A Clean "Clean" Kitchen

Before you take your first bite, your food has likely touched dozens of surfaces or cooking tools: a food storage container, a pan or pot, an appliance, a spatula or cooking utensil, a plate, a cup, a fork... the list goes on. But what does it take to have a truly clean kitchen? Let's dive in.

Detoxing Your Kitchen

Consider this: You've diligently revamped your diet, meticulously selecting organic produce and wholesome ingredients. Yet, the very vessels we use for cooking and storing food can be laden with harmful substances. From PFAS-coated pans to containers leaching microplastics, our efforts to eat clean are compromised if we overlook the toxins lurking in our kitchen and diningware.

For us, a clean kitchen encompasses two very important areas:

1. What you're using to clean.
2. What you're using to cook.

Toxin-Free Cleaning Supplies

Chlorine, ammonia, synthetic fragrances, PFAS, and even artificial colors—all of these pose health risks like respiratory issues, skin irritation, and endocrine disruption. Some can even serve as catalysts for more serious conditions like cancer.

In fact, toxic cleaning products are one of the key contributors to the alarming reality that indoor air quality is often two to five times more polluted than outdoor air.

If you haven’t paid much attention to this aspect of your home, it’s likely your cabinets are stocked with mainstream, toxic brands. This is because our local stores provide very little options for truly clean cleaning products. Here are some of the most commonly used ingredients in traditional cleaners (all of them on our no-no list):

• Ammonia: Used in glass cleaners, ammonia can irritate the eyes, skin, and respiratory system. Prolonged exposure may cause asthma-like symptoms.
• Sodium Hypochlorite (Bleach): Found in disinfectants, it can cause severe skin burns, eye damage, and respiratory issues when inhaled.
• 2-Butoxyethanol: Found in multi-purpose cleaners, this solvent can cause skin irritation and, with long-term exposure, damage to the liver and kidneys.
• Methylisothiazolinone (MIT): A preservative in cleaning products, MIT is a known skin allergen and has been linked to neurotoxicity in lab studies.
• Triclosan: An antibacterial agent that may contribute to antibiotic resistance and has been linked to hormone disruption and environmental harm.
• Fragrance: Often a mix of undisclosed synthetic chemicals, fragrances can include phthalates, which are endocrine disruptors, and can trigger allergies, asthma, and skin irritation. Also a neurotoxin.

So what can you do? Start by reading labels carefully and avoiding products that contain harsh chemicals. Learn more about why these ingredients are problematic, along with links to studies in our Toxic Ingredient Library.

Every home needs a great all purpose cleaner, a multipurpose Castile soap, and an effective medical-grade disinfectant—all of which you can find right here at Crunchy & Co.

Beyond that, we highly recommend making your own cleaning supplies. Not only is it healthier, but more affordable too! Check out our recommended list of "Ingredients for DIY Cleaning Recipes" in our home cleaning and laundry shopping guide.

Toxin-Free Cookware and Kitchen Tools

Now that your kitchen surfaces are clean using toxin-free cleaning supplies, let's discuss your cookware. If you're still cooking on a "non-stick" surface, it's time to say good bye. Repeat after me: "There is no such thing as a non-toxic, non-stick pan." It does not exist. We have searched heaven and earth, but all these coatings pose the same risks.

If it says "nonstick," it likely contains a coating made from chemicals with health risks, and each time you cook, the heat activates those chemicals. Even a single scratch can release them into your food and your body. Heavy metals and forever chemicals (PFAS) are of particular concern. Regulators have moved to ban certain chemicals in the PFAS family, but thousands of them remain legal. (Europe, USA)

Even ceramic-coated or "patented, non-stick" pans are not free from chemical risks. The safest choices are stainless steel or cast iron cookware. You can find some solid choices in our shopping guides. And whenever in doubt, don't be afraid to ask brands about their materials. How they respond can be very telling on whether they are a trusted manufacturer or not.

Let's dive in on materials.

The Best Materials for the Kitchen

In general, the best materials for your cookware, bakeware, and diningware are stainless steel, cast iron, glass, wood, and some silicone. There is a lot of nuance surrounding materials, so keep reading to learn the specifics:

Stainless Steel

Stainless steel is generally durable, resistant to rust and corrosion, and non-reactive with acidic foods. Many people assume stainless steel is a single metal, but it’s actually an iron-based alloy, meaning it’s made by combining multiple metals for enhanced strength and durability. The "18" in 18/0 or 18/10 stainless steel refers to the chromium content (18%), which is responsible for its rust resistance. The "0" or "10" indicates the nickel content—0% in nickel-free stainless steel (18/0) and 10% in higher-quality stainless steel (18/10).

You will encounter 3 different types of stainless steel in your shopping search:

• 18/0: 18% chromium, 0% nickel. Affordable, more prone to corrosion without nickel for added resistance. Best for individuals with nickel allergies or sensitivities. 
• 18/10: 18% chromium, 10% nickel. High-quality, highly resistant to rust, corrosion, and staining. Nickel adds durability and a polished finish.
• 304: Typically 18% chromium, 8–10% nickel. A general-purpose, food-grade stainless steel. Excellent corrosion resistance and commonly used in cookware.

