It's amazing how much metal can get into the foods and liquids you cook and heat, just by the mere act of heating them. Since you are chelating, the best metals for you to use would be cast iron or titanium to cook in. The stainless steel pans with aluminum cores can still leach, although they are better than plain aluminum. Avoid nonstick pans and pure aluminum cookware. These leach and add unwanted chemicals to your body.
Silicon also works beautifully, but if you must use nonstick for things like muffins or cupcakes, line them with paper instead of placing food directly against them.
And of course, glass is always a good thing to use, if you can. Most of our bakeware is either clay or glass.
Clay pots are wonderful, and you soak them for 20 minutes before you cook in them. They make food so moist the delicate and they are healthy to cook in.
For big giant soups, titanium is very expensive but absolutely the ideal. Second choice would be stainless steel with a completely hidden aluminum core (for proper heat distribution). If you can see the aluminum either on the top of the bottom, the pot is no good, and you need a replacement.
Preferably do not store hot foods in plastic containers, or heat up food in plastic containers in the microwave. Transfer to glass, if possible. Plastics leach a lot and this is an added burden your body doesn't need right now while you chelate.
Cheers!
~~Miriam
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