I used to think that as long as the food was clean and tasted good, it didn’t really matter what I cooked or stored it in. Like most Malaysian parents, my kitchen was full of plastic containers—some from supermarket sets, others from reused ice cream tubs or takeaway boxes. We used them for everything: storing leftover dinner, packing fruits for picnics, or sending food to my mother-in-law.
Then one day, I packed some nasi lemak in a stained plastic container and noticed the sambal smell never left, even after multiple washes. That was when I stopped and thought: If the smell’s still there, what else is clinging to this plastic?
That little moment started a slow but meaningful journey of becoming more conscious about the materials I use in my kitchen—and surprisingly, it didn’t cost me a fortune.
Step 1: Swapping Plastic Containers for Glass (Little by Little)
My first swap was a small glass container I picked up from a sale at AEON. I used it to store fruits for day trips and kuih for the kids during outings. It kept everything fresh, and best of all — no smell, no stains.
I didn’t replace everything at once. I waited until an old plastic one cracked, then I replaced it. Over time, more glass containers took their place, one by one.
Why it made sense:
- Doesn’t trap smells or stains
- Lasts way longer than plastic
- Easier to clean and looks neater in the fridge
Step 2: Saying Goodbye to My Non-Stick Pan (RIP)
Our non-stick pan had scratches and a wobbly handle, but I kept using it for years—until I read how flaking non-stick coating can be harmful, especially when heated often.
So I finally got a stainless steel pan during a sale. It took some practice to cook with (especially for fried eggs!), but once I got used to the heat control, it worked beautifully. I’ve also done a little research on the best, most economical healthy cookware to use, and the clear winner is stainless steel, as it is durable and more suitable for Asian cooking style. Stainless steel is very versatile. If I can afford an iron-cast cookware, I would like to get one someday because it is also one of the safest cookware to use, just that it’s a little bit heavy for Asian cooking style. We always like to hold our pan and toss a little for the ‘wok hei’, and the stainless steel pan’s weight is just perfect for this.
Why I switched:
- No chemical coatings
- Cooks evenly
- Long-lasting and safer for daily use
Step 3: Ditching the Cling Wrap Habit
Cling wrap used to be my best friend—until I realised how much of it I threw out every week. Now, I use reusable covers or beeswax wraps (I got a few during a Shopee sale). For leftovers, I just cover the bowl with a plate. Simple and zero waste.
Why it works:
- Fewer single-use plastics
- Saves money over time
- My fridge looks cleaner and more organised
What Changed for Our Family
Since making these small changes, our kitchen just feels better. Food stays fresher, cleanup is easier, and we’re wasting less—both money and plastic. We’ve started cooking more at home, eating together more often, and being a little more mindful about our daily habits. It’s not about being perfect, just doing what we can, slowly. If you’re a parent like me—budget-conscious but trying to do better for your family—know that it doesn’t take much. Start with simple swaps—like using a glass container instead of a plastic one, choosing a stainless steel pan to replace an old non-stick one, switching out cling wrap for reusable covers, or even using a bamboo scoop instead of plastic.
These small changes can add up to a big difference over time, and you’ll be surprised how far a little change can go.
Have fun shopping! Watch out for good deals!
RR