This World Food Safety Day, I found myself thinking about something Chef Vikas Khanna told me. He shared how his mother, like most other moms, refuses to throw away old pots and pans, even after they have lost their coating, because in her eyes, they are still doing their job. And honestly, that sounds familiar. Most of us know someone who has a favourite kadai that has been around for decades. It sits in the kitchen through countless meals, family gatherings, rushed weekday dinners and festive feasts. We rarely question it. If it still cooks food, surely it is fine, right?
That simple thought opens up a much bigger conversation.
In 2026, the wellness conversation is everywhere. We scrutinise ingredient labels, choose organic vegetables, invest in water purifiers and stock our kitchens with the latest storage solutions. Yet one of the most frequently used items in our homes often escapes attention completely.
The cookware itself. Food safety is not just about what goes into your meals. It is also about what those meals come into contact with every single day. If the vessel used to cook your carefully sourced ingredients is no longer safe, the entire equation changes.
Curious about where the cookware conversation is headed, I spoke with Umesh Gupta, Managing Director and CEO of Bergner. What followed was a fascinating discussion about cookware anxiety, material safety and why cast iron is suddenly having a major moment.