Some common misconceptions about Stainless Steel

Aluminum core - A common concern with stainless steel cookware is the presence of aluminum in its core. If we avoid ceramic-coated pans due to the risk of the coating scratching, why don’t we apply the same logic to stainless steel, which also consists of multiple material layers? The key difference is thickness. Ceramic or "green" coatings are extremely thin, meaning even with careful use, scratches are almost inevitable, exposing the base material underneath. In contrast, stainless steel pans have thick, durable layers, designed to withstand heavy use. If you scratch a stainless steel pan, you’re not exposing the aluminum core—the top layer is far too thick for that. In fact, it would take a power drill to break through to the aluminum layer. So while surface scratches may happen, they do not compromise the safety or integrity of stainless steel cookware.

Nickel content - There is a common misconception that nickel is toxic, but it is only toxic to individuals who have a nickel allergy (most of us don't). Nickel plays a crucial role in strengthening stainless steel, making it more resistant to rust, corrosion, and warping over time. It is a stable, non-reactive metal, meaning it won’t leach into food or alter flavors. While nickel allergies require some people to opt for 18/0 stainless steel, 18/10 stainless steel is a safe and durable choice for most cookware. Stainless steel also contains other elements like manganese and iron, all working together to create a strong, long-lasting, and non-toxic material—ideal for cookware and food-grade applications.

Non-Stick or not Non-Stick? - Many also complain about food sticking to stainless steel cookware. Stainless steel is actually naturally non-stick when properly prepared. Use the dancing water bubbles test to make sure your pan is ready before adding your food. Cooking at lower heats than you are accustomed to also helps stainless steel be more non-stick. Be wary of stainless steel advertised as "non-stick" with "patented" technology. They are likely using PFAS or related chemicals to achieve its non-stick properties. 

Check out our Kitchen Shopping Guide for some of our non toxic stainless steel picks!

Cast Iron

Cast iron is incredibly durable, naturally non-stick when seasoned properly, and has excellent heat retention.

However, it does require regular seasoning to maintain non-stick properties and it can easily rust if not properly dried or oiled. If you like to keep your pans soaking in the sink, then cast iron is NOT for you. This will guarantee that it rusts.

An enamel-coated option eliminate rust concerns, but we do not recommend it over concerns for the chemicals used in creating the enamel coating including PFAS, titanium dioxide and colorants.

You will also want to avoid using cast iron for prolonged acidic cooking (e.g., tomato sauces) to prevent metal leaching.

Glass

Glass is non-toxic, non-reactive, and perfect for baking and food storage. It is of course, more fragile, so be sure to handle with care, particularly with rapid temperature changes. There are different types of glass:

• Soda-lime glass is the most common and affordable type, but it is less durable and more prone to thermal shock, making it unsuitable for rapid temperature changes (ie. using in the oven).
• Tempered glass is a strengthened version of soda-lime, is tougher and shatter-resistant, making it a safer option for baking and reheating. However, it still cannot withstand extreme temperature fluctuations, but is still a solid choice.
• Borosilicate glass is the gold standard for cookware, offering superior resistance to thermal shock due to its low thermal expansion properties. It can handle abrupt temperature changes, making it ideal for baking, stovetop use (in some cases), and freezing. Borosilicate glass contains boron oxide (about 12–15%) as part of its composition. Should you be concerned? We don't think so. Boron in borosilicate glass does not leach under normal cooking or baking conditions because the glass is non-porous and chemically stable. Boron, as found in borosilicate glass, is not the same as free boron or borates that could be harmful in certain chemical forms. It is considered one of the safest materials for cookware, used extensively in laboratories, bakeware, and cookware for decades without safety concerns.

Check out our Kitchen Shopping Guide for some of our non toxic picks!

Wood

Wood is a great choice for cutting boards and cooking utensils (particularly when cooking on stainless steel pans to avoid scratching). Opt for hardwoods like maple, beech, teak, or acacia, which are dense, naturally antimicrobial, and less likely to splinter or absorb water.

You will want to ensure the adhesives used are food-safe and free of formaldehyde or toxic epoxies. Cutting boards and utensils cut from solid wood pieces (rather than glued together) are ideal. Don't be afraid to ask manufacturers about the glues they use. Definitely avoid no-name, Amazon-only brands, who likely don't do any testing or have any accountability for their products. 

You will also want to ensure you clean your wood promptly with warm water and mild soap, avoiding prolonged soaking to prevent warping and mold growth. For a deep clean, scrub with lemon and coarse salt, then rinse thoroughly. Most new wooden cutting boards (and utensils) are sealed with mineral oil (which is petroleum-based and not recommended). You can give it a good clean and re-oil with a safer oil.

Periodically oil your wood items with coconut oil, or beeswax to seal the surface, prevent cracking, and repel moisture. Allow the oil to soak in overnight and wipe off any excess in the morning. See our Kitchen Shopping Guide for recommendations on wooden utensils, cutting boards, board oils and waxes.

Silicone

Silicone is lightweight, flexible, easy to clean, and safe at moderate oven temperatures. It is popular with children's dining products since they are virtually impossible to break. However, not all silicone is created equal. 

Low-quality silicone can leach chemicals and often contains fillers like plasticizers, which may release toxins at high heat. You must exercise caution in purchasing only from reputable manufacturers with food-grade, preferably platinum-cured silicone. Ask brands about their materials and safety standards! Avoid no-name Amazon-only brands.

A Clean Kitchen

Creating a truly clean kitchen is about more than just what you eat—it's also about the tools and products you use daily. By being mindful of the materials your cookware, cleaning products, and utensils are made from, you can dramatically reduce the toxins you and your family are exposed to.

Take small steps, read labels carefully, and prioritize health over convenience. With the right changes, you can transform your kitchen into a haven that supports your wellness journey.

If you need help getting started, check out our shopping guides.