These may or not be the ones Kaleo posted, but they seem to line up well. It degrades at high temperatures, and if you experience silicone ingestion it may cause a variety of health concerns, the most prominent ones relating to its being a possible source of endocrine disruptors. The bottom article raises very good points about purity levels, washing before using, and monitoring temperatures.
The bottom line for me is whether the benefits outweigh the hassle of these suggested measures. I do not see myself saying, “Ooo. I better get out my infrared gun before I saute that cutlet” or “That cutlet is about to burn. Better wash a spatula.” Also, I cannot help but see confusion washing over salespersons’ faces as I ask, “So, which of these products are medical grade and have no petrochemical fillers?” I doubt any low cost utensils go to such lengths. I used to work at a large law firm that defended a major manufacturer in implant litigation, and I also represented a couple of giants in the chip fab world. Purity of product comes with more of a price tag than I see a spatula maker shouldering.
All this negativity aside, it is pretty inescapable stuff and I have yet to perceive problems, but I don’t ask my PCP if she can check my endocrine level disruptors and if Medicare will pay for the test.
Here’s my view: Plastic, especially black plastic, is completely out. Silicone I will tolerate for things not involving heat.
Food and medical grade silicones are supposedly BPA- and phthalate-free. But that doesn’t address siloxanes, the leaching of which increases in the presence of fats and heat. Add abrasion/scraping to the mix, and it’s a concerning picture. So my preference is for wood and glass-filled nylon.
Ladles I may make an exception for. Although I have a couple wooden ones, finding them isn’t easy, they’re expensive, and the shapes are usually crude. So I may buy a silicone one, and tell myself it’s OK.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
43
Thank you both!
@kaleokahu do you have any applications in which a stainless steel ladle wouldn’t do instead?
I am a little more mean to my tin than Kaleo is and have no enameled cast iron. I use a metal ladle. The part touching the tin is generally the rounded bottom of the ladle, and I tell myself it is less likely to scratch. No problems that I have noticed.
Any ladle is fine… until you get to the bottom! I find the the rims of ladles do scrape the sides down at the shoulders/corners.
I suppose if one were as careful as Tim, you could go extra light with a metal ladle, then pour/spat out the dregs.
However, my experience is when I leave metal utensils anywhere near cookware they can damage, someone will scratch it. I’ve had buffets with tinned copper gratins, and people insist on serving with steel utensils.
