When I had my child, I started looking at my kitchen differently.
Things I had used for years—without a second thought—suddenly felt worth questioning. Not in a fearful way, but in a quiet, “Does this still feel right for our family?” kind of way. I realised that while I was paying close attention to ingredients and nutrition, I hadn’t really thought about the materials I was cooking and serving food with.
That moment became the start of a slow, ongoing process. I’m still in it. I didn’t replace everything overnight, and I don’t think that’s necessary. Instead, I began learning, researching, and gradually choosing what felt like the safest and most practical options for our home.
This article is written from that place—curiosity, care, and a desire to make thoughtful choices for family health.
Table Of Contents
Why Utensil Materials Started to Matter to Me
Babies and young children are still developing, and research in environmental and nutritional health suggests that they can be more sensitive to repeated, low-level exposures over time. That doesn’t mean everyday items are automatically dangerous—but it does mean that reducing unnecessary exposure, where possible, can be a supportive step.
I wasn’t aiming for perfection. I just wanted materials that are stable, well-studied, and less likely to interact with food—especially with heat.
Materials I’ve Felt More Comfortable Using
Stainless Steel
Stainless steel was one of the first materials I felt confident keeping and expanding in my kitchen.
It’s widely used, well-researched, and very stable. High-quality stainless steel doesn’t absorb food, doesn’t hold smells, and handles heat well. While studies show tiny amounts of metals may transfer under specific conditions, these levels are generally considered safe for everyday use.
For us, stainless steel became a reliable, no-fuss option—especially for cooking and serving.
Glass
Glass felt like the most straightforward choice.
It’s inert, meaning it doesn’t react with food at all. No coatings, no additives, no surprises. I especially prefer glass for food storage, reheating, and serving meals to my child. It’s easy to clean, doesn’t absorb residues, and gives me peace of mind.
Ceramic (Food-Safe and Lead-Free)
Ceramic can be a lovely option when it’s well-made and clearly labelled as food-safe.
Research shows that the safety of ceramic depends heavily on its glaze. I’ve learned to look for lead-free, high-quality ceramics and to avoid older or unlabelled pieces for everyday use—especially for children.
Cast Iron
Cast iron is something I came back to with fresh eyes.
It’s durable, time-tested, and naturally non-stick when seasoned properly. Interestingly, research shows that cast iron can add small amounts of iron to food, which may even be beneficial for some people. For our family, it’s something we use thoughtfully and enjoy.
Materials I’m More Cautious About Now
Plastic
Plastic was the hardest to look at honestly—because it’s everywhere and so convenient.
Research suggests that heat, scratches, and repeated washing can increase chemical migration from plastic into food. While not all plastics are the same, I’ve personally chosen to limit plastic, especially for hot foods and for my child’s meals.
Replacing everything at once felt overwhelming, so I started with the most-used items.
Silicone
Silicone is often marketed as a safer alternative, and food-grade silicone is generally considered more heat-stable than plastic. However, research is still developing, and quality varies widely.
For now, I’m selective. I prefer certified, high-quality silicone and try not to use it for prolonged high-heat cooking.
What This Process Has Taught Me
The biggest lesson has been that change doesn’t need to be extreme or immediate.
I’m still in the process of replacing things. Some items stay longer than others. Some changes happen slowly. And that’s okay.
This isn’t about fear—it’s about awareness. About choosing materials that are well-understood, stable, and supportive of long-term health. About creating a kitchen that feels calm, safe, and intentional.
A Gentle Reminder to Other Parents
If you’re just starting to think about this, you don’t need to overhaul your kitchen.
Start small:
- Prioritise items used daily
- Choose stainless steel or glass where possible
- Replace worn or damaged items first
Every thoughtful step counts.
Final Thought
Becoming a parent changed the way I see many everyday things—including my kitchen. I’m still learning, still adjusting, and still choosing what feels right for our family. If this journey looks familiar to you, you’re not alone.
References
- Assessing leaching of potentially hazardous elements from cookware — research on metal migration from cookware materials. https://pmc.ncbi.nlm.nih.gov/articles/PMC10386729/
- Metal release from kitchen utensils (systematic study) — study of toxic metals released from pots and pans. https://www.sciencedirect.com/science/article/abs/pii/S027869152030541X
- Investigation of element migration from aluminum cooking pots — research on how factors like acidity affect element migration. https://www.mdpi.com/2076-3417/13/24/13119
- Cookware as a source of toxic metals: an overview — overview of toxic metal exposure from cookware. https://kjs.org.pk/index.php/kjs/article/view/46
- Consumers’ practices and safety perceptions regarding cookware materials — survey showing stainless steel and glass perceived as safest. https://pubmed.ncbi.nlm.nih.gov/37330033/
- Safe practices for non-stick pans — food authority guidance on safer cookware choices. https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
- Is Stainless Steel or Cast Iron Cookware Best? — expert discussion of cookware safety. https://nutritionfacts.org/blog/is-stainless-steel-or-cast-iron-cookware-best-is-teflon-safe/
- Safe use of cookware and bakeware — official public health safety practices. https://www.canada.ca/en/health-canada/services/household-products/safe-use-cookware.html
- Non-Toxic Cookware Recommendations — overview of safer cookware options. https://www.goodrx.com/health-topic/environmental/dangerous-cookware-to-avoid