Marinate your meats in something other than toxic chemicals by making healthier choices for grill tools and accessories. (Breeo/Amazon/Walmart)
Grilling is more than just a cooking method; it's a beloved tradition that brings family and friends together during summer cookouts, game days and casual evenings — especially this Labor Day. However, an increased interest in food safety and the toxins that exist in some food prep materials raises the question — how do the grilling accessories we use impact the safety of the meats and veggies we throw on the barbie?
The reality is, grilling itself isn't without risk. This method of cooking exposes us to high heat, open flames and some potentially toxic substances. And while you may not be ready to nix grilling altogether (it ain't easy to pass up a flame-licked Memorial Day burger, after all), you may want to switch out some of your grilling tools to make the beloved tradition a little safer.
"In the context of grilling, 'toxic' refers to the potential for certain materials used in grilling tools or accessories to release harmful chemicals or physical hazards when exposed to high heat," says Darin Detwiler, PhD, food safety expert, author and professor of food and agriculture at Northeastern University. When these toxins are released during grilling in the form of fumes or particles, Detwiler says they have the potential to pose a risk to human health, particularly when they're inhaled or eaten. Some of these potentially harmful substances include heavy metals, phthalates from plastics and other synthetic compounds.
Research indicates that some cooking utensils, cookware and other food preparation tools may release harmful chemicals into food. Low-quality metal products, those with nonstick coatings and plastic utensils tend to be the biggest culprits. While many of these products are generally considered safe and are readily available to purchase, cooking itself can lead to problems and it's up to you, the consumer, to decide what level of potential exposure you're comfortable with.
In the case of metal cooking tools, some metals (particularly aluminum options) react when exposed to heat and acidic environments (like tomato-based sauces or vinegar marinades), degrading over time. This degradation can lead to the leaching of metal particles into food and ultimately into our bodies. Over time, metals like lead, nickel and aluminum can build up in our systems, leading to serious health problems. For instance, heavy metals like lead can impair brain development and function, while aluminum exposure has been linked to conditions like Alzheimer's disease. Nickel, though essential in trace amounts, can trigger allergic reactions or other health issues when consumed in excess.
Plastic grilling accessories pose other concerns, particularly related to microplastic ingestion and exposure to phthalates, which are chemical compounds that may contribute to hormonal imbalances, reproductive issues, and other concerning health effects. Risk of exposure increases when plastic-containing utensils or containers are exposed to high heat, as happens during grilling.
The good news is that managing risk while grilling is relatively easy. By inventorying your current grilling tools and switching out lower-quality metals and plastic accessories for nontoxic options, you're hedging your bets and making your cookouts a safer, healthier experience.
Here's some more good news: There are lots of safe and effective grill tools that won't increase your risk of accidentally consuming microplastics or heavy metals. These nontoxic options are heat-resistant, food-safe and designed for long-term use:
Stainless steel: Rust-resistant, durable and one of the safest materials for grilling tools, stainless steel doesn't leach chemicals and can withstand high heat without breaking down.
Bamboo or hardwood: Opt for untreated bamboo or natural hardwood utensils for eco-friendly, nonreactive options that are great for flipping, scraping and handling food. Of course, you'll want to be careful about when and how you use them around an open flame — think more for prepping, plating or cooking in conjunction with cast iron or carbon steel fry pans or grilling trays.
Ceramic, carbon steel or cast iron: When it comes to grilling cookware, ceramic-coated or seasoned cast iron is an excellent choice. Carbon steel is also a good option. These materials provide a naturally nonstick surface and are less likely to leach chemicals or heavy metals. In fact, one study showed that oiling cast iron cookware before use significantly reduced the amount of toxic metals that may leach, especially in acidic conditions, with reductions of up to 83% for cadmium specifically. However, the researchers did note that the level of metal released from these tools, regardless of whether it was oiled, is unlikely to pose any serious health risks.
Update, Aug. 29, 2025: We’ve confirmed current pricing and availability for all products. Our top picks remain unchanged.
You have your grill fired up, your menu selected, and the tunes cranking. While all these details are important for creating the best cookout day ever, if you're focused on nontoxic cooking, choosing your cooking accessories wisely can make or break your culinary quest. Here are some products to consider when you're prioritizing nontoxic cooking while trying to quench your hankering for a perfectly grilled meal.
