Kitchen & Cookware

6 topics, A–Z

• Air Fryers 1 article Air fryers use far less oil than deep frying. What studies show on acrylamide, AGEs, meat, indoor air and nonstick baskets.
• Cast Iron Cookware 1 article Cast iron adds iron to acidic food. What trials show for anemia, how seasoning changes metal release, and who should skip it.
• Ceramic Cookware 1 article What ceramic nonstick coatings are, how they compare with PTFE (Teflon) on PFAS and particles, and how glazed ceramic cookware differs.
• Cutting Boards and Utensils 1 article Wood and plastic boards both hold bacteria in lab tests, plastic boards shed microplastics, and some bamboo and black plastic items release chemicals.
• Microwaving Food 1 article Microwave ovens use non-ionizing radiation. What studies show on nutrient loss, uneven heating, hot spots and containers, and when to use another method.
• Plastic Food Containers 1 article Heat and fat make plastic containers release more chemicals and particles. What studies show on BPA, phthalates and microwaving, and what to use instead.