Are Your Silicone Cooking Tools Safe to Use? Here’s What an Expert Says

The concerns around black plastic in the news recently may have you examining your favorite cooking tools and food storage containers a little more closely. Silicone has become a popular choice for everything from oven mitts to spatulas to baking mats due to its durability, nonstick capabilities, and high heat tolerance—but just how safe is it? And what should you keep in mind when purchasing, cooking with, and cleaning silicone cooking tools?

To find out everything you need to know about cooking and baking with silicone, we spoke with Dr. Lisa Erdle, a biologist and ecotoxicologist who serves as director of science and innovation at the 5 Gyres Institute.

How Safe Are Silicone Utensils?

If you’ve got a beloved silicone spatula sitting in your utensil crock, fear not—Erdle says silicone utensils are generally safe to use for cooking and baking if they are high-quality and truly food-grade. “Silicone is a synthetic polymer made from silicon (derived from sand), oxygen, carbon, and hydrogen,” Erdle says. “It is more stable and heat-resistant than many plastics, and high-quality food-grade silicone does not appear to leach harmful chemicals under normal cooking conditions. However, low-quality products may contain additives, such as plasticizers or colorants, that are not inert and could leach when heated.”

That said, Erdle says recent studies have shown that silicone can release nano-sized particles under certain conditions, such as repeated boiling or steam sterilization, in products such as pacifiers or bottle teats. “While this doesn’t mean that all silicone utensils are unsafe, it’s an area that needs more research, particularly regarding chronic exposure and health effects,” she says.

How Does Silicone Compare to Plastic?

While silicone shares some characteristics with plastic, it is typically considered a safer choice to use in the kitchen. Erdle says silicone is generally more heat-stable and chemically inert than plastic, which means it’s less likely to leach chemicals often found as additives in plastic, such as phthalates.

“Silicone does not shed microplastics in the same way conventional plastics like polyethylene or polypropylene do, which break apart into micro- and nanoplastics through wear and UV exposure,” she says. “Microplastics are concerning because they persist in the environment and are hard to remove, can contain harmful chemicals, and have been shown to cause negative health effects such as inflammation, oxidative stress, and tissue damage.”

What to Look for in Silicone Utensils

Not all silicone products are created equally, Erdle says. She recommends looking for silicone products that are “100% food-grade” or “LFGB-certified,” which is the German food safety standard and is generally stricter than FDA standards. “Pure, food-grade silicone, in its unpigmented form, is typically translucent or slightly cloudy white—think milky or frosted glass,” Erdle says. “It may have a faint bluish or gray tint depending on thickness, but it’s generally not bright white and not colored unless pigments or dyes have been added.”

On the other hand, bright colors, such as red, purple, or green, indicate added pigments, which Erdle says are not inherently unsafe but may not be well-regulated in low-quality products. “Opaque or chalky texture is another sign of fillers or lower-quality silicone,” she says.

In addition to labels such as “100% food-grade” or “LFGB-certified,” keep an eye out for products made with platinum-cured silicone. Erdle says these produce fewer residual chemicals than peroxide-cured versions. She also recommends avoiding very cheap or unknown brands, especially if the silicone discolors easily, feels greasy, or emits a strong odor.

How to Cook with Silicone Utensils

While silicone utensils are generally safe to cook with, it’s important to follow a few guidelines while doing so. Silicone can degrade over time, especially at high temperatures, so it’s crucial to stay below the maximum heat limit. This is specific to each product, but typically around 428°F. Erdle also cautions not to use damaged or deteriorating silicone, such as silicone that is sticky, cracked, or oily, and to avoid using sharp tools on silicone surfaces to prevent tearing.

“Food-grade silicone is highly heat-resistant and can typically sustain a wide range of temperatures, from down to –40°F, which is much colder than household freezers, to up to 428°F to 500°F at the high end, depending on formulation,” Erdle says. “Beyond this, silicone can begin to degrade, discolor, release fumes, or become brittle. Try to avoid sustained high heat in regular use, such as repeated baking at max temps. This may degrade silicone more quickly, even if it doesn’t melt.”

You should also clean silicone utensils regularly to prevent oil buildup, which may contribute to degradation over time. Erdle says it is typically safe to put silicone utensils in the dishwasher, but make sure to put them in the top rack, if possible, to avoid proximity to heating elements.