The material has quickly become a popular non-stick alternative.
When it comes to cooking, having the right tools at your disposal can make all the difference between an enjoyable experience and a stressful one. Among the many options out there, silicone has quickly become a popular alternative in the world of cookware and bakeware. But just how safe is it to cook with?
We turned to experts to get their takes on silicone’s pros and cons, its safety in the kitchen, and whether it’s a worthy contender for replacing traditional non-stick cookware.
Erin Parekh, MS, CNSc, clinical and functional nutritionist and women’s health strategist
Lauren Marbella, associate professor of chemical engineering at Columbia University
I’ve always been a bit skeptical about new kitchen materials, so I was curious to dig into what makes silicone tick. After chatting with these experts and doing some research, it’s clear silicone has some solid perks, but there are a few things to keep in mind to use it safely. For instance, I’ve found silicone baking mats to be a game-changer for easy cleanup, but I always double-check the temperature limits before tossing them in the oven. If you’re like me and love a practical, eco-friendly option, silicone might just be your new kitchen bestie—just don’t skip the fine print on the label!
Just How Safe Is Silicone Cookware?
Silicone bakeware has surged in popularity for its durability and ease of use. As a plus, the flexibility of silicone means it’s easy to store and doesn’t take up much space—perfect for kitchens where counter and cabinet space real estate is hard to come by. But as with other products made with modern materials, questions about its safety and performance naturally follow. So, is silicone cookware safe to cook with?
“Generally, yes,” says clinical and functional nutritionist Erin Parekh, MS, CNSc. “Silicone has some great advantages. It’s more eco-friendly than disposable options, doesn’t contain PFOA or PTFE found in some nonstick cookware, is scratch resistant, and can handle higher heat without breaking down.”
Lauren Marbella, associate professor of chemical engineering at Columbia University, agrees. “Food-grade silicone products are considered safe, as long as you use them within their temperature limits and clean them according to the manufacturer’s guidelines to prevent bacteria buildup.”
In short, when used correctly, silicone is a safe and practical material for cooking and baking.
I’ve been using silicone muffin trays for years, and I love how they pop out baked goods like nobody’s business. But what really sold me on silicone is how it sidesteps those nasty chemicals like PFOA, which have been linked to health concerns in older nonstick pans. That said, not all silicone is created equal. I learned the hard way that cheaper brands can sometimes have a weird smell when heated, so sticking to reputable brands is key. Also, a quick tip: give your silicone a good wash with soap and water before the first use to avoid any lingering manufacturing residues. This keeps things clean and ensures you’re not accidentally adding any funky flavors to your cupcakes!
Safety Considerations for Silicone Cookware
While typically fine to use, there are some safety limitations to silicone cookware to consider. “Recent research suggests that some siloxanes (chemicals used in silicone production) may leach into food at high temperatures. So, while it’s generally safe, it’s worth being mindful of how you use it,” says Parekh.
Food-grade silicone is heat-resistant up to about 450 degrees Fahrenheit, says Marbella, meaning you can safely use it up to that temperature. “Keep in mind that the use of higher heat may lead to thermal decomposition,” she warns.
This won’t be an issue for the majority of kitchen tasks. “When you cook in a pan over medium heat, you reach around 300 to 350 degrees Fahrenheit, which should be well below the temperature limit of most food-grade spatulas,” Marbella explains, “though additives present in low-quality cookware may behave differently.”
“Look for high-quality, food-grade silicone, and check the manufacturer’s temperature recommendations,” she adds.
I’ll admit, the idea of chemicals leaching into my food gave me pause, so I did a bit of digging. Studies show that siloxane leaching is minimal under normal cooking conditions, but it’s more likely if you’re cranking your oven past 450°F or using low-quality silicone. My go-to move is to stick to silicone from trusted brands that clearly label their products as food-grade and BPA-free. Another practical tip: avoid cutting directly on silicone surfaces with sharp knives, as this can damage the material and potentially release tiny particles. And if you’re baking something super hot, like a pizza at 500°F, maybe swap the silicone mat for a good old-fashioned pizza stone to stay on the safe side. It’s all about using the right tool for the job!
