For the last few years I’ve been really focused on removing as many toxins from our home as possible, especially in the kitchen. This includes unsafe appliances, cookware, jars, etc. If you’re looking to make the move to a non-tox kitchen, here are my 5 tips:
- Go glass: Plastic tupperware is super appealing because it’s much cheaper than glass, but it’s a big no-no in terms of your health. A lot of tupperware is made with chemicals that can leak into your food, plus it’s super tough on planet Earth. We now use glass—like these. We also made the switch to glass baking wear, and at this point, there’s really no plastic in our kitchen.
- Use bamboo: Again, instead of using dangerous plastic cutting boards, we’ve gotten some amazing bamboo ones. Wood is a lot chicer in a kitchen, so they double as decor.
- No PFOA: A lot of non-stick cookware, no matter how appealing the ease may be, contains PFOA (Perfluorooctanoic acid). PFOA is a man-made chemical that can stay not only in your system, but the environment as well, for a really long time, and may lead to cancer. Cast iron or non-PFOA pans are a great alternative, and a little olive oil should help with the stick.
- Home grow: Our garden has been one of the cleanest, safest, and most environmentally-friendly choices we’ve ever made. And one of my favorite parts is that since we’re growing it all, I’m 100% sure it’s organic and not full of chemicals. If you don’t have the space for a garden outside, try at least growing herbs inside.
- Clean safely: This overlaps with safe cleaning products, but since the kitchen is usually in need of a good wipe down, it’s worth mentioning what we clean with. I love Murchison Hume Multi-surface Cleaner to wipe down the counters, and Puracy Dish Soap to clean dishes.
How are you keeping your kitchen safe? Please share any tips!