A growing number of households are using silicone cooking tools such as steamers and spatulas. While silicone is widely used in medical devices and kitchenware for its heat resistance and durability, experts warn that product quality and usage habits can create concerns about exposure to micro-particles.
Choi Eun-jung, a doctor in the Department of Science Education at Ewha Womans University, recently appeared on the YouTube channel "Educating Doctor Lee Dong-hwan TV" to explain what users should watch out for when using silicone cooking tools.
"Good silicone products are relatively safe," Choi said. "But just as rubber ages and crumbles over time, silicone kitchen tools can also crumble slightly as they age, and all of that becomes a source of microplastic ingestion."
So how should consumers check the silicone cooking tools they use at home?
One method is to bend or press the product by hand. If the color turns white or leaves a mark when bent, it is better to avoid using it.
"Products bought at a high price are generally safer," Choi explained. "But if the original color turns white when you bend it or press it against the floor, it is not a uniform silicone compound."
Silicone is originally a material with excellent flexibility and resilience. A properly made product does not deform easily when bent or pressed. On the other hand, products mixed with other components such as plastic may turn white or leave marks where physical force is applied.
Products that have been used for a long time and have peeled or crumbled surfaces should also be replaced for safety. Some people only remove the damaged part and continue to use the product, but micro-particles can continue to fall off from a product whose structure has already weakened. "Even when the outer part crumbles slightly, some people remove that part and continue to use it, but all of that becomes a cause of microplastics," Choi said.
Products with overly vivid colors also require caution. When choosing silicone cooking tools, it is best to select products that are as colorless as possible or lightly colored. "There are many colorful products, but strong color means dyes have been added," Choi said. "It is better to buy silicone kitchen tools with less intense colors."
Products with heavy coloring agents used to produce bright, strong colors may experience migration, in which some components transfer when the product comes into contact with food or skin. Since it is difficult for consumers to check each coloring agent individually, choosing products with less coloring can be a safer choice.
Microwave use should also be reduced as much as possible. Silicone is more heat-resistant than plastic, but not all products are made to the same quality. "Silicone products have strong heat resistance and are better than plastic products, but it is best not to microwave them if possible," Choi said. "When you have to microwave them, it is better to avoid contact with hot, oily soups and not to microwave them for too long."
Silicone is generally known to maintain relatively stable properties even at high temperatures above 200 degrees Celsius. However, products that are not 100% silicone may emit odors or deform at high temperatures. In particular, hot, oily foods can accelerate material damage, so prolonged heating should be avoided.
Ultimately, silicone cooking tools are not inherently dangerous; their safety can vary depending on quality and usage habits. It is advisable to reduce the use of products that turn white when bent, have peeling surfaces, or have overly strong colors, and to replace products that have been used for a long time in a timely manner.
