Non -toxic kitchen exchanges approved by the editor

I test the kitchen utensils to live. As editor -in -chief of Serious Eats, my kitchen is a parade of pots and pans, utensils and household appliances. Although I do not keep everything I test (can you imagine a house with more than a dozen coffee makers?), I am sometimes influenced to upgrade my equipment after finishing a test or read the criticisms of my colleagues. I added more non -toxic kitchen utensils to my kitchen, and it is not a coincidence. We have been testing naturally non -toxic equipment for years, including essential elements such as cutting boards and stoves – so we have long history to find healthier kitchen equipment that works. Here are some exchanges that I made and loved at home.

Stainless steel is naturally non -toxic. There is no need to worry about chemicals forever during cooking with him, even over high heat. In addition, you don’t have the baby. Let it soak in a soapy sink or rub the dickens with your most abrasive dishwasher sponge. I have been cooking with stainless steel stoves for years (that’s how I learned to blow up at culinary school), but I recently added this magnificent 12 -inch crucible pan to my kitchen, and I am so happy that I did it. The spacious surface gives me a lot of space to shake and mix, so the food is golden golden. And there is zero hot spots in this saucepan. It is the best stainless steel pan that I have ever used.

I live in a pancake house. Eight in seven mornings a week, we return the Flapjacks. And even if I see the merits of a traditional non-stick pan, I loved this non-toxic, really non-stick of Misen. You can rub it with soap and water (such as non -stick) and it easily releases sticky ingredients (such as non -stick), but it is sure to use with metal utensils and does not contain any chemicals forever (certainly not as a non -stick). I also recommended it to my friends and family.

The plastic cutting boards are so practical: use them and throw them in the dishwasher. But I had been reducing the same for over two years, and I recently noticed that he had been searched with countless stabs. I started wondering where all this plastic had disappeared and I did not feel well in the answer. I replaced my plastic board with a new one, but I use it less frequently. For the majority of my food preparation, I use a heavy wooden board with final grains which is naturally antibacterial – wooden trap traps bacteria below its surface, where it dies. My colleagues from Serious Eats likes the table Maple Board Boardsmith. I have a boos maple block and I recommend it too!

The remains are part of life. Whether you hide the rest of the lenses last night or you are a big batch of rice, you need good containers to store everything. I used to use plastic cold meats for my leftovers, but I recently passed to glass containers that do not lighten the PFA. The Brilliance Rubbermaid glass containers have won our criticism, and I am happy to announce that they deserve the title very. The locking covers are great – they have never disclosed, even when I launched them in a tote bag. And the glass was not stained. I still have some plastic containers, but I plan to replace them slowly with more Rubbermaid glass.

I recently learned that black plastic utensils can contain harmful chemicals. Although I did not have it, I was grateful for information because I was on the market for a colander. I was originally planning a plastic to collect pasta from a Stockpot. Instead, I bought a metal spider coland, which is non -toxic and much more versatile. My colleague Grace recommends the hider colander, which was everything I needed to hear. It’s great! I like its size, and so far, I have used it to cook pasta, a vegetable tempura to fry and whitening peas.

The electric grids have gone a long way since their creation – some are now coated with ceramic, which is naturally non -toxic. But I am devoted to my cast iron heating plate, which warms up and does not take as much storage space. This lodge is made from the same heavy material as the cast iron pan of the company, and it is reversible. One side is smooth (perfect for eggs) and the other side is striated (ideal for burgers).

I hesitate to give the children of my boyfriend our delicate drinking glasses, but I do not feel good to let them drink in plastic (as unbreakable as it is). Instead, we bought a ton of stainless steel cups. We leave them next to our water filter, so that children can hydrate when they wish. They are easy to wash and break.

It is not a small task! For years, I used a non -stick pan that facilitated it. But he became scratched and the non -stick coating was no longer non -stick. Its replacement, a ceramic pan from Great Jones, is a much better tool. It releases bakery products as gently as non -stick pans, and it is in service in the oven up to 450 ° F. I even obtained some compliments on its fun color.

Faq

What is the best affordable non -toxic kitchen?

For durable non -toxic kitchen utensils that will not break the bank, get a lodge cast iron pan. It is a serious favorite and costs around $ 25.

What are non -toxic kitchen utensils?

Wood, metal (stainless steel or carbon steel) and silicone are all non -toxic options for your kitchen utensils.

Why we are the experts

• Rochelle Bilow is editor -in -chief of Serious Eats. Previously, she worked at Enjoy your food Magazine and as a cook and baker.
• She has written many criticisms for serious dishes, including kamado grils and fabric towels.
• At Serous Eats, we have been testing kitchen equipment for years, including naturally non -toxic kitchen utensils, tools and utensils.