4 Kitchen Gadgets to Swap, According to Cardiologists

Posted by AweSamo February 7, 2026
4 Kitchen Gadgets to Swap, According to Cardiologists

Many cardiologists across the country agree that some kitchen gear is made from concerning materials. Of those, there are two that doctors like Juan Carlos Rozo, M.D., FACC, FASE, RPVI at Houston Methodist Hospital and Aaron Feingold, M.D., chair of cardiology at JFK University Medical Center, are most concerned about: plastic and PFAS, including PFOA, PFOS and Teflon. To help you learn more about these materials and shop for better alternatives, we gathered a list of common kitchen perpetrators and the best replacements for them, like tried-and-tested Totally Bamboo Bamboo Cutting Boards and the best stainless steel cookware from Caphalon. 

Best Overall Healthy Kitchen Products, as Recommended by Cardiologists

Ditch: Plastic Containers 

Grab: Glass Containers

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Plastic containers have the potential to leach microplastics even when they’re just sitting in your pantry, according to studies like this one from 2023. Their risk increases once heated, too, as higher temperatures cause a more rapid breakdown of plastic particles. Because of this, physicians, such as Elizabeth Klodas, M.D., F.A.C.C., a preventive cardiologist and owner of Step One Foods, prefer to choose glass. 

My favorite glass containers are from Bentgo. The base is glass, and the lid is both glass and silicone, which is a rarer find when it comes to containers. Many, like our favorite tested set from Pyrex, come with plastic lids. This is OK; your swaps don’t need to be completely perfect, they just need to work for you and your needs. Here, we’ve gathered a few different options, all of which we have tried in some capacity. This smaller Pyrex set is great for leftovers, while this bigger OXO container is an excellent solution for keeping leafy greens like spinach airtight.   

Ditch: Teflon and PFOA-Coated Pans 

Grab: Stainless Steel, Titanium or Cast-Iron Pans 

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PFAS, or per- and polyfluoroalkyl substances, is a broad term for a category of materials often found in nonstick cookware. “I am concerned, but in a measured, evidence-based way,” says Rozo. His biggest concern is with lead and PFAS since we have the most data to support them, noting that “these [materials] are all well-recognized drivers of cardiovascular disease.” Rozo doesn’t want to instill fear, however, and you don’t need to overcomplicate your choices here. 

If nonstick is the only material that can get you to cook, some brands are OK, and we have recommendations. But the former pastry cook in me knows that materials like stainless steel and cast-iron are, in many cases, a better option all around. Our favorite Lodge cast-iron skillet can sear a fillet of salmon like no one’s business, while this Made In stainless steel sauté pan has been a game-changing addition to my kitchen for pastas, shallow frying, one-pan dinners and preparing vegetables. Below, we also have our favorite stainless steel cookware set from Calphalon, plus a couple of other beloved picks. 

Ditch: Plastic Cutting Boards

Grab: Wooden Cutting Boards 

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Another form of plastic in our kitchens, cutting boards are perhaps a more obvious source of microplastics—after all, you’re literally cutting into them. This picks up tiny bits, which could ultimately be released into your food. “While we don’t yet fully understand the health implications [of microplastics], early research suggests they can be harmful at the cellular level,” said Klodas. “I stick with wooden cutting boards, which are safer, durable and better for both our bodies and the environment.” 

I’m with Klodas on this one. Wooden cutting boards are good for our knives, look beautiful and can be used as prep surfaces and serving platters. Our favorite inexpensive option is this $17 Totally Bamboo bamboo cutting board set, which is surprisingly non-slip despite its thinner, lightweight construction. Investment-worthy boards from John Boos and The Boardsmith are ideal for serious home cooks. We have options for any budget, ranging from $15 to $390. 

Ditch: Plastic Kitchen Utensils and Tools

Grab: Silicone, Wooden or Stainless Steel Utensils and Tools 

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Your plastic kitchen utensils could likely use an upgrade. Stop using that half-melted black spatula and replace it with something equally useful but safe for high heat. Utensils are often exposed to heat, so cardiologists recommend avoiding plastic—especially black nylon, which could expose you to flame retardants and microplastics.

Instead, we recommend stainless steel, wood or silicone. Earlywood makes my favorite and most-used wooden kitchen utensils, like this long, flat spatula. I couldn’t go without the GIR silicone ladle during winter because its clever, flexible edge gets even the tightest corners of my pots and pans, and I’ll always need these stainless steel OXO kitchen tongs on hand for a multitude of tasks. 

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