COOKWARE & BAKEWARE

It makes sense that if we’re spending money on healthy, organic foods, we’re also using safe, healthy materials to cook on. Non-stick cookware, aluminium cookware, and most of the “ceramic non-stick” cookware lines are not ideal.

Note 2 things: ONE: while some brands of ceramic non-stick do seem to be non-toxic, they are not very durable, and often need to be replaced every 2-3 years. For this reason I don’t recommend them. Cookware should last a lifetime. TWO: Many of the brands listed below also sell items that are non-stick coated; ie, not everything by these companies are recommneded.

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CAST IRON

Cast iron is my preferred cooking surface. With proper seasoning and care, cast iron can become virtually non-stick. The downsides are that this material is heavier than other types of cookware, but I consider cooking with them exercise! Those with serious heavy metal issues should probably limit use of black cast iron in favor of enamaled cast iron, as some weakly bio-available iron migrates into food. 

CARBON STEEL 

Carbon steel has all the benefits of cast iron: great heat retention, seasoning that creates a virtually non-stick finish, but with a fraction of the weight. The best chefs all cook on carbon steel because of it’s durablilty.

STAINLESS STEEL

Good stainless steel cookware, like cast iron, can last a lifetime. Having at least a few stainless steel pieces are key, as they are ideal cooking surfaces for long-simmering foods, and acidic foods like tomato sauces, which don’t fare well in cast iron. Proper cooking technique can help you achieve a fairly non-stick surface, even with eggs and meats. 

STONEWEAR & CERAMIC

Natural stoneware is a great choice for baking, although like cast iron, it requires special handling and cleaning to ensure its longevity. 

STAINLESS STEEL

Most bakeware items are either coated in non-stick PFAS chemicals or made of aluminum, both which should be avoided. Instead, look for stainless steel items that do not have any kinds of coatings. 

STONEWEAR & CERAMIC

Natural stoneware is a great choice for baking, although like cast iron, it requires special handling and cleaning to ensure it’s longevity. 

GLASS

Modern glass is an excellent non-toxic option for baking – stay away from vintage glass for both cooking & storage as these can contain heavy metals like lead. 

ENAMELWARE

Enamelware is a great inexpensive, lightweight option for making types of baking dishes; the enamel surface is inert, but it can easily chip. Usually the material under the enamel is steel, so it should generally still be safe to use.