The Great Black Utensil Purge of 2025--suggestions?

[Anonymous]

Gets rid of the black plastic utensils; keeps the non-stick pans. Then posts about it on Dcum.

Checks out for the age bracket that used this site.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I swear by my GIR silicone utensils. I’ve tried the cheapie no-name ones and they barely hold up a few months before the silicone starts splitting around their metal cores. My oldest GIR flipper is older than my first grader and still going strong. Totally BIFL in my books.

https://gir.co/

This is what we use.

+1. I love everything they make and have a big collection. I also like All Clad’s metal utensils. They’re good quality and also look nice if you use them for serving.

[Anonymous]

Anonymous wrote:We just use metal and wood. Washing a metal spoon after using enameled cookware is not a big deal. I don't use Teflon but I do use metal on cast iron, it's not that delicate.

Same here. Metal and wood. My cookware is enameled cast iron pots and straight cast iron fry pan.

[Anonymous]

Several years ago we ditched all plastic food-related items. For utensils a mix of all wood items and silicone utensils which have metal handles. Got them from Williams-Sonoma.

[Anonymous]

Is black silicone okay?

[Anonymous]

What’s wrong with black utensils?

[Anonymous]

Anonymous wrote:What’s wrong with black utensils?

Here’s information on the subject
https://www.nytimes.com/wirecutter/reviews/toxic-black-plastic-kitchen-alternatives/

[Anonymous]

Anonymous wrote:What’s wrong with black utensils?

https://www.dcurbanmom.com/jforum/posts/list/1240475.page

[Anonymous]

Try a “fish spatula”— it’s a metal spatula designed for fish filets, but I use it whenever I need a spatula, such as pancakes, etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:AS my new year's resolution, I want to replace all my black cooking utensils. Has anyone found good alternatives?

-Flipper for stir-fry
-Pancake flipper
-slotted spoon
-Pasta claw
-tongs

I already have some great silcone spatulas.

I use enameled pans and teflon cookware so I think stainless steel is a no-go? It's also very important to me to to be able to throw everything in the dishwasher, so maybe wood is also a no-go?

if anyone has found things that work, I would be most appreciative if you could post specific names/brands of items.

Black utensils are fine. The initial paper had a major error in it.

It's still not great: https://www.usatoday.com/story/news/nation/2024/12/18/black-plastic-kitchen-utensils-study-risk/77049209007/

I'm not sure what you're suggesting here. Your article basically said that if you trust the EPA, then there isn't much of an issue here.

[Anonymous]

Anonymous wrote:I added some utensils to my last King Arthur order, and I think they are very nice.

You just want to find food-grade silicon that can withstand high heat. I'm replacing some of my black utensils but not going crazy about it. I don't like using stainless steel with my Le Crueset so I tend to just by wood or silicon. I can't do all wood, personally, because I get nervous about using wood with raw meat.

"I get nervous about using wood with raw meat."

Wood with anything it's porous exactly where germs and bacteria like to hide.

[Anonymous]

Another vote for GIR and I fill in with pieces from Williams Sonoma. Silicon and seek the highest heat rating. Found I could not go by sets, so chose each tool individually.

[Anonymous]

I know people on DCUM hate direct sales companies, but Pampered Chef has some great silicone utensils, including a fish turner.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I added some utensils to my last King Arthur order, and I think they are very nice.

You just want to find food-grade silicon that can withstand high heat. I'm replacing some of my black utensils but not going crazy about it. I don't like using stainless steel with my Le Crueset so I tend to just by wood or silicon. I can't do all wood, personally, because I get nervous about using wood with raw meat.

"I get nervous about using wood with raw meat."

Wood with anything it's porous exactly where germs and bacteria like to hide.

DP but I’ve been cooking with a bamboo spatula like utensil for years, including using it to smash meat, break up ground beef etc. and we never get food poisoning ever. I wonder if it’s because I usually leave the end of it in the pan to “cook” with the meat for a bit. I’m also conscious about not leaving it in the counter dirty, but washing and drying it right away. It is one of what I consider “essential” items in my kitchen and it has developed a kind of burnt patina. Sounds gross, but here we are, in excellent health.

Cost three bucks at H mart.

[Anonymous]

https://nomliving.com/blogs/thingswedo/why-are-wooden-spoons-and-utensils-better-to-cook-with-a-brief-explanation

Wood is natural antibacterial as far as meat is concerned. Just make sure to dry the utensil after using it. We have used wooden utensils for millennia.