Quick take
- A 2024 study found flame retardants in some black plastic utensils, likely from recycled electronics plastic. After two corrections, its exposure estimate is far lower than first reported, but the chemicals still shouldn’t be in a spatula.123
- Germany’s risk agency advises keeping nylon (polyamide) utensils in contact with hot food as briefly as possible, especially above 70°C (158°F).5
- For wood, the USDA’s Forest Products Lab says to pick a finish described as food grade, and says not to use baby oil.6
- Minnesota counts cooking utensils as cookware, so they fall under its ban on intentionally added PFAS.8
What to do
- Retire old black plastic tools that touch hot oil. In lab tests, flame retardants moved from contaminated utensils into hot cooking oil.4 The corrected exposure estimate is modest,2 so this is an easy upgrade, not an emergency.
- Don’t leave a nylon spoon sitting in the pot. Stir, then set it on a spoon rest. That’s our simple way to follow the BfR’s advice on hot food.5
- Give wooden tools a little care. Wash them by hand, dry them right away and never soak them. When they look dry, rub in food-safe mineral oil.7
- Skip baby oil and unknown varnishes. The Forest Products Lab says baby oil has ingredients that shouldn’t touch food, and it suggests choosing finishes recommended for food use.6
- Swap out plastic tools that are melted, cracked or worn. That’s our own rule of thumb, not a tested threshold. For plastic and microplastics in the kitchen, see our [microplastics guide](/water/microplastics-in-your-kitchen/).
Not medical advice
This guide explains what researchers and regulators have reported. It isn’t medical advice. If you have a health concern about chemical exposure, talk to a qualified clinician.
The black plastic spatula study
In 2024, researchers screened 203 black plastic household products sold in the U.S. for bromine, then tested the ones above 50 ppm for flame retardants.1 Flame retardants turned up in 85% of the products they analyzed. Styrene-based plastics, the kind common in electronics, had much higher levels than polypropylene or nylon.1
The headline number didn’t hold up as first published. A December 2024 correction fixed a math error in the EPA comparison.3 A second correction in July 2025 cut the estimated intake from 34,700 to 7,900 nanograms a day.23 The authors say their main finding stands: recycled plastic can carry toxic flame retardants into products that don’t need them.2
The corrected exposure estimate is modest, so this is an easy upgrade, not an emergency.
See the evidence: the two utensil studies side by side
| Study | What was tested | Key findings | Limits |
|---|---|---|---|
| Liu et al., 2024 (U.S.) | 203 black plastic products screened; 20 analyzed in depth.12 | Flame retardants in 85% of analyzed items, up to 22,800 mg/kg total.1 | Exposure estimate corrected twice; the authors say it’s a worst-case example built on assumptions.23 |
| Kuang et al., 2018 (UK) | 96 plastic kitchen utensils screened.4 | Bromine in 3 of 27 utensils bought after 2011, but in 31 of 69 bought before 2011. About 20% of flame retardants moved into hot oil in simulated cooking.4 | Small lab simulation; we read the abstract only.4 |
The corrigendum notes that the EPA treats reference doses as reference points, not as a line between acceptable and unacceptable exposure.2
Nylon and hot food
Many spatulas, spoons and whisks are made of polyamide, better known as nylon. Germany’s Federal Institute for Risk Assessment (BfR) says small molecules called oligomers can migrate from these utensils into food.5
The BfR set 5 mg per kilogram of food as a toxicologically acceptable level. In 2016–2017 testing, 10 of 33 utensils went over it.5 The agency asked manufacturers to improve their processes, and it advises home cooks to keep contact with hot food as brief as possible.5
Wooden spoons and their finishes
Wood is the simplest choice here, as long as the finish is too. The Forest Products Lab describes two kinds of finishes. Film finishes such as varnish, lacquer and shellac eventually chip, peel or crack. Penetrating oils soak into the wood instead.6
- Mineral oil is a petroleum-based oil that never dries and has long been used on wood utensils.6 America’s Test Kitchen rubs unvarnished tools with food-safe mineral oil whenever they look dry.7
- Vegetable oils like olive or corn oil are edible but eventually go rancid. The lab says that isn’t hazardous, but it can leave an off odor or flavor.6
- Drying oils such as linseed and tung harden in the wood. The lab says treated utensils should dry thoroughly for several weeks before use.6
Keep your spoons out of the dishwasher. In America’s Test Kitchen’s testing, just 10 trips left spoons looking bleached and dry.7
Where PFAS fit in
Most utensils aren’t sold with a nonstick coating, but some state laws still reach them. Minnesota defines cookware to include cooking utensils, and since January 1, 2025 it has banned the sale of cookware with intentionally added PFAS.8 Other states’ rules are in our state PFAS laws guide.
A “PFOA-free” tag on a coated utensil doesn’t make it PFAS-free. Our label decoder explains why.
What we don’t know
- We found no independent U.S. test of PFAS in coated utensils, such as nonstick-coated whisks or tongs.
- We haven’t yet covered silicone utensils. We’ll read the German and Swiss silicone guidance in full before we do.
- How many black utensils on store shelves today contain recycled electronics plastic. The 2024 study screened products rather than sampling the market.1
- Whether U.S. nylon utensils perform like the ones the BfR tested in Germany.5
Related: cookware care guide and stainless steel guide.