are stainless, but when possible we use plain wood spoons (not the kind that is glued).

Is there a good alternative to stainless for these things? let me know.

I am aware of silicone issues, it's usually not in contact with our food.

I assume titanium is better than stainless as far as leaching goes? With a quick search I could find titanium pots (actual titanium, not coated) up to 5L. I have a few on hand for backpacking, but I've never thought of using them for routine cooking... but this thread has got me thinking. I use cast iron for most purposes, but not for sauces or soups.

I can't imagine a stock pot size would be cheap.