By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
I’ve reduced much of the plastic in my kitchen over the past couple of years. I’ve thrown out nearly all my plastic food-storage containers and built up my collection of glass and silicone ones. I’ve stopped using traditional nonstick skillets and instead opt for ceramic. I no longer have any plastic cutting boards. And I’ve replaced any remaining plastic cooking utensils with versions made from other materials like wood and silicone. At the end of the day, those swaps were simple to make — enjoyable, even — because all of the alternatives worked just as well if not better than their counterparts.
