- Silicone bakeware and cooking tools may be transferring toxins into your food, according to one study.
- Even if this is the case, scientists say more research is needed to determine how harmful these toxins may be.
- Experts share the factors to keep in mind to stay safe, plus other types of cookware to consider.
Nowadays, there are so many different kitchen tools and types of cookware designed to make cooking easier and more efficient. However, scientists are discovering that even if they make things easier, certain kitchen staples carry a risk of toxicity. In fact, one study found that silicone cookware, such as baking sheets, pans, spoons, and spatulas, may be transferring potentially toxic chemicals into your food and perhaps even into the air while you use them. Here, toxicologists and food safety experts break down the findings, explaining whether you need to act and sharing the potentially safer options worth considering.
In the study, which was published in the Journal of Hazardous Materials, researchers analyzed 25 bakeware products for the presence of siloxane (the chemical compound that gives silicone its structure), as well as how much siloxane ended up in a sand and oil compound designed to mimic food after baking.
Meet the experts: Jamie Alan, Ph.D., is an associate professor of pharmacology and toxicology at Michigan State University; Kelly Johnson-Arbor, M.D., is a toxicologist at MedStar Health; Darin Detwiler, LP.D., is a professor at Northeastern University and author of the book Food Safety: Past, Present, and Predictions.
The researchers measured that baking mixture along with airborne emissions during 60-minute baking sessions at 350°F, a common cooking temperature for baked goods. Things got a little technical from there, but the researchers discovered that there was an increase in siloxanes in the “food” after baking. Concentrations of siloxanes in the air jumped up during baking and then fell quickly when the cooking was done.
Worth noting: The researchers discovered that there was a drop in how much siloxanes wound up in the food and the air the more the bakeware was used in cooking. Overall, “these findings highlight silicone bakeware as a source of cyclic siloxane exposure for the general population,” the researchers wrote in the conclusion.
Silicone bakeware is used everywhere from professional bakeries to home kitchens, making the potential for exposure high. If you use silicone bakeware—and many people do—it’s understandable to be concerned.
Siloxanes are silicone-containing chemicals that are present in many common consumer products that we use on a daily basis, including moisturizers, hair shampoos and conditioners, deodorants, and sunscreen, explained Kelly Johnson-Arbor, M.D., a toxicologist at MedStar Health. “Siloxanes are also present in silicone-based baking tools, including loaf pans and cookie sheets,” she added.
While the impact of siloxanes on human health is not as clear as the link between common household plastics and heart disease, for example, there is some evidence to suggest that these compounds aren’t good for people. A 2025 study published in the Journal of Applied Toxicology noted that certain types of siloxanes are linked to endocrine disruption, liver toxicity, and reproductive toxicity. But the study also noted that some types of siloxanes are understudied, making it hard to know for sure how these compounds impact people. Other research published in 2023 notes that two types of siloxanes—D4 and D5—“have produced toxicological effects in the endocrine, immune, nervous, and reproductive systems.”
Dr. Johnson-Arbor added that older research involving rats also found that exposure to siloxanes was linked to reproductive changes and endometrial cancer. “However, these associations occurred only after exposures to very high concentrations of siloxanes for prolonged periods of time, and were also believed to be species-specific—i.e., affecting rats but not humans due to differences in metabolic pathways between the two species,” she said.
Health Canada, a government agency that has extensively reviewed siloxanes, also has a measured take: “Substances in the siloxanes group are associated with health effects; however, at levels of exposure considered in the assessment, the Government concluded that these substances are not harmful to human health or to the environment,” the agency wrote online.
For all these reasons, doctors say there’s no need to freak out right now. “While [the results] may sound alarming, the methods used to conduct experiments in this study, along with the lack of conclusive data concerning the human toxicity of siloxanes, suggest that the results of this study are not necessarily worrisome and should be interpreted with caution,” said Dr. Johnson-Arbor.
There’s also the design of the study to consider, said Jamie Alan, Ph.D., an associate professor of pharmacology and toxicology at Michigan State University. “The way the study was done does not completely mimic how we use silicone bakeware in the home,” she explained. “They used powdered silicone product for some of the experiments, and we certainly do not grind up our products when we are baking.”
Alan also pointed out that the baking experiments used a toaster oven in an “average-sized” kitchen. “I wonder how applicable this is in homes with open layouts, which would be larger,” she said, in reference to the amount of toxins found in the air. Alan also called the sand and oil mix used to mimic food a “harsh” extraction method. “While this is interesting, I doubt that it will be 100% translatable,” she said.
Ultimately, “this is not a moment to panic,” Alan continued. “While [baking] conditions are similar, they are not identical. Second, they also found less silicone transfer with time. So, if you have been using a silicone product for a long while, it is likely safer to use.”
What are the safest types of cookware?
Again, the findings don’t suggest that silicone bakeware should be on your list of household products to toss right away. “For now, it is likely safe for people to use the baking tools of their choice—silicone, glass, ceramic—without concern for adverse health effects,” Dr. Johnson-Arbor said.
If you’re especially concerned, Alan suggested using glass bakeware. “The data is changing rapidly, but glass seems to be the least harmful product,” she said. “You could also consider lining baking sheets and pans with parchment paper.” Keep in mind that glass has its own potential issues. “Glass bakeware is generally chemically stable and does not leach into food, but it carries physical risks,” said Darin Detwiler, LP.D., a professor at Northeastern University and author of the book Food Safety: Past, Present, and Predictions. “If exposed to sudden temperature changes, it can shatter unexpectedly.”
Other options include stoneware and ceramic bakeware. “Stoneware and ceramic bakeware offer good heat distribution and are often made from natural materials,” Detwiler said. “However, glazed ceramics must be verified as lead- and cadmium-free and food-safe. Unglazed stoneware is typically inert but can absorb oils or odors, which may affect usability more than safety.” Another point: These are types of cookware that have been used for hundreds of years, so that should give some peace of mind.
To lower your risk of surface contamination that may be harmful, Dr. Johnson-Arbor recommended washing new baking items and kitchen utensils before using them for the first time. “It is also important to discard all peeling, chipped, or otherwise broken baking and cooking products or kitchen utensils, as damaged items can leach potentially harmful compounds, like heavy metals, into food,” she said.
If you have silicone bakeware you enjoy, Alan said you should be fine to keep on using it. “I would not recommend going out and replacing everything silicone,” she said. “You can evaluate based on your own products and replace as it makes sense for your household.”
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