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Home & Kitchen with Caraway
What Are the Safest Cooking Utensils? How To Choose
There’s a lot of talk about what you should cook with, but not nearly enough about what you’re cooking on. At Caraway , we’re all about cutting through the noise and making sure the tools in your kitchen are actually safe, not just convenient.
If you’ve ever grabbed a spatula mid-sauté and wondered, “Wait…is this even okay to use on high heat?” you’re in the right place. In this guide, we’re breaking down what to look for, what to skip, and how to choose utensils that work with your food—not against it.
Which Harmful Chemicals Should You Watch Out For?
There are a lot of materials out there that look safe but come with chemical risks hiding in plain sight. From coatings that wear down over time to plastics that don’t hold up to heat, here are the ones worth keeping on your radar:
Teflon (PTFE)
PTFE, better known by the brand name Teflon, is a synthetic nonstick coating that’s been around for decades. While it makes cleanup easy, it can start to break down at high temperatures—especially over 500°F—releasing fumes you don’t want in your kitchen.
This kind of off-gassing has been linked to short-term flu-like symptoms and long-term health concerns. PTFE itself isn’t considered toxic at room temperature, but once it starts degrading, it’s a different story.
PFOA
PFOA (short for perfluorooctanoic acid) was once used to make nonstick coatings more durable, especially in older cookware and utensils. However, research has linked long-term PFOA exposure to potential health issues , including developmental concerns, immune system effects, and changes in liver function. While it’s no longer used in most U.S.-made kitchen products, it may still show up in older pans or imported utensils with unclear labeling.
“Forever Chemicals” (PFAS)
PFAS are a big group of synthetic chemicals that stick around—literally. They're used in all kinds of nonstick and water-resistant coatings, including some kitchen tools.
Once they’re in your body or the environment, they don’t go anywhere, which is why they’re often called “forever chemicals.” Long-term exposure has been linked to changes in immune response and other health concerns. Bottom line? The less PFAS in your kitchen, the better.
Additional Toxic Chemicals
Plastics can come with extra ingredients you didn’t ask for—like BPA, phthalates, and flame retardants. These chemicals can start to leach out when exposed to heat, especially in older or lower-quality utensils.
They’ve been flagged for a range of potential effects on the body , and they’re still surprisingly common. Then, there’s microplastics—those tiny bits that shed from plastic utensils over time and can end up in your food without you even realizing it. It adds up.
What Are the Safest Materials for Kitchen Utensils?
We just covered which chemicals are worth avoiding—now let’s talk about what to actually use. Although there are plenty of options out there, these are some of the safest materials to keep in your kitchen.
Stainless Steel Utensils
Stainless steel is a classic for a reason. It’s durable, non-reactive, and won’t leach anything into your food. These utensils hold up to high heat, don’t stain easily, and can go straight into the dishwasher without fuss.
They’re great for scraping the bottom of a pot or flipping something under the broiler. Just be mindful when using them with non-stick or ceramic-coated cookware—they can scratch if you’re not careful.
Wooden Utensils
Wood utensils are gentle on cookware, don’t conduct heat, and won’t release any synthetic materials into your food. They’re a great low-maintenance option for stirring, sautéing, or serving—and they’re naturally resistant to staining and warping when cared for properly.
If you're looking to level up from plastic, our FSC-certified birch wood Utensil Set is a solid choice. It includes five essentials—Spoon, Server, Scraper, Spatula, and Tongs—each crafted to support a safer, cleaner kitchen. No microplastics, no chemical coatings, and easy on ceramic-coated pans.
Silicone Utensils
High-quality, food-grade silicone is another safe and versatile option. It’s heat-resistant, non-reactive, and won’t scratch your cookware.
Silicone utensils are especially useful for baking or cooking with delicate surfaces like non-stick or ceramic. Just be sure you’re getting BPA-free, food-grade silicone—not all silicone is created equal, and some lower-quality products may contain fillers.
Bamboo Utensils
Bamboo is lightweight, eco-friendly, and naturally antimicrobial. It shares a lot of the same perks as wood—it won’t scratch your cookware and doesn’t leach anything into your food.
It’s also fast-growing and renewable, making it a sustainable choice if you're trying to reduce your kitchen’s footprint. The only downside? Bamboo can dry out or crack over time, so it’s best to hand wash and treat it occasionally with food-safe oil to keep it in good shape.
Which Materials Should You Approach With Caution?
Some materials are easy to trust. Others, not so much. But then there’s that murky middle—utensils that might be okay, depending on how they’re made.
Plastic
Take plastic, for example. Not every plastic utensil is a red flag, but lower-quality ones—especially the kind without any safety labeling—can come with unwanted extras like BPA, phthalates, or other additives that start to leach when exposed to heat.
If you’re using a plastic tool on a hot pan and it starts to bend, melt, or smell off, that’s a sign it probably shouldn’t be in your kitchen.
Non-Stick
Then there’s nonstick. We already covered how some coatings can start to break down under high heat, and the same goes for certain nonstick utensils—especially if you’re not sure what that coating is actually made of.
