Mike Kintgen’s garden includes a ribbon-like crevice garden in the buffalograss lawn — a crevice design unlike any I’ve seen. … Read More

The post Crevice garden and secret-garden path in Mike Kintgen’s garden appeared first on Digging.

Horticulturist Mike Kintgen‘s home garden was on the Open Days Tour back in June. I’d had the pleasure of seeing Mike’s garden a couple years ago, and it was great to visit again. He’s added a ribbon-like crevice garden in his front lawn — a crevice design unlike any I’ve seen.

Look at it snaking its way through buffalograss turf, studded with little bouquets of flowers.

Mike’s foundation bed is atypical of most suburban homes. Bermed up, it’s packed with strappy yucca spheres, grassy texture, tall Salvia ringens that harmonizes with the house color, and mats of low creepers.

A closer look

Those yuccas! I love them mingling with small conifers. (Taking notes for my future garden…)

Salvia and yucca

One more

Sulphur buckwheat showing off sunset hues

Doll house yuccas and euphorbia on the left

Around the corner, a sinewy old juniper adds a sense of age to the garden.

Jerusalem sage glows against a dark-green dwarf pinon pine.

Here’s the wider view of the dwarf pinon and Jerusalem sage.

Flowering broom is a green mound frosted with golden yellow.

There’s Mike in his trademark cowboy hat in the background.

Yarrow and yucca

A massive I’ll-poke-yer-eyes-out yucca (not the official name) guards the gate into the back garden. Asked for the ID, Mike said, “It’s probably a hybrid. I grew it from seed as Yucca faxoniana, but it’s kind of weird.”

On the back patio, Mike arranges pots of tender agaves and other succulents for a spiky summer display. He hauls them all into his basement for the winter, which must be quite a job.

Larkspur adds seasonal color — still going in June here in Colorado.

Mike keeps a small lawn in back, generously bordered by a screening mix of trees, shrubs, and perennials.

Hypertufa pots of alpine plants add accents along the shady path.

Back here, a drooping conifer — weeping Alaska cedar (Chamaecyparis nootkatensis ‘Pendula’) — makes a green arch. This tree is “surprising adaptable to the Front Range,” Mike says.

And a silvery pine — gray pine from California (Pinus sabiniana) — shines in the dappled light.

The tree-lined path may be my favorite part of Mike’s garden. It’s like a secret garden…

…with treasures to discover along the way.

Plus the shade is nice on a hot summer day.

Caper spurge

Rose campion and yucca, another inspiring combo

Up next: The garden of Denver’s most well-known plant explorer, Panayoti Kelaidis. For a look back at Steve Aegerter’s flowering dry garden, click here.

I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!

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Digging Deeper

“Gardens of Texas is not your typical door stop/coffee table book filled with beautiful images of gardens you can never hope to achieve. The photography is definitely inspiring, but Pam’s thoughtful, detailed storytelling and “Try This At Home” features…makes one feel empowered to create similar garden magic….This is what I’ll curl up with on late August afternoons when the mercury in Austin soars and I’m stuck indoors.”

–MomInAustin, a reviewer on Amazon

Gardens of Texas: Visions of Resilience from the Lone Star State is here! It’s for anyone who loves gardens or the natural beauty of Texas. Find it on Amazon, other online book sellers, and in stores everywhere. More info here.

All material © 2026 by Pam Penick for Digging. Unauthorized reproduction prohibited.

The post Crevice garden and secret-garden path in Mike Kintgen’s garden appeared first on Digging.

Broiling canned tomatoes intensifies their flavor, making this soup taste as if you’ve just plucked the tomatoes in the height of summer.

The post Tomato Basil Soup With Grilled Cheese Croutons appeared first on MyFitnessPal Blog.

Whether you’re setting up a new kitchen or upgrading a few pieces, it’s natural to pause and wonder what’s actually worth buying. From stainless steel to nonstick to cast iron, the options can feel endless. That’s usually when the question comes up: what is the safest cookware material?

In this guide, MyFitnessPal Registered Dietitian Emily Sullivan weighs in on what actually matters, so you can choose cookware more thoughtfully, use it with confidence, and build a kitchen that works for you day to day.

Why Your Cookware Choice Matters

What pot or pan you cook with can shape how your food cooks, how much upkeep it needs, and how it interacts with ingredients. FDA guidance also notes that some materials can transfer unwanted substances or flavors, and that worn surfaces can be harder to clean, which is why condition matters just as much as the material. (8)

“A pan that works beautifully for searing may not be the best choice for a long tomato simmer—choosing the right cookware is really about matching the tool to the task,” says Emily Sullivan, RD, MyFitnessPal dietitian.

Once you understand those tradeoffs, choosing the best cookware material becomes much simpler.

What Is the Safest Cookware Material?

There isn’t just one “best” option. Several materials are considered among the safest cookware options, including stainless steel, cast iron, anodized aluminum, stainless steel-lined copper, glass, and certain types of ceramic. (1)

In practice, the healthiest cookware to use is usually a mix of these materials, chosen based on how you cook and what you’re making.

“The best cookware to use is the cookware that helps you cook at home more often—not the cookware that makes you nervous every time you turn on the stove,” notes Sullivan.

7 Common Types of Cookware: Benefits, Risks, and How to Use Each One

1. Stainless Steel

Stainless steel is one of the most reliable choices for everyday cooking. It’s durable, versatile, and works well for everything from sautéing to sauces and grains. 

Best Uses

• Sautéing and browning
• Cooking grains, pasta, and sauces
• Everyday stovetop meals

Pro tip: Preheat the pan, then add oil, once the oil is hot, add the food and let food release naturally before flipping to help prevent sticking.

Sullivan says that “stainless steel is a great all-purpose option because it handles a variety of cooking methods without needing special coatings or extra care.” 

2. Cast Iron

Cast iron stands out for its ability to retain heat, making it ideal for high-heat cooking like searing and roasting. That same high-heat use is part of why, despite its porous surface being harder to clean and sanitize, the FDA considers it better suited for cooking surfaces, where heat helps destroy potential pathogens. (8) It can also increase the iron content of food, with factors like moisture, acidity, and cooking time influencing how much iron is transferred. (3)

Best Uses

• Searing meat or vegetables
• Baking (like skillet breads and pies)
• Oven-to-stovetop cooking

3. Ceramic and Ceramic-Coated Cookware

Ceramic cookware can be appealing for its smooth surface and ease of use, but it’s important to distinguish between traditional ceramic ware and modern ceramic-coated pans. 

