The Skinny:

For many of us, the kitchen is the center of our home. It is where we gather, sip, gab and nibble. It is where we nourish ourselves with healthy, homecooked foods. So to look out for us and the earth, what do you say we make sure the tools we use there are non-toxic and energy-efficient?

Work It:

*Steer clear of nonstick. Remember Teflon? The most well-known of nonstick surfaces, it proves popularity isn’t always based on merit. Eartheasy reports that “researchers at John Hopkins Hospital, who released findings in 2006, found PFOA the Teflon chemical, in umbilical cord blood in 99% of 300 newborns tested.” Not only is it widespread, it gets worse. Teflon can release tiny plastic particles into foods and at really high temps, spew highly toxic gases. This stuff’s even been known to kill pet birds.

*Opt for safe cookware. Cast iron pots are sturdy, safe and can last a lifetime! You’ll have to “season” yours by rubbing oil on it after each use, but the effort creates a natural nonstick situation. Plus, it’ll add iron to your food—bonus. I love my cast iron skillet from Lodge and Tracy and Lauren adore Lodge’s Dutch Oven, which is perfect for stews, mulled wine and more. Stainless steel is usually a safe bet too if you keep it in good shape. Then there’s anodized aluminum, which ensures the aluminum doesn’t make it into food (I use an All-Clad skillet and pot of this type) and enamel coated pots or stoneware baking dishes like those from Le Creuset are another example of healthy heirloom design. (Rodale has the scoop on a safe pot for every recipe and here’s our roundup of healthy cookware .)

*Check your storage containers. Make sure anything you use for leftovers is a safe plastic according to the Green Guide. Or phase those out and invest in glass containers if and when you can swing it (the old plastic ones could come in handy for storing non-edibles). We really like this Frigoverre set.

*Embrace efficiency. By skipping the oven altogether sometimes, you can fire things up without the energy use or cost of a stove. Electric kettles for tea, toaster ovens for snacks or garlic bread, and even the microwave to reheat your leftovers versus making a new meal all over again will help you lean your consumption. If using the stovetop to make healthy whole grains or beans, chew on this: a Fagor pressure cooker (that’s the kind I have) can reduce cook time by up to 70%. Oh and that fridge, one of the biggest energy eaters in the house—if it’s truly an old-timer, trade it in for an ENERGY STAR number to use 20% less energy while earning a rebate. Otherwise, keep the coils clean, the door shut and set the temp to between 36 and 38 degrees and you’ll be good to go (SmartMoney.com).

Earn Your Stripes:

This is truly for the trooper: cook your dinner with a solar cooker! That’s right, there’s no power bill and no emissions when you let the sun do the simmering. Maybe it won’t happen everyday (though in the Southwest it probably could), but consider trying solar cooking on a camping trip or for a summer solstice party. At Solar Cookers International , your purchase goes to help fund the solar ovens the org has provided to 30,000  women in Africa so far who would otherwise walk miles for firewood. And, more recently, it’s provided solar cookers as part of the earthquake relief effort in Haiti. See them to believe them here .

Related content:

• Healthy Holiday Cookware
• How to Be a Green Party Giver and Goer
• Your Food Resolution: No Take Out
• Green Irene: The Green Footprint Doctor Is In
• To-Go Ware: Stylish, Practical, Environmental and Perfect for that Person on the Go

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