Less-Toxic Kitchenware
how to avoid toxics in kitchen products
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Pots and Pans
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| Choose cast iron and stainless steel pots and pans and glass bakeware. |
Avoid products with nonstick treatments such as Teflon.
If you already own products with nonstick treatments, be sure not to let them heat to above 450F.
Do not leave non-stick cookware unattended on the stove, or use non-stick cookware in hot ovens or grills.
Discard products if nonstick coatings show signs of deterioration. |
For a list of kitchenware treated with nonstick coatings, see:
Environmental Working Group: a sampling of products containing PFC |
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Food and Beverage Containers
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Choose glass if possible.
Otherwise, choose plastic containers with the recycling symbols 1, 2, 4, or 5.
When microwaving, choose glass or lead-free ceramic dishware, and use waxed paper or paper towels instead of cling wrap. Glass leftover containers with removable plastic tops are available in various sizes and are convenient for microwaving leftovers. |
Avoid containers made of PVC (3), polycarbonate (7), or polystyrene (6).
If you have plastic containers that aren’t marked with recycling symbols, check with the manufacturer. |
For more information about plastics for food storage, see:
Washington Toxics Coalition: Plastics 101
Institute for Agriculture and Trade Policy: Smart Plastics Guide
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Cling wrap
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Choose wraps made of polyethylene, such as GLAD and Saran. Cling wrap for residential use is free of PVC.
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Avoid wraps made of PVC. Cling wrap for commercial use may contain PVC.
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