FDA warnings note that some ceramic foodwares and traditional pottery can leach lead or cadmium, especially if they are handmade, antique, damaged, or from unreliable sources, and acidic foods can increase this leaching. (6,7)

Best Uses

• Light sautéing
• Lower-heat everyday cooking

4. Nonstick Cookware (PTFE)

Nonstick cookware is popular for a reason. It makes cooking delicate foods like eggs and fish much easier. During normal use, only very small amounts of PFAS (chemicals used in the coating) transfer to food, but using these pans at very high heat can damage the coating over time and release harmful fumes. So, use it thoughtfully. (4,5,1)

Best Uses

• Eggs and omelets
• Pancakes
• Fish or delicate proteins

Pro tip: Use low to medium heat, stick to wood, silicone, or plastic utensils, and hand wash with a soft sponge or cloth to help protect the coating. (8,9)

5. Copper

Copper is known for its quick response to temperature changes, which makes it useful for more precise cooking like sauces. However, high concentrations of copper can be toxic, and it can leach into acidic foods if the cooking surface is not properly lined. (1)

Best Uses

• Sauces
• Temperature-sensitive cooking

Pro tip: Look for copper cookware lined with stainless steel. This decreases its reactivity. (1)

6. Aluminum

Aluminum is lightweight, affordable, and heats quickly, which makes it a common choice in many kitchens. (1) WHO notes that cookware can increase aluminum levels in food, though this is generally not considered significant for health. (10) At the same time, FDA has warned that some imported aluminum cookware and alloys may leach lead, making quality and sourcing important. (11)

Best Uses

• Boiling and simmering
• Sautéing and light frying
• Cooking sauces and grains

Pro tip: Choose anodized or coated aluminum from reputable brands and avoid cooking highly acidic foods in uncoated pans. (1)

7. Glass

Glass cookware stands out for being nonreactive, which means it won’t interact with acidic or alkaline foods or affect flavor. It’s also easy to monitor cooking since you can see through it. The main concern is physical rather than chemical as sudden or extreme temperature changes can cause glass to break. (1)

Best Uses

• Baking
• Reheating
• Food storage

A Simple Healthy Cookware Setup for Most Kitchens

Sullivan notes “you don’t need every type of cookware to cook well—just a few reliable pieces that fit how you actually cook.”

 A practical setup could look like this:

1. One stainless steel skillet or sauté pan for daily stovetop cooking
2. One stainless steel saucepan or pot for grains, soups, and sauces
3. One cast iron skillet for high-heat cooking and oven use
4. One glass baking dish for baking, reheating, and storage
5. One small nonstick pan if you regularly make eggs or delicate foods

That combination answers the “best pans for cooking” question in a more useful way: not by naming one winner, but by giving each task the tool that fits it best. In turn, cooking feels more manageable day to day, and it becomes easier to stay consistent with habits like planning meals or logging them in MyFitnessPal.

Frequently Asked Questions (FAQs)

• What is the safest cookware to use?

The safest cookware isn’t limited to one material. Options like stainless steel, cast iron, anodized aluminum, lined copper, glass, and certain ceramics are all widely considered safe, especially when used and maintained properly. (1)

• Are ceramic non-stick pans safe?

This question is easier to answer when you separate ceramic-coated pans from traditional ceramic ware. FDA warnings about lead and cadmium mainly apply to certain ceramic items, especially those that are handmade, antique, damaged, or hard to verify. For most ceramic-coated pans, it’s more about gentle use and keeping the surface intact.  (6,7,8)

• How do you clean and maintain cast iron?

Cast iron is simple to care for once you get the hang of it. After cooking, wash it with warm water and a brush or sponge (a small amount of soap is okay if needed), then dry it thoroughly to prevent rust. While the pan is still warm, apply a light layer of oil to help maintain its seasoning and keep the surface in good condition over time. (12)

Bottom Line

There isn’t one perfect answer to what is the safest cookware material—and you don’t need one. A mix of well-chosen pieces, used the right way and kept in good condition, is what really makes a difference.

Stainless steel, cast iron, glass, and even nonstick all have a place in the kitchen when used thoughtfully. The goal isn’t to replace everything you own, but to understand how each material works so you can cook with more confidence and less second-guessing.And when cooking feels easier, it’s also easier to stay consistent with your habits, whether that’s trying new recipes or logging meals in MyFitnessPal to better understand what works for you.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

This recipe has all of the cheese and sharp pepper flavor of your favorite cacio e pepe pasta, without the carbs from pasta.

The post Cacio e Pepe Spaghetti Squash Boats appeared first on MyFitnessPal Blog.

Whether you’re setting up a new kitchen or upgrading a few pieces, it’s natural to pause and wonder what’s actually worth buying. From stainless steel to nonstick to cast iron, the options can feel endless. That’s usually when the question comes up: what is the safest cookware material?

In this guide, MyFitnessPal Registered Dietitian Emily Sullivan weighs in on what actually matters, so you can choose cookware more thoughtfully, use it with confidence, and build a kitchen that works for you day to day.

Why Your Cookware Choice Matters

What pot or pan you cook with can shape how your food cooks, how much upkeep it needs, and how it interacts with ingredients. FDA guidance also notes that some materials can transfer unwanted substances or flavors, and that worn surfaces can be harder to clean, which is why condition matters just as much as the material. (8)

“A pan that works beautifully for searing may not be the best choice for a long tomato simmer—choosing the right cookware is really about matching the tool to the task,” says Emily Sullivan, RD, MyFitnessPal dietitian.

Once you understand those tradeoffs, choosing the best cookware material becomes much simpler.

What Is the Safest Cookware Material?

There isn’t just one “best” option. Several materials are considered among the safest cookware options, including stainless steel, cast iron, anodized aluminum, stainless steel-lined copper, glass, and certain types of ceramic. (1)

In practice, the healthiest cookware to use is usually a mix of these materials, chosen based on how you cook and what you’re making.

“The best cookware to use is the cookware that helps you cook at home more often—not the cookware that makes you nervous every time you turn on the stove,” notes Sullivan.

7 Common Types of Cookware: Benefits, Risks, and How to Use Each One

1. Stainless Steel

Stainless steel is one of the most reliable choices for everyday cooking. It’s durable, versatile, and works well for everything from sautéing to sauces and grains. 

Best Uses

• Sautéing and browning
• Cooking grains, pasta, and sauces
• Everyday stovetop meals

Pro tip: Preheat the pan, then add oil, once the oil is hot, add the food and let food release naturally before flipping to help prevent sticking.

Sullivan says that “stainless steel is a great all-purpose option because it handles a variety of cooking methods without needing special coatings or extra care.” 

2. Cast Iron

Cast iron stands out for its ability to retain heat, making it ideal for high-heat cooking like searing and roasting. That same high-heat use is part of why, despite its porous surface being harder to clean and sanitize, the FDA considers it better suited for cooking surfaces, where heat helps destroy potential pathogens. (8) It can also increase the iron content of food, with factors like moisture, acidity, and cooking time influencing how much iron is transferred. (3)

Best Uses

• Searing meat or vegetables
• Baking (like skillet breads and pies)
• Oven-to-stovetop cooking

3. Ceramic and Ceramic-Coated Cookware

Ceramic cookware can be appealing for its smooth surface and ease of use, but it’s important to distinguish between traditional ceramic ware and modern ceramic-coated pans. 

