Protecting your kitchenware can also protect your health: here’s why

Non-stick pans

The science: Non-stick cookware is made with ‘non-sticky’ chemicals called per- and polyfluoroalkyl substances (PFAs) or, a newer type of PFA called PTFE: you might know it as Teflon. PFAs are great for non-stick pans because they’re incredibly resistant to heat, and can repel water and grease.

PFAs are known as ‘forever chemicals’ because they last for so long in the environment. There’s an overwhelming amount of evidence to show PFAs are harmful to health – they’ve been linked to thyroid disease, heart disease, liver damage, diabetes, fertility problems and some types of cancer. One of the most dangerous, PFOA, is now being banned from use in cookware in both the US and Europe.

The good news is that so far, research shows PTFE is a ‘safe’ PFA – most of the harmful chemicals are burned off during the manufacturing process. But you still need be careful how you heat these pans – when PTFE gets over 260°C (500°F), it can start to break down.

If this happens– and this temperature is a lot higher than you’d normally use for frying food – this ​​releases toxic fumes into the atmosphere that could trigger a condition called ​'Teflon flu’; symptoms include fever, headache, coughing and​difficulty breathing. Most people recover in a couple of days, but if you have a lung condition (like asthma) it could have a ​more significant impact on your health.

Non-stick pans are one of the modern kitchen’s greatest inventions but you do need to take care of the lining. If the non-stick lining is scratched or flaking off, this can release ​thousands of micro- and nanoparticles of PTFE into your food. Although PTFE is known to pass through the digestive system ​without causing harm, not enough research has been carried out in humans on the long-term effects of consuming it.

Helpful rules:

• Always check the instructions for how hot you should allow your pan to get – you’ll find this information on the packaging or manufacturer's website.
• avoid using metal utensils that might scratch the surface
• don’t pre-heat your pans without any food in them – empty pots and pans can reach higher temperatures more quickly
• avoid heating to temperatures above 260°C (500°F)
• don’t wash them with abrasive cleaners or scrubbers
• store them carefully so they don’t get scratched
• replace any old pans that might still contain PFOA and recycle any chipped or scratched non-stick cookware.

If you want a pan that you can pre heat on a high heat for a long time,for cooking thick steaks for example, buy cast iron. Stainless steel, ceramic and cast-iron pans can all be non-stick as long as you treat them well and wash them properly after use.

Air fryers

​​Air fryers are now a must-have kitchen gadget. You can use them for everything from ‘frying’ to baking cakes and roasting meat, as they work like mini ovens. But, similar to non-stick pots and pans, it helps to know what the guidelines are so you can use them as properly instructed.

The science: The drawers in most air-fryers will be coated with a non-stick lining like PTFE or a similar material, such as Bisphenol-A (BPA). BPA has been ​linked to fertility issues, serious eye damage, heart disease and obesity. It’s also an endocrine disrupter, which means it has an effect on the normal functioning of your hormones.

But again – just like non-stick pans – you’re unlikely to consume large amounts of these chemicals unless the lining of your air fryer drawers is damaged.

Helpful rules:

To avoid scratching or chipping the lining of your air fryer, you should:

• hand-wash the drawers with a gentle washing-up liquid
• avoid harsh scrubbers and scourers, especially metal ones
• use wooden or silicon tools while cooking
• replace the drawers as soon as you spot any damage.

You could also switch to an air fryer that has stainless steel drawers or a ceramic lining. And if you’re still concerned about PFAs or PAHs, don’t use your air fryer at high temperatures as this increases the risk of harmful fumes being released.

Chopping boards

​The science: In a world before we knew about microplastics, plastic chopping boards often got a big tick for being hygienic. But ​research shows wooden chopping boards are just as safe as – and in some cases superior to – plastic versions (we use wooden boards in our test kitchen).

