Black Plastic Kitchen Tools Might Expose You to Toxic Chemicals. Here’s What to Use Instead. | Reviews by Wirecutter

By Katie Okamoto

Katie Okamoto is an editor on the discovery team. She’s covered the intersections of products, sustainability, and health for more than a decade.

We’ve updated this piece to clarify and add context to a study finding flame-retardant chemicals in some black plastic.

It’s probably time to ditch your plastic utensils.

Some research suggests that there’s a chance that black plastic in particular may contain low levels of toxic chemicals, including flame retardants, which can leach into food during cooking.

The possible risk of exposure to such chemicals from using black plastic utensils may be lower than we previously reported. A math error in one high-profile study led the authors to issue a correction, though the authors maintained that their conclusion stands.

But there is a risk that plastic of any color may leach potentially harmful chemicals or tiny plastic particles into food, especially if it comes into contact with heat from cooking, or if it shows physical signs of scratches or chipping. Recent studies have linked these pollutants to heart disease, lung disorders, and other worrying health issues.

It’s impossible to avoid all exposure to plastic. But updating your spatula, stirring spoon, or other kitchen gear from plastic is a simple swap, especially if you use these utensils often. Consider this an excuse for an upgrade.

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Whether it’s technically recyclable or not, plastic is often not recycled. On top of that, black plastic—often used for kitchen utensils and takeout items—is a notoriously difficult color to sort for recycling, and most of it gets rejected. To meet the demand for material to make new goods, black plastic from recycled electronic waste—computers, TVs, appliances—is often used instead.

That might sound like an environmental win. But as some experts have been warning for a few years, recycling that e-waste can introduce toxic chemicals to the plastic material, including flame retardants, some of which the Environmental Protection Agency has banned.

A recent high-profile study, which Wirecutter cited in an earlier version of this article, was later corrected by the authors for miscalculations; the highest level of one chemical, linked to cancer, was found at a significantly lower level than the EPA reference dose. The reference dose is the maximum allowable daily dose that the agency has determined will not lead to serious health impacts (not including cancers) over a lifetime. Chemosphere has since pulled the article from its index. The authors, two of whom are affiliated with Toxic-Free Future, an advocacy organization, maintain that the conclusion remains the same—that recycled black plastic bound for food use and toys may contain flame-retardant chemicals.

The plastic utensil in your kitchen may not contain flame-retardant chemicals. But there may still be a risk that, if present, those chemicals can leach out of plastic, especially under heat. And heat, of course, is exactly what your plastic spatula meets in the frying pan. (This mechanism is also one reason we say that it’s a good idea to avoid microwaving your food in plastic.)

Some flame-retardant chemicals can bioaccumulate, which means that even low levels of routine exposure can build up in the body over time.

For those who want to reduce their exposure risk, Andrew Turner, a biogeochemist at the University of Plymouth who specializes in plastic pollution, advises that people prioritize replacing black plastic kitchenware that comes in contact with hot oils and acids. “The hot oils and acids act as more effective leaching agents than hot water,” he explained via email.

Whether your kitchen tools are black in color or not, if your aim is to reduce exposure to microplastics and chemicals leaching out of plastic, you may want to consider minimizing exposing any food-related plastic items (even those that say they’re BPA-free or microwave-safe) to high heat. Heat, acids, and physical erosion can degrade plastic.

We share more tips to reduce microplastic exposure from food and drink here. And if you are concerned about coffee machines in particular, Wirecutter has recommendations for other coffee-brewing methods, though they may not be as efficient as a machine for brewing large quantities.

If you’re not sure whether the utensil in question is plastic or silicone, keep in mind that silicone feels similar to rubber and has a telltale grippy, slip-free texture. Hard plastic is more slippery, even when it isn’t entirely smooth. When you tap a plastic utensil with your fingernail or against a hard counter, you hear a clacky or clicky sound. Silicone usually produces a softer sound or a thunk.

Unfortunately, the most responsible way to dispose of unwanted black plastic is to throw it in the trash, since black plastic can’t be sorted through most municipal recycling systems.

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There’s another advantage to replacing your plastic utensils: The alternatives are likely to last for years.

You have options. Stainless steel lasts a lifetime and is grill-proof, dishwasher-safe, and easy to maintain, but it can scratch nonstick and enamel surfaces. For nonstick-friendly tools, consider silicone, which is dishwasher-safe, and wood or bamboo, both of which are best washed by hand.

Each material has its own set of pros and cons. But it’s the design of the tool that can often make the most difference in performance. Here are some of our tried-and-true favorites.

This silicone-coated spatula is a must if you use nonstick cookware, because it won’t scratch your pan. Its angled, tapered edge easily slips under brittle cookies and fried eggs without mangling them.

The closest equivalent to a plastic flipping spatula is a silicone one, which won’t scratch nonstick pans. Our top pick, the GIR Mini Flip Silicone Spatula, has a tapered edge that helps it slip beneath delicate eggs and cookies. It also comes in a range of colors.

Like other silicone GIR utensils, this spatula is suitable for high-heat cooking and dishwasher-safe, and its sturdy, seamless design makes it easy to clean. But its blade is relatively small, so it isn’t as deft with larger things like wide fish fillets.

Yes, it's black, but this spatula's blade is coated in silicone. Sliding it under fish and cookies takes a little more effort, but the wide blade holds and flips pancakes with ease.

If you prefer a wider spatula blade for slipping under delicate fish fillets and sunny-side-up eggs, we also recommend the OXO Good Grips Silicone Small Flexible Turner, which has a thin, silicone-coated blade, though its edge is not tapered. It comes with OXO’s satisfaction guarantee.

This affordable, lightweight spatula works well for a multitude of tasks, including turning delicate fish fillets in a pan and flipping pancakes.