FDA warnings note that some ceramic foodwares and traditional pottery can leach lead or cadmium, especially if they are handmade, antique, damaged, or from unreliable sources, and acidic foods can increase this leaching. (6,7)

Best Uses

• Light sautéing
• Lower-heat everyday cooking

4. Nonstick Cookware (PTFE)

Nonstick cookware is popular for a reason. It makes cooking delicate foods like eggs and fish much easier. During normal use, only very small amounts of PFAS (chemicals used in the coating) transfer to food, but using these pans at very high heat can damage the coating over time and release harmful fumes. So, use it thoughtfully. (4,5,1)

Best Uses

• Eggs and omelets
• Pancakes
• Fish or delicate proteins

Pro tip: Use low to medium heat, stick to wood, silicone, or plastic utensils, and hand wash with a soft sponge or cloth to help protect the coating. (8,9)

5. Copper

Copper is known for its quick response to temperature changes, which makes it useful for more precise cooking like sauces. However, high concentrations of copper can be toxic, and it can leach into acidic foods if the cooking surface is not properly lined. (1)

Best Uses

• Sauces
• Temperature-sensitive cooking

Pro tip: Look for copper cookware lined with stainless steel. This decreases its reactivity. (1)

6. Aluminum

Aluminum is lightweight, affordable, and heats quickly, which makes it a common choice in many kitchens. (1) WHO notes that cookware can increase aluminum levels in food, though this is generally not considered significant for health. (10) At the same time, FDA has warned that some imported aluminum cookware and alloys may leach lead, making quality and sourcing important. (11)

Best Uses

• Boiling and simmering
• Sautéing and light frying
• Cooking sauces and grains

Pro tip: Choose anodized or coated aluminum from reputable brands and avoid cooking highly acidic foods in uncoated pans. (1)

7. Glass

Glass cookware stands out for being nonreactive, which means it won’t interact with acidic or alkaline foods or affect flavor. It’s also easy to monitor cooking since you can see through it. The main concern is physical rather than chemical as sudden or extreme temperature changes can cause glass to break. (1)

Best Uses

• Baking
• Reheating
• Food storage

A Simple Healthy Cookware Setup for Most Kitchens

Sullivan notes “you don’t need every type of cookware to cook well—just a few reliable pieces that fit how you actually cook.”

 A practical setup could look like this:

1. One stainless steel skillet or sauté pan for daily stovetop cooking
2. One stainless steel saucepan or pot for grains, soups, and sauces
3. One cast iron skillet for high-heat cooking and oven use
4. One glass baking dish for baking, reheating, and storage
5. One small nonstick pan if you regularly make eggs or delicate foods

That combination answers the “best pans for cooking” question in a more useful way: not by naming one winner, but by giving each task the tool that fits it best. In turn, cooking feels more manageable day to day, and it becomes easier to stay consistent with habits like planning meals or logging them in MyFitnessPal.

Frequently Asked Questions (FAQs)

• What is the safest cookware to use?

The safest cookware isn’t limited to one material. Options like stainless steel, cast iron, anodized aluminum, lined copper, glass, and certain ceramics are all widely considered safe, especially when used and maintained properly. (1)

• Are ceramic non-stick pans safe?

This question is easier to answer when you separate ceramic-coated pans from traditional ceramic ware. FDA warnings about lead and cadmium mainly apply to certain ceramic items, especially those that are handmade, antique, damaged, or hard to verify. For most ceramic-coated pans, it’s more about gentle use and keeping the surface intact.  (6,7,8)

• How do you clean and maintain cast iron?

Cast iron is simple to care for once you get the hang of it. After cooking, wash it with warm water and a brush or sponge (a small amount of soap is okay if needed), then dry it thoroughly to prevent rust. While the pan is still warm, apply a light layer of oil to help maintain its seasoning and keep the surface in good condition over time. (12)

Bottom Line

There isn’t one perfect answer to what is the safest cookware material—and you don’t need one. A mix of well-chosen pieces, used the right way and kept in good condition, is what really makes a difference.

Stainless steel, cast iron, glass, and even nonstick all have a place in the kitchen when used thoughtfully. The goal isn’t to replace everything you own, but to understand how each material works so you can cook with more confidence and less second-guessing.And when cooking feels easier, it’s also easier to stay consistent with your habits, whether that’s trying new recipes or logging meals in MyFitnessPal to better understand what works for you.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

This refreshing tart cherry and lime mocktail is proof that a sophisticated, satisfying drink does not require alcohol.

The post Cherry Lime Cooler appeared first on MyFitnessPal Blog.

Whether you’re setting up a new kitchen or upgrading a few pieces, it’s natural to pause and wonder what’s actually worth buying. From stainless steel to nonstick to cast iron, the options can feel endless. That’s usually when the question comes up: what is the safest cookware material?

In this guide, MyFitnessPal Registered Dietitian Emily Sullivan weighs in on what actually matters, so you can choose cookware more thoughtfully, use it with confidence, and build a kitchen that works for you day to day.

Why Your Cookware Choice Matters

What pot or pan you cook with can shape how your food cooks, how much upkeep it needs, and how it interacts with ingredients. FDA guidance also notes that some materials can transfer unwanted substances or flavors, and that worn surfaces can be harder to clean, which is why condition matters just as much as the material. (8)

“A pan that works beautifully for searing may not be the best choice for a long tomato simmer—choosing the right cookware is really about matching the tool to the task,” says Emily Sullivan, RD, MyFitnessPal dietitian.

Once you understand those tradeoffs, choosing the best cookware material becomes much simpler.

What Is the Safest Cookware Material?

There isn’t just one “best” option. Several materials are considered among the safest cookware options, including stainless steel, cast iron, anodized aluminum, stainless steel-lined copper, glass, and certain types of ceramic. (1)

In practice, the healthiest cookware to use is usually a mix of these materials, chosen based on how you cook and what you’re making.

“The best cookware to use is the cookware that helps you cook at home more often—not the cookware that makes you nervous every time you turn on the stove,” notes Sullivan.

7 Common Types of Cookware: Benefits, Risks, and How to Use Each One

1. Stainless Steel

Stainless steel is one of the most reliable choices for everyday cooking. It’s durable, versatile, and works well for everything from sautéing to sauces and grains. 

Best Uses

• Sautéing and browning
• Cooking grains, pasta, and sauces
• Everyday stovetop meals

Pro tip: Preheat the pan, then add oil, once the oil is hot, add the food and let food release naturally before flipping to help prevent sticking.

Sullivan says that “stainless steel is a great all-purpose option because it handles a variety of cooking methods without needing special coatings or extra care.” 

2. Cast Iron

Cast iron stands out for its ability to retain heat, making it ideal for high-heat cooking like searing and roasting. That same high-heat use is part of why, despite its porous surface being harder to clean and sanitize, the FDA considers it better suited for cooking surfaces, where heat helps destroy potential pathogens. (8) It can also increase the iron content of food, with factors like moisture, acidity, and cooking time influencing how much iron is transferred. (3)

Best Uses

• Searing meat or vegetables
• Baking (like skillet breads and pies)
• Oven-to-stovetop cooking

3. Ceramic and Ceramic-Coated Cookware

Ceramic cookware can be appealing for its smooth surface and ease of use, but it’s important to distinguish between traditional ceramic ware and modern ceramic-coated pans. 

