According to a recent study, black-colored plastic used in kitchen utensils, takeout containers and grocery meat and produce trays may contain alarming levels of toxic flame retardants.

One consumer product, a black plastic sushi tray, contained 11,900 parts per million of the flame retardant decabromodiphenyl ether, or decaBDE for short. That chemical is a member of the polybrominated diphenyl ethers, or PBDE, class of flame retardants. People with the highest blood levels of PBDEs were approximately 300% more likely to die from cancer as people with the lowest levels, according to an April 2024 study. –CNN.com

When preparing our healthy meals at home, the ingredients in the dishes are the main focus. But just as important are the tools we use to cook them.

Here are some cookware and utensils to avoid:

  • Nonstick pots and pans: These contain PFAs, or polyfluoroalkyl, which release harmful cancer-causing substances when heated. In addition, old nonstick pots and pans can leach lead, causing inflammation, toxicity and chronic diseases. If using nonstick, only use wooden or silicon utensils as using metal will scrap the nonstick material off and into your food.
  • Plastic containers for storage: Plastics that release into food can cause developmental issues, endocrine disruption and other illness.

Use these plastic alternatives for cooking instead:

  • Cast iron
  • Glass
  • Stainless steel
  • Ceramic
  • Non-stick cookware without PFOAs
  • Silicon or wooden utensils

Click here for more green kitchen tips.

Print Friendly, PDF & Email