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Non-toxic kitchen swaps

Cookware, food storage and snacks: the easiest places to start in the kitchen.

The kitchen is where you feed your family three times a day, so small swaps here add up quickly. Start with whatever you replace most often, and let the rest happen when things wear out.

Nonstick pans

Many nonstick coatings are made with PFAS, often called "forever chemicals" because they build up in the body. Cast iron and stainless steel last for decades, so you buy them once.

Plastic food storage

Heat helps chemicals move from plastic into food, so glass matters most for warm leftovers and anything you microwave. Glass also doesn't stain or hold smells.

Plastic baby bottles

Bottles get warmed and washed constantly. Glass bottles with a silicone sleeve are sturdy and easy to clean.

Plastic cutting boards

Plastic boards wear down into tiny pieces with every cut. A good wood board is gentle on knives and lasts for years with a little oil.

Store-bought snacks and condiments

Packaged snacks can include dyes and preservatives like TBHQ. Making a few staples at home, like crackers, ketchup or broth, means you know exactly what's in them. My Make It At Home ebook has 70+ recipes to start with.

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