FDA warnings note that some ceramic foodwares and traditional pottery can leach lead or cadmium, especially if they are handmade, antique, damaged, or from unreliable sources, and acidic foods can increase this leaching. (6,7)

Best Uses

• Light sautéing
• Lower-heat everyday cooking

4. Nonstick Cookware (PTFE)

Nonstick cookware is popular for a reason. It makes cooking delicate foods like eggs and fish much easier. During normal use, only very small amounts of PFAS (chemicals used in the coating) transfer to food, but using these pans at very high heat can damage the coating over time and release harmful fumes. So, use it thoughtfully. (4,5,1)

Best Uses

• Eggs and omelets
• Pancakes
• Fish or delicate proteins

Pro tip: Use low to medium heat, stick to wood, silicone, or plastic utensils, and hand wash with a soft sponge or cloth to help protect the coating. (8,9)

5. Copper

Copper is known for its quick response to temperature changes, which makes it useful for more precise cooking like sauces. However, high concentrations of copper can be toxic, and it can leach into acidic foods if the cooking surface is not properly lined. (1)

Best Uses

• Sauces
• Temperature-sensitive cooking

Pro tip: Look for copper cookware lined with stainless steel. This decreases its reactivity. (1)

6. Aluminum

Aluminum is lightweight, affordable, and heats quickly, which makes it a common choice in many kitchens. (1) WHO notes that cookware can increase aluminum levels in food, though this is generally not considered significant for health. (10) At the same time, FDA has warned that some imported aluminum cookware and alloys may leach lead, making quality and sourcing important. (11)

Best Uses

• Boiling and simmering
• Sautéing and light frying
• Cooking sauces and grains

Pro tip: Choose anodized or coated aluminum from reputable brands and avoid cooking highly acidic foods in uncoated pans. (1)

7. Glass

Glass cookware stands out for being nonreactive, which means it won’t interact with acidic or alkaline foods or affect flavor. It’s also easy to monitor cooking since you can see through it. The main concern is physical rather than chemical as sudden or extreme temperature changes can cause glass to break. (1)

Best Uses

• Baking
• Reheating
• Food storage

A Simple Healthy Cookware Setup for Most Kitchens

Sullivan notes “you don’t need every type of cookware to cook well—just a few reliable pieces that fit how you actually cook.”

 A practical setup could look like this:

1. One stainless steel skillet or sauté pan for daily stovetop cooking
2. One stainless steel saucepan or pot for grains, soups, and sauces
3. One cast iron skillet for high-heat cooking and oven use
4. One glass baking dish for baking, reheating, and storage
5. One small nonstick pan if you regularly make eggs or delicate foods

That combination answers the “best pans for cooking” question in a more useful way: not by naming one winner, but by giving each task the tool that fits it best. In turn, cooking feels more manageable day to day, and it becomes easier to stay consistent with habits like planning meals or logging them in MyFitnessPal.

Frequently Asked Questions (FAQs)

• What is the safest cookware to use?

The safest cookware isn’t limited to one material. Options like stainless steel, cast iron, anodized aluminum, lined copper, glass, and certain ceramics are all widely considered safe, especially when used and maintained properly. (1)

• Are ceramic non-stick pans safe?

This question is easier to answer when you separate ceramic-coated pans from traditional ceramic ware. FDA warnings about lead and cadmium mainly apply to certain ceramic items, especially those that are handmade, antique, damaged, or hard to verify. For most ceramic-coated pans, it’s more about gentle use and keeping the surface intact.  (6,7,8)

• How do you clean and maintain cast iron?

Cast iron is simple to care for once you get the hang of it. After cooking, wash it with warm water and a brush or sponge (a small amount of soap is okay if needed), then dry it thoroughly to prevent rust. While the pan is still warm, apply a light layer of oil to help maintain its seasoning and keep the surface in good condition over time. (12)

Bottom Line

There isn’t one perfect answer to what is the safest cookware material—and you don’t need one. A mix of well-chosen pieces, used the right way and kept in good condition, is what really makes a difference.

Stainless steel, cast iron, glass, and even nonstick all have a place in the kitchen when used thoughtfully. The goal isn’t to replace everything you own, but to understand how each material works so you can cook with more confidence and less second-guessing.And when cooking feels easier, it’s also easier to stay consistent with your habits, whether that’s trying new recipes or logging meals in MyFitnessPal to better understand what works for you.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

Fresh ginger and lemon are a classic pairing that never gets old, and this sparkling mocktail brings them together beautifully.

The post Ginger Citrus Mocktail appeared first on MyFitnessPal Blog.

Whether you’re setting up a new kitchen or upgrading a few pieces, it’s natural to pause and wonder what’s actually worth buying. From stainless steel to nonstick to cast iron, the options can feel endless. That’s usually when the question comes up: what is the safest cookware material?

In this guide, MyFitnessPal Registered Dietitian Emily Sullivan weighs in on what actually matters, so you can choose cookware more thoughtfully, use it with confidence, and build a kitchen that works for you day to day.

Why Your Cookware Choice Matters

What pot or pan you cook with can shape how your food cooks, how much upkeep it needs, and how it interacts with ingredients. FDA guidance also notes that some materials can transfer unwanted substances or flavors, and that worn surfaces can be harder to clean, which is why condition matters just as much as the material. (8)

“A pan that works beautifully for searing may not be the best choice for a long tomato simmer—choosing the right cookware is really about matching the tool to the task,” says Emily Sullivan, RD, MyFitnessPal dietitian.

Once you understand those tradeoffs, choosing the best cookware material becomes much simpler.

What Is the Safest Cookware Material?

There isn’t just one “best” option. Several materials are considered among the safest cookware options, including stainless steel, cast iron, anodized aluminum, stainless steel-lined copper, glass, and certain types of ceramic. (1)

In practice, the healthiest cookware to use is usually a mix of these materials, chosen based on how you cook and what you’re making.

“The best cookware to use is the cookware that helps you cook at home more often—not the cookware that makes you nervous every time you turn on the stove,” notes Sullivan.

7 Common Types of Cookware: Benefits, Risks, and How to Use Each One

1. Stainless Steel

Stainless steel is one of the most reliable choices for everyday cooking. It’s durable, versatile, and works well for everything from sautéing to sauces and grains. 

Best Uses

• Sautéing and browning
• Cooking grains, pasta, and sauces
• Everyday stovetop meals

Pro tip: Preheat the pan, then add oil, once the oil is hot, add the food and let food release naturally before flipping to help prevent sticking.

Sullivan says that “stainless steel is a great all-purpose option because it handles a variety of cooking methods without needing special coatings or extra care.” 

2. Cast Iron

Cast iron stands out for its ability to retain heat, making it ideal for high-heat cooking like searing and roasting. That same high-heat use is part of why, despite its porous surface being harder to clean and sanitize, the FDA considers it better suited for cooking surfaces, where heat helps destroy potential pathogens. (8) It can also increase the iron content of food, with factors like moisture, acidity, and cooking time influencing how much iron is transferred. (3)

Best Uses

• Searing meat or vegetables
• Baking (like skillet breads and pies)
• Oven-to-stovetop cooking

3. Ceramic and Ceramic-Coated Cookware

Ceramic cookware can be appealing for its smooth surface and ease of use, but it’s important to distinguish between traditional ceramic ware and modern ceramic-coated pans. 

