One Green Thing: Kitchens…dangerous places to be?

By Jan Herbert
Rockford Park District

Whether you were “green” before the color was fashionable or whether you’re just ready to find the “shade” that works best for you, here’s information about doing just “one green thing.”

I was reading an article about hidden dangers in the kitchen that indicated I needed to get rid of all Teflon-coated cookware. It made me realize, we still have some pans that I have no idea what the “coating” is. Further into the article, it said aluminum pots and pans have to go as well because they are reactive to foods (and linked to Alzheimer’s). Pretty much everything I have left is cast iron, but other choices are good, too, including clay, stainless steel, ceramic, glass and porcelain. Best part, those are all the types of pans available at my favorite mega-store, any THRIFT STORE!

As to the warning about “plastic containers,” we do not use them…but did have to look at our cooking utensils. A few more offenders went to the bag going to the thrift store, trying to save only the stainless steel and wood (OK, and a couple spatulas to use when baking, as I know of no other way to tip shortening out to the mixing bowl). Now, I am on a quest for the recommended glass and/or metal measuring cups.

When I’m in the kitchen, my husband is hiding in another room hoping I will follow the recipes I use as carefully as I am following the instructions of this article. He has learned firsthand there are many dangers in our kitchen.

For more information, e-mail Jan Herbert at

 From the March 31-April 6, 2010 issue

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