Intermittent fasting is an eating pattern that alternates between eating and fasting periods. Learn how it works, common schedules and how to get started.

The post Intermittent Fasting: What It Is, How It Works & Fasting Schedules appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

Is deli meat bad for you? Here’s what to know about sodium, processed meat, nitrates, deli meat nutrition, and building a better sandwich.

The post Is Deli Meat Bad for You? appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

Use MyFitnessPal’s free protein calculator, developed with registered dietitians, to find your protein needs for your goals.

The post Protein Calculator: How Much Protein Do I Need Per Day? appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

These stuffed squash boats are vegan, gluten-free and so delicious everyone at your holiday table will want one

The post Cranberry Quinoa Stuffed Delicata Squash appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

Stay in and make this turkey barley soup, eat a little and freeze a little to eat for busy days down the road.

The post Turkey Barley Soup appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

These soft, chewy gingersnaps get a lighter twist without losing any of that classic spiced-cookie flavor.

The post Coconut Sugar Gingersnaps appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

This easy soufflé gets loads of flavor from Swiss chard, Parmesan cheese and a touch of nutmeg. Bonus: It’s great the next day too.

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

Don’t save soufflé for special occasions. This simplified version gets its light texture from baking powder and loads of flavor from Swiss chard, Parmesan cheese, and a touch of nutmeg. Substitute bagged baby spinach or kale for the chard if you like, and save any leftovers for a great grab-and-go breakfast. 

Active time: 15 minutes | Total time: 65 minutes

Swiss Chard, Parmesan and Cottage Cheese Soufflé

Ingredients

• Cooking spray
• 1 tbsp (15g) olive oil
• 1 large shallot, thinly sliced
• 1 bunch (226g) Swiss chard, chopped, leaves and stems separated
• 1/2 cup (60g) whole-wheat pastry flour (all-purpose flour also works)
• 1 tsp baking powder
• 1/4 tsp nutmeg
• 6 large eggs, beaten
• 1 cup (226g) nonfat cottage cheese
• 3/4 cup (183g) 1% milk
• 1/2 cup (60g) shredded Parmesan cheese
• 1/4 tsp black pepper

Directions
Preheat the oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray.

Heat the olive oil in a large sauté pan over medium-high heat. Add the Swiss chard stems and shallot and sauté until tender, about 4 minutes. Add the Swiss chard leaves and cook, tossing with tongs, until wilted, about 2 minutes. Remove from the heat and transfer to a colander. Press gently with the back of a spoon to drain any excess moisture. Let cool slightly and set aside. 

In a large bowl, whisk together the flour, baking powder, and nutmeg. Add the eggs, cottage cheese, milk, and Parmesan cheese and stir until just combined. Gently fold in the Swiss chard mixture and season with the black pepper.

Scrape the mixture into the prepared baking dish and bake until set in the center and a knife inserted into the center comes out clean, 45–50 minutes. Serve immediately.

Serves: 4 | Serving Size: 4-inch square piece

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 330mg; Sodium: 805mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

Nutrition Bonus: Potassium: 510mg; Iron: 20%; Vitamin A: 5%; Vitamin C: 22%; Calcium: 32%

Originally published February 2018; Updated June 2026

The post Swiss Chard, Parmesan and Cottage Cheese Soufflé appeared first on MyFitnessPal Blog.

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!

__________________________

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.

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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.