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Smart Kitchen Swaps
Your cookware may need an upgrade to safer materials
TEFLON AND OTHER nonstick coatings may have once been kitchen saviors, but we’re learning more about their downsides. Experts caution against PFAS—“forever chemicals”—that escape into the air or our food when nonstick pans are scratched or used at high heat. There’s also concern over plastic microparticles from utensils making their way into our bodies. So it may be time to swap out your cookware. Here’s what to do:
CHOOSE NEW POTS AND PANS
“Best options include materials that your grandparents used, such as cast iron and stainless steel,” says Andrea De Vizcaya Ruiz, professor of environmental and occupational health at the University of California, Irvine. Other good options are ceramic and enameled cast iron. For ceramic-coated cookware, look for products that are PFAS-free, as well as lead- and cadmium-free, and pay attention to wear over time.
BUY HIGH-QUALITY
Well-known brands can be more expensive, but the quality of their coatings is better and therefore less likely to leach into food, De Vizcaya Ruiz says.
SWITCH OUT COOKING UTENSILS
Unfortunately, your black plastic spatulas and spoons may have to go. Many are made with fire-retardant chemicals, including bromine, which can be toxic. As for their replacements? Stainless steel utensils are safe material-wise, but they can scratch ceramic and nonstick surfaces. Wood and bamboo are better options. Silicone is great for cold applications, such as mixing batter before baking, and its soft material won’t scratch other surfaces. But be aware that very high heat for a prolonged period can release chemicals in silicone. —Jessica Migala