Cleaned up your diet but still using toxic cookware? Before you take your first bite, your food has likely touched dozens of surfaces or cooking tools: a food storage container, a pan or pot, an appliance, a spatula or cooking utensil, a plate, a cup, a fork... the list goes on.

In this how-to guide, we'll teach you how to shop for the safest possible materials so you can feel confident in making informed choices.

If you want to browse our top kitchen picks, check out our kitchen shopping guide.

Detoxing Your Kitchen

Consider this: You've diligently revamped your diet, meticulously selecting organic produce and wholesome ingredients. Yet, the very vessels we use for cooking and storing food can be laden with harmful substances. From PFAS-coated pans to containers leaching microplastics, our efforts to eat clean are compromised if we overlook the toxins lurking in our kitchen and diningware.

Instead of organizing this guide by product category, we’re organizing it by material. Once you know which materials are the best choices for each use case, shopping gets dramatically easier (and you stop falling for marketing labels).

Materials In The Kitchen

Stainless steel

Best for: Cookware, Bakeware, Food Storage.

My favorite kitchen picks organized here.

Stainless steel is generally durable, resistant to rust and corrosion, and non-reactive with acidic foods. Many people assume stainless steel is a single metal, but it’s actually an iron-based alloy, meaning it’s made by combining multiple metals for enhanced strength and durability. The "18" in 18/0 or 18/10 stainless steel refers to the chromium content (18%), which is responsible for its rust resistance. The "0" or "10" indicates the nickel content—0% in nickel-free stainless steel (18/0) and 10% in higher-quality stainless steel (18/10).

You will encounter 3 different types of stainless steel in your shopping search:

• 18/0: 18% chromium, 0% nickel. Affordable, more prone to corrosion without nickel for added resistance. Best for individuals with nickel allergies or sensitivities. 
• 18/10: 18% chromium, 10% nickel. High-quality, highly resistant to rust, corrosion, and staining. Nickel adds durability and a polished finish.
• 304: Typically 18% chromium, 8–10% nickel. A general-purpose, food-grade stainless steel. Excellent corrosion resistance and commonly used in cookware.

Personally, I am a fan of Cuisinart because our current set is over a decade old and going strong, plus they offer lifetime warranties.  We reached out to Cuisinart to learn more about the materials they used. They DO test their stainless steel for common chemicals (BPA, Mercury, Lead, Arsenic, ETC.) on parts that come in contact with food/water. All of their stainless steel is 18/0, except for their Chef's Classic which is 18/10. We do suggest avoiding their 66-11 set because it uses a Xylan/Quantanium non-stick coating which contains PTFE (a type of PFAS, and this is NOT clean living friendly!) 

Some common misconceptions about Stainless Steel:

• Aluminum core - A common concern with stainless steel cookware is the presence of aluminum in its core. If we avoid ceramic-coated pans due to the risk of the coating scratching, why don’t we apply the same logic to stainless steel, which also consists of multiple material layers? The key difference is thickness. Ceramic or "green" coatings are extremely thin, meaning even with careful use, scratches are almost inevitable, exposing the base material underneath. In contrast, stainless steel pans have thick, durable layers, designed to withstand heavy use. If you scratch a stainless steel pan, you’re not exposing the aluminum core—the top layer is far too thick for that. In fact, it would take a power drill to break through to the aluminum layer. So while surface scratches may happen, they do not compromise the safety or integrity of stainless steel cookware.
• Nickel content - There is a common misconception that nickel is toxic, but it is only toxic to individuals who have a nickel allergy (most of us don't). Nickel plays a crucial role in strengthening stainless steel, making it more resistant to rust, corrosion, and warping over time. It is a stable, non-reactive metal, meaning it won’t leach into food or alter flavors. While nickel allergies require some people to opt for 18/0 stainless steel, 18/10 stainless steel is a safe and durable choice for most cookware. Stainless steel also contains other elements like manganese and iron, all working together to create a strong, long-lasting, and non-toxic material—ideal for cookware and food-grade applications.
• Non-Stick or not Non-Stick? - Many also complain about food sticking to stainless steel cookware. Stainless steel is actually naturally non-stick when properly prepared. Use the dancing water bubbles test to make sure your pan is ready before adding your food. Cooking at lower heats than you are accustomed to also helps stainless steel be more non-stick. Be wary of stainless steel advertised as "non-stick" with "patented" technology. They are likely using PFAS or related chemicals to achieve its non-stick properties. 

Cast iron

Best for: Cookware, Bakeware.

My favorite kitchen picks organized here.

Cast iron is incredibly durable, naturally non-stick when seasoned properly, and has excellent heat retention. 

However, it does require regular seasoning to maintain non-stick properties and it can easily rust if not properly dried or oiled. If you like to keep your pans soaking in the sink, then cast iron is NOT for you. This will guarantee that it rusts.

An enamel-coated option would eliminate rust concerns, but we do not recommend it over concerns for the chemicals used in creating the enamel coating including PFAS, titanium dioxide and colorants.

