At least upgrade to silicone. I’m baffled that cooking utensils even come in nylon. Options should only be metal, wood, silicone if intended to use near heat.
Nylon is considered food safe while it is in good condition, but not if it has been damaged or used at temperatures higher than what it is rated for. If you cook at max on your stove top, you can exceed the safe temperature of Nylon very easily. https://chefreader.com/how-hot-does-a-frying-pan-get/
Nylon can be washed in the dishwasher, but in my experience it does degrade a bit over time. Silicone on the other hand tends to absorb any smell or taste, including dish washing detergent.
These types of plastic spatulas tend to be recycled plastic. Which…you’d usually be all like “Oh, that’s great!”
WRONG! Unfortunately it means you’re getting an unknown exposure level of forever chemicals and there’s rarely any oversight on what types of plastics are put into these. So it’s worse than just cooking with plastics. It’s cooking with an amalgam of unknown plastics that may be putting a huge amount of chemicals into your food.
I’m so glad you never go to restaurants, use plastic bags, ziplocs, or ever take food to go. It’s good to use only glass food storage. Now tell us how to afford it. If you’re over 2 years old (and I assume you are) we’re already fucked with plastics.
I actually don’t use ziplocks or plastic bags, I do use glass food storage containers, and I go and eat at restaurants maybe twice a year. Wife and I are trying to have a kid, so we’re cutting as much plastic exposure as we reasonably can. Are we already lousy with plastics? Definitely. Does that mean we shouldn’t do everything we can to mitigate further exposure? Of course not, stop being a whataboutist doorknob.
Wonder what the levels in Canada and the UK are. Context: I’m from Canada, and live in the UK. I’ll hold out hope this is an American problem…excuse me while I bury my head in the sand a mo
Le Crueset makes a fantastic spatula, solid piece of metal, no glues/adhesives holding it together. Comes in either a metal blade or silicone coated one.
Rada makes some pretty decent metal spatulas if you want specific recommendations.
The blade part is way thinner than plastic spatulas. Now that I’m used to the stainless steel ones, I feel clumsy and inept when I have to use someone else’s nylon spatula.
News flash: Even if they do that, your body is already full of microplastics as it’s in your food. So not sure if this is going to help even one bit :)
![[Answered] What would be a good glue to repair this spatula with that wont be toxic or come undone in a dishwasher?](https://lemmy.world/pictrs/image/ab3cf6e1-13ef-4b5a-bbdf-7694694c2981.jpeg){kind=link}
I strongly recommend NO glue and liberal use of your TRASH CAN. Then go get a cast iron frying pan and a METAL flip turner.
Do this so you do not die a horrible micro plastic PFOS death one day.
Best!
I already have cast iron pots and pans, but you make a good point. I’m going stainless steel!
At least upgrade to silicone. I’m baffled that cooking utensils even come in nylon. Options should only be metal, wood, silicone if intended to use near heat.
As far as I have seen, nylon is considered food safe and dishwasher friendly. https://weeklypellet.com/2016/06/10/the-tricky-business-of-choosing-plastic-for-food-contact-applications/
The Weekly Pellet is a website for people in the plastics industry.
Here’s a site focused on people in the food industry:
https://www.chefsresource.com/is-nylon-food-safe/
Nylon is considered food safe while it is in good condition, but not if it has been damaged or used at temperatures higher than what it is rated for. If you cook at max on your stove top, you can exceed the safe temperature of Nylon very easily.
https://chefreader.com/how-hot-does-a-frying-pan-get/
Nylon can be washed in the dishwasher, but in my experience it does degrade a bit over time. Silicone on the other hand tends to absorb any smell or taste, including dish washing detergent.
These types of plastic spatulas tend to be recycled plastic. Which…you’d usually be all like “Oh, that’s great!”
WRONG! Unfortunately it means you’re getting an unknown exposure level of forever chemicals and there’s rarely any oversight on what types of plastics are put into these. So it’s worse than just cooking with plastics. It’s cooking with an amalgam of unknown plastics that may be putting a huge amount of chemicals into your food.
I’m so glad you never go to restaurants, use plastic bags, ziplocs, or ever take food to go. It’s good to use only glass food storage. Now tell us how to afford it. If you’re over 2 years old (and I assume you are) we’re already fucked with plastics.
I actually don’t use ziplocks or plastic bags, I do use glass food storage containers, and I go and eat at restaurants maybe twice a year. Wife and I are trying to have a kid, so we’re cutting as much plastic exposure as we reasonably can. Are we already lousy with plastics? Definitely. Does that mean we shouldn’t do everything we can to mitigate further exposure? Of course not, stop being a whataboutist doorknob.
Wait till you find out about chlormequat
Ffs…
Wonder what the levels in Canada and the UK are. Context: I’m from Canada, and live in the UK. I’ll hold out hope this is an American problem…excuse me while I bury my head in the sand a mo
Le Crueset makes a fantastic spatula, solid piece of metal, no glues/adhesives holding it together. Comes in either a metal blade or silicone coated one.
Rada makes some pretty decent metal spatulas if you want specific recommendations.
The blade part is way thinner than plastic spatulas. Now that I’m used to the stainless steel ones, I feel clumsy and inept when I have to use someone else’s nylon spatula.
Instructions unclear, trash can now wedged into my dishwasher and a pipe burst behind it
At least you didn’t do something unspeakable to an innocent ceiling fan.
News flash: Even if they do that, your body is already full of microplastics as it’s in your food. So not sure if this is going to help even one bit :)
This is 100% accurate.