Quick Picks - Cast Iron & Chemical-Free Cooking
Over the years, I’ve been slowly upgrading my kitchen. I started with the low-hanging fruit by removing plastics, especially anything that comes into contact with heat. The obvious ones were takeaway containers, but there were also sneaky culprits: kettle interiors, cafetières, lids, and utensils that quietly melt at the edges.
Some plastics can leach chemicals into food, especially with heat or acidic ingredients. It’s not an instant “poison,” but we now know we’re absorbing a worrying amount of microplastics. Even slow, low-level exposures are worth avoiding where possible.
Next to go were non-stick pans with “mystery coatings.” I experimented with mid-range ceramic pans, but they turned out to be aluminium coated in ceramic. It was a step up from Teflon, but the edges chipped easily and exposed the aluminium despite careful use. Lesson learned: if you want true durability, go for 100% ceramic, not a coating.
Solidteknics
These days, I’m falling in love with carbon steel, cast iron, and now my latest obsession, my Aus-ion wrought iron pan from Solidteknics. I did buy mine on a trip back to Australia, which isn’t the most practical or affordable shipping option but they are now available here in the UK!
Wrought iron (and its cast iron cousin) is as old-school as cookware gets. No coatings to chip, no hidden chemicals; just pure iron that, with seasoning, becomes naturally non-stick.
Yes, they’re heavier than your average pan, and yes, they need a quick dry and occasional oil after use, but learning how to use iron and watching it improve with age is incredibly rewarding. Solidteknics even come with a multi-century guarantee. I love the idea of buying something in 2025 that, with care, could still be in use 100 years from now.
The Rest
The rest of my kitchen looks like this:
Glass for storage, fermenting, and baking — it doesn’t absorb smells or stain.
Wood for spoons and boards — natural, sturdy, and naturally antimicrobial.
Silicone for spatulas and ice trays — food-grade silicone is heat-stable and flexible, without the leaching issues of some plastics.
I avoid aluminium cookware and foil as it can react with food, especially acidic dishes.
Final Thought
Replacing disposable, chemical-heavy cookware might not be the most urgent thing on your health journey if you’re working on bigger issues. But for me, it’s part of a bigger picture — the tools I cook with support my health, are safe, simple, and, as much as possible, built to last.
Takeaway Tips:
Start small — replace items as they wear out rather than overhauling your whole kitchen at once.
Prioritise heat-safe materials — choose glass, cast iron, carbon steel, silicone, or wood over plastics and coated metals.
Think long-term — invest in pieces you can maintain, repair, and even pass down.