Cooking with Confidence: Why Material Matters in the Kitchen

Words by Hannah Nelson

When I first started working on The Assorted Bunch, I didn’t expect to spend so much time thinking about materials. Colour? Absolutely. Shapes? Of course. But the actual stuff our utensils were made from? I figured that was pretty straightforward. Turns out, it’s not.

Once I started researching, I realised there’s a whole world of difference between the utensils that last and the ones that slowly warp, melt, or shed tiny bits into your food over time. It seemed like a lot of people were starting to talk about microplastics over the last year and what happens when we use low-quality plastics in the kitchen.

I knew I liked silicone utensils better than plastic. They didn’t scratch my pans and they looked nicer, but I hadn’t really thought about what could be leaching into our food. That part honestly surprised me.

What I learned about kitchen materials

It’s easy to assume all utensils are basically the same, but they’re not. There are hundreds of plastics used in cookware, and not all of them are made to handle heat. During my research, I learned that not all kitchen plastics are made the same. Some low-cost or recycled plastics can release microplastics and additives when exposed to heat. There’s also growing awareness that certain black plastics are made using recycled materials, including e-waste, which can contain contaminants.

That was enough to make me stop and think.

At the same time, I learned that food-grade silicone is completely different from plastic. It’s much more stable under heat, doesn’t flake or chip, and is tested for food contact safety. High-quality silicone is one of the safest, most durable materials for everyday cooking; a far better choice than the low-grade plastics most of us have sitting in our drawers.

Why we chose food-grade, BPA-free silicone

Once I landed on silicone, I worked closely with our manufacturer testing different types. Some felt too rubbery, some stiff, and a few even gave off a smell when they got hot. We finally found a BPA-free, food-grade silicone that feels soft but sturdy, holds up to heat, and cleans easily.

We’ve chosen a higher grade of silicone, the kind that’s been tested to handle temperatures from -40°C up to 230°C. That means you can use it safely for almost anything, from stirring sauces on the stove to baking, without worrying about it breaking down or melting. It’s flexible, non-scratch, and designed to last years, not months.

What mattered most to me was creating utensils that actually work hard but still look good sitting on the bench. Useful, well-made, and the kind you naturally reach for again and again.

A few things I’ve learned along the way

If you’re replacing old utensils or building your kitchen collection, here’s what I would now look for:

• Choose BPA-free and food-grade silicone 

• Avoid utensils that feel flimsy or start to discolour quickly

• If something’s warped, melted, or flaking; it’s time to let it go

• Dishwasher-safe materials make life easier, but check the temperature limits

You don’t need to overhaul your kitchen overnight — though I definitely did — but knowing what your utensils are made of helps you make small, better choices over time.

In the end, it’s simple

For me, this was never about scare tactics or big statements, it’s just about moving on from the cheap plastic utensils that have sat in our kitchens for years. We’re all a bit more educated now about what’s safe and what lasts, and I think we’re ready to choose better.