FDA warnings note that some ceramic foodwares and traditional pottery can leach lead or cadmium, especially if they are handmade, antique, damaged, or from unreliable sources, and acidic foods can increase this leaching. (6,7)

Best Uses

• Light sautéing
• Lower-heat everyday cooking

4. Nonstick Cookware (PTFE)

Nonstick cookware is popular for a reason. It makes cooking delicate foods like eggs and fish much easier. During normal use, only very small amounts of PFAS (chemicals used in the coating) transfer to food, but using these pans at very high heat can damage the coating over time and release harmful fumes. So, use it thoughtfully. (4,5,1)

Best Uses

• Eggs and omelets
• Pancakes
• Fish or delicate proteins

Pro tip: Use low to medium heat, stick to wood, silicone, or plastic utensils, and hand wash with a soft sponge or cloth to help protect the coating. (8,9)

5. Copper

Copper is known for its quick response to temperature changes, which makes it useful for more precise cooking like sauces. However, high concentrations of copper can be toxic, and it can leach into acidic foods if the cooking surface is not properly lined. (1)

Best Uses

• Sauces
• Temperature-sensitive cooking

Pro tip: Look for copper cookware lined with stainless steel. This decreases its reactivity. (1)

6. Aluminum

Aluminum is lightweight, affordable, and heats quickly, which makes it a common choice in many kitchens. (1) WHO notes that cookware can increase aluminum levels in food, though this is generally not considered significant for health. (10) At the same time, FDA has warned that some imported aluminum cookware and alloys may leach lead, making quality and sourcing important. (11)

Best Uses

• Boiling and simmering
• Sautéing and light frying
• Cooking sauces and grains

Pro tip: Choose anodized or coated aluminum from reputable brands and avoid cooking highly acidic foods in uncoated pans. (1)

7. Glass

Glass cookware stands out for being nonreactive, which means it won’t interact with acidic or alkaline foods or affect flavor. It’s also easy to monitor cooking since you can see through it. The main concern is physical rather than chemical as sudden or extreme temperature changes can cause glass to break. (1)

Best Uses

• Baking
• Reheating
• Food storage

A Simple Healthy Cookware Setup for Most Kitchens

Sullivan notes “you don’t need every type of cookware to cook well—just a few reliable pieces that fit how you actually cook.”

 A practical setup could look like this:

1. One stainless steel skillet or sauté pan for daily stovetop cooking
2. One stainless steel saucepan or pot for grains, soups, and sauces
3. One cast iron skillet for high-heat cooking and oven use
4. One glass baking dish for baking, reheating, and storage
5. One small nonstick pan if you regularly make eggs or delicate foods

That combination answers the “best pans for cooking” question in a more useful way: not by naming one winner, but by giving each task the tool that fits it best. In turn, cooking feels more manageable day to day, and it becomes easier to stay consistent with habits like planning meals or logging them in MyFitnessPal.

Frequently Asked Questions (FAQs)

• What is the safest cookware to use?

The safest cookware isn’t limited to one material. Options like stainless steel, cast iron, anodized aluminum, lined copper, glass, and certain ceramics are all widely considered safe, especially when used and maintained properly. (1)

• Are ceramic non-stick pans safe?

This question is easier to answer when you separate ceramic-coated pans from traditional ceramic ware. FDA warnings about lead and cadmium mainly apply to certain ceramic items, especially those that are handmade, antique, damaged, or hard to verify. For most ceramic-coated pans, it’s more about gentle use and keeping the surface intact.  (6,7,8)

• How do you clean and maintain cast iron?

Cast iron is simple to care for once you get the hang of it. After cooking, wash it with warm water and a brush or sponge (a small amount of soap is okay if needed), then dry it thoroughly to prevent rust. While the pan is still warm, apply a light layer of oil to help maintain its seasoning and keep the surface in good condition over time. (12)

Bottom Line

There isn’t one perfect answer to what is the safest cookware material—and you don’t need one. A mix of well-chosen pieces, used the right way and kept in good condition, is what really makes a difference.

Stainless steel, cast iron, glass, and even nonstick all have a place in the kitchen when used thoughtfully. The goal isn’t to replace everything you own, but to understand how each material works so you can cook with more confidence and less second-guessing.And when cooking feels easier, it’s also easier to stay consistent with your habits, whether that’s trying new recipes or logging meals in MyFitnessPal to better understand what works for you.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

What is the safest cookware material? Learn the benefits, risks, and best uses of stainless steel, cast iron, ceramic, nonstick, and others.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

Whether you’re setting up a new kitchen or upgrading a few pieces, it’s natural to pause and wonder what’s actually worth buying. From stainless steel to nonstick to cast iron, the options can feel endless. That’s usually when the question comes up: what is the safest cookware material?

In this guide, MyFitnessPal Registered Dietitian Emily Sullivan weighs in on what actually matters, so you can choose cookware more thoughtfully, use it with confidence, and build a kitchen that works for you day to day.

Why Your Cookware Choice Matters

What pot or pan you cook with can shape how your food cooks, how much upkeep it needs, and how it interacts with ingredients. FDA guidance also notes that some materials can transfer unwanted substances or flavors, and that worn surfaces can be harder to clean, which is why condition matters just as much as the material. (8)

“A pan that works beautifully for searing may not be the best choice for a long tomato simmer—choosing the right cookware is really about matching the tool to the task,” says Emily Sullivan, RD, MyFitnessPal dietitian.

Once you understand those tradeoffs, choosing the best cookware material becomes much simpler.

What Is the Safest Cookware Material?

There isn’t just one “best” option. Several materials are considered among the safest cookware options, including stainless steel, cast iron, anodized aluminum, stainless steel-lined copper, glass, and certain types of ceramic. (1)

In practice, the healthiest cookware to use is usually a mix of these materials, chosen based on how you cook and what you’re making.

“The best cookware to use is the cookware that helps you cook at home more often—not the cookware that makes you nervous every time you turn on the stove,” notes Sullivan.

7 Common Types of Cookware: Benefits, Risks, and How to Use Each One

1. Stainless Steel

Stainless steel is one of the most reliable choices for everyday cooking. It’s durable, versatile, and works well for everything from sautéing to sauces and grains. 

Best Uses

• Sautéing and browning
• Cooking grains, pasta, and sauces
• Everyday stovetop meals

Pro tip: Preheat the pan, then add oil, once the oil is hot, add the food and let food release naturally before flipping to help prevent sticking.

Sullivan says that “stainless steel is a great all-purpose option because it handles a variety of cooking methods without needing special coatings or extra care.” 

2. Cast Iron

Cast iron stands out for its ability to retain heat, making it ideal for high-heat cooking like searing and roasting. That same high-heat use is part of why, despite its porous surface being harder to clean and sanitize, the FDA considers it better suited for cooking surfaces, where heat helps destroy potential pathogens. (8) It can also increase the iron content of food, with factors like moisture, acidity, and cooking time influencing how much iron is transferred. (3)

Best Uses

• Searing meat or vegetables
• Baking (like skillet breads and pies)
• Oven-to-stovetop cooking

3. Ceramic and Ceramic-Coated Cookware

Ceramic cookware can be appealing for its smooth surface and ease of use, but it’s important to distinguish between traditional ceramic ware and modern ceramic-coated pans. 

