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Silicone-Based Bakeware Releases Potential Toxic Compounds Into Food, Air

  //food-wine.news-articles.net/content/2025/10/27 .. ses-potential-toxic-compounds-into-food-air.html
  Published in Food and Wine on Monday, October 27th 2025 at 16:54 GMT by People
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Silicone Bakeware Under Scrutiny: Emerging Evidence of Toxic Compound Release

Silicone cookware has long been marketed as a versatile, non‑stick alternative to metal or glass baking vessels, prized for its heat‑resistance, flexibility, and ease of cleaning. However, a new investigation published in Environmental Science & Technology has raised alarms that some silicone bakeware can release potentially hazardous chemicals into food and the kitchen air when heated to typical baking temperatures. The study, which analyzed a range of popular commercial silicone baking molds, pans, and bakeware sets, has prompted a fresh wave of scrutiny from consumer advocates, health‑care professionals, and regulatory agencies.

What the Research Reveals

The research team, led by Dr. Elena Morales of the University of Colorado, subjected over 30 silicone bakeware products—many bearing the names of well‑known brands such as Tovolo, Westcott, and OXO—to controlled heating protocols that mimicked real‑world use. The bakeware was exposed to temperatures ranging from 350°F (177°C) to 400°F (204°C), reflecting common baking and broiling ranges.

Using gas chromatography‑mass spectrometry (GC‑MS) and inductively coupled plasma mass spectrometry (ICP‑MS), the team quantified the release of volatile organic compounds (VOCs) and trace metals. The most striking findings included:

• Antimony: A toxic metalloid that can act as a carcinogen. Several products released antimony concentrations that exceeded the U.S. Environmental Protection Agency’s (EPA) acute reference dose when heated for 30 minutes.
• Lead: Though most levels fell below the EPA’s permissible limits for incidental exposure, a subset of lower‑priced products exhibited lead concentrations approaching the threshold for chronic exposure.
• Benzyl Dimethyl Phthalate (BDMP): A plasticizer linked to endocrine disruption. BDMP was detected in the air above heated bakeware, with peak concentrations observed in the 360°F‑380°F range.
• Polydimethylsiloxane (PDMS) Degradation Products: When silicone polymer chains break down at high heat, they produce low‑molecular‑weight siloxanes and siloxane oligomers, some of which have been shown to cause respiratory irritation in animal studies.

The study also highlighted a direct correlation between the silicone’s manufacturing process and the degree of chemical release. Products that used higher concentrations of platinum catalysts—commonly employed in the polymerization of silicone—tended to release more antimony. Conversely, items with added silica or natural polymers demonstrated lower emission rates.

Regulatory and Consumer Responses

The U.S. Food and Drug Administration (FDA) released a brief advisory following the publication of the study. The FDA’s statement clarified that silicone is generally recognized as safe (GRAS) for culinary applications but urged manufacturers to re‑evaluate the safety of their formulations, especially regarding the inclusion of heavy metals and plasticizers. The advisory also recommended that consumers limit the use of silicone bakeware at temperatures above 400°F and avoid prolonged exposure.

Consumer advocacy groups have seized upon the research to push for stricter labeling requirements. The Consumer Federation of America (CFA) issued a call to action, urging brands to provide clear usage guidelines and to disclose the presence of potentially hazardous additives. The CFA also highlighted the importance of selecting bakeware that is certified by third‑party safety agencies such as the International Organization for Standardization (ISO) or the Underwriters Laboratories (UL).

Practical Take‑aways for Home Cooks

1. Check the Temperature Limit
   Even the most robust silicone products have recommended maximum temperature limits, usually around 400°F (204°C). Exceeding these limits increases the risk of chemical release. For high‑heat baking—such as broiling or baking at 450°F—glass or metal is a safer alternative.

2. Inspect for Certifications
   Look for ISO 9001, UL 746B, or similar certifications that indicate rigorous safety testing. Products that have undergone such testing are less likely to contain harmful additives.

3. Use the Right Silicone
   Some manufacturers now offer “food‑grade” silicone that is free from phthalates, lead, and excessive metal catalysts. Brands such as Siliplast and Thermowell advertise this in their product literature.

4. Ventilation Matters
   When heating silicone bakeware, open windows or use an exhaust fan to reduce VOC accumulation. The study found that air concentrations of BDMP were highest in poorly ventilated kitchens.

5. Consider Alternative Materials
   For frequent high‑temperature baking, consider glass bakeware, cast‑iron skillets, or stainless‑steel pans. These materials do not release toxic compounds when heated.

6. Avoid Reuse After Degradation
   Silicone bakeware can develop micro‑cracks over time, especially if repeatedly exposed to extreme temperatures. Damaged silicone is more likely to leach harmful chemicals.

The Bigger Picture

The findings from Dr. Morales’s team echo broader concerns about polymer‑based food contact materials. While silicone’s popularity stems from its non‑stick properties and durability, the same attributes that make it desirable may also create pathways for chemical migration when the polymer’s integrity is compromised. The emerging body of evidence—spanning independent laboratory studies, consumer reports, and regulatory advisories—suggests a need for greater transparency in manufacturing processes and more stringent consumer education.

At a time when many households are looking for cost‑effective, durable cooking tools, this research underscores the importance of scrutinizing product claims and prioritizing safety over convenience. By following the temperature guidelines, verifying certifications, and opting for alternative materials when appropriate, consumers can enjoy the benefits of modern bakeware while minimizing potential health risks.