The safest bet? Skip the guesswork altogether and opt for materials that are naturally nonstick, like silicone, or better yet, ceramic-coated cookware that delivers the same convenience without the chemicals. Our cookware , for example, is coated with a ceramic finish that’s free from PTFE, PFOA, and PFAS—so you can get that easy cleanup without worrying about what’s getting into your food.
How To Choose High-Quality, Non-Toxic Kitchen Utensils
Not sure how to tell the good stuff from the questionable stuff? Here are a few simple things to look for when you're shopping for safer, better kitchen tools.
Look for Certified Products
Just because something says “non-toxic” doesn’t mean it actually is. To skip the guesswork, stick with utensils that have legit certifications from trusted sources. Labels like “BPA-free” or “FDA-approved” are a solid place to start, but don’t be afraid to dig deeper.
Some brands provide third-party testing reports or certifications from places like the NSF (National Sanitation Foundation), which test for things like chemical safety and food contact standards. If a product sounds too good to be true and doesn’t back it up, it’s probably not worth keeping in your kitchen.
Factor in Heat Resistance
If your utensils are going anywhere near a hot pan, they need to be able to take the heat. Utensils made from lower-quality plastic can warp, melt, or break down over time—especially with regular cooking.
That’s when you start running into issues like shedding microplastics or releasing unwanted chemicals into your food. A good rule of thumb: look for utensils labeled heat-resistant up to at least 450–500°F.
Consider Dishwasher Safe Options
If you’re cooking often, easy cleanup matters. Dishwasher-safe utensils can definitely simplify things—but not all materials handle repeated high-heat cycles well. Look for durable options that resist warping, peeling, or surface damage over time.
And even if something says it’s dishwasher safe, pay attention to how it holds up—does it stay clean without staining or clouding? The right materials will keep their shape and stay looking new without extra scrubbing.
How To Maintain the Safety of Your Kitchen Tools
So, you’ve picked the safer materials—now what? The way you clean and store your utensils plays a big role in how long they last and how safe they stay.
Consider these tips to keep them in top shape:
Proper Cleaning Techniques
We get it—washing dishes isn’t exactly a highlight of the cooking process. But improper cleaning can shorten your utensils’ lifespan or even introduce unwanted chemicals and bacteria into your kitchen. A little extra attention goes a long way in keeping your tools safe, clean, and ready for whatever you’re making next.
Here's how to handle different materials the right way:
Stainless Steel: Dishwasher-safe and sturdy, but skip abrasive scrubbers that can scratch the surface. Use a soft sponge with warm, soapy water, or toss it on the top rack of the dishwasher. If it starts to look cloudy, a little baking soda paste goes a long way.
Silicone: Most silicone utensils are dishwasher-safe, but if you’re handwashing, go for mild dish soap and warm water. If they start to retain smells or oils, soak them in a mix of vinegar and baking soda to refresh them.
Wood or Bamboo: These need a gentler touch. Hand wash with warm water and mild soap—no soaking, no dishwasher. Wipe dry right away and occasionally rub with food-safe mineral oil to prevent cracking or drying out.
Nonstick-Safe Coated Tools: If your utensils are coated to protect nonstick cookware (like nylon or silicone-tipped tools), use a soft sponge only. Avoid high heat and strong detergents to keep the coating intact.
Pro tip: If anything starts peeling, warping, or feels sticky even after washing, it’s probably time to retire it. Clean tools should feel—and smell—clean.
Proper Storage Techniques
Tossing utensils into a crowded drawer might be easy, but it’s not doing them (or your kitchen) any favors. Poor storage can lead to bending, cracking, or even chipping—especially with delicate materials or nonstick-safe coatings. A little organization goes a long way in keeping your utensils clean, functional, and safe to use.
Here’s how to store smarter:
Use drawer dividers to keep utensils from rubbing against one another. This helps prevent scratches on metal, dents in silicone, and splintering in wood.
Hang utensils with loops or hooks to save space and reduce contact. It also helps them dry if there’s any moisture left after washing.
Store wood and bamboo upright in a container with airflow (like a crock or jar). Avoid sealed containers that trap moisture—this can lead to mold or cracking.
Keep coated utensils flat and separate if possible. Stacking can damage soft tips or warp the shape over time.
Avoid overcrowding your utensil jar or drawer. Not only does it make it harder to find what you need, but constant friction between tools can wear them down faster.
Basically, if your utensils are crammed, scratched, or never fully dry, it’s time to rethink your setup. A few small changes can help them last longer—and work better.
The Bottom Line
From understanding what materials to avoid to knowing what to look for on the label, it all comes down to being a little more intentional with what you bring into your kitchen. At Caraway , we make that part easier.
Our ceramic-coated cookware and utensils are thoughtfully designed to skip the forever chemicals and traditional non-stick coatings—without sacrificing performance. They’re naturally slick, non-toxic, and built to last, so you can cook confidently without second-guessing what’s touching your food.
Ready to clean up your utensil drawer? Start with tools that are just as functional as they are safe. We’ll be here when you’re ready.
Sources:
Polymer Fume Fever | NCBI Bookshelf
Thyroid Disrupting Effects of Old and New Generation PFAS | PMC