Which of the following types of food preparation equipment may result in chemical contamination?

The reasoning behind choosing copper pots as a type of food preparation equipment that may result in chemical contamination stems from the properties of copper itself. Copper can react with certain foods, especially acidic ones, leading to the leaching of copper ions into the food. This can cause copper toxicity if ingested in significant amounts, resulting in gastrointestinal distress and other health issues.

In contrast, ceramic dishes are generally safe as they do not react with food; stainless steel is known for its resistance to staining and corrosion, making it a safe choice; and Teflon coated fry pans are specifically designed to prevent sticking and are safe for most types of cooking. Thus, the other options present minimal risk regarding chemical contamination compared to copper cookware, which can pose a significant health risk if proper use and care are not observed.