FDA warnings note that some ceramic foodwares and traditional pottery can leach lead or cadmium, especially if they are handmade, antique, damaged, or from unreliable sources, and acidic foods can increase this leaching. (6,7)

Best Uses

• Light sautéing
• Lower-heat everyday cooking

4. Nonstick Cookware (PTFE)

Nonstick cookware is popular for a reason. It makes cooking delicate foods like eggs and fish much easier. During normal use, only very small amounts of PFAS (chemicals used in the coating) transfer to food, but using these pans at very high heat can damage the coating over time and release harmful fumes. So, use it thoughtfully. (4,5,1)

Best Uses

• Eggs and omelets
• Pancakes
• Fish or delicate proteins

Pro tip: Use low to medium heat, stick to wood, silicone, or plastic utensils, and hand wash with a soft sponge or cloth to help protect the coating. (8,9)

5. Copper

Copper is known for its quick response to temperature changes, which makes it useful for more precise cooking like sauces. However, high concentrations of copper can be toxic, and it can leach into acidic foods if the cooking surface is not properly lined. (1)

Best Uses

• Sauces
• Temperature-sensitive cooking

Pro tip: Look for copper cookware lined with stainless steel. This decreases its reactivity. (1)

6. Aluminum

Aluminum is lightweight, affordable, and heats quickly, which makes it a common choice in many kitchens. (1) WHO notes that cookware can increase aluminum levels in food, though this is generally not considered significant for health. (10) At the same time, FDA has warned that some imported aluminum cookware and alloys may leach lead, making quality and sourcing important. (11)

Best Uses

• Boiling and simmering
• Sautéing and light frying
• Cooking sauces and grains

Pro tip: Choose anodized or coated aluminum from reputable brands and avoid cooking highly acidic foods in uncoated pans. (1)

7. Glass

Glass cookware stands out for being nonreactive, which means it won’t interact with acidic or alkaline foods or affect flavor. It’s also easy to monitor cooking since you can see through it. The main concern is physical rather than chemical as sudden or extreme temperature changes can cause glass to break. (1)

Best Uses

• Baking
• Reheating
• Food storage

A Simple Healthy Cookware Setup for Most Kitchens

Sullivan notes “you don’t need every type of cookware to cook well—just a few reliable pieces that fit how you actually cook.”

 A practical setup could look like this:

1. One stainless steel skillet or sauté pan for daily stovetop cooking
2. One stainless steel saucepan or pot for grains, soups, and sauces
3. One cast iron skillet for high-heat cooking and oven use
4. One glass baking dish for baking, reheating, and storage
5. One small nonstick pan if you regularly make eggs or delicate foods

That combination answers the “best pans for cooking” question in a more useful way: not by naming one winner, but by giving each task the tool that fits it best. In turn, cooking feels more manageable day to day, and it becomes easier to stay consistent with habits like planning meals or logging them in MyFitnessPal.

Frequently Asked Questions (FAQs)

• What is the safest cookware to use?

The safest cookware isn’t limited to one material. Options like stainless steel, cast iron, anodized aluminum, lined copper, glass, and certain ceramics are all widely considered safe, especially when used and maintained properly. (1)

• Are ceramic non-stick pans safe?

This question is easier to answer when you separate ceramic-coated pans from traditional ceramic ware. FDA warnings about lead and cadmium mainly apply to certain ceramic items, especially those that are handmade, antique, damaged, or hard to verify. For most ceramic-coated pans, it’s more about gentle use and keeping the surface intact.  (6,7,8)

• How do you clean and maintain cast iron?

Cast iron is simple to care for once you get the hang of it. After cooking, wash it with warm water and a brush or sponge (a small amount of soap is okay if needed), then dry it thoroughly to prevent rust. While the pan is still warm, apply a light layer of oil to help maintain its seasoning and keep the surface in good condition over time. (12)

Bottom Line

There isn’t one perfect answer to what is the safest cookware material—and you don’t need one. A mix of well-chosen pieces, used the right way and kept in good condition, is what really makes a difference.

Stainless steel, cast iron, glass, and even nonstick all have a place in the kitchen when used thoughtfully. The goal isn’t to replace everything you own, but to understand how each material works so you can cook with more confidence and less second-guessing.And when cooking feels easier, it’s also easier to stay consistent with your habits, whether that’s trying new recipes or logging meals in MyFitnessPal to better understand what works for you.

The post What Is the Safest Cookware Material? Benefits, Risks, and How to Use Each Type appeared first on MyFitnessPal Blog.

Almond flour has two benefits; it’s gluten-free and also gives this delicious dessert a little protein boost.

The post Almond Flour Cocoa Scones appeared first on MyFitnessPal Blog.

Munch on breakfast cookies loaded with apples, honey and cinnamon—none of the artificial stuff! These cookies are baked with chewy oats and walnuts, so you can get your fill of fiber and heart-healthy fats (1,2).

Active time: 10 minutes | Total time: 30 minutes

Apple Cinnamon Breakfast Cookies

Ingredients

• Cooking spray
• 1 large (240g) apple
• 1 cup (244g) unsweetened applesauce
• 1/3 cup (72g) neutral cooking oil (like avocado or light olive oil)
• 1/4 cup (85g) honey
• 1 cup (80g) rolled oats
• 1 cup (90g) whole-wheat flour
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup (60g) walnuts, chopped

Directions

Preheat the oven to 350°F (177°C) and spray a cookie sheet with cooking spray. 

Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.

In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chopped walnuts.

Use a 1/4-cup measuring cup to portion out 12 cookies onto the cookie sheet, leaving about 1–2 inches between each. Bake for about 10–15 minutes, until golden brown.

Serves: 6 | Serving Size: 2 cookies

Nutrition (per serving): Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g

Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin C: 35%

Originally published October 31, 2016; Updated June 2026

The post Apple Cinnamon Breakfast Cookies appeared first on MyFitnessPal Blog.

Munch on delicious breakfast cookies loaded with real apples, honey and cinnamon—none of the artificial stuff!

The post Apple Cinnamon Breakfast Cookies appeared first on MyFitnessPal Blog.

Munch on breakfast cookies loaded with apples, honey and cinnamon—none of the artificial stuff! These cookies are baked with chewy oats and walnuts, so you can get your fill of fiber and heart-healthy fats (1,2).

Active time: 10 minutes | Total time: 30 minutes

Apple Cinnamon Breakfast Cookies

Ingredients

• Cooking spray
• 1 large (240g) apple
• 1 cup (244g) unsweetened applesauce
• 1/3 cup (72g) neutral cooking oil (like avocado or light olive oil)
• 1/4 cup (85g) honey
• 1 cup (80g) rolled oats
• 1 cup (90g) whole-wheat flour
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup (60g) walnuts, chopped

Directions

Preheat the oven to 350°F (177°C) and spray a cookie sheet with cooking spray. 

Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.

In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chopped walnuts.

Use a 1/4-cup measuring cup to portion out 12 cookies onto the cookie sheet, leaving about 1–2 inches between each. Bake for about 10–15 minutes, until golden brown.

Serves: 6 | Serving Size: 2 cookies

Nutrition (per serving): Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g

Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin C: 35%

Originally published October 31, 2016; Updated June 2026

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A rainbow of flowering prickly pear cactus wowed me in the waterwise garden of Steve Aegerter on Denver’s Open Days tour.… Read More

The post Flowering cacti and more in the garden of Steve Aegerter appeared first on Digging.

Continuing with the gardens on the Denver Open Days Tour in June, let’s visit the garden of Steve Aegerter, owner of Garden Guy Designs. Even before I stepped out of my car, I was wowed by a rainbow of flowering prickly pear cactus.

Orange may have been my favorite.

Ka-pow!

Pollinators were digging it too.

Yellow tinged with rose and carnation pink are also lovely.

And how about this magenta one? Worth a few spines in your gardening gloves to have flowers like that, right? No extra water needed.

Speaking of spines, Steve has a majestic ‘Snow Leopard’ cholla in a rocky raised bed, which glowed like a torch in the afternoon light. Next to it, a fuzzy mullein adds greenish white flower spikes.