You will also want to avoid using cast iron for prolonged acidic cooking (e.g., tomato sauces) to prevent metal leaching. Stainless steel and lower heat is a better choice for your pasta sauces.

Most cast iron is seasoned with mineral oil (a petroleum product). We personally don't stress too much about the original seasoning and just make sure to season with better choice oils in the future. If you are concerned, give it a good scrub and re-oil with a safer oil before your first use.

Our advice: If you’re the kind of person who leaves your pans soaking in the sink, don’t get cast iron. You will eventually ruin it. 

Glass

Best for: Bakeware, Food Storage, Blenders.

My favorite kitchen picks organized here.

Glass is a top choice for bakeware due to its non toxic and practical qualities. Glass is inert and does not release harmful chemicals or toxins when exposed to high temperatures. Its non-porous nature prevents the absorption of flavors, odors, or stains and it is great for even heat distribution.

The transparency of glass also allows you to closely monitor baking progress without the need to open the oven. Glass is also durable and resistant to scratches.

Glass is non-toxic, non-reactive, and perfect for baking and food storage. It is of course, more fragile, so be sure to handle with care, particularly with rapid temperature changes. There are different types of glass:

• Soda-lime glass is the most common and affordable type, but it is less durable and more prone to thermal shock, making it unsuitable for rapid temperature changes (ie. using in the oven).
• Tempered glass is a strengthened version of soda-lime, is tougher and shatter-resistant, making it a safer option for baking and reheating. However, it still cannot withstand extreme temperature fluctuations, but is still a solid choice.
• Borosilicate glass is the gold standard for cookware, offering superior resistance to thermal shock due to its low thermal expansion properties. It can handle abrupt temperature changes, making it ideal for baking, stovetop use (in some cases), and freezing. Borosilicate glass contains boron oxide (about 12–15%) as part of its composition. Should you be concerned? We don't think so. Boron in borosilicate glass does not leach under normal cooking or baking conditions because the glass is non-porous and chemically stable. Boron, as found in borosilicate glass, is not the same as free boron or borates that could be harmful in certain chemical forms. It is considered one of the safest materials for cookware, used extensively in laboratories, bakeware, and cookware for decades without safety concerns. A sourcing note on Borosilicate: They don't make it in the US anymore and China controls about 80% of the borosilicate glass market. I mention it because you will find that most borosilicate products are made in China. This doesn't mean it's not safe, just be sure to purchase from a trusted brand.

Wood

Best for: Cooking Utensils, Cutting Boards.

My favorite kitchen picks organized here.

Wood is a great choice for cutting boards and cooking utensils, especially when cooking on stainless steel pans where metal utensils could cause scratching. Hardwoods like maple, beech, teak, and acacia are ideal because they are dense, durable, and naturally resistant to moisture and bacteria.

Where wood products get tricky is not the wood itself, but how the product is constructed. Many cutting boards are made from multiple pieces glued together, and some adhesives may contain formaldehyde or other undesirable chemicals. If possible, look for solid wood boards or brands that clearly disclose that they use food-safe adhesives. Avoid no-name brands (especially on Amazon) that provide little transparency about materials or manufacturing.

Proper care is important. Wash wood promptly with warm water and mild soap and avoid soaking it in water, which can cause warping or cracking. For occasional deep cleaning, scrub with coarse salt and lemon, then rinse and dry thoroughly.

Most new wooden boards and utensils are sealed with mineral oil, which is petroleum-derived. This is common across the industry and generally considered stable, but most of us in the clean living space avoid petro ingredients and prefer to recondition our boards with coconut oil or beeswax-based wood balms. Periodically oiling your wood items helps seal the surface, prevent cracking, and extend their lifespan.

With proper care, a high-quality wood cutting board can last many years or even decades.

Silicone

Best for: Occasional use where flexibility or break-resistance is important (children’s products, ice trays, baking molds).

My favorite kitchen picks organized here.

Silicone is popular because it is flexible, lightweight, and resistant to heat, which makes it convenient for baking molds, spatulas, and children’s dining items. Unlike plastic, silicone is generally more stable at higher temperatures and does not melt or warp easily.

However, silicone quality varies significantly across manufacturers. Lower-quality silicone often contains fillers or additives that can degrade over time or release compounds when exposed to heat or fatty foods (source). Because of this, silicone is an area where brand transparency really matters.

If you choose silicone products, look for:

• Food-grade silicone (at minimum the brand should state this!)
• Platinum-cured silicone
• Certifications such as LFGB or third-party testing

We personally prefer to use silicone sparingly, since glass, stainless steel, or wood are often more durable long-term choices. Another practical downside is that silicone can sometimes retain food oils or odors, which makes it harder to clean thoroughly.

Do not buy random silicone products on Amazon. The trust and transparency is just not there from what is mostly overseas factories. Look for trusted brands like Otter Love which uses 100% Platinum Pure LFGB Silicone, and EZPZ which uses CPSC-certified and 3rd party tested food-safe silicone.

