rewrite this title For Your Safety, Experts Reveal 8 Kitchen Tools to Keep in Good Condition

Not everything in your kitchen stash is meant to be held onto forever. Your grandmother’s indestructible KitchenAid Stand Mixer is one thing; plastic cutting boards with visible cut marks, however, are another. While the urge to not be wasteful and get rid of perfectly useful items is strong, many kitchen accoutrements may not be as useful as you think and could even become a health hazard if they’re not replaced in time. 

“Keeping your kitchen tools in good condition ensures both safety and efficiency,” says Maricel Gentile, kitchen expert and founder of cooking school Maricel’s Kitchen. “Plus, it’s the perfect excuse to explore new gadgets, and some need replacing more often than you think.”

Whether due to bacterial build-up, microplastics, other potentially hazardous materials or simply dulling over time, these are the eight common kitchen tools that probably need to get tossed and refreshed, according to several kitchen experts.

Plastic cutting boards and utensils

Plastic isn’t impervious to bacteria, even if you’re regularly putting it in the dishwasher. 

“Over time, knife marks can create deep grooves that are hard to clean and can harbor bacteria,” Gentile says. “Also, plastics degrade with heat and use, releasing microplastics into the food.”

Signs of wear and tear can indicate that it’s time for a change. “If your board is heavily scarred or stained, it’s time to replace it,” says Gentile. With other plastic tools, look for signs of discoloration, melting or warping.

Plastic storage containers

Kitchen expert Sylvia Fountaine of Feasting at Home says to ditch plastic storage containers outright. If you’re using them only to keep food in the fridge, it’s probably OK, but the temptation to take storage containers from the fridge to the microwave is what makes them less than ideal. When heated, these types of containers can leach various chemicals into your food. “Opt for glass storage containers with bamboo lids,” Fountaine says.

Graters, peelers and microplanes

Metal tools with sharp edges designed to break food down into bits like shreds and zest don’t have any of the risks associated with microplastics and are relatively easy to clean and sanitize but can overstay their utility if you’re holding on to them for too long. 

“These dull over time and become less effective at shredding or zesting,” Gentile says. “If your grater starts to mash instead of grate, it’s time for a replacement — your recipes will thank you!”

Can opener

Whether a handheld or electric model, your can opener is not meant for the long term for a couple of reasons. 

“It will get dull over time,” says Mitzi Baum, CEO at Stop Foodborne Illness, just like the tools above that rely on a sharp edge or blade. But the can opener also has sanitary implications. “It is a kitchen utensil that does not get regularly cleaned or sanitized,” says Baum. “If it is not washed regularly, it will have food and bacteria build up on it and could contaminate other canned foods when used to open them.” 

If rust has also built up on your can opener, especially the blade that may come into contact with food, it’s past time to replace it.

Kitchen sponges

Does your kitchen sponge smell? Do you think that’s just how kitchen sponges always are? If so, you need to hear this. 

“Kitchen sponges need to be replaced regularly as sponges can support harmful bacterial growth because they are wet and sit at room temperature — a temperature that bacteria like,” Baum says. 

The musty smell of kitchen sponges indicates that bacteria are growing. There is a nonwaste solution: “The sponge can be included in the dishwasher as long as (it) includes a sanitizing cycle,” Baum says. “If you do not have a dishwasher, replace your sponges regularly, especially when it begins to smell.”

Wooden spoons and cutting boards

If you’re holding on to any wooden utensils or boards that belonged to a previous generation, don’t. Wooden spoons and other utensils would seem to be heritage tools, since they’re difficult to break or chip, but they’re meant for a good time, not a long time.

“Wooden spoons are kitchen workhorses, but they’re also porous, which means they can absorb liquids, oils and odors and lead to bacterial buildup,” says Debra Clark, kitchen expert and founder of Bowl Me Over. “If your wooden spoon is starting to look worn, smells funky or has deep grooves, it’s time to replace it. A good rule of thumb is to replace them every year or so if they see heavy use.”

Nonstick pots and pans

The coating of nonstick pans is one of the biggest culprits when it comes to forever chemicals and microplastics. 

“These pans are a lifesaver for quick, low-fat cooking, but the coating doesn’t last forever,” Clark says. “Over time, scratches and wear can not only reduce their effectiveness but may also release tiny bits of the nonstick material into your food,” she says, which is the point where you might accidentally ingest some of it and it starts to become really harmful. “If your pan is scratched, flaking or sticking more than it should, it’s time to invest in a new one. Most nonstick pans last about three to five years with regular use.” (Nontoxic, nonstick brands that utilize ceramic include Caraway and Green Pan.)

Silicone baking equipment

Silicone is found all over the kitchen, from rubber scrapers and oven mitts to baking mats and trays. Anything that experiences high heat, however, should get tossed. 

“To be clear about silicone tools, I wouldn’t replace them often but replace them altogether with something else like stainless or enamel bakeware,” Fountaine says. “I have been reading that silicone is possibly considered ‘safe,’ but only up to 425 degrees Fahrenheit. There is very limited research on its safety, and other additives to the silicone could potentially leach into food,” she says. “Plus It is not biodegradable or recyclable, so not very eco-friendly.”