‘Snow Leopard’ cholla, globe thistle, and a small grass make a wonderful, dry-garden combo.

But back to those prickly pears…

They pair well with creeping sedum.

Red yucca was flowering beautifully, reminding me of my former Texas home.

A lemon-yellow prickly pear is backed by another variety with spines so thick it looks furry.

Another angle

Flowering yucca — Y. pallida, maybe? Between this flower and the red yucca flower, I can tell Steve doesn’t have to worry about deer. They devoured these flowers in my old garden.

A rock garden’s small plants thrive in the reflected heat of the neighbor’s driveway

Cuties

Denver gardeners always have a hypertufa trough or three filled with winter-hardy cacti and succulents. I’ve already acquired a few troughs of my own and look forward to planting them.

Mullein

An allium’s globe-like flower cozies up with a tiny pine tree.

In back, larkspur turns the fence line purple-blue, while Steve’s watering can collection adds color higher up.

Raised beds offer space to grow vegetables and flowers.

And a shade-loving crevice garden adds beauty under a big tree.

Up next: The personal garden of Denver Botanic Garden horticulturist Mike Kintgen. For a look back at Marilyn Raff’s garden of fragrant roses and wildflowers, click here.

I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!

__________________________

Digging Deeper

“Gardens of Texas is not your typical door stop/coffee table book filled with beautiful images of gardens you can never hope to achieve. The photography is definitely inspiring, but Pam’s thoughtful, detailed storytelling and “Try This At Home” features…makes one feel empowered to create similar garden magic….This is what I’ll curl up with on late August afternoons when the mercury in Austin soars and I’m stuck indoors.”

–MomInAustin, a reviewer on Amazon

Gardens of Texas: Visions of Resilience from the Lone Star State is here! It’s for anyone who loves gardens or the natural beauty of Texas. Find it on Amazon, other online book sellers, and in stores everywhere. More info here.

All material © 2026 by Pam Penick for Digging. Unauthorized reproduction prohibited.

The post Flowering cacti and more in the garden of Steve Aegerter appeared first on Digging.

Learn what maxxing means in nutrition and how to think about protein, fiber, iron, sardines, and liver trends before trying them.

The post What Is “Maxxing” in Nutrition, and Should You Try It? appeared first on MyFitnessPal Blog.

In this maxxing roundup, we are looking at five viral nutrition habits—protein, fiber, iron, sardines, and beef liver—and what to know before you try them.

What Does “Maxxing” Mean?

Maxxing means trying to maximize one food, nutrient, or eating habit—but a trend works best when it helps you notice a gap, not when it pushes you to extremes.

In nutrition, that might look like proteinmaxxing, fibermaxxing, ironmaxxing, sardinemaxxing, whole-foodmaxxing, or livermaxxing. The word is new, but the pattern is familiar: one nutrient or food gets a lot of attention, then people start treating it like the thing that will fix everything.

Sometimes, the trend has a helpful core. Many people could benefit from paying more attention to protein, fiber, seafood, or iron-rich foods. But maxxing can also turn into “as much as possible,” which is usually not the most balanced way to eat.

A better question is not, “How do I max this out?” It is, “Would adding a little more of this help my day feel more balanced?”

Tracking a few normal days in MyFitnessPal can help you see patterns in your protein, fiber, and overall food variety before making big changes.

Should You Try Whole-foodmaxxing?

Yes, if whole-foodmaxxing means eating more foods that are closer to their original form. No, if it turns into a strict rule that makes packaged, canned, frozen, or convenience foods feel off-limits.

Whole-foodmaxxing is the trend of focusing more on foods like vegetables, fruits, beans, lentils, whole grains, nuts, seeds, eggs, dairy, seafood, poultry, and meat.

That idea can be helpful because whole, nutrient-dense foods can bring a mix of protein, fiber, fats, vitamins, and minerals to your day. Current dietary guidance also emphasizes diets built around whole, nutrient-dense foods, including protein foods, dairy, vegetables, fruits, healthy fats, and whole grains. (14)

The dietitian take: whole-foodmaxxing works best when it is flexible.

A bag of frozen vegetables, canned beans, plain yogurt, rotisserie chicken, oats, eggs, tinned fish, or pre-cut fruit can still help you build a more nourishing meal. The goal is not to make every bite perfect. It is to make the next meal a little easier to build.

“If whole-foodmaxxing starts making you feel like every packaged food is a problem, that is a sign to loosen the rule. Convenience foods can still fit. The bigger win is having more foods you enjoy, can afford, and will actually eat,” says Katherine Basbaum, MyFitnessPal dietitian.

Is Proteinmaxxing a Good Idea?

Proteinmaxxing can be helpful if it reminds you to include protein with meals, but it should not push fruits, vegetables, whole grains, or fats off the plate.

Protein gets a lot of attention, and for good reason. It is found in foods from both plants and animals. It helps the body build and repair cells and body tissue, and it supports body processes like fluid balance, immune response, and the production of hormones, antibodies, and enzymes. (1)

Protein foods include beans, peas, lentils, dairy products, eggs, meats, poultry, nuts, seeds, seafood, soy products, whole grains, and vegetables. (1)

The dietitian take: Proteinmaxxing can be useful if it helps you build more complete meals. That might look like Greek yogurt at breakfast, beans at lunch, tofu in a stir-fry, eggs as a snack, or fish at dinner.

The issue is when protein becomes the whole point of the meal. If chasing protein means skipping produce, whole grains, or healthy fats, the trend may be harming your diet instead of improving it.

So, is too much protein bad? It depends on the person.

For example, people with chronic kidney disease may need to work with a dietitian or health care professional to find the right amount of protein. That’s because protein breaks down into waste, and the kidneys help remove that waste from the blood. (2)

For most people, the better goal is simple: include a protein source at meals, then keep the rest of the plate doing its job, too.

Is Fibermaxxing Worth Trying?

Fibermaxxing can be one of the more useful maxxing trends if you increase fiber slowly and choose foods you actually enjoy. (4)

Dietary fiber is a type of carbohydrate that cannot be easily digested in the small intestine. It is found in plant foods like beans, peas, lentils, fruits, nuts, seeds, vegetables, wheat bran, whole grains, and foods made with whole-grain ingredients. (3)

The dietitian take: the best version of fibermaxxing is not forcing huge salads or adding scoops of fiber powder to everything. It is about adding more fiber-rich foods in ways you actually like.

Think oats with berries, lentil soup, bean tacos, avocado on whole-grain toast, chia pudding, roasted vegetables, or a snack plate with fruit and nuts.

The catch is that going from low fiber to high fiber too quickly can be uncomfortable. Eating a large amount of fiber in a short time can cause gas, bloating, and abdominal cramps. It is recommended to add fiber gradually over a few weeks and drink plenty of fluids to help the fiber pass through your digestive system. (4)

It’s also important to keep in mind that the recommended amount for dietary fiber is around 28 grams per day, based on a 2,000-calorie diet. (3)

A simple way to try the trend: add one fiber-rich food per day for a week. Then build from there.

Should You Try Ironmaxxing?

Yes, if it means choosing iron-rich foods and pairing them with vitamin C. No, if it means taking high-dose iron supplements without a blood test or clinician guidance.

Ironmaxxing is the trend of trying to get more iron or improve how much iron your body absorbs from food.