These heavy-duty tongs stand out as a grilling must-have thanks to their durable construction made from safe, nontoxic materials. The stainless steel is resistant to heat and corrosion, making them a long-lasting option for flipping steaks and turning corn on the cob. The serrated edge on one side provides a good grip on food, allowing for precise handling, while the extra-long handle keeps your arms at a safe distance from the heat.
This grill spatula stands out for its durable, corrosion-resistant 18/8 stainless steel, which is an alloy renowned for being food-safe and free of harmful coatings or chemicals that could leach into your food at high temperatures. This ensures that your cooking experience remains free from the risks associated with unsafe materials. Its heat resistance of up to 482°F further reinforces its safety, withstanding the intense heat of grill tops without compromising integrity. Additionally, the spatula includes a sharp, serrated edge for cutting and a soft-grip, anti-slip handle, promoting comfort and control.
When you're looking to grill up some veggies or cook smaller cuts of meat over an open flame, this OXO perforated fry pan is an excellent nontoxic choice. Carbon steel is known for being free of synthetic coatings or potentially harmful chemicals, making it a safer alternative to traditional nonstick options that rely on substances like polytetrafluoroethylene (PTFE), perfluorooctanoic acid (PFOA) or perfluorinated alkylated substances (PFAS), all of which carry health-related concerns.
Instead, this pan naturally builds a nonstick patina over time through regular use (much like cast iron), which not only enhances cooking performance but helps prevent the introduction of unwanted chemicals into your food. We also love that the pre-seasoned surface means you can hit the grill immediately — no additional prep work required.
Grill cleaning tools are essential, but not all are created equal, particularly when it comes to safety. Traditional metal bristle grill brushes have raised concerns due to the potential for stray bristles to break off and stick to grill grates, sometimes ending up in food. "The most dangerous grill accessory is the wire-bristle brush. Even a single bristle, if ingested, can perforate the throat, esophagus or intestines,” says Detwiler.
The Grillbadger offers a safer alternative as it's made entirely from natural, biodegradable materials with no metal bristles. Its plant fiber bristles are tough enough to clean your grill effectively, and any loose bristles will simply burn up on the grill, eliminating the risk associated with ingesting them. This natural design makes it an excellent choice for regular grill maintenance that won't compromise safety.
Beyond these advantages, the Grillbadger is remarkably functional. Its bristles are heat-resistant, making them suitable for warm or hot surfaces. Over time, as the bristles absorb grill oils during cleaning, they become seasoned, which can also help maintain a seasoned grill surface for better cooking results.
This basting bowl is an excellent choice for nontoxic cooking because it's made with durable cast iron and a cotton head, both of which are free from potentially harmful chemicals that are sometimes found in plastic or silicone alternatives. While high-quality, food-grade silicone is generally considered safe in the absence of high heat, prolonged exposure to grilling temperatures may cause the material to degrade over time which could lead to the release of harmful substances.
While you may be hesitant to switch out your silicone basting brush, you can rest assured that a mop-style cotton brush like this one is a favorite among pit masters — the cotton head absorbs and holds on to sauces and marinades more effectively than silicone, allowing for smooth, even application across meats, vegetables and other foods.
This meat thermometer takes the guesswork out of grilling, helping prevent you from serving undercooked or overcooked food and keeping your dishes as safe as they are delicious. While bacteria found in undercooked meats may not be considered toxic, Detwiler reminds us that "they're a major source of foodborne illness."
And overcooking meats on the grill can also increase the risk of consuming undesirable chemicals that are more likely to be present on charred foods. For these reasons, Detwiler emphasizes that it's important to use a digital food thermometer to make sure you're cooking meats correctly. He says safe internal temperatures are 165°F for poultry, 160°F for ground meats and 145°F (with a three-minute rest) for whole cuts of beef, pork, lamb and fish.
What makes this thermometer stand out is how fast and accurate it really is, providing instant readings within +/- 0.5˚F of the actual temperature. It also has an extended temperature range all the way up to 572˚F and features a waterproof design (nice if you accidentally leave it outside next to the grill, where it could be exposed to the elements). Best of all, the thermometer's nontoxic stainless steel probe will keep your food free from added toxins.
