It might be time to rethink those black plastic spatulas and spoons lurking in your kitchen drawer. Research suggests that black plastic utensils can contain trace amounts of toxic chemicals—such as flame retardants—that may leach into food, especially when exposed to heat from cooking. Although one high-profile study that fueled concerns was later corrected for math errors, experts still caution that black plastic is often made from recycled electronic waste, which can introduce unwanted chemicals into kitchen tools.
Even if your black plastic spatula doesn’t contain flame retardants, any plastic exposed to heat, scratches, or wear can shed microplastics or leach chemicals. These pollutants have been linked to various health issues, including heart and lung problems. And because black plastic is notoriously hard to recycle, most ends up in landfills.
So what’s a safer swap? Upgrade your utensils to more durable, heat-safe materials. Stainless steel is long-lasting, heat-resistant, and dishwasher-friendly; however, it can scratch non-stick pans. Wood and bamboo are gentle on cookware and add a natural touch, but they require hand washing and thorough drying to prevent splitting. Food-grade silicone is a top choice for nonstick surfaces: It’s flexible, heat-tolerant, and easy to clean in the dishwasher.
Replacing plastic utensils with better options won’t eliminate all plastic exposure, but it’s an easy step toward healthier cooking, and many alternatives will outlast plastic by years. If you’re unsure whether a utensil is plastic or silicone, feel for a rubbery, grippy texture (silicone) or tap it: plastic will make a harder click.
When you’re ready to ditch black plastic, toss it in the trash—most recycling systems can’t handle it. Then enjoy cooking with safer, longer-lasting tools.
