Delicious vegetables of all colours, temporary fruit of ecological origin and local production, filtered water…

Fill the shopping basket with color products and process your plates in a healthy way, you should also be happy inspect the cooking utensils to ensure that they are saludable and discard them if not so.

8 free toxic materials for healthier cooking

The next ones materials they are the most suitable for cook safely without harmful substances for health. However, some of them have a certain twist if they don’t use it correctly.

1. Mineral container and solid or drained container

The hierro is an option traditional And harmless. The difference between the “mineral hierro” and the “ground hierro” is that the latter is made with sand molds, the pieces are coarser and can incorporate enamels that avoid oxidation.

Food cooked where you can absorber small cantidades de hierro, but it is not a problem until a windfall in the case of low levels of this mineral. Diets with a lot of fat can cause degenerative damage.

​Vegetarian chefs like Santi Ávalos prefer the dishes hierro colado sin recubrimientos: “They are more robust and durable, they have the material’s own and natural anti-adherence properties (without toxic shocks) and they carry a good diet. The problem is that they weigh a lot and if they oxidize they don’t dry well.”


  • Spread the heat wellwithout overheating areas, and are ideal for browning the plancha.
  • The “hierro mineral” piezas, less heavy, are perfect sauté vegetables in ellas.
  • With the time, ennegrecen, creating a natural non-stick cap.
  • They keep high temperatures and save energy so you can remove the cooking by trying on your property to retain the heat.


  • Very delicate foods they are attached to the first uses.
  • Hay que aceitarlas at the beginning y dry them well after washing them.
  • They are not suitable for senior or disabled people: on difficult weight the empleo of these piezas in the kitchen.
  • The piezas de hierro colado usually take a long time high price.

2. Glass and ceramic

They are material inertnon-toxic and very safe for vajilla or preservative tarros (with the exception of lead crystal articles, which are placed in pieces of tall crystal glass).


  • They don’t alter the taste of the meal.
  • There transparency of the video help in the processing and conservation of some plates.
  • Both are compatible with washing machines.


  • They turned out to be sufficient fragile.
  • Hay que discard the ceramic ones with desconchados y el vidrio talladowhich contains plomo.

3. Silicone

If it is a synthetic polymer stable enough. High temperatures up to -60ºC, which allows you to freeze the food in the same container. It also tolerates high heat temperatures. Ex resistant, non-stick and it cleans easily.


  • It is very non-stickyou don’t need to plug it in.
  • They fit great variety of formats protects against horns and is easily removed.


  • On the horn It must not be used at temperatures higher than 260 °C.
  • It is not suitable for cooking fatty foods or plattersyou can have the material migrate to the store.

4. Ceramic coatings

The industry offers new antiadherents alternatives to Teflon plastic. Aluminum sartenes and boxes are covered with ceramic materials, always healthier than they are of quality and brand with certified that they do not contain heavy metals, PTFE, PFOA or nanoparticles.

The problem is that we encounter it in the market ceramic coverings of very poor quality. Likewise, the color is interesting: we believe that all white sartén is “eco-friendly and healthy”, but you can remove a simple covering of paint with a minimal ceramic base, which can be removed ready and left to remove the aluminium. Thermolon, Greblon cerámica, CeraGreen, Stonite or Ceralon are registered brands of Quality ceramic anti-adherents.


  • Son resistant to high temperaturesthey do not release toxic substances at 450 °C and are economical.


  • Pierden sus propiedades relatively ready antiadherentes.
  • Don’t leave the heat well.
  • If deben use at medium temperature. If you use it on high heat with the ones you want without cooking ceramic.

5. Titanium

Do not free toxic substances to the food and spread the heat very well. “It is a much more resistant and stable material than non-stick ceramic ones”, explains Josep Valls, of Codis Verd, the company that sells healthy cooking utensils.

“Titanium is used in the processing of prosthetics, dental implants and in aeronautical stones for its resistance to extreme situations. It is applied at 20,000 degrees of temperature, thus ensuring that the non-stick material is long-lasting and very difficult to remove.”


  • The most “critical” dishes (tortillas, crepes…) no if enganchan.
  • Does not cause allergiesas can happen with stainless maple.


  • El price of these piezas is something more elevatedalthough it is dampened for a longer duration.

6. Stainless maple

It’s one risk of hierro with a minimum quantity of carbon and small proportions of other metals (chromium, niquel, molybdenum).

