The Low Tox Project Blog
Are stainless steel plates safe?
Meat and three veg, with a side serve of… plastic? Not exactly what you’d call a balanced meal, right? But most of us have been there – juggling family dinners, quick lunches, and whatever’s clean in the cupboard. Somewhere along the line, those bright plastic plates just became part of the routine. Then one day you look at them – a little scratched, a bit cloudy – and start wondering what they’re really made of. That’s how many of us found our way to stainless steel. It’s simple, safe, and built to last. No coatings. No colours that fade. No surprises. Just steel doing what it does best. Why stainless steel just makes sense There’s a reason stainless steel has been around for generations. It’s used in hospitals, restaurants, and home kitchens everywhere because it’s strong, hygienic and easy to keep clean. The kind we use, 304 food-grade stainless steel, is the same type trusted for cutlery, saucepans and even lunchboxes. It doesn’t need any coatings or linings to make it safe. It already is. Smooth, well-finished stainless steel naturally resists bacteria and cleans up beautifully. There’s even research backing that up if you’re curious (you can find one example here). But really, it’s that everyday peace of mind that matters most – knowing what you’re eating from is solid and safe. The plates we reach for every day Our stainless steel range came from a simple idea – to make tableware that lasts longer than a trend. Our 26 cm Stainless Steel Dinner Plate and 20 cm Dinner Plate are the go-tos at our place. Everyday dinners, BBQs, picnics – they handle it all. For little ones, our Divided Children’s Plate keeps mealtimes neat (and saves a few “don’t let the peas touch the mash” meltdowns). The Koala Plate and Car Plate with Suction make it fun without adding plastic to the mix. And for toddlers finding their way with a spoon, the Round Plate with Suction Base helps keep the food (mostly) on the table. No coatings. No fillers. Just simple, solid steel you’ll still be using years from now. And the best bit? You can pop it in the dishwasher, use it outdoors, or hand it to a toddler without worrying about chips or cracks. It’s practical, not precious. Why families love stainless steel plates It’s not just about being “low tox.” It’s about ease. About choosing once, and not having to think about it again. Here’s what we love about them: Tough enough to handle daily use (and the occasional drop). Quick to clean, no stains or smells. Timeless look, so it fits in anywhere. Lightweight, for camping or picnics. Reusable for life, and recyclable when it’s done. It’s one of those swaps that just makes sense – practical, safe and genuinely sustainable. A simple swap that lasts Switching to stainless steel isn’t about overhauling your whole kitchen in one go. It’s about one simple swap that brings a little less worry, a little more ease. No peeling, no plastic, no wondering. Just plates that do their job beautifully. Our Stainless Steel Tableware Collection includes matching bowls, cups and cutlery if you’re ready to make the full switch. Because sometimes, the best changes aren’t loud. They’re quiet, solid, and made to last... just like stainless steel. Shop the full range online now.
Learn moreHow to prevent food from sticking to stainless steel
There’s nothing quite like pulling a tray of muffins out of the oven... only to have them crumble apart as you attempt to pull them out. Or scraping roasted veggies out of the tray, wondering if they were ever meant to be crispy... or are they just stuck... Stainless steel bakeware might look sleek and sturdy, but without the right prep, it can leave even the most careful home cook feeling frustrated. And if you’ve recently switched from non-stick? It’s easy to assume you’re doing something wrong. But the truth is, stainless steel just works differently. And once you understand why food sticks (and how to prevent it) you’ll get consistent, non-stick results, without the mess. At The Low Tox Project, we specialise in stainless steel bakeware designed for everyday use – no coatings, no fuss, just real results. We’ve supported thousands of home cooks through the sticky learning curve and know what works when it comes to safer, longer-lasting baking. Here's what we’ve learned along the way. Why stainless steel can stick Unlike non-stick bakeware, which uses chemical coatings to repel food, stainless steel is uncoated, which is exactly what makes it a safer, longer-lasting option. But without that artificial barrier, you’ll need to create one using a few tried-and-true techniques. A few things can impact sticking: The recipe ingredients How much oil or grease you use Oven temperature (or uneven heating) Sugar content, liquid ratios or flour types If you’ve had mixed results, don’t give up. A little trial and error is completely