Cooking for Wellness: Choosing Safe Cookware and Methods
Choosing Safe Cookware and Methods
When it comes to eating well, most of us think about what we put on our plate—fresh vegetables, whole foods, good quality proteins and healthy fats. But an often-overlooked part of nourishment is how those foods are prepared. The cookware you use, the utensils you stir with, and the way you apply heat can either protect your health or introduce toxins you’d rather avoid.
High-heat cooking and poor-quality cookware can increase the formation of Advanced Glycation End Products (AGEs)—compounds created when proteins and sugars fuse together under intense heat. AGEs contribute to inflammation, premature aging, and chronic disease. Add to that the risk of chemical leaching from non-stick or plastic materials, and it’s clear that preparation plays a huge role in wellness.
To simplify things, think of your kitchen choices like a traffic light: STOP, CAUTION, GO.
🚫 STOP – Not Safe (Avoid When Possible)
Some cookware and methods do more harm than good. They either introduce toxic chemicals or increase harmful compounds in your food.
Teflon / Non-stick cookware → often made with toxic PFTE, PFAS, or PFOA
Aluminum cookware → can leach into food during cooking
Scratched or chipped coatings → non-stick fragments end up in meals
Microwaving in plastic → chemicals leach directly into food
High-heat cooking → raises AGE formation & chemical leaching
Metal or plastic utensils on non-stick → scratch coatings or melt into food
⚠️ CAUTION – Yellow (Use Mindfully)
These options can be safe, but they require extra attention.
Cast iron cookware → boosts dietary iron, but monitor if you have high iron levels
Ceramic-coated cookware → safe when free from scratches and chips
Medium-heat cooking → use stable fats like ghee, lard, tallow, coconut oil
✅ GO – Safe (Best Choices for Health)
These are your safest bets for protecting nutrients and minimising toxins.
Stainless steel cookware → durable and low risk of leaching
Glass or stone bakeware → minimal chemical leaching
Wooden or silicone utensils → gentle on cookware, non-toxic
Microwaving in glass → safer alternative to plastic
Cooking with water → steaming, simmering, and poaching retain nutrients & reduce AGEs
Low & slow cooking → minimizes AGE formation and preserves cookware
Garnish with oil after cooking → keeps delicate oils (such as extra virgin olive oil) intact and nutrient-rich
The Takeaway
Your kitchen is where daily nourishment begins, and the tools you choose matter just as much as the food itself. By avoiding harmful cookware, being mindful with “caution” items, and leaning into safe, nutrient-protective methods, you can reduce toxins and maximise vitality.
Cooking doesn’t just fill your plate—it fuels your health. So next time you step into the kitchen, remember: STOP what harms, use CAUTION where needed, and GO with the choices that support lifelong wellness.
