Li Li, an assistant professor at UNR, holds black plastic utensils that can be problematic
Is it time to ditch your black plastic utensils?
Black plastic cooking utensils recently have garnered national attention for their potentially toxic characteristics. These tools are accessible, easy to find, and look good, but not all are created equal. Some studies have identified toxic chemicals in these utensils, especially those made from recycled materials, and the research has some cooks throwing their favorite spatulas out with the dishwater.
Expert Advice “Plastic cooking utensils, especially those made from polypropylene (known as PP), are considered safe because they are durable, they can handle high heat, and they do not easily break down,” says Li Li, an assistant professor at the University of Nevada, Reno specializing in environmental chemistry, industrial ecology and exposure, and health sciences. “The potential concerns mainly come from the chemical substances that might be found in these utensils, as they come in contact with foods and can leach into food items.”
The problem is that the type of plastic used to create these utensils isn’t always advertised, and when recycled plastics from items such as electronics make their way into cooking tools, the flame retardants and other chemicals can seep into your meals, especially when cooking at high heat.
The problem actually has nothing to do with the color of the utensils, but rather the plastics used to make them. In addition to recycled materials, BPA is another material that has been linked to several health concerns. Luckily, BPA-free products often are marked, and you always can check for a “PC” or “#7” to be marked on the item, which indicates the product was made using polycarbonate plastics.
Safety First “As everyday consumers, it is tough to know which utensil is made from harmful raw materials or which utensil is made from repurposed, recycled plastic materials,” Li says. “It is not like we have a way to test them at home.”
Quality, however, can be a good indicator of safety.
“If you are worried about recycled materials, a good rule of thumb is to avoid products that look overly cheap or clearly low quality, and, instead, to go for well-known brands with a good reputation as they are more likely to follow stricter safety standards,” he says.
Another alternative is to ditch plastic utensils altogether. Li recommends metals such as stainless steel, aluminum, or cast iron. However, there have been reports of leaching from some of these products as well. While it’s important to be aware, he says not to panic every time you see a black utensil in your kitchen.
