From everyday plates to outdoor dining essentials, many kitchen items contain hidden toxins. This guide helps you choose safer, healthier materials for the items you eat, cook and serve with.
WORDS Elissa Rose
Wellbeing begins at home, but many of the materials that fill our spaces may be doing more harm than good. Synthetic fibers, plastic-based tableware and chemically treated textiles can all impact our health over time. Choosing homeware with care is a powerful way to support clean air, healthy dining and everyday comfort. In this article, we show you how to make informed decisions that prioritize your health.
Robynn Storgaard ceramic Carved Cup Set. Photo courtesy of Robynn Storgaard
Tableware and linens by Standard Affair. Photo courtesy of Standard Affair
We eat and drink from our tableware every day, so any harmful substances they contain have a direct path into our bodies, especially when heat or acid is involved.
Plastic-based options like melamine and polycarbonate may be lightweight and shatter-resistant, but they can leach chemicals, especially when heated. Melamine, in particular, can release formaldehyde and melamine monomers, both of which can be harmful to the kidneys and liver when ingested in high amounts. Acidic foods (like citrus or tomato sauce) and hot liquids can accelerate this process and certain melamine products have been banned in several states of the European Union. While ceramic is a safe material, some dishes and mugs may contain lead- or cadmium-based glazes, which can infiltrate food or drink if the item is improperly fired.
Stick to lead-free glass, high-quality stainless steel or stoneware and ceramics that meet FDA standards for food safety, such as tableware made by Standard Affair, which is created from recycled clay. For outdoor dining, consider enamel-coated steel, bamboo fiber with a clear material list or simply opt for durable glassware. Always check that ceramics are labeled as food-safe and microwave-safe and avoid antique or decorative pieces for regular use. Avoid ‘melamine-free’ claims unless the manufacturer discloses what’s used in its place.
Borough Furnace’s cast iron cookware. Photo courtesy of Borough Furnace
The materials used in your pots, pans and oven dishes matter, especially since they come into direct contact with heat, oils and food.
Non-stick cookware made with Teflon or PTFE/PFOA-based coatings can release toxic fumes when overheated, and the coatings tend to degrade over time. PFOAs have been shown to lead to an increase in certain tumors and cancer. Aluminum cookware, while lightweight and inexpensive, may also leach into food unless it is anodized or coated, particularly when used to cook acidic dishes like tomato sauces. Some ceramic-coated pans use questionable binders or may lose their non-stick properties quickly, leading to frequent replacement and potential waste.
Look for cast iron, carbon steel, stainless steel or 100 percent ceramic cookware, such as When Objects Work John Pawson’s ceramic oven dish. Cast iron adds a small amount of iron to food and becomes naturally non-stick with use. A study recommended cast iron specifically for individuals with anemia, and the World Health Organization has identified it as a potential strategy for reducing iron deficiency. Stainless steel is another good option as it’s durable, inert and easy to maintain. Whichever material you choose, avoid scratched or chipped surfaces and always follow care instructions to prevent degradation.
Standard Affair’s Deep Serving Bowl. Photo courtesy of Standard Affair
John Julian’s Porcelain Fruit Stand. Photo courtesy of John Julian
Serving pieces bring people together, but they can also introduce hidden toxins if made with the wrong materials.
Serving trays, bowls and utensils made from plastic, melamine or coated bamboo may break down over time and release phthalates, bisphenol A (BPA), or formaldehyde. These substances are endocrine disruptors that may interfere with hormone function and have been linked to fertility issues and developmental concerns. Avoid painted or lacquered wooden items unless clearly labeled food-safe and toxin-free.
Go for solid wood, ceramic, glass or stainless steel serving pieces. Unfinished or food-grade oiled acacia, olive wood or maple are popular and naturally antimicrobial. For utensils, stainless steel or bamboo (without glues or lacquers) is preferable. Look for brands that are transparent about their material sources and finishing processes. When Objects Work has a range of healthy serving options, whereas Tim Plunkett crafts healthy and sustainable wooden boards from sycamore and oak trees.
Mungo linen Cloverleaf Tablecloth. Photo courtesy of Mungo
Libeco Jasper Place Mat in Smoke. Photo courtesy of Libeco
Textiles are often overlooked in kitchen health conversations, but they come into contact with your food, your hands and your skin which make them an important consideration.
Many conventional tablecloths, napkins and kitchen towels are made from polyester or cotton blends treated with stain-resistant, anti-wrinkle or anti-microbial finishes. These coatings often contain Per- and Polyfluoroalkyl Substances (PFAS), nicknamed ‘forever chemicals’ for their persistence in the body and the environment. PFAS have been linked to immune suppression, thyroid issues and cancer.
Use 100 percent organic cotton, hemp or linen table linens, ideally untreated and certified by GOTS or OEKO-TEX Standard 100. These materials are naturally breathable and washable. Libeco makes beautiful textiles with Belgian flax. If you want spill protection, opt for a washable organic cotton coated with food-safe acrylic or beeswax, or layer a fabric runner over a reusable tray or board. Consider South African brand Mungo for beautiful tablecloths and napkins.
Tim Plunkett’s Large Round Cutting Board made from sycamore. Photo courtesy of Tim Plunkett
Outdoor meals often call for shatterproof materials, but many ‘unbreakable’ options come with hidden health costs.
Plastic and melamine tableware is widely used for picnics, barbecues and kids’ meals, but it’s not ideal for food safety. Exposure to heat and sunlight can degrade these materials, increasing the risk of chemical leaching. Many compostable or ‘bamboo’ fiber products are also bound with melamine or other adhesives, despite being labeled as environmentally-friendly.
Choose enamel-coated steel, stainless steel or recycled glass for a combination of durability and safety. Silicone can be a safe option for non-cooking applications (like reusable cups or lids), as long as it's labeled food-grade and BPA-free. Wooden tableware, such as serving boards, are also a safe choice. When shopping for outdoor sets, check for clear disclosure of all materials and avoid anything with vague terms like ‘eco-friendly’ without certification or composition details.
The materials that surround us shape more than just the look of a space – they influence how we feel, breathe and rest. When chosen with care, homeware becomes part of a healthier, more conscious way of living.
When Objects Work John Pawson Salad Servers in Ash. Photo courtesy of When Objects Work
Mungo linen Cloverleaf Napkin. Photo courtesy of Mungo
John Julian Porcelain Fluted Bowl. Photo courtesy of John Julian
Serax Cake Stand Slate in Dune. Photo courtesy of Serax
Feature Image: Standard Affair
Photography: Robynn Storgaard, Standard Affair, Borough Furnace, John Julian, Mungo, Libeco, Tim Plunkett, When Objects Work, Serax
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