Plastic Utensil Safety

Are plastic utensils safe? Not always. Plastic utensils can release harmful chemicals into food, especially when exposed to heat. Black utensils have especially been in the News lately. Below is helpful article published on December 10, 2024 by NBCNews.com.

By Bethany Heitman, NBC News

Dec. 10, 2024

That black plastic spatula in your kitchen drawer? It may be time to toss it. Recently, there’s been lots of buzz about the dangers of cooking with black plastic utensils — think spoons, spatulas and more. The main claim: Using black plastic to stir things in your pots and pans over heat can release chemicals into your food that you will ingest. One study even suggests that the main problem is the use of unregulated recycled plastics in these cooking utensils, so you may be getting items that have flame retardants in them — which can become toxic when exposed to heat. However, more recently, the authors of that study issued a correction and stated that the original findings overstated the dangers of the exposure — though they maintain there are still dangers. 

We spoke to experts specializing in food science and environmentalism to determine if there is any truth to these claims — and help you decide if you need to toss your black plastic utensils. Keep reading to find out exactly what the reported dangers of black plastic are, what alternative materials may be safer and to get a few cooking utensil recommendations. 

Is it really bad to cook with black plastic utensils? 

Though many have been quick to condemn cooking with black plastic, experts we spoke to say it isn’t so clear cut and that it comes down to the type of plastic used. “In general, plastic cooking utensils, like those made from polypropylene or known as PP, are considered safe because they are durable and can handle high heat,” says Dr. Li Li, an assistant professor at the University of Nevada Reno who specializes in environmental chemistry, industrial ecology and exposure and health sciences. “However, some plastic utensils might be made from recycled plastics and some of these plastics can come from products that are not originally intended for food use, like electronics.”

It’s recycled plastic that can cause problems. This is because they may contain harmful additives not intended for use with food. “One example of that is flame retardants, such as polybrominated diphenyl ethers (PBDEs),” says Li. “These chemicals are added to non-food-contacting plastics to prevent them from catching fire at high temperatures. But they cannot be destroyed during the recycling process and thus they will appear if that recycled material is turned into cooking utensils.” 

These PBDEs have been linked to various health concerns. “When heated, these chemicals can leach into food, potentially disrupting hormones and posing long-term health risks such as endocrine disruption or increased cancer risk​,” says Dr. Susan Harlander, who has her doctorate in food science and nutrition and is the vice president of technology at Ra Foods. Not only are there health concerns, but Harlander says that black plastic can pose environmental issues. “It is often not recyclable due to difficulties in sorting it with infrared systems in recycling facilities, resulting in higher landfill waste,” she says. “In addition, during manufacturing and disposal, black plastic can release persistent organic pollutants, which harm ecosystems and wildlife.”

How to use black plastic utensils safely

If you don’t want to give up your black plastic utensils — after all, they’re some of the most affordable — there are things you can do to mitigate their risk. The easiest thing would be to avoid using anything made from recycled plastic. Unfortunately, most utensils aren’t labeled with the type of plastic used. With that in mind, it is possible to lower the risk factors even if your ones are made from recycled materials. “You want to minimize the chances of harmful chemicals leaching from them,” says Li. “Leaching is more likely to happen under three main conditions: high temperatures, because heat makes molecules move more actively, increasing the chances of chemicals migrating out of the plastic; long-time cooking, where longer exposure gives more time for chemicals to leach; and oily environments, since many harmful substances are lipophilic, meaning they can dissolve more easily in fats or oils.”

What to cook with instead of black plastic

Don’t want to take the risk? “There are numerous alternatives to black plastic cooking utensils,” says Harlander. Here a list of materials that both our experts recommend to those trying to avoid black plastic: 

• Wood or bamboo: “They are natural, non-toxic, biodegradable and suitable for non-stick cookware,” says Harlander. One thing to remember: Wood is more porous, so it requires careful cleaning to prevent bacterial growth. 
• Food-grade stainless steel: Harlander says this material is durable, heat-resistant and recyclable. Just know that stainless steel utensils cannot be used on non-stick pans, as they can scratch the surface and remove the protective coating. 
• Silicone: Food-grade silicone is heat-resistant and safe for non-stick surfaces, making this material a good option for those who like to cook on high heat or use non-stick pans.

To access the complete article and shopping recommendations, click here.

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