Science shows different materials leach different amounts of contaminants into food. Glass is essentially inert, while plastics are the most chemically complex food-contact materials, with nearly 2,000 different migrating substances detected. Heat, acidity, and fat content accelerate chemical migration from plastic and nonstick coatings.
Laurel recommends kitchen items made primarily from relatively inert materials: glass, ceramic, stainless steel, lead-free enameled cast iron, wood, seasoned cast iron, and 100% organic cotton.
Laurel avoidsall nonstick coatings (including PFAS-based and "nontoxic" nanoparticle-derived alternatives) and plastic that comes into frequent contact with heat, acidic substances, or fatty substances.
Tip: You don't need to replace everything at once. Start with the items that regularly touch hot food or liquids (pots, pans, spatulas, mugs).