The Best Non-Plastic Kitchen Utensils
We do not cook with plastic, and we do not recommend it. Plastic utensils scratch, melt, and shed microplastics into your food, and there is no reason to accept that when wood and metal do the job better and last for years. Our rule is simple: wood, metal, heat. These are the four we use most.
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Spatula: a metal fish spatula
The thin, flexible metal fish spatula is the tool we reach for more than any other. It slides under a seared steak or a crisp chicken thigh without tearing, and it takes any heat.
Spoon: teak or beechwood
A wooden spoon will not scratch enameled cast iron, stays cool to the touch, and is more hygienic than plastic.
Tongs: stainless, spring-loaded
A 12 inch pair for the grill and stove, a 9 inch for plating. OXO Good Grips are the reliable default.
Ladle: stainless steel
One-piece stainless handles hot braising liquid, stock, and gravy without melting or staining.
What about silicone?
Silicone is not a plastic and it is heat-stable, so it is a reasonable option if you want a soft edge for nonstick pans. We still default to wood and metal and skip plastic entirely. There is no reason to put it near hot food.
FAQ
Is silicone a plastic?
Food-grade platinum silicone is a synthetic rubber, not a petroleum plastic. It is heat-stable and inert, so it is a safe alternative to plastic utensils.
Are wooden utensils sanitary?
Yes, cared for. Wood has natural antibacterial properties and does not harbor bacteria the way scratched plastic does. Hand wash, dry well, oil occasionally.