Iron matters because it is an essential part of hemoglobin, a red blood cell protein that helps move oxygen from the lungs to the body’s tissues. It is also part of myoglobin, which helps provide oxygen to muscles. (5)

There are two main forms of dietary iron: heme and non-heme. Meat, seafood, and poultry contain both heme and non-heme iron, while plant foods and iron-fortified foods contain non-heme iron. (5)

That difference matters for ironmaxxing because non-heme iron is not absorbed as easily as heme iron. Vitamin C can improve the bioavailability of non-heme iron, and meat, poultry, and seafood can also enhance non-heme iron absorption. (5)

The dietitian take: the most useful version of ironmaxxing is food pairing, not overloading on supplements.

Try fortified cereal with strawberries, lentils with tomatoes, beans with peppers, or spinach salad topped with orange slices. These pair iron-containing foods with vitamin C foods, which can help improve non-heme iron absorption. (5, 12) 

The caution is supplements. High doses of supplemental iron, 45 milligrams per day or more, may cause gastrointestinal side effects such as nausea and constipation. The adult Tolerable Upper Intake Level for iron is 45 milligrams per day. (5)

Iron supplements can be important for some people, but they are best guided by labs and a clinician. Food pairings are a good place to start. Guessing with high-dose supplements is not.

Is Sardinemaxxing Healthy?

Sardinemaxxing can be healthy if it helps you eat seafood more often, but it does not need to mean eating sardines every day.

Sardinemaxxing is the trend of adding more sardines to your diet. And compared with some maxxing trends, this one has a practical food-first angle.

Fish can provide protein, omega-3 fats, vitamin B12, vitamin D, selenium, iron, iodine, choline, and zinc. (6)

The FDA and EPA also list sardines as a “Best Choice” fish, meaning they are among the lower-mercury options in the fish advice chart. (6)

The dietitian take: sardinemaxxing can be a useful trend if it makes seafood feel easier and more realistic.

Canned sardines can also be easy to keep in your pantry for years when the can is in good condition, with no rust, dents, or swelling. From there, you can add them to toast, salads, grain bowls, pasta, or snack plates. (13) 

The main thing is not to turn sardines into your only seafood option. Variety still matters, and the best version of sardinemaxxing is simple: use sardines as one convenient way to eat more fish, not as a rule you have to follow every day.

It is also worth checking the Nutrition Facts label if sodium is a priority for you. 

Should You Try Livermaxxing?

Livermaxxing is the trend to be most careful with because beef liver is nutrient-dense, but it is also very high in certain nutrients that can be overdone.

Livermaxxing usually focuses on beef liver benefits, and sometimes it includes eating raw liver. Those are two very different ideas.

From a nutrient standpoint, beef liver is concentrated. A 3-ounce serving of pan-fried beef liver contains 6,582 micrograms RAE of vitamin A, 12,400 micrograms of copper, 70.7 micrograms of vitamin B12, and 5 milligrams of iron. (5,7,8,9)

That nutrient density is exactly why liver is not something to casually max out.

For adults, the daily limit for preformed vitamin A is 3,000 micrograms RAE, and a 3-ounce serving of pan-fried beef liver is more than double that amount. (7)

Copper has a daily limit, too: 10,000 micrograms for adults. That same serving of pan-fried beef liver is above that amount. (8)

The dietitian take: Livermaxxing is not the same as occasionally eating cooked liver.

A small amount of cooked beef liver may fit for some people. But eating liver often or in large portions can make it easier to go over those daily limits, especially if you also take a supplement that contains vitamin A or eat other organ meats.

Pregnancy is one reason to be extra cautious. Too much preformed vitamin A can be harmful during pregnancy, so people who are pregnant or trying to become pregnant should check with a health care professional before eating liver regularly or taking vitamin A supplements. (7)

And can you eat beef liver raw? From a food-safety standpoint, no.

Raw meat can carry germs that cooking helps reduce. Cook raw meat to a safe internal temperature, use a food thermometer, and keep raw meat, poultry, seafood, and eggs separate from foods that will not be cooked before eating. (10, 11)

That makes Livermaxxing one of the clearest trends in the roundup: cooked and occasional is very different from raw and extreme.

How Can You Try a Maxxing Trend Without Going Overboard?

Treat a maxxing trend like a starting point, not a rulebook.

Before you try one, ask three questions: What is this adding? What might it crowd out? And does it fit your real life?

That last question matters. A trend is easier to keep in perspective when it works with your budget, schedule, food preferences, and health needs. If it makes eating feel smaller, stricter, or more stressful, it may not be the helpful version of the trend.

“Start with one small change instead of trying to overhaul your whole day. Add one food, one meal idea, or one pairing. See how it feels. Then adjust,” Basbaum says.

It can also help to check the pattern before you change the pattern. Logging a few normal days in MyFitnessPal can show where you may want more protein, fiber, iron, seafood, or variety, so the trend is responding to your actual habits instead of your feed.

The best maxxing trend is the one that helps you build a plate that feels more balanced.

Frequently Asked Questions (FAQs)

• What does maxxing mean?

In nutrition, maxxing means trying to maximize a food, nutrient, or habit. It is not automatically good or bad. It depends on what you are adding, how much you are adding, and whether it fits your needs.

• Is too much protein bad?

It depends. Protein helps build and repair body tissue and supports many body processes, but people with chronic kidney disease may need individualized guidance because protein breaks down into waste that the kidneys remove from the blood. (1,2)

• What is fibermaxxing?

Fibermaxxing is the trend of trying to increase fiber intake. The most practical version is adding more fiber-rich foods, such as beans, lentils, fruits, vegetables, nuts, seeds, and whole grains, while increasing slowly to reduce digestive discomfort. (3,4)

• Are sardines healthy?

Yes, sardines can be a healthy seafood choice. Fish can provide nutrients like protein, omega-3 fats, vitamin B12, vitamin D, selenium, iron, iodine, choline, and zinc, and the FDA and EPA list sardines as a “Best Choice” lower-mercury fish. (6)

• What are the main beef liver benefits?

Beef liver is rich in several nutrients. A 3-ounce serving of pan-fried beef liver contains high amounts of vitamin A, copper, vitamin B12, and iron. The tradeoff is that it can exceed the adult upper limits for preformed vitamin A and copper, so it is not a food to casually eat in large amounts. (5,7,8,9)

• Can you eat beef liver raw?

Eating raw liver is not recommended. It is recommended for food safety to cook raw meat and other foods to safe minimum internal temperatures and use a food thermometer. (10)

• Should I try ironmaxxing?

Adding iron-rich food to your diet can be useful, and pairing non-heme iron foods with vitamin C may improve iron absorption. But high-dose iron supplements can cause gastrointestinal side effects, and supplements are best guided by labs and a health care professional. (5)

• What is whole-foodmaxxing?

Whole-foodmaxxing means focusing more on foods that are closer to their original form, like fruits, vegetables, beans, whole grains, nuts, seeds, eggs, dairy, seafood, poultry, and meat. The most realistic version still leaves room for frozen, canned, and convenient options.

Bottom Line

Maxxing trends can be a helpful starting point, but they do not need to become a whole new way of eating.

The best approach is usually small and practical: notice what might be missing, add what makes sense, and skip the parts that feel extreme.

For the part social media does not always show—the normal meals, easy swaps, and “how do I actually make this work?” moments—the MyFitnessPal Community can be a helpful place to look. 

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