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Best nontoxic kitchen utensils to replace your black plastic spatulas and spoons
Get those toxins out of your kitchen (and your food)! These stainless steel and wooden cooking utensils are the best options, according to Yahoo editors.
A new study published in October 2024 in Chemosphere finds potentially harmful ingredients in black plastic kitchen products that are likely sitting on your counter right now. The researchers tested some 200 items, including mixing spoons, pasta servers and spatulas. "What they found were 'high levels of toxic flame retardants across all of our black plastic products,'" says lead author, Megan Liu, science and policy manager for Toxic-Free Future. "The products often contained multiple types of toxic flame retardants with some containing up to nine different flame retardants in one product." In a December 2024 follow-up to the study, Liu and her team acknowledged an error in their calculations that found these levels aren't as high as initially thought, but state, "This calculation error does not affect the overall conclusion of the paper."
OXO 3 Piece Good Grips Wooden Turner Set
All Purpose Bamboo Mixing Spoon
'Give It a Rest' Bamboo Utensil Set
NAYAHOSE Wooden Spoons for Cooking
OXO Good Grips 7-Inch Mini Tongs, Stainless Steel
Beechwood and Stainless Steel Serving Tongs 12"
Souper Cubes + Lori Greiner No Mess Silicone Handle Stainless Steel Ladle and Serving Spoon Set
3-Piece Wood Kitchen Utensil Set
Caraway Wooden Utensil Set — 5 Piece Cooking Utensil Set
Open Kitchen Wood Spoon, 14"
Slotted Fish Turner Wood
Glasslock 18-Piece Assorted Oven Safe Container Set
Flame retardants have long been a concern of toxicologists, because they build up in the human body and have been connected to increased risk of cancer and hormone disruption, and can impact neurodevelopment. For this reason, many have been phased out or banned, including some found in the kitchen utensils in Liu’s analysis.
How did these chemicals find their way into our kitchens? Recycling. Flame retardants are used in products that can be a fire risk, such as TVs. With the increased push to recycle electronics, it seems these chemicals (both ones in current use and those phased out) are showing up in products that do not need fire protection, like your favorite ladle or spatula.
How worried should you be?
"If you find these chemicals in a plastic spatula, does that mean it's getting out of the spatula and into your food? We don't have that answer yet," says Heather Stapleton, PhD, professor of environmental sciences and policy at the Nicholas School of the Environment at Duke University. "Is it possible? Absolutely." That's because when plastic is heated, it leaches chemicals into the environment around it (in this case, your favorite chili or stir-fry). Certain foods, particularly those with high fat content, can draw more of the chemicals out.
One of the most concerning findings for Stapleton is the high levels of these chemicals found in the very convenient to-go sushi trays from the grocery store.
"As an exposure scientist thinking about contact with food and the likelihood these chemicals will leach out in significant amounts, I think there could be some exposure there," says Stapleton. "But I don't know that it's going to be significant enough to raise concern." More studies are needed, and Stapleton has already started studying the very same sushi trays that Liu tested.
Is it time to ditch your plastic spatula?
"I personally worry more about the sushi tray," says Stapleton, "because the levels are higher and the food is in contact with it for longer periods of time and that means more potential to lead to actual exposure." Liu is very concerned, but instigating policy change that brings transparency to the recycling process and eliminates these chemicals is her first priority. "It is critical for companies to take action and for governments to ban these toxic chemicals and hazardous plastics," says Liu.
As a result of the study, Liu said she "did change some of my practices. For example, I used to keep all of my black plastic takeout containers and reuse them to store food. As soon as we received our results, I swapped my black plastic containers for glass storage containers." Stapleton still has one black spatula in her kitchen, "because we have one nonstick pan and my husband will not let me touch it with a metal one."
She also knows purchasing new items can be hard on a budget and "always reminds people: everything in moderation. Try not to worry too much about it, because it is really unclear what is of concern and what's not." For anyone who is concerned, replacing your black plastic utensils and storage containers will give you peace of mind.
What you can do right now
If you're looking for actionable steps you can take right now to protect yourself and your family and help instigate future change, here are a few suggestions:
Throw away any black takeout containers with the no. 6 on the bottom. "Those are the ones that have really high levels," says Stapleton. The other black plastic containers you may come across are 5s, in which Stapleton and her team are "not seeing anything."
Support companies that are taking positive action. Find out which companies are taking action on hazardous chemicals and plastics in products by checking out the Toxic-Free World’s 2024 Retailer Report Card.
Consider replacing your utensils with wood or stainless steel. Wooden spoons are natural and don't heat up as easily or high as plastic, says Stapleton, which "leads them to be a bit safer." And metal spoons do not contain any chemical additives.
Don't count on silicone utensils as a safer option just yet
Silicone has also been touted as a safer option, but Stapleton has her reservations. That's because Stapleton uses silicone wristbands to detect what chemicals people are exposed to in their daily lives. "Chemicals stick to silicones and do not absorb very well,” says Stapleton. Analyzing the chemicals on these bracelets gives her a sense of what chemicals are landing on your body throughout your day. It also means that, "if you have one of those silicone spatulas or trays laying around your house for a couple weeks, all those chemicals in the air are sticking to that silicone and probably increasing over time," says Stapleton. "If you cook with them, that's just gonna go right into your food." She hopes to study silicone in the future and says that washing your implements before use will help but may not eliminate many of the chemicals that could be in the air.
