Andrew Turner, a biochemist at the University of Plymouth, emphasized that 'cooking with any plastic is a dubious enterprise, because heat encourages potentially harmful plastic compounds to migrate out of the polymers and potentially into the food.' This highlights the risks associated with plastic cookware.
Turner noted that 'black plastic products were likely regularly being made from recycled electronic waste,' which raises concerns about the presence of harmful chemicals such as flame retardants in kitchen utensils.
He explained that 'because optical sensors in recycling facilities can't detect them, black-colored plastics are largely rejected from domestic-waste streams,' resulting in the proliferation of recycled e-waste in consumer kitchenware.
Importantly, 'you simply do not want flame retardants anywhere near your stir-fry.' These chemicals dislodge easily and can contaminate food preparations, emphasizing the need for safer alternatives.
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