These kitchen helpers may have a little something extra that you don't want. (Getty/OXO)
A 2024 study in Chemosphere found potentially harmful ingredients in black plastic kitchen products. 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."
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.
This isn't the first study to investigate the presence and release of toxins in cooking utensils, and it's not the only potential concern, either. For instance, a June 2024 study brought to light the considerable levels of microplastics exposure linked to kitchen-related products including cooking utensils, cutting boards, non-stick pans and other items like kettles and drinkware.
While the researchers' findings are certainly worth taking note of, the fact is we don't know exactly what takes place after these toxins and microplastics enter the body.
"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.
"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."
As a result of her most recent 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."
Liu also notes that 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," she says.
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.
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 as high as plastic, says Stapleton, which "leads them to be a bit safer." And metal spoons do not contain any chemical additives.
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 lying around your house for a couple of 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 for healthier choices, we asked the Yahoo home and health editors to weigh in on their favorite non-toxic cooking utensils. Here are their top picks for the best wooden kitchen utensils, best stainless-steel kitchen utensils and best bamboo kitchen utensils.
Update, Aug. 29, 2025: We’ve confirmed current pricing and availability for all products. Our top picks remain unchanged.
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.
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.
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.
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
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.