Cookware:

• 95% of humans have the chemical tied to non-stick surfaces in their bloodstream.
• Charring the bottom of a non-stick pan can release toxic fumes. Instead of Teflon, switch to stainless steel. It's a little stickier, but much safer.
• Use cast iron skillets. They can be kept free from rust with vegetable oil.  See Cast Iron Tips below.
• Another good option, though more expensive, is lightweight titanium cookware.
• Copper & aluminium are great heat conductors. But they should always be coated with stainless steel for health concerns.
• Glass is a great renewable source. It's inert and perfect for stovetop cooking or baking and you can save energy by reducing your oven by 25 degrees when you bake with glass. It retains heat better and it will still cook in the same amount of time.

Bakeware:

• Glass and cast iron aren't exactly great for muffin making, so use lead-free ceramics instead.
• Stainless steel cake molds and tart dishes exist but can be hard to find.
• Silicone and fiberglass blended baking sheets are safe.
• The best option is stone bakeware as it is strong and chip resistant.
• Aluminium foil is recyclable, however not every city accepts them, so inquire locally.
• Most plastic wrap manufacturers have switched to much less controversial and low-density polyethylene which is much safer. It is important to note that all plastics are not really biodegradable and plastic wrap is not recyclable.
• While bakeware can break and chip it becomes naturally non-stick after you cook fatty foods in it a few times. 

Kitchen Design:

Bamboo -  The latest in environmentally-friendly kitchens includes fast-growing bamboo. The material makes great cutting boards and it can also be used for backsplashes and flooring.

Lighting -  To cut down on lighting costs, try using fluorescents. They cut energy use by 50%. Whenever possible use natural light to brighten up your kitchen and bring down your electric bill.   Be sure to dispose of these bulbs correctly by not adding to your regular trash as they do contain mercury.

Cork -  This renewable resource is made from the bark off a tree. It's also sound-absorbing, hypoallergenic and resistant to mold and mildew, making it an excellent choice for kitchens.

Recycled stone-chipped composite countertops -  These countertops resemble granite and are just as durable.

Top and bottom freezer/refrigerator units -  These are more energy-efficient than side-by-side models because not as much cold air escapes. Not sure if your fridge can pass the eco-friendly test? Shut the door on a dollar bill--if it slides out easily then it's a sign the seal needs to be replaced.

Recyling stations -  These handy recycling stations pull out for easy access. Other recyling cabinets are set on wheels so they can be moved wherever needed.

Convection ovens -  This type of oven uses a fan to drive heat rapidly from source to food so it cooks 25% faster than a conventional oven.

Natural fabrics -  Choose cotton or wool for your dining chairs and window dressings since man-made fabrics are made with chemicals that harm the environment.

Cast Iron Cookware Tips:

Place a large piece of foil on the lower rack of your oven.  Coat your new cast iron cookware with vegetable shortening (inside and out).  Place on the middle rack in a 300 degree oven for one hour.  Remove, and wipe off any liquified shortening. Your pan is now seasoned! 

A true no-stick surface takes time to form. To avoid cooking problems with newer pans, only use your pan for meats and other fatty foods in the beginning.  Fatty and/or oily foods will keep your cookware in great shape. However, acidic foods like tomato sauces or vinegary solutions will breakdown the oily coating and expose the raw metal. For best results avoid cooking these foods in cast iron cookware.

Reseasoning Those Old Cast Iron Pans - The first step is to get them clean, free of rust spots and ready for curing, or seasoning. Scour the rust spots off with steel wool, wash with mild soap and very hot water, and dry immediately while still warm. The drying part is very important for the prevention of rust, if you are not going to season your pan right away. Do not worry about the color of your pan, it could be anywhere from brown to shiny black, depending on age and how much use it has had.  The pan can be set on the stovetop on low to medium heat to dry quickly.  Follow the directions above for curing/seasoning. 

Things to Avoid with Cast Iron:

• Do not store food in cast iron
• Do not wash in the dishwasher -- hand-wash only
• Never store cast iron cooking utensils wet, dry thoroughly
• Never go from very cold to very hot temperatures or vice versa; cracking may occur
• Do not store excess grease in cast iron, it will turn rancid
• Do not store pans with lids on tightly, cushion lids with paper toweling to allow air flow
• Never boil water in cast iron, the 'seasoning' will wash off and have to be repeated

Beyond Recycling - Here is a list of ways to make your kitchen Eco-Friendly and help the environment.

• Use the Right Size Pan for the Job - Use the smallest size pot or pan necessary for the cooking task. A smaller cooking surface requires less energy to heat. Also, match the pan to the right size burner. Cooking with a 6-inch diameter pan on an 8-inch burner wastes over 40% of the heat produced. Use a microwave for small tasks like melting butter.
• Energy Efficiant Appliances - If you're in the market for a new appliance, be sure to look for the Energy Star symbol. Energy Star is a program used by the EPA to identify products that are more energy efficient, typically 10- to 20-percent more efficient for kitchen appliances. Other tips: Convection (with fan) ovens are 25% more efficient than conventional ovens because they cook faster. Self-cleaning ovens are better insulated.  Refrigerators with the freezer on the top or bottom are more efficient than side-by-side models.
• Sustainable Seafood Choices - There are several species of fish and shellfish that have been severely overfished in the past decades (not to mention trouble with pollution). Only by making better choices at the supermarket can we change the demise of these creatures. Some of the fish in danger include Red Snapper, Orange Roughy, and Chilean Seabass. Better buying choices would be U.S. farmed Tilapia, Striped Bass, and Pacific Halibut.  For a list of environmentally friendly fished seafood and seafood to avoid, check out the Seafood Watch Guide from the Monterey Bay Aquarium.
• Buy Local Produce - Buy as much as you can from local producers. Most produce in the U.S. is shipped an average of 1500 miles before being sold. That's a lot of wasted fuel!  Also, large national producers use a large amount of paper and plastic to keep food fresh. Buying local also means supporting small farmers and the local economy. Shop your local farmers market or grow your own garden. It doesn't get more local than that!