Ever heard that cooking with black plastic utensils might not be the best choice for your health? If you’re even a little worried about things like microplastics in your food, you might want to rethink using that black plastic spatula or spoon in the kitchen. Here’s why: Some black plastics aren’t just regular plastic—they might come from recycled electronics. Yes, that old gaming rig could be what’s stirring your pasta, and it might bring some less-than-appetizing chemicals along with it.

Why Black Plastic?

Unlike clear or lighter-colored plastics, black plastic is a bit more mysterious. It’s harder to recycle, and sometimes recycling plants mix in plastic from electronics, which can carry leftover chemicals from their previous life. And while recycling is usually great for the planet, mixing electronics into kitchen tools could mean that things like flame retardants or even heavy metals end up in our cooking tools—not exactly things you’d want near your food!

Why Heat and Plastic Don’t Mix

Cooking with any kind of plastic can get a bit risky because heating plastic can release chemicals that can seep into food. Black plastic can be especially problematic because the heat can break down the plastic and make it more likely to “leach” these chemicals into what you’re cooking.

So, every time you scrape your black plastic spatula along a hot pan, tiny bits of plastic or unwanted chemicals might be mixing in with your food. Not very appetizing, right?

Easy, Safer Alternatives to Black Plastic

Luckily, you don’t have to ditch every plastic item in your kitchen—just swapping out black plastic utensils for safer options can make a difference. Here are a few alternatives:

1. Silicone: Silicone utensils are great for cooking; they’re heat-resistant, come in lots of colors, and don’t have the same chemical worries as black plastic.
2. Wood: Wooden spoons and spatulas are classic and safe, and they don’t leach chemicals into your food. They’re also sturdy and long-lasting!
3. Stainless Steel: If you’re cooking with metal-friendly pots and pans, stainless steel is another safe option, though you may want to avoid it on non-stick surfaces.

A Simple Change for Peace of Mind

Swapping out your black plastic spatula isn’t going to change your life, but it’s a small way to keep some extra mystery chemicals out of your meals. So go ahead, give your black plastic the boot, and replace it with something that won’t be plotting chemical ambushes in your soup.

Reference:
–Black plastics: Linear and circular economies, hazardous additives and marine pollution
–Brominated flame retardants in black plastic kitchen utensils: Concentrations and human exposure implications

[Via The Atlantic]

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Ever wondered what makes Sriracha the spicy superhero of sauces? This saucy little devil is equal parts science experiment and flavor explosion, turning humble chilies into a condiment that somehow manages to go with everything. Let’s dive into the chemistry that transforms this red delight into a must-have condiment, otherwise known as the “Get-on-Everything Sauce.” ️

The secret behind Sriracha’s fiery kick is two spicy molecules, capsaicin and dihydrocapsaicin, otherwise known as “the Chili Avