How to Get Toxic Plastic Out of Your Kitchen
Protect Your Health by Using Safer Food Containers and Equipment
Jan 10, 2009
Controversy rages over the dangers of plastic and which of the many grades of plastic are safe to use in the kitchen. Keeping plastics away from food is probably the safest approach. Here are some practical tips for making your kitchen plastic-free.
Get the Right Tools
Chances are for every plastic item in your kitchen, there is a non-plastic alternative.
- Utensils: Stock your kitchen with spoons, spatulas, whisks, zesters, graters and so on made of stainless steel, wood or bamboo.
- Cutting board: Use a wood or bamboo cutting board. These natural materials are self-healing when cut with a knife, and they are sanitary as long as they are kept clean. Note: Glass is a poor choice for cutting boards; it is sanitary but very hard on knives.
- Salt and pepper grinders: The grinding mechanism can be made of stainless steel or ceramic (ideal for gourmet salts that are not completely dry).
- Strainers: Hand-held or over-the-sink, stainless steel mesh strainers are available in various sizes and shapes.
- Parchment paper: Use instead of plastic wrap for wrapping food. Waxed paper is another option, but paraffin wax is a petroleum product, so parchment paper may be safer. Use a rubber band to hold in place if necessary. If leakage is a concern, place inside a plastic bag for portability; at least this way the plastic is not touching the food. Also useful as a non-stick baking surface.
- Baby bottles: Choose glass or stainless steel options. Available in grocery stores, health food stores or baby shops.
- Food storage containers: Glass, ceramic and stainless steel options with lids are readily available. If the lid is made of plastic, place a sheet of parchment paper between the food and the lid. Purchase food items (condiments, pickles, jam etc.) in glass jars and save the easily washable jars and lids. Mason jars can be found in the canning section of most grocery stores. Glass jars are portable, especially if you have a selection of various sizes. For tips on freezing, see below.
Cover It Up
Save leftovers by putting the food on a plate and covering it with an inverted bowl (or if saucy or liquid, use a bowl and cover with a plate). While not airtight, food stored this way usually keeps well for a couple of days in the fridge.
Glass jars with lids also make perfect leftover containers.
Freeze Smart
Liquids expand when they freeze. If a glass jar is full and the cover is on tight when it goes into the freezer, the glass could crack as the liquid expands. When filling the jar, leave a little room at the top and freeze uncovered for a couple of hours to allow the liquid to expand. Remember to put the cover on to avoid freezer burn; you may wish to set a timer to remind yourself.
For foods that are part liquid/part solid (for example, cooked beans) and intended to be used separately when thawed, strain and freeze the liquid in a separate jar.
Cook It Safe
Non-stick surfaces are made from plastics; if scratched, the flakes can get into the food being cooked. Avoid this risk by using ceramic, stainless steel or copper cookware. You can get away with using less oil by adding oil to a hot pan; the oil spreads and covers the surface immediately. Add the food right away to avoid burning or damaging the oil.
Glass pans are oven-safe (but not for use on the stovetop). Try lining oven pans with parchment paper, or smear oil lightly onto the surface with a paper towel. Remember: a little goes a long way.
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