6 things to cook your food with & 6 things to never cook your food with

 

🍳 6 Things to Cook Your Food With — and 6 Things to Never Cook Your Food With

When it comes to cooking, the ingredients you choose matter — but so do the tools and materials you cook with. From pots and pans to wraps and containers, some kitchen materials can enhance flavor and safety, while others may leach harmful chemicals into your food or degrade over time.

To help you cook smarter and healthier, here are 6 materials you should be cooking with — and 6 you should absolutely avoid.

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✅ 6 Things to Cook Your Food With

These materials are safe, durable, and ideal for cooking at high temperatures. Many are also non-toxic and non-reactive — meaning they won’t alter the taste or safety of your food.

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1. Cast Iron

• Why it’s great: Distributes heat evenly, lasts a lifetime, and even adds a touch of iron to your food.

• Perfect for: Searing, baking, frying, and slow cooking.

• Bonus tip: Season it regularly to maintain its non-stick surface.

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2. Stainless Steel

• Why it’s great: Non-reactive, durable, and doesn’t chip or flake.

• Perfect for: Sautéing, boiling, browning, and simmering acidic foods like tomato sauces.

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3. Ceramic-Coated Cookware

• Why it’s great: Non-stick without the chemicals, and often made from natural materials.

• Perfect for: Low-oil cooking and delicate foods like eggs or fish.

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4. Glass (for Baking or Microwaving)

• Why it’s great: Non-toxic, non-reactive, and doesn’t leach chemicals.

• Perfect for: Baking casseroles, roasting vegetables, or reheating food in the microwave.

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5. Wooden Utensils

• Why they’re great: Gentle on your cookware and naturally antimicrobial.

• Perfect for: Stirring, flipping, or scraping food in any type of pot or pan.

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6. Silicone (High-Quality, Food-Grade)

• Why it’s great: Heat-resistant (up to 400–600°F), flexible, and non-stick.

• Perfect for: Baking mats, spatulas, cupcake liners, and cooking molds.

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❌ 6 Things to Never Cook Your Food With

These materials can leach toxins, react with your food, or degrade under heat — putting your health and your meals at risk.

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1. Teflon or Non-Stick Pans with Scratched Coating

• Why to avoid: Older or damaged Teflon pans can release toxic fumes (PTFE/PFOA) when overheated.

• Better alternative: Ceramic-coated or seasoned cast iron pans.

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2. Aluminum (Uncoated)

• Why to avoid: Reacts with acidic foods (like tomatoes or citrus) and may leach aluminum into your meal.

• Better alternative: Anodized aluminum or stainless steel.

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3. Plastic Containers in the Microwave

• Why to avoid: Even “microwave-safe” plastics can break down over time, releasing BPA or phthalates.

• Better alternative: Glass or ceramic containers.

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4. Copper Cookware (Unlined)

• Why to avoid: Copper reacts with acidic foods and may cause metal toxicity if uncoated.

• Better alternative: Copper pans that are lined with stainless steel or tin.

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5. Melamine Dishes for Heating

• Why to avoid: Not designed for high temperatures — can melt or release chemicals in the microwave or oven.

• Better alternative: Stick to melamine for serving only, not cooking or reheating.

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6. Cheap Non-Stick Bakeware

• Why to avoid: Many budget non-stick pans use low-quality coatings that chip, flake, and release toxins over time.

• Better alternative: Invest in ceramic, silicone, or stainless steel bakeware.

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🧠 Pro Tip: Always Read Labels

Look for cookware labeled:

• BPA-free

• PFOA/PTFE-free

• Food-grade silicone

• Non-reactive materials

• Oven-safe temperatures

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🏁 Final Thoughts: Cook Smarter, Live Healthier

Cooking should nourish your body — not expose you to unnecessary risks. By choosing the right materials and ditching the wrong ones, you’re taking an important step toward safer, tastier, and healthier meals.

So before your next recipe, take a peek at what you’re using in the kitchen — your body (and your taste buds) will thank you.