If you're looking to switch out your black plastic spatula and spoon (and those takeout trays) for healthier choices, we asked the Yahoo home and health editors to weigh in on their favorite nontoxic kitchen utensils. Here are their top picks for the best wooden kitchen utensils, best stainless-steel kitchen utensils and best bamboo kitchen utensils.
Best nontoxic kitchen utensils
This solid beechwood set includes a slotted spatula, best for cooking fish, as well as a sauté paddle, one of the most versatile of cooking implements. These do have thicker handles, which might feel a little unwieldy in smaller hands. If that sounds like the cooks in your household, check out the options below.
This bamboo version sports a slender handle great for smaller hands. It’s nice and lightweight with a long handle to keep distance between you and your hot soup.
Get more for your money with this set of three bamboo utensils all made from 100% bamboo with no chemical or other additives. They come with a clever bump on the back of them, giving them their own spoon rest to save you from cleaning yours every night. The lightweight set is also easy to clean and dries quickly.
You get a lot of bang for your buck with this eight-piece teakwood set, including a perforated spoon when you need to separate liquid from what you are cooking and an edged, thin spatula that can flip eggs and pancakes in your nonstick pan. Teak is a beautiful wood and you might want to use the handle holes to hang these up rather than hiding them in a crock.
Tongs are another kitchen workhorse useful for serving pasta, flipping meatballs and other meat, and even tossing salad. The silicone handles on these make for a comfortable feel and grip in your hands and the locking mechanism slims them down for easy storage. This is the "mini" 7-inch tong that's a favorite of Yahoo home editors, but there are 9- and 12-inch options, too. Just remember not to use metal on your nonstick or ceramic cookware.
These attractive tongs offer the same useful locking mechanism as the OXO but come tipped in beechwood to keep your ceramic and nonstick cookware safe. You can pick from two sizes (the 9-inch version costs $25) depending on how much distance you need from your food and your hands.
These clever utensils save you from a crowded, messy spoon rest, with a built-in hook that enables them to rest on the pot itself, and the silicone handle stays cool even as the utensils sit in your hot food. The spouts on either side of the ladle also make for more precise portioning when you're serving or pouring food into storage containers (maybe some new glass ones?).
They may be funny looking, but chefs swear by these spatulas' ability to handle tasks other wooden spatulas struggle with such as flipping eggs, pancakes and other thin items. This set of three is made entirely of natural wood with no added stain and is the kind of quirky find that immediately becomes a go-to in your kitchen.
Caraway is known for its sleek, colorful cookware and its focus on nontoxic cooking solutions. This five-piece cooking utensil set includes everything you need — spatula, spoon, tongs, server and scraper — all in an attractive FSC-certified birchwood package. You can also get a combo set of knives and utensils in a counter-friendly storage container available in six different colors.
For a slight upgrade from the Bambu spoons, this lightweight beechwood spoon from Williams Sonoma is an affordable option in the wooden spoon world (where prices can rise rapidly depending on the type of wood used) and has a long handle to keep your hands safe from the heat. The bowl is nice and deep for getting a good sample of your work as you cook. As with all wood utensils, Williams Sonoma recommends priming the spoon with mineral oil periodically to protect the wood and keep your spoon looking good and working well.
Slotted spatulas are designed to enable fat and steam to release as you flip or plate your fish. But they're also useful in any number of cooking scenarios, especially when a thin implement is called for (like when you need to turn eggs or crepes). This pick is affordable for its quality and light weight, and will likely become one of your go-to utensils. Just never use your metal utensils on nonstick pans — they don't play well together.
If you're following Liu's lead and chucking your black takeout containers, consider adding some of these options from Glasslock as replacements. They stack easily, keeping your Tupperware drawer neat, and are dishwasher safe. For longevity it's best to wash the tops by hand.
FAQs
How do I know if my utensils are black plastic?
Most black utensils are made of plastic, although there is a chance they can be made of silicone. To tell them apart, know that silicone is more bendable and rubbery and feels "sticky" to your hand. Plastic is hard and your hand can glide over it smoothly.
What are safer alternatives?
Wooden, bamboo and stainless steel utensils are your best options. While silicone may be a popular alternate choice, there are potential concerns for toxin accumulation on the sticky surface of silicone as well.
Can I recycle my black plastic utensils?
Unfortunately, no. Most municipal recycling departments cannot handle black products. Plus, you'd just be reintroducing the potentially problematic plastic back into the recycling stream.
How do I know if my takeout containers might contain flame retardants?
Look for the no. 6 on the bottom of the container. If you find it, ditch it. If it's no. 5, you're good to keep it in your cupboard.
Meet the experts
Megan Liu, science and policy manager of Toxic-Free Future
Heather Stapleton, PhD, Ronie-Richele Garcia-Johnson distinguished professor of environmental sciences and policy at Nicholas School of the Environment at Duke University
