What we cook in matters just as much as what we cook with. The pots, pans, and utensils we use can either protect the nutrients in our food: or slowly leach harmful chemicals and metals into it. Over time, cooking in the wrong materials can affect our health in ways we don’t even notice.

Many modern kitchenwares like non-stick pans, aluminum pots, and plastic containers may look convenient, but they often release toxins when exposed to heat or acidic foods. These toxins can interfere with hormones, digestion, and even immunity. The good news is: healthier, safer, and more sustainable alternatives exist. Replacing non-stick with cast iron or enamel cookware, aluminum with stainless steel, and plastic with glass or wood can make a big difference, both for your health and the planet.