Now that I decided not to replace my nylon utensils with another set of nylon utensils, I researched silicone utensils. In the end I decided not to go with silicone. In this blog post, I discuss the advantages and disadvantages of silicone utensils as well as I why I decided not to go with silicone.
Silicone is a man made material combining silicon (a natural element found in sand) with oxygen and other synthetic molecules. For example, Dow Corning makes a silicone elastomer for food preparation called XIAMETER.
One of the advantages of silicone is its ability to withstand high heat. In most cases, it’s 450 degrees Farenheit. I use silicone trivets in my kitchen,
especially when I make cookies to help protect my countertops.
There is a catch. You have to buy food grade silicone utensils approved by the FDA. Otherwise, it’s more than likely to crack, or become otherwise damaged because the utensil contains fillers. There are supposedly two ways that you can tell if the silicone utensil contains fillers. If the temperature tolerance on the utensil is less than 450 degrees Fahrenheit, then it more than likely contains fillers. You can also twist the utensil and if there is white showing, then it contains fillers. Of course, the second way ruins the utensil. Honestly, the cheaper the silicone utensil, the more likely it contains fillers.
In turn, if a silicone utensil is damaged, silicone and any fillers would be released, contaminating the food. This is why I chose not to go with silicone utensils. I didn’t want any possibility of toxic chemicals leaching in my food, but that’s just me and my bias.
Other advantages are that silicone utensils are dishwasher safe. They’re also safe to use on non-stick pans and are highly flexible.
The next question I had to ask was, is there an alternative to nylon or silicone utensils that when damaged has no possibility of releasing harmful chemicals? The answer is yes – wood utensils. Not all wood utensils are all the same though. Until next time.