Cooking spoons & spatulas: wood, plastic or silicone?

Best picks: untreated wood, food-grade silicone (up to 200 °C) and steel for uncoated pans. Keep nylon's contact with food over 70 °C short.

Cooking spoons and spatulas come into direct contact with heat and fat. Some materials can release components into your food in the process. A quick check of the materials.

Why kitchen utensils are more than just accessories

The material is under the most strain in hot pans with oil or dripping, with acidic dishes such as tomato sauce, with long cooking times and with lots of stirring and scraping. It's the same idea as reheating food in plastic – more on that in the guide on meal prep and plastic containers.

What's behind the black plastic story

Black plastic utensils have been in the news lately. Here's what's behind it:

• Flame retardants from recycling: a US study (2024) found flame retardants in some black plastic products, probably from recycled electronic waste. Styrene plastics were the most affected; nylon and polypropylene much less so. The study covers the US market, and two corrections to it have since been published.
• Melted material: if your spatula looks "nibbled" after resting on the edge of a hot pan, the material has already been damaged by heat. Worn-off and melted particles don't belong in your food.

Black isn't automatically a problem. But if a manufacturer names neither the material nor the heat resistance, it makes sense to be careful.

What happens to the material in the heat

Many plastics aren't made for constant high temperatures. Spoons and spatulas made from polyamide (nylon) can release small plastic building blocks, called oligomers, into food when hot. That's why the BfR (German Federal Institute for Risk Assessment) advises keeping contact with hot food above 70 °C as short as possible. For cold and warm food, these utensils are not a problem.

How to spot problem utensils

These warning signs show the material is stressed – whatever plastic it's made of:

• dull or chalky surface
• melted edges or warping
• discolouration, scratches and grooves
• a chemical smell when heated

Checklist when buying

• the material is clearly stated
• the temperature range is given
• no vague wording such as "plastic mix"
• no visible seams with a hard core on silicone spatulas
• no strong smell straight out of the packaging
• information on food contact is provided

The best alternatives

1. The classic: untreated wood

A wooden spoon is cheap, long-lasting and a very good choice.

• Pros: woods such as olive, cherry or beech cope with higher temperatures than plastic, don't melt and don't shed microplastics. Hardwoods are gentle on coated surfaces.
• Cons: wood doesn't belong in the dishwasher – it swells and cracks more easily there. Smells such as garlic or the colour of curry cling more, so it's handy to have two or three spoons for different jobs.

Which types of wood make sense

Wood	Properties	Good for
Beech	sturdy, inexpensive	everyday spoons, dough scrapers
Olive	dense, hard, long-lasting	spatulas, serving spoons
Cherry	smooth, fairly light	delicate pans
Maple	fine-grained, neutral	stirring, baking

The surface matters: untreated, or only cared for with cooking oil. Varnishes and paints can contain problematic substances and have no place on cooking utensils.

2. The modern upgrade: food-grade silicone

• Pros: good-quality food-grade silicone is heat-resistant, flexible and won't scratch delicate pans. It can usually go in the dishwasher. But don't heat it above 200 °C – so don't leave it lying on the bottom of a hot pan.
• Watch out: some spatulas have only a thin layer of silicone on the outside and a plastic core inside. Only buy products that clearly state the material. Good silicone is post-cured (tempered) after manufacture so no more volatile substances escape. If a new piece smells strongly, that's a warning sign.

3. The pro choice: plain stainless steel

• Pros: long-lasting, heat-proof and neutral in taste – ideal for uncoated pans and the grill.
• Cons: damages coated pans.

More on pans in the guide to healthy cookware.

Which material suits which pan?

Cookware	Suitable utensils	Better avoided
Stainless steel pan	stainless steel, wood, silicone	cheap plastic
Cast iron	stainless steel, wood, silicone	soft, cheap plastics
Ceramic coating	wood, silicone	stainless steel
Non-stick coating	wood, silicone	stainless steel, hard edges
Enamel	wood, silicone, sometimes stainless steel	sharp-edged spatulas

Wood, silicone or stainless steel: side by side

Material	Heat resistance	Care	For coated pans	Risk with cheap products
Wood	high for everyday cooking	hand wash	yes	fairly low
Silicone	high (up to 200 °C)	easy	yes	medium
Stainless steel	very high	very easy	no	low
Nylon/plastic	limited, depending on quality	easy	sometimes	high

For many households this works: wood for pots and general stirring, silicone for coated pans, stainless steel for the grill and uncoated pans.

How to look after your utensils

• Wood: wash by hand straight after use, don't leave it soaking, dry it thoroughly and now and then rub in a thin layer of cooking oil such as linseed oil or olive oil.
• Silicone: check for cracks, wash in hot water if there's a greasy film, throw out pieces with a loose handle.
• Stainless steel: rinse after salty or acidic food, replace if it has burrs or sharp edges.

Mistakes many people make every day

1. Leaving the plastic or silicone spatula in the hot pan.
2. Carrying on with melted utensils.
3. Buying cheap sets without any information on the material.
4. Using a stainless steel spatula in coated pans.
5. Putting wooden spoons in the dishwasher.

When to throw a utensil away

Replace a utensil if it has melt marks or is warped, has deep grooves, a peeling coating, a lasting chemical smell or a loose handle. Replace wood when it splinters or cracks.

A sensible basic kit for a kitchen with fewer problem materials

• 2 wooden spoons made from beech or olive wood
• 1 wide spatula made from food-grade silicone
• 1 silicone spatula for scraping bowls
• 1 pair of stainless steel tongs or a stainless steel spatula for uncoated pans
• 1 ladle made from stainless steel or silicone

FAQ

Are black plastic spatulas a problem?

Not automatically. A US study found flame retardants from recycled electronic waste mainly in black styrene plastics, and much less in nylon and polypropylene. For polyamide (nylon) spatulas, the BfR advises keeping contact with hot food above 70 °C short. So don't leave them in the hot pan, and replace any that have melted.

Which material makes most sense for cooking spoons?

Untreated hardwood and good-quality silicone suit most jobs. Stainless steel makes sense for uncoated pans and the grill.

Is silicone kitchenware safe?

Good-quality food-grade silicone is considered a stable option for everyday cooking. Avoid products with an unclear core material, a strong smell or no temperature information, and don't heat silicone above 200 °C.

Are bamboo cooking spoons a good choice?

Check what the material is. Be careful with utensils and tableware made from "bamboo" blends: these are often bamboo powder with melamine resin, which can release melamine and formaldehyde into food at high heat.

Can wood go in the dishwasher?

Better not. It swells there and cracks easily.

The bottom line

For everyday cooking, untreated wood, good-quality food-grade silicone and – depending on the pan – stainless steel are your best bet. Don't leave plastic spatulas in the hot pan, and check your old kitchen tools regularly for wear, warping and smell.