Before you dive in, I'd like to clarify two final important points.

Dedicated utensils for your preparations

I recommend using utensils (pots, spoons, mixing bowls, etc.) solely dedicated to your household preparations to avoid cooking or ingesting non-edible products afterward. If that's not possible, meticulously wash your equipment after each use: you can boil it to thoroughly clean and sterilize it.

Even though my recipes contain natural (unprocessed) ingredients, most of them should not be ingested.

Appropriate materials

I also advise using containers and utensils exclusively made of glass, stainless steel, or wood, which are more resistant to sometimes corrosive ingredients. Avoid using plastic, ceramic, or aluminum.

Ideally, store the products you make in glass jars. Why? Firstly, because they are durable and infinitely recyclable containers, and secondly, because plastic containers may release microplastic particles into your products. Additionally, many ingredients are corrosive or acidic/basic and can react with certain materials (including aluminum and plastic). Over time, this reaction could damage the container and/or alter the product. Therefore, glass or stainless steel is preferable.

Are you ready to get started?