The migration of metal residues can occur in small quantities, and they are released into the dish with greater ease if the maple is of poor quality, when we cook acidic products (citric, tomato…) or when it is raw.

The most used is the maple 18/10 (18 parts of níquel and 10 of chrome). El Japanese maple Used in kitchens it is a light choice of extraordinary quality, without chrome or nickel.


  • Equitable and resistant.
  • No need for special maintenance. With a little careful cooking, the food is not sticky.


  • He’s not a good conductor of the heat.
  • S people with allergies to nickel and those with chemical sensitivity, cooking with these utensils should be avoided.

7. Anodized aluminium

A electrolytic treatment Completely seals the aluminum and it endures so that it does not pass through the food.


  • Durability and resistance.
  • Uniform department of the warmth and very light.


  • There anti-adherence it’s not strong.

8. Madeira

No need to make mistakes in the kitchen in the form of fuel, spoons and spoons, cubes and even plates, to the detriment of plastic utensils.

He discovered that the madeira holds germicide properties They are natural and more hygienic than other materials (in a madeira cutting board, the ingredients die earlier than in a plastic one) and do not alter the natural flavor of the food.

As a precaution, it is best to cut the foods that are to be cooked on a table and those that are to be eaten raw in another washed container. If you need to clean them very well with clean water and jabón, do not leave them aside and dry them well after each use.


  • It’s a natural material that avoids quemaduras in the kitchen because it does not conduct heat.
  • Madeira espátulas and cucharas are the best by far take care of the non-stick product of the sartenes and other containers.


  • The dishwasher should be washed with ease and, as long as a utensil is rough, it should desecharse.

Delicious materials for health that are hidden in your kitchen

To cook in a healthy way, there are certain materials that we should avoid in all our utensils.

Sartenes and batteries with Teflón

Hace uns décadas, el Teflón (PTFE or polytetrafluoroethylene) it was the pinnacle of modernitythat allowed you to cook cases without eating and without cooking.

But over time it has been confirmed that it is legal proceedings for health and the environment, and in some countries it is prohibited.

To ensure that the non-stick Teflon cap (commercial brand of the multinational DuPont) is fixed in the kitchen, chemical substances – PFOA (perfluorooctanoic acid) and PFOS (perfluorooctanoic sulfonate) – which are endocrine disruptorsYes, probable cancerous substances, if they accumulate in the streams or the liver, damage the hormonal and immune systems and cause obesity and other alterations.

DuPont confirms that it has not used these substances since 2012 and has on the market sartenes and other Teflon containers that specify “PFOA free/PFOA free”. However, PTFE itself decomposes at high temperatures and generates toxic substances.


  • Deshazte Any old Teflon tool or its label clearly specifies “PFOA and PFOS free”, so far it is clear that the toxic PFOA will be in contact with food.
  • Never leave these empty tools directly over the fire: the Teflón decomposes and emits toxic gases at more than 260°c.
  • Review the bread maker, sandwich maker, pastry molds and other utensils covered to ensure that they are not Teflon.

Avoid aluminum

Podría tener neurotoxic effects and studies his relationship with neuronal and degenerative diseases such as Alzheimer’s. 95% is eliminated in the urine, so people with kidney problems should avoid it because it can accumulate in their body in the main body.

Los acidic and hot foods they increase the possibility that aluminum sales will be transferred to food.


  • Please note that the specific label states that it is made of anodized aluminium, which is the only recommended one.
Alzheimer's aluminumAlzheimer's aluminum

Enamelled ceramic that contains wood

Not all enamelled ceramic containers are suitable for cooking. Poorly enameled casseroles, paelleras or tazas can contain food and release it to foodMost of the time they are hot or acidic (vinagre, tomato, citric, etc.).

El plomo es un very toxic heavy metal which accumulates in the organism. It’s very tricky for little kids affects intellectual development.


  • Whether it is an artistic object, an antigüedad or a souvenirs bought in non-European countries, no utilities for cooking, eating or drinking.

Cuidado con el cobre

Before using bowls and pearls because it is one good conductr of the heat, but it usually takes off summer or níquel and the pieces can free the metal residues that cause them intoxications agodas.

They are cooked with the stainless steel receptacle inside, so that the food is not in contact with the body and are suitable for cooking.


  • You have an old puppy from your baby or you have bought a similar one souvenirs, no kitchen utilitiesr.