normal, and once you’ve got the hang of it, you’ll wonder why you ever used anything else. 1. Preheat your bakeware This one makes a big difference. Cold stainless steel can cause food to seize and stick, especially in recipes with sugar or moisture. It can also warp slightly if it goes straight from a cool kitchen to a hot oven. Instead, place your tray or tin into the oven while it preheats, then carefully remove and grease it before adding your batter or veggies. (Do not add frozen items to a warm tray as it will instantly warp) This helps reduce sticking and encourages even baking from the start. As every oven heats up differently, please take note of your ideal warm-up time and be careful not to burn yourself as you grease. 2. Grease generously (yes, more than you think) Greasing is essential with stainless steel and we mean more than just a quick swipe. Coat the base and edges of your tray thoroughly, paying extra attention to corners and curves. This is especially important with muffins, cakes or slices. Use natural fats like: Butter Olive oil Coconut oil Ghee You can also use a pastry brush or clean fingers to make sure it’s evenly distributed. 3. Dust with flour or alternatives For cakes, slices, or any recipe where you want a clean release, follow your greasing with a light dusting. Flour works well, but depending on the recipe, you could also use: Cocoa powder (for chocolate bakes) Almond meal Desiccated coconut Breadcrumbs (for savoury loaves or bakes) This creates a physical barrier between your food and the pan, especially helpful with more delicate or lower-gluten recipes. 4. Adjust your recipe if needed Some recipes are just more prone to sticking. If you’re working with alternative flours, low sugar or no eggs, it might take a few tweaks to get a perfect result. Here’s what to keep in mind: High sugar: can caramelise and stick to the tray. Reduce slightly if you’re having issues. Wet batters: too much liquid can pool and bake unevenly. Try adjusting the ratios. Nut meals or wholegrain flours: These absorb moisture differently and can result in a more fragile structure. That’s where generous greasing (and sometimes lining) helps. 5. Let your bake rest before removing It’s tempting to tip muffins or cakes out right away, but a short rest can make all the difference. Stainless steel retains heat, so letting your bake cool for 5–10 minutes allows steam to release and the structure to firm up, helping it pull away more easily from the sides. This tip is especially useful for cakes, slices and muffins, where a little patience means cleaner edges and less chance of breaking or crumbling. If needed, gently run a butter knife around the edges before turning out. 6. Rotate halfway through baking If your oven runs a little hot (or has known hot spots), rotating your tray halfway through can prevent burnt edges and uneven sticking. It’s a simple step that often makes a noticeable difference, especially for slices, roast veggies or cakes. Why switch to stainless steel? There’s a learning curve, sure. But once you’re familiar with how stainless steel behaves, it offers benefits you just don’t get with coated bakeware: Non-toxic: no synthetic coatings or chemical residues. Sustainable: recyclable, long-lasting and low waste. Reliable: oven-safe, dishwasher-safe, and designed to last for years. Safe for the whole family: especially important if you’re trying to reduce exposure to endocrine disruptors found in some non-stick surfaces. Still getting stuck? Every kitchen is different. Every oven is different. Every chef is different. If you’re still finding your muffins, cakes or roast veggies are sticking, try making these changes: Checking your oven temperature (a thermometer can help here) Adding a bit more oil or adjusting your grease-and-dust technique Soaking your tray in warm water after baking for easier clean-up Take a look at our stainless steel cleaning guide or our common stainless steel issues guide to give you helpful tips and real-life troubleshooting advice. Real results take real practice Getting used to stainless steel can take a bit of trial and error, but once you find your groove, it’s easy. Cleaner ingredients, easier maintenance, and fewer single-use products – it’s a small kitchen swap that supports bigger health and sustainability goals. For more tips and low tox advice, explore our Insights section or shop our collection of stainless steel products – designed to support real kitchens and real life.
Learn moreStainless steel camping plates and accessories to pack this season
Sticky marshmallows, starry skies, and plates that don’t fold under pressure… that’s what camping should feel like. We’ve pulled together our go-to stainless steel camping essentials – the ones that make mealtimes easier, packing simpler, and memories even better.
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