For an all-purpose flipping spatula (that’s not suitable for nonstick pans), I’m loyal to our top pick, the Victorinox Swiss Army Slotted Fish Turner. Its long, thin blade can easily slip under fish, and that means it’s also perfect for any other delicate task, such as moving oversize cookies, pancakes, or fried eggs; it can transfer more than one item at a time, too. Its slatted design helps to drain fat and release steam. Victorinox offers a lifetime warranty.

This spatula is small enough to fit in a peanut butter jar, strong enough to handle dough, and flexible enough to clean the edges of a batter bowl.

For mixing and baking, our top pick, the GIR Ultimate Spatula, has enough structure for vigorous stirring and enough flex for cleaning the edges of batter-laden bowls. GIR also makes a Skinny size that I like for tasks requiring a bit more finesse.

This well-made wooden spoon will last for years and only get more handsome with use.

May be out of stock

Pairing rigid stirring with scratch-free scraping, wooden spoons are kitchen multitaskers, and they come in a range of shapes and sizes to suit your personal preference. You can sometimes find great wooden spoons at yard sales or kitchen-supply shops, and even from local woodworkers.

But if you want a place to start, kitchen-team senior staff writer Michael Sullivan recommends French beechwood spoons. He owns several in multiple sizes. “They develop a lovely patina with use, and the quality is excellent—they last for years,” he says.

This beechwood spoon has a long handle for reaching over a steaming stovetop. It’s smooth and lightweight, and it has a wide curved bowl for tasting and serving.

Kitchen-team senior staff writer Lesley Stockton recommends a similar lightweight beechwood spoon from Williams Sonoma for its “thin handle, small neck, and delightfully curved bowl.”

This inexpensive spatula’s flat edge easily scrapes the bottom of a pan, and its rounded corner gets into the hard-to-reach areas of sloped-sided cookware.

May be out of stock

For sautéing, a wooden spoon will do, but the wider, flat edge of a wooden or bamboo spatula can move food more efficiently around a hot surface, and the tool is great for breaking up ground meat and dislodging the browned bits from the bottom of a pan. I even use my spatulas for scrambled eggs.

In fact, Wirecutter’s kitchen team loves flat-edged paddles. We recommend Helen’s Asian Kitchen Bamboo Stir Fry Spatula, which costs a mere $5 or so and has a slightly angled edge and a subtle scoop for maneuvering stir-fries out of the pan.

This utensil is designed for roux but ideal for anything a wooden spatula can do. Its angled edge makes reaching the corners of a pot all the easier.

Senior staff writers Rachel Wharton and Michael Sullivan both recommend roux paddles, which have an angled spatula edge. “They are built for stirring and scraping,” says Rachel. And Michael says they’re “great for scraping up fond development on the bottom of a pan when deglazing.”

You have other options, too. Kitchen-team staff writer Maki Yazawa recommends the gently cupped Our Place Beechwood Spatulas, which nest for compact storage. For a shorter handle, I’m partial to my lightweight, handcrafted Japanese bamboo spatulas; I’ve owned mine for years.

This ergonomic, artisanal spoon is handmade from cherrywood and available with either a right- or left-handed handle.

If you want both a flat-edged spatula and a scooper, consider the Jonathan’s Spoons Spootle, an option found in Wirecutter and New York Times gift guides. The wild-cherry utensil has an angled edge and a divet for scooping. Handcrafted in Kempton, Pennsylvania, it comes in both right- and left-handed designs. Jonathan’s Spoons also makes other sustainably harvested cherrywood utensils that double as keepsakes, including salad tongs, tasting spoons, and mixing paddles.

Similar in concept to the Spootle, Le Creuset’s Revolution Wood Scraping Spoon pairs the flat edge of a spatula with the scoop of a spoon. It comes recommended by updates writer Evan Dent.

This generously sized chef’s favorite is stainless steel and easily goes from kitchen to table, so you can taste, stir, and serve with ease.

The JB Prince Gray Kunz Sauce Spoon is a chef’s secret weapon (and a favorite of The Bear’s Matty Matheson, apparently). And it can be the same for any home cook. Made of smooth, durable, lightweight, easy-to-clean stainless steel, it has a graceful, classic shape and a generous size that makes it ideal for serving, but it’s equally at home at the stove for stirring and tasting as you go.

Senior staff writer Lesley Stockton says she owns “up to four” and jokes, “I have a problem.” She uses them for “cooking, mixing, tossing, and serving.” Personally, I own two, since they also work great as a pair for serving salad. They will last you forever.

These stainless steel tongs are sturdy, affordable, and easy to maintain. They’re staff favorites as well as mainstays in professional kitchens, and they’re widely available.

Heavy-duty, stainless steel tongs will last for ages, and they’re surprisingly useful to have in the kitchen. I use mine for more than I ever imagined—retrieving hot food from a frying pan, pulling rolls from the toaster oven, tossing salad.

Winco’s stainless steel tongs are affordable and durable enough for professional cooks. We recommend them in our guide to the best grilling tools for their comfort, control, and scalloped heads, as well as their low price.

This article was edited by Megan Beauchamp and Catherine Kast.

To find the best spatula for every scenario, we’ve tested spatulas of all types—from all-purpose fish spatulas to silicone scrapers.

Microplastics may contribute to heart disease, lung disorders, and other health problems. Use these 12 tips to reduce your exposure.

Most plastic isn’t actually recycled. These 12 tips can help you reduce your overall plastic use—and make a difference in the global plastic pollution problem.

Katie Okamoto

I focus on the intersections of shopping, sustainability, and environmental health. I also lead and advise on standards for reporting on environmental impacts and green marketing claims of products in Wirecutter’s coverage.

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