When your grilling involves chopping, dicing and other prep work, choosing the right cutting board is an essential step for nontoxic cooking. It's important to skip the plastic boards, which are known for increasing microplastic ingestion. Instead, opt for those made from natural, food-safe materials, such as bamboo or high-quality hardwood, as they are free from harmful chemicals and provide a durable surface.
This board is quite big, stable and easy to clean, and it's one of our top picks for nontoxic cutting boards. Just make sure you clean your wooden cutting board thoroughly after handling raw meats to avoid cross-contamination. Better yet, designate one cutting board for meat and another for produce and other non-meat products
If you like shredding up brisket or pork for killer straight-off-the-grill sandwiches, skip the standard knife and fork and add these meat claws to your arsenal. They're designed to lift, hold, pull and shred all types of meat with greater precision than traditional utensils. This version from Kitchen Mama features heavy-duty stainless steel with thick wooden handles so you don't have to worry about potentially toxic materials. Plus, you can throw them in the dishwasher when your cookout is over, making cleanup a breeze.
When the grill has cooled down, the beers have warmed up, and all your guests' bellies have been sufficiently filled, it's important to store all your leftovers in safe, nontoxic food storage containers. While it might be tempting to grab a plastic baggie or your standard plastic Tupperware for convenience, these pose potential risks. Plastic products may leach harmful chemicals, like phthalates, into your food, especially when exposed to heat or acidic ingredients.
"We've known for a long time that plasticizers (like phthalate esters) help make plastics soft and malleable. We also know that they can leach out into food or liquids when in contact. These are suspected to be endocrine-disrupting compounds," says Craig Butt, PhD, PFAS expert and senior manager of applied markets, SCIEX. And when you add warm or hot food to a plastic food storage container? The migration of plasticizers speeds up. "That means that more of the chemical will come out," Butts says, adding "there can [also] be chemical reactions that create toxic byproducts."
Instead, look for food storage containers made from inert materials that won't leach — glass, stainless steel and ceramic are the best options as they're nonreactive. We recommend these Rubbermaid Brilliance glass storage containers, which topped our list of the best nontoxic food storage containers. The glass bases are durable, easily stackable and are microwave-, freezer- and oven-safe up to 450 degrees. The airtight, flip-style lids enhance food preservation and won't leak even when they get turned on their side. Just keep in mind that while the plastic lids are listed as dishwasher- and microwave-safe, experts recommend limiting exposure to high heat to prevent potential microplastic release.
The Kenyon G2 Grill is an electric option with top heats over 550°F to provide you with high-performance, high-heat grilling without compromising health or safety. The G2 is free of materials that release harmful emissions at high temperatures, making it ideal for those with concerns about clean/nontoxic cooking methods.
If "firing up the grill" doesn't count unless there's actual fire involved, this heavy-duty option is the perfect pick for serious pit masters. With its stainless steel grates and sear plates, you don't have to worry about toxic chemicals leaching into your food from the cooking surface. Plus, this grill is ready for whatever you throw on it. Steaks? Check. There's a "sizzle zone" side burner for that. Burgers? You can load up 31 of those bad boys to be exact. Veggies? Of course — there's 500 square inches of grilling space to be used, so there's plenty of room for experimentation.
When shopping for grill accessories (or inventorying the tools you already have on hand), it's essential to understand which materials are considered less safe. Here are a few materials to steer clear of:
Plastics: Plastics often contain substances like BPA (bisphenol A) and phthalates, both of which can be harmful. Plastics degrade under high heat, leaching chemicals into your food. "Recent scientific research notes that black plastic cooking utensils, which are often made from recycled electronic waste and low-grade materials, may contain flame-retardant chemicals and other chemical constituents that can potentially lead to serious health impacts," says Matthew Allen, senior director and food safety expert at NSF, a third-party organization that independently tests products for safety.
Nonstick coatings: While nonstick coatings can make cleaning easier, they may also release toxic fumes when overheated. Depending on the product, these fumes may contain PFOA, PFAS or PTFE, synthetic chemicals tied to health risks. For example, Detwiler points to Teflon, which starts to degrade above 500°F, releasing toxic fumes that can be harmful. This is why its particularly important to avoid these materials when cooking at the high heats associated with grilling.
