Cooking & food preparation

We end up ingesting a lot of toxins just by using the wrong cookware and utensils — coatings wear off and plastics leach into food, especially with heat. I use only materials I'm comfortable with directly touching my food.

What I use

• Non-coated stainless steel or cast iron cookware (frying pans, baking pans, pots)
• Glass or ceramic bowls, plates, and cups
• Stainless steel cooking utensils (spatulas, ladles, anything in contact with heat)
• Natural, non-toxic dish soaps and detergents
• No plastic for cooking or heating anything

Why

Non-stick coatings wear off over time and end up in food. Plastic items also shed particles, especially with heat. Rule of thumb: stainless steel or glass over plastic for everything in the kitchen. When something says "microwave safe," it means it won't fall apart — not that it's safe to eat from.

I use the EWG to evaluate dish cleaning products for toxicity — residue can also end up in food.

Suggested products

• Norpro stainless steel spatula
• Lodge cast iron pan
• Stainless steel baking pan
• GIR platinum-grade silicone spatula — BPA, BPS, and phthalate free
• Reverse osmosis water filter system

Helpful resources

• I'm Plastic Free — platform for finding plastic alternatives
• Rhonda Patrick on reducing microplastic exposure