Non-Toxic Cookware

A home-cooked meal is one of the greatest joys of life. Why should we have to worry about toxic-chemicals entering that food you are about to enjoy. After all, it took all day to prepare!

From micro plastic particles to harmful coatings on pots and pans, it may be time to purge a lot of that cookware. Non-stick pots and pans are nice for an over medium egg but are coated and made with teflon product, and once used, the teflon starts to show up in your food in high amounts. Safer alternatives include cast iron, ceramic, stainless steel and glass.

Plastic utensils should never be used with heat, and plastic cutting boards shouldn’t be used to chop or cut food. They both pose a major risk of ingesting micro and macro plastic particles which your body cannot process, causing long-term health issues. Safer options are classic wooden and stainless-steel utensils. Acacia wood cutting boards are just one example, as they last forever if taken care of properly and are naturally antimicrobial.

Reheating and putting hot food into plastic leftover containers can cause the plastic to become weak, and seep chemicals into your food over time. Styrofoam for hot food is never a good option as well. Ditch the plastic food storage containers and opt for glass ones.

See the products we recommend here.