Painted or coated metal: Tools that feature painted finishes or low-quality coatings might contain lead or other harmful substances, which are unsafe when exposed to grilling temperatures. Andrea De Vizcaya Ruiz, PhD, professor in the Department of Environmental and Occupational Health, Wen Public Health at the University of California, Irvine, says that the metals on these materials may rust or flake, exposing food to materials such as lead or cadmium. "Lead causes brain and nervous system damage, learning disabilities, kidney damage and hypertension. Cadmium is linked to kidney damage, bone loss, cancer and respiratory issues,” she says.
Wire bristles: When it comes to grill cleaners, it's best to avoid those with wire bristles. The American Medical Association even put out a statement warning about the risks, noting that more than 1,600 people had to visit emergency rooms between 2002 and 2014 after accidentally consuming wire bristles.
While grilling is a fun and flavorful experience, it isn't without risks. Studies have highlighted concerns about the formation of compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which develop when grilling meat at high temperatures. These compounds have been linked to an increased risk of some cancers, making it important to grill with care. Here's how you can make your grilling practices safer:
Choose a safer grill: Electric grills are generally considered the safest grill type, as burning charcoal or gas can release harmful emissions. "Grilling with gas or charcoal is an incomplete combustion process as seen by the smoke or soot that is produced," says Butt. "This process generates PAHs which may migrate into the food and are known carcinogens [cancer-causing compounds]. In addition, the grilling process can directly form PAH, heterocyclic aromatic amines (HAAs) and acrylamide on the food. HAAs and acrylamide are also known carcinogens,” he says. However, if you're not ready to select an electric grill, gas is considered the next best option. It's also important to consider the grill's cooking surface — cast iron and stainless steel are the safest choices.
Avoid overcooking or charring meats: Excessive charring increases the formation of HCAs and PAHs. Aim for a light sear without burning your food.
Marinate meats: Using marinades with acidic ingredients like vinegar or citrus juice can significantly reduce the formation of harmful compounds.
Cook at lower temperatures: High heat is a major contributor to the development of carcinogenic compounds. Opt for medium heat when possible, and flip your food frequently to avoid prolonged exposure to intense heat.
Use safer grill tools: Stainless steel, cast iron or ceramic-coated tools are great options that won't leach harmful chemicals into your food.
Avoid wire grill brushes: These can shed bristles, which may end up in your food. Opt for safer alternatives like bristle-free brushes or wooden scrapers.
Be cautious with aluminum foil: If you're using foil, ensure it doesn't come into direct contact with flames, as this can cause oxidation and transfer of aluminum to food.
HCAs and PAHs are chemical compounds that form during the cooking process, particularly when meat is grilled, barbecued or cooked at high temperatures. These compounds are created when amino acids (the building blocks of proteins), sugars and creatine in meat react under intense heat or direct exposure to flames. Research has shown that HCAs and PAHs may damage DNA, potentially increasing the risk of cancer over time. To reduce exposure, you should avoid charring meat, use lower-temperature cooking methods or marinate meat before grilling, which can help minimize the formation of these harmful compounds.
To reduce HCAs and PAHs, Samantha Peterson, dietitian and founder of Simply Wellness, shared some tips:
Marinate your meat — especially with herbs like rosemary, garlic and acids like lemon or vinegar. This can reduce HCA formation by up to 90%.
Use leaner cuts of meat to minimize fat drips and smoke.
Flip meat frequently and cook at lower temps. "Low and slow" is the way to go.
Trim charred bits before eating.
Grill more veggies — they don't form HCAs or PAHs.
It may. Electric grills produce fewer toxic emissions compared with charcoal grills. When choosing between gas and charcoal, gas grills may help prevent overcharring, as the temperature emitted by these grills is more dependable and consistent.
Traditional wire brushes can lose bristles, which may inadvertently end up in your food and potentially cause internal injuries if swallowed. Safer options include bristle-free brushes, grill stones or wooden grill scrapers.
Using aluminum foil may lead to the transfer of aluminum particles to food, especially when exposed to high heat or acidic ingredients. If you choose to use foil, keep it away from direct flames and avoid cooking acidic foods in it to reduce potential risks.
Samantha Peterson, MS, RD, registered dietitian and founder of Simply Wellness
Darin Detwiler, PhD, LPD, MA Ed, food safety expert, author and associate professor focusing on food and agriculture at Northeastern University
Craig Butt, PhD, PFAS expert and senior manager of Applied Markets, SCIEX
Matthew Allen, senior director and food safety expert at NSF, a third-party organization that independently tests products for safety
Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.