High-quality silicone can still be a reasonable choice for low-to-moderate heat applications, particularly when you need something flexible or shatter-resistant.

Ceramic

Best for: Plates, bowls, mugs.

My favorite kitchen picks organized here.

Ceramic is one of the oldest materials used for food preparation and dining, and when manufactured properly it can be a safe and durable option for everyday kitchenware. Ceramics are made from natural clay that is shaped and then fired at high temperatures, creating a hard, stable surface that is generally non-reactive with food.

The main concern with ceramics is not the clay itself, but the glaze used to seal and decorate the surface. Some glazes historically contained heavy metals such as lead or cadmium, which can leach into food if the glaze is improperly formulated or damaged. For this reason, it’s important to purchase ceramic products from reputable manufacturers that comply with modern food safety standards and testing requirements.

Another thing to keep in mind is durability. Ceramic surfaces can chip or crack over time, and once the glaze is damaged, the underlying material may become more porous and harder to clean. 

When shopping for ceramic kitchenware:

• Choose simple, undecorated pieces whenever possible.
• Avoid vintage or antique ceramics, which are more likely to contain unsafe glazes.
• Purchase from brands that clearly disclose food-contact safety testing.

We generally avoid "ceramic-coated" cookware. Brand like Xtrema and Caraway rely on ceramic coatings for non-stick properties, but they just aren't durable. Once a coating is scratched, it is no longer safe and requires replacement. Many ceramic-coated cookware users report having to replace their sets after just a year or two, and some even after just a few months. By contrast, a stainless steel or cast iron pan can last decades. Not to mention, some ceramic coatings are blended with PFAS for its non-stick properties. Overall, we recommend avoiding.

Plastic

Best for: Generally avoided, especially for heat or food storage.

My favorite kitchen picks organized here.

Plastic is one of the most common materials in kitchens, but it is also one of the most problematic. Many plastics can release plasticizers, phthalates, or microplastics, particularly when exposed to heat, oils, or acidic foods.

Even plastics labeled “BPA-free” are not necessarily problem-free. Manufacturers often replace BPA with similar compounds such as BPS or BPF, which may have similar endocrine-disrupting properties. We still don't even understand the full extent of plastic pollution in our environment and how it affects human health. Eek!

For this reason, we recommend minimizing plastic contact with food whenever possible, especially in situations involving heat.

That said, plastic still has some practical uses, and it’s not uncommon to see plastic components even in otherwise safer kitchen products made from glass, stainless steel, or other preferred materials. So here are some practical tips when shopping:

• Avoid plastic in heated applications such as hot food in plastic containers, hot water passing through plastic parts, or hot plastic dishwashers.
• Avoid plastic containers for oily or acidic foods, which increases leaching risk.
• If plastic must be used (for example, some blender lids or appliance components), choose high-quality brands with food-contact testing and safety disclosures.

Plastic may be convenient, but when safer materials exist, it is generally best used sparingly.

Porcelain

Best for: Plates, bowls, mugs, and diningware.

My favorite kitchen picks organized here.

Porcelain is a type of ceramic that is fired at very high temperatures, creating a dense, durable, and non-porous surface. High-quality porcelain is widely considered safe for food contact and has been used for centuries in diningware.

Compared to many ceramics, porcelain tends to be stronger, more chip-resistant, and less porous, which makes it a good everyday option for plates and bowls.

However, there are a few things to watch for when shopping:

• Decorative paints or metallic trims can sometimes contain heavy metals.
• Vintage dishware is more likely to contain lead in glazes or decorative patterns.
• Extremely inexpensive imports may not always disclose glazing materials.

For the safest option, look for simple, undecorated porcelain from brands that comply with modern food safety standards.

"Non-Stick" Materials

Best for: Not recommended.

If a pan is marketed as “non-stick,” it almost always relies on a surface coating to achieve that effect. These coatings can include materials such as PTFE (Teflon) or other PFAS-related compounds, often referred to as “forever chemicals.”

While some modern coatings claim to be safer or “PFOA-free,” many still fall within the broader PFAS chemical family. These chemicals are valued for their non-stick, heat-resistant properties but are also known for persistence in the environment and the human body. (We recommend watching the drama film, Dark Waters, based on a true story to learn more about PFAS).

Another issue with coated cookware is durability. Non-stick surfaces are thin and can degrade over time through scratching, overheating, or normal wear. Once the coating begins to deteriorate, the pan typically needs to be replaced.

For these reasons, we generally recommend skipping non-stick cookware altogether and choosing materials that last decades rather than years, such as stainless steel and cast iron. These materials may require a small learning curve, but they are far more durable and eliminate the need for chemical coatings.

Shopping For The Kitchen

If you need help shopping for cookware, diningware, small appliances, or other kitchen items, be sure to check our kitchen shopping guide, where I have already done most of the heavy lifting for you! I'm always conscious of pricing and often include options in varying price ranges. 

My guides are constantly evolving, so if I've missed something, feel free to reach out! I'm friendly :)