Cookware
Unfortunately, there are no easy answers when it comes to cookware. Everyone must decide what types of cookware works best for our budgets, health challenges, lifestyle, etc. Below is a list in order of most to least safe to help you make wise decisions when it comes to cookware and food storage.
This includes pots, pans, stock pots, baking pans, and cookie sheets. Stainless still heats evenly and maintains heat well. There are many different forms of stainless steel used; quality items are going to be made in the 300 series(304 & 316). The 304 pots and pans will be marked as either 18/8 or 18/10, indicating the chromium to nickel ratio the alloy contains. The 316(316ti also known as surgical steel) alloys contains a small percentage of titanium, making them more resistant to corrosion/pitting. Some people claim that these are completely resistant to corrosion, however there is evidence suggesting the opposite. In order to avoid damaging your most expensive cookware, save cooking with acidic items such as vinegar, wine, lemon, or a salt brine for ceramic pots.
These are great for all stir-fry and sautéing needs. Cast-iron’s also heat evenly and maintain heat. Always clean the pan immediately after cooking; be sure to clean with hot water ONLY and dry with paper towels. If you use dish soap, rust is sure to follow.
Not my first choice but also not the worst choice. For those on a budget, this may be your best bet. Although these pans claim to be non-stick, cooking fats and oils must be used for a true non-stick. If you must use non-stick, look for a brand that is labeled PFC or PTFE-Free. It is usually inexpensive and lightweight. Even safer versions should be replaced if they become scratched. These non-stick pans may have trouble heating evenly, so be sure to pre-heat with a high-quality cooking fat before using. Also best for cooking at medium-low temperatures.
This includes alcohol, sweets, caffeine and other stimulants, etc. Obviously you’re not going to cook on these. This is just to show what I would recommend before resorting to aluminum cookware.
Foods cooked in aluminum will absorb this toxic heavy metal. Research has linked Aluminum to degenerative diseases such as Alzheimer’s and dementia and many researchers believe aluminum from cookware contributes to other diseases as well. Even worse, the fumes caused by heating the cookware are also toxic to the body. Stainless steel cookware usually has an aluminum core for induction. This is safe as long as the interior and exterior are stainless steel and completely cover the aluminum.
Other Items
For food storage, always use glass or stainless steel containers. This will prevent any contamination for refrigerated food. If packaged in plastic, the food will absorb dangerous chemicals that wreak havoc on our hormones and disrupt other bodily functions.
As with storage containers, avoid plastic when purchasing cutting boards! Plastic cutting boards are more likely to house pathogenic bacteria. You should have two cutting boards–one for meats and one for produce to avoid cross-contamination.
These are great for storing sauces, condiments, and for fermenting vegetables and beverages.
Avoid plastic! See description for storage containers. For water bottles, you will want to choose glass bottles with wire-held corks or stoppers.
Items like food processors, juicers, blenders, etc. are often made with plastic. When choosing one of these items, always purchase one that is BPA free to avoid toxicity.