When you use a wooden chopping board, you do create deeper cuts on the surface. But because wood expands and contracts as you use it, bacteria gets drawn into these cuts where it’s more likely to stay and eventually die, than re-emerge and come into contact with fresh food. Because plastic boards tend to have shallower cuts and scratches, these create the perfect breeding ground for bacteria that can be more easily transferred to your food.

Plastic chopping boards will also shed microplastics. A ​recent US study revealed they release thousands of microplastics (plastic particles less than 5mm long) every time the board is used – just a single cut can release up to 1,114 particles.

There is evidence linking micro- and nanoplastics (particles less than 1mm) to bowel, bladder and lung cancers, respiratory conditions, gut problems and ​​endocrine disorders. Microplastics can also collect ​in our arteries, increasing the risk of heart attack and stroke.

After reviewing the available scientific evidence in 2023, the ​World Health Organization concluded that “measures should be taken to mitigate exposure” to nano- and microplastics, including global plans to reduce ​plastic pollution.

So, does this mean you should recycle your plastic chopping boards? Maybe – the latest study found a plastic chopping board could create 15 milligrams of microplastics per cut, or around 50 grams a year. That’s about 10 credit cards you could be consuming just from chopping up your fruit and veg.

But because we absorb microplastics from so many different sources, getting rid of your plastic chopping board may not have a huge impact on your health. If the surface is getting worn, however, you may feel more comfortable replacing it.

Helpful rules

To limit the damage from your chopping boards:

• switch to wooden chopping boards – many types of wood have ​antimicrobial properties, while bamboo is both ​​antibacterial and very hardwearing so it’s more resistant to damage from knives during use
• clean every chopping board every time you use it – the FDA ​recommends using hot soapy water, rinsing with clean water and then air drying
• replace worn or damaged boards – once you notice deep cuts or flaking on plastic chopping boards, get rid of them to reduce your exposure. Wooden boards need to be cared for to keep them in good condition, so any that develop deep cracks might be better used as serving boards.

Black plastic utensils

The science: In 2024, a news story highlighted the tension between recycling, which is good for the planet, and reuse – exactly what products are we reusing? A study in the journal ​Chemosphere revealed that 85% of the products researchers tested – including kitchen utensils, food storage boxes and children’s toys – contained high levels of dangerous flame retardants, such as polybrominated diphenyl ethers (PBDE) and decobromodiphenyl ether (decaBDE).

However, the authors had to dial back their claims when it was discovered they had miscalculated the numbers. The actual exposure level to decaBDE was not as high as they initially thought – instead, it’s one tenth of the amount. So, dangerous chemicals can still be found in your black plastic utensils but not at the excessive amounts researchers originally believed.

These flame-retardant chemicals are known as endoctrine disruptors and have been linked to thyroid disorders, neurodevelopment issues in children and an increased risk of cancer. Their use has now been banned or restricted in the US and in many countries across the EU, so what are they doing in your spoons and spatulas?

Experts believe the increasing demand for black plastic is being met by recycling plastic from old electronics and electrical equipment. This black plastic contains flame retardants to help stop your gadgets from overheating. But it is then added to other recycled plastics to become kitchen tools.

When these utensils – and the flame-retardant chemicals inside them – come into contact with hot oils, the oil “acts like a solvent and will facilitate their leaching out” says Dr Andrew Turner.

This doesn’t mean all recycled black plastic kitchen tools contain these harmful chemicals, but it does raise questions about where this plastic comes from and whether it’s safe for our health.

Helpful rules

These apply to all plastics you use in the kitchen:

• When the time comes to replace your utensils switch to using wooden or silicon tools – these will also be kinder to your non-stick cookware
• use stainless steel spoons, tongs or slices when cooking at high temperatures.
• only microwave plastic that designed to be microwaved, this includes cling film (better to ditch this altogether as it cannot be recycled) and plastic food packaging

Above all, look after the kitchen tools you have, and try not to worry too much – one of the ​biggest causes of harm in our kitchens is slipping over on wet floors or oil spills, which are a lot easier to spot than nanoplastics!

Read more about reducing plastic waste...

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