Do You Have Black Cookware? You May Want To Read This

Morning!

If your kitchen drawer has that one trusty black spatula you’ve used for everything from pancakes to stir-fry, you’re not alone. Most of us have at least one plastic cooking utensil kicking around. But while we’ve long accepted that “plastic + heat” probably isn’t a recipe for health, it turns out there’s one version that’s especially problematic. As random as it seems, black colored plastic is the one to watch out for.

Today, we’re diving into black plastic, why it’s dangerous, and what you can do about it.

Why is black plastic worse than regular plastic?

Most standard kitchen plastics are made from petroleum-based materials like HDPE or LDPE, still not great, but at least relatively free from some of the more toxic additives. Black plastic, on the other hand, has a sneaky issue. It’s often made from recycled electronics, also known as e-waste.

Because black plastic is notoriously hard to sort and recycle properly, due to optical sorting machines not seeing it, discarded tech (think old TVs, keyboards, chargers) often gets mixed into the same stream used for food-grade utensils. In fact, a 2018 study from the University of Plymouth found that over 33% of black kitchen utensils tested contained brominated flame retardants (BFRs), aka chemicals used to keep electronics from catching fire. Helpful in your toaster, less so in your soup.

And once that material is melted down, there’s no telling where it ends up. Kitchen spatula? Possibly. Baby spoon? Don’t rule it out. Even more concerning? Manufacturers aren’t required to disclose if your utensil was made from recycled plastic, let alone if it came from a retired circuit board.

What makes it dangerous?

If this sounds like an overreaction to “just a little plastic,” think again. We're not just talking about microplastics here (although those are bad enough). E-waste plastics like black plastic often come with bonus chemicals like flame retardants and PFAS, both of which are linked to serious health risks. Read more on PFAS here.

These include:

• Hormonal disruption (hello, thyroid issues)

• Fertility problems

• Increased cancer risk

• Developmental disorders

• Elevated risk of diabetes

Yes, these chemicals are regulated when used in their intended context, like inside a computer. But when they’re hidden in your soup ladle? The regulations become murkier. According to the advocacy group Toxic-Free Future, none of the 11 common BFRs found in kitchen utensils are currently restricted when used in recycled plastic. Not one.

Why some people say it’s “not that bad”

To be fair, the original study that brought this issue to light had a typo that gave critics something to latch onto. The researchers accidentally used a safety threshold 10x lower than the EPA’s actual standard, which briefly made the risk look far worse on paper. But correcting the math doesn’t erase the fact that these compounds don’t belong in cookware, and that black plastic is far more likely to contain them.

We already know that heating plastics causes them to leach into food. Now layer in flame retardants and decades-old TV casings? It’s not exactly the flavor we’re going for.

So what can you do?

This isn’t about panicking every time you fry an egg. It’s about minimizing exposure in ways that are realistic and sustainable, especially if you’re already doing your best to feed your family well. Here's the good news: a few small swaps can go a long way.

Start by phasing out black plastic. You don’t have to throw everything away tomorrow, but start noticing which utensils you use the most and consider replacing them with safer materials like silicone or wood. Wooden utensils are a great option, just remember they need to be cleaned and dried properly to avoid bacteria build-up.

And if you do keep using plastic, try not to expose it to high heat. That means skipping the dishwasher’s hot cycle, avoiding open flames, and not leaving it resting in the hot pan. Lower heat means less leaching.

Also worth noting, cheaper doesn’t just mean lower quality. It can mean lower safety standards too, especially in unregulated markets. If you're buying plastic utensils, opt for reputable brands with transparent sourcing. Or better yet, skip the guessing and go plastic-free where you can.

Final Thoughts

We all want to feel like our homes are safe places, especially the kitchen, where we nourish our bodies and families. But in today’s world, “safe” often means being aware of what’s hiding in the everyday things we use without thinking.

Black plastic might seem small, but the risks aren’t. That said, thankfully this is one of those fixes that’s totally within your control. A few conscious swaps, some extra attention to materials, and you’re already making a major shift.

Until next week!

- Adrian Macdonald (Chief Dietitian) | The 8% Author