Black Plastic Kitchen Tools Might Expose You to Toxic Chemicals. Here’s What to Use Instead. (2024)

Whether it’s technically recyclable or not, plastic is often not recycled. On top of that, black plastic 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. “Toxic flame retardants are intentionally used in electronic enclosures that are typically made of black plastic,” says Megan Liu, a co-author of a recent study that found high levels of flame-retardant chemicals in common household items.

As the study confirmed, those chemicals can show up in recycled black plastic that’s bound for food use and toys. The study, which screened more than 200 black plastic products, found high levels of flame retardants, such as polybrominated diphenyl ethers (PBDE), associated with hormonal and development impacts. One variety in the tested items, decaBDE, is linked to cancer.

The risk is 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.)

The study found the highest levels of flame retardants in styrene-based plastic, which is often shaped into single-use items (labeled as #6). But other types, such as polypropylene (labeled as #5) and nylon, commonly used for kitchen utensils, also contained concerning levels, says Liu, who notes that products may be mislabeled, as the researchers discovered while testing the plastic polymers.

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

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.

Though coffee machines, which typically contain black plastic, were not included in Turner’s or Liu’s studies, any black plastic could potentially contain flame retardants from recycled e-waste, according to Turner. “So coffee machines could contain them but the black parts would have to be in direct contact with the hot liquid for leaching to be possible,” he says. If you are concerned about possible risk, Wirecutter has recommendations for other coffee-brewing methods, though they may not be as efficient as a machine for brewing large quantities.

Though not the subject of the recent study, “it is possible that recycled plastic of other colors may contain other toxic-chemical additives,” says Liu, who is also a policy manager at Toxic-Free Future, an advocacy organization.

The Plastics Industry Association, a major trade group representing the plastic industry, did not respond to a request for comment prior to this article’s publication.

Most inexpensive black-colored utensils are plastic, so it’s safe to assume that if your spatula is black, you can toss it.

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.

If you’re not sure whether the black 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.

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.

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.

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.

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.

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.

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.

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.”

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.

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.

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.

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.

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.