Toxic types of kitchenware include non-stick pots and pans, plastic food containers, plastic cutting boards, non-stick ceramic-covered knives and pans, and aluminum. Alternatives to such cookware include cast iron and stainless steel pans, glass storage containers, and bamboo and wood cutting boards.
Commonly coated in synthetic fluoropolymer, often tetrafluoroethylene, non-stick cookware releases the toxic chemicals when overheated. The best-known brands of non-stick cookware that use this chemical are Teflon by DuPont and Swiss Diamond Cookware. When heated to 500 degrees Fahrenheit, the polymers release noxious fumes, and the coating's molecules begin breaking down. This process can lead to the emission of toxic chemicals and gases that are deadly in parakeets.
Plastic containers have a variety of chemicals, including Bisphenol A and Polyvinyl Chloride, that release into food when touching acidic, salty or fatty foods. The chemicals emit at a faster rate when heated, such as in a microwave. Bisphenol A increases the likelihood of humans developing cancer, heart conditions and insufficient brain health.
Most aluminum reacts to food, thereby releasing some of the metal into consumables. When eaten, it stored in different bodily tissues, potentially leading to illness or death. The consumption of aluminum is also linked to Alzheimer's disease. Thin aluminum pans are the most apt to cause problems.