Black Plastic Cookware: The Scary Rumor You Need to Know—Should You Toss Yours?

The push to avoid plastics has gained significant momentum in recent years — and for valid reasons. Tiny plastic fragments, known as microplastics and nanoplastics, have been detected in the human body, including in arterial plaque and blood. While research is still ongoing, studies suggest a potential link between microplastics and health issues such as cancer and reproductive disorders.

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A recent study published in Chemosphere, conducted by researchers from Toxic-Free Future and the Amsterdam Institute for Life and Environment at Vrije Universiteit, provides further evidence to rethink the use of plastic items like containers or utensils.

The study examined 203 black plastic products available in the U.S., including kitchen utensils, food storage containers, personal care items, and toys, for the presence of flame retardants. Alarmingly, 85% of these products contained flame retardants.

“Many of these items had elevated levels of flame retardants, particularly brominated flame retardants, which are associated with numerous health concerns,” explained Kizzy Charles-Guzman, CEO of the Center for Environmental Health. She added that brominated flame retardants are linked to cancer, hormone disruption, neurotoxicity, reproductive challenges, and developmental issues.

What’s even more concerning is that some flame retardants identified in these products are banned in the U.S. For instance, sushi trays were found to have the highest levels of flame retardants, including significant amounts of decabromodiphenyl ether, a chemical banned in the U.S.

So, how did these banned and harmful substances end up in everyday items like sushi trays or plastic utensils?

“They may have been manufactured from recycled electronic waste and electrical equipment, such as televisions, computers, or appliances,” Charles-Guzman explained. These electronics were often treated with flame retardants before regulations came into effect. For example, decabromodiphenyl ether was only banned in 2021.

How concerned should you be?

While the findings are troubling, they also empower you to make informed choices about the items you use at home. Your decisions may depend on your specific circumstances — some people may replace plastic utensils immediately, while others may wait.

Jamie Alan, associate professor of pharmacology and toxicology at Michigan State University, emphasized context: “In the study, they dissolved these kitchen items in solvents and analyzed them to determine the concentration of flame retardants. But in everyday use, you’re not melting down utensils and consuming them.”

The unanswered question, Alan noted, is how much of these harmful chemicals leach into food during cooking and how much the body absorbs. “There’s still a gap in our understanding,” she said.

Charles-Guzman offered a different perspective, pointing out that flame retardants accumulate in the body over time, even with low-level exposure. She also highlighted the danger of heating these plastics, which releases chemicals. Alan agreed, noting that higher temperatures can increase the release of these substances. For this reason, it’s best to avoid using black plastic utensils over high heat or leaving them in hot pots for extended periods. If you must use them, use them briefly and remove them promptly.

What are safer alternatives?

It may not be feasible to immediately eliminate all potentially harmful plastic items from your kitchen, and that’s okay. Alan encouraged gradual replacement: “If you can slowly swap out your utensils or limit their use, that’s a good step.”

Charles-Guzman recommended checking for any metal, wooden, or ceramic utensils you might already have at home. She also advised discarding black plastic utensils that have melted or become misshapen from heat, as well as any food that comes into contact with them.

Among alternative materials, Charles-Guzman endorsed metal, wood, and ceramic utensils. Alan particularly favored metal for its durability at high temperatures and ease of cleaning. However, she cautioned that wooden utensils, while a viable option, are harder to sanitize and can harbor bacteria.

When it comes to takeout containers, avoiding black plastic trays is more challenging, as you can’t control what restaurants use. For items like sushi, Charles-Guzman suggested transferring the food to a plate as soon as possible instead of eating directly from the tray.

This study adds to the growing concerns surrounding plastic use, but it also highlights actionable steps you can take. Whether that means reducing black plastic use incrementally or phasing it out entirely, being informed allows you to make choices that best suit your needs and circumstances.