Originally published in Lake of the Woods Area News, Volume 55, Number 5, Winter 2025
People increasingly want to know which pans are safest for health and the environment, and which perform best. As we learn more about cookware and containers that release microplastics or chemicals into our food, this article will guide you toward healthier, more sustainable choices.
1. What to look for in cookware
Older nonstick pans used PTFE (polytetrafluoroethylene), a type of PFAS (per- and polyfluoroalkyl substances). These chemicals persist in the environment, raising health concerns in animals. PTFE pans can also emit plastic particles when heated. Most are now off the market. If you still use one, keep the heat moderate and replace scratched pans.
Safer and more environmentally friendly alternatives
Health Canada provides guidance on the benefits, risks, and best uses of various cookware materials, including copper, aluminum, ceramic, silicone, plastic, steel, and cast iron (see: canada.ca/en/health-canada/services/household-products/safe-use-cookware.html). Your intended use will help guide you in selecting the best choice for your cooking or storage needs. When shopping for new cookware, consider not just the material but also how you plan to use it. Stainless steel is a popular choice for its durability and resistance to corrosion, making it ideal for a wide range of cooking tasks. Cast iron, although heavier, offers excellent heat retention and can last for generations with proper care. Ceramic-coated pans offer a nonstick surface without the risks associated with older PTFE coatings, though the quality of these products can vary. Each type of cookware has its pros and cons, so consider your cooking habits, the foods you prepare most often, and the level of maintenance you’re willing to perform.
2. Choosing cutting boards & utensils
Some studies suggest that wooden cutting boards are more effective at reducing bacteria than plastic ones. Select boards from sustainably sourced hardwoods, such as maple or bamboo. Wood heals small cuts and is easy to clean. Avoid soft plastic boards, as they can become damaged, harbour bacteria, and shed microplastics. For safety, use separate boards for raw meat, cooked foods, and produce. Replace any cracked boards. Care for wood with monthly applications of mineral oil or beeswax, and clean with mild bleach or vinegar.
For utensils, use wood, silicone, or stainless steel rather than plastics that degrade and shed microplastics.
3. Cutting out plastics in the kitchen
It’s advised to not microwave or store food in plastic. This can release millions of plastic particles in minutes, especially with acidic foods. Use glass, ceramic, or stoneware containers. Acidic foods in plastic absorb chemicals. Reusing glass jars is safer and inexpensive.
Reducing single-use plastics
Reducing single-use plastics benefits health and the environment. Over 400 million tonnes of plastic waste are produced annually, but less than 10% is recycled. Polluting land, air, and water. Items like cling wrap, plastic bags, and cutlery persist for centuries.
Reusable alternatives
Choose beeswax wraps, waxed cotton, silicone baggies, and food covers over disposable options. Glass, stainless steel, or silicone containers with tight lids are reusable and durable.
Compostable solutions
If disposables are needed, use certified compostable bags made from PLA (Polylactic Acid) or PHA (Polyhydroxyalkanoates). Most break down only in industrial facilities, not backyard composters.
Final food for thought
Choose cookware with both health and environmental considerations in mind. Replace worn nonstick pans, avoid plastic for microwaving and storage, and opt for reusable alternatives. These small changes you can make protect your health and lighten plastic and chemical burden on the planet, helping you tread a little more wisely each and each day.
Did You Know?
A 2023 study found that some plastic containers can release over 4 million microplastic and 2 billion nanoplastic particles per square centimetre after three minutes in the microwave. Storing food in plastic for over six months at room temperature or in the fridge can also release millions of particles. Read more at pubs.acs.org/doi/10.1021/acs.est.3c01942?utm
