Pilates Wellness Wednesday: Plastics in our kitchens.

A black non-stick pan cooking a golden omelette on a gas stove.

We talk a lot about what we put into our bodies, yet the tools we cook with are part of that story. Plastics are everywhere. They show up in our seas, in the fish we eat, and increasingly in our own tissues. Recent surveys have found microplastics in a wide range of seafood, including fin fish and shrimp, which means fragments can make their way into the parts we actually consume.

Alongside what we buy, there is the quiet daily exposure from cookware. Traditional non-stick pans are often coated with PTFE and related compounds in the PFAS family. When these coatings are scratched or overheated they can shed microscopic particles, and research using Raman imaging has confirmed that Teflon type coatings can release micro and nano sized plastics into food.

Public health bodies acknowledge that certain PFAS are still authorised in specific food contact uses, but they also note ongoing research into long term health risks, which include possible links with metabolic, liver, and other outcomes. This is not about panic. It is about informed choices and reducing unnecessary exposure where we can.

What this means in a Pilates lifestyle

As Pilates teachers we care about recovery, hormonal balance, and low grade inflammation that can influence how our clients feel and move. Minimising avoidable environmental load is one more lever we can pull. It sits alongside sleep, breath, hydration, and smart training.

Non-stick today: a quick snapshot

• Non-stick pans are convenient but fragile. Overheating and scratches are the main problems. When damage occurs, particle release increases sharply. If a pan is badly worn, replace it.

• Even with careful use, some studies suggest that plastic and non-stick cookware can contribute measurable microplastics to meals over time.

Why consider ceramic pots and pans

Ceramic coated cookware offers a PFAS free surface and can perform much like non-stick when used well. The coating is silica based rather than PTFE based, so it avoids that class of chemicals entirely. Independent kitchen testing notes that ceramic pans are generally PTFE free and can be just as slick when new.

Potential benefits

1. PFAS free surface for everyday cooking, reducing one route of exposure.

2. Good release for eggs and delicate foods when the pan is preheated properly.

3. Easy clean up which can reduce the temptation to scrub hard and damage the surface.

Trade-offs to know

Ceramic coatings tend to have a shorter life than high quality PTFE when both are used perfectly. Plan for a sensible replacement cycle and treat them gently. Most ceramic lines still have an aluminium or steel body. Check for solid build quality rather than low cost only.

How to cook with less plastic in practice

Choose better tools

• Ceramic coated pots and pans for non-stick jobs. Look for reputable brands, and avoid bargain coatings with poor durability.

• Cast iron, carbon steel, and stainless steel for high heat searing, oven work, and longevity. These do not shed plastics. Season cast iron and carbon steel to develop natural release.

• Glass or stainless containers for storage and reheating rather than plastic tubs where possible.

Handle with care

• Keep heat moderate on any coated pan. Preheat briefly, add a little oil, then cook. Do not leave an empty pan blazing hot.

• Use wooden or silicone utensils to protect the surface.

• Hand wash once the pan has cooled. Avoid abrasive pads.

• If a coating chips, flakes, or shows deep scratches, retire it.

Be choosy with seafood

• Vary species and sources. Microplastics burden can differ between shellfish and fin fish. Clean preparation will not remove particles already in the flesh, so diversity and sourcing matter.

The broader picture

Regulators continue to review PFAS and food contact materials. Some uses are permitted while evidence evolves, and research is active on long term health effects. As a community, we can take a precautionary approach in our kitchens without fear mongering. Small upgrades, repeated daily, add up.

Takeaway for your Pilates clients this week

• Audit your pans. Keep ceramic for sticky foods, cast iron or stainless for heat and longevity, and retire anything flaking.

• Store leftovers in glass where you can.

• Keep variety in your seafood choices and buy from trusted sources.

• Remember that wellness is not only what we eat. It is also how we cook it.

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