Readers often email us with questions, and though I generally respond in my Friday column, the following question was so good, I just had to post it.
Dear Bonnie, I am torn between recyclable plastic kitchen items that may be leaking toxins into our food and wood products that might harbor bacteria. What sort of tools and utensils should I be using if I want to be safe, healthy, and eco-friendly? Help!
There are numerous options when it comes to healthy kitchenware.
100% bamboo or wood cutting boards are more natural alternatives. The beautiful grain and smooth work surfaces make food prep a pleasure. Just be sure to wipe them clean after each use and follow any directions for oiling them the first time. They’ll provide years of service and age gracefully.
My favorite cooking vessels are natural clay (Chamba ware from Colombia, to be exact.) Hand made in an ancient technique by artisans, they go from stovetop to oven to table with elegance and efficacy combined. The first time I used one, I was convinced by its even cooking of soup, grains, casseroles, and stews. There were no metallic off-tastes, fewer pots and pans to wash, less water wasted, and a stunning presentation.
And when sautéing is required, I turn to my trusted old collection of indestructible, well-seasoned cast iron skillets. Our great-grandmothers were wise women, after all.
Note: EcoSalon is sponsored by VivaTerra