Nutritional security and sustainability are critical global issues, influenced by various factors including the type of cookware used in food preparation. Different cookware materials affect nutrient retention, food safety, and environmental sustainability in unique ways. This scoping review aims to examine the impact of traditional and modern cookware materials on nutritional security and sustainability, highlighting their advantages, disadvantages, and roles in promoting health and environmental well-being. A comprehensive literature review was conducted, sourcing peer-reviewed articles from PubMed, Google Scholar, Scopus, and offline journals. The review focused on traditional cookware materials such as clay, cast iron, and copper, as well as modern materials like stainless steel, non-stick coatings, and aluminium. The environmental implications, nutrient retention, and potential health risks associated with each material were analysed. The review identified that traditional cookware materials, such as clay and cast iron, offer benefits in nutrient retention and sustainability due to their natural composition and durability. However, they present challenges in terms of maintenance and potential health risks from leaching. Modern materials, while offering convenience and improved cooking efficiency, pose environmental challenges and potential health risks due to synthetic coatings and production processes. The choice of cookware has significant implications for both nutritional security and environmental sustainability. Traditional materials generally promote sustainability and nutrient retention but require careful handling. Modern cookware materials offer convenience but can have negative environmental and health impacts. Future advancements in cookware technology should focus on enhancing both nutritional and environmental benefits.