THIS WEEK’S FOCUS - THE KITCHEN
If we’re trying to lower PFAS exposure without turning life into a full-time project, the kitchen is one of the highest-leverage places to start. It’s where heat + contact + frequency stack up: pans, food storage, and the small habits we repeat every day.
This issue is a simple roadmap: what matters, what to do this week, and how to choose a next step that fits real life.
Source: Greenpan
TL;DR (60 Seconds)
THE QUICK & DIRTY
High heat + damaged nonstick is the situation we care about most.
The simplest win: retire scratched nonstick and use stainless/cast iron/enameled for high-heat cooking.
For storage: glass or stainless beats “mystery plastic,” especially for hot food.
If we only do one thing this week: swap one pan + change one habit.
WHY THIS MATTERS (TO US)
PFAS are often used to make things slick, stain-resistant, or grease-proof. In the kitchen, that can show up in certain coatings and treatments. We don’t need perfection — we just want fewer avoidable exposures in places that touch food, especially under heat.
The goal isn’t fear. The goal is control: simple choices that reduce exposure and still feel normal.
Your Quick Guide
THE SIMPLE PLAN (DO THIS WEEK)
Step 1 — Choose your “high-heat pan”
Pick one pan we’ll use for most searing/sautéing/high-heat cooking:
Stainless steel (most versatile)
Cast iron (great for searing)
Enameled cast iron (easy + durable)
Then make one rule:
Nonstick stays for low/medium heat only — never high heat — and never when scratched.
Step 2 — Upgrade one habit
Choose one:
Don’t preheat an empty nonstick pan
Stop using metal utensils on coated pans (wood/silicone instead)
Don’t store hot food in plastic (cool first, then transfer)
That’s it. One pan + one habit = real progress.
QUICK CHECK (SHOPPING — WHAT TO LOOK FOR)
When we’re shopping cookware or storage, we keep it simple:
Cookware
Stainless steel / cast iron / enameled cast iron = safe default
If buying a coated/nonstick pan:
Avoid high-heat use
Replace if scratched, peeling, or worn
Choose reputable brands with clear coating details (not “mystery coating”)
Storage
Prefer glass or stainless for leftovers
If using plastic: keep it cold use only (avoid heat + microwaving)
3 PRACTICAL SWAPS (BEST / BUDGET / UPGRADE)
1) COOKING PAN (the big win)
Budget: a solid stainless skillet (basic, heavy-bottom)
Best: a stainless skillet + stainless saucepan combo
Upgrade: enameled Dutch oven (soups, braises, sauces, everything)
2) STORAGE (easy, noticeable)
Budget: glass containers (even a small set goes far)
Best: glass + silicone lids or stainless lids
Upgrade: stainless steel containers (light, durable, travel-friendly)
3) LININGS & WRAPS (quiet source of exposure)
Budget: switch to parchment paper (for baking/air fryer trays)
Best: silicone baking mat for repeat use
Upgrade: unbleached parchment + glass storage as the default combo
10-MINUTE STEP (DO IT TODAY)
Set a timer for 10 minutes:
Pull out your most scratched pan
Decide: retire, repurpose (non-food use), or move to low-heat only
Put one “high-heat pan” front and center so it becomes the default
This is the kind of tiny action that makes the rest easy.
WHAT WE’RE TESTING NEXT
Next issue, we can go one of two directions:
Water testing (what to test + how to read results), or
Food packaging (grease-proof wrappers, microwave popcorn, fast wins)
Reply (or tell us) which you want first: WATER TESTING or PACKAGING.
If this helped, subscribe and share with one person who wants a simpler way to lower PFAS exposure:
passonpfas.com
