"Some of the best cookware is made from ceramic, glass, or lead-free earthenware. (...) If you choose to cook with metal, use high-density cast iron (without a graphite coating) and heavy-gauge stainless or surgical steel, or good quality enamel. (...)
Avoid cooking with aluminum, poor-quality stainless steel, thin enamel on flimsy pots, Teflon, and other cookware coated with synthetic materials. They contain toxic substances that react and/or chip off into the food. Aluminum cookware and aluminum foil are especially harmful." (1)
"[Fermented foods(2) and all oils] have the ability to absorb toxins from plastic containers and should be transferred into glass, wood or enamel for prolonged storage."(3)
Footnotes:
(1) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002), p. 452
(2) For instance: miso, soy sauce, sauerkraut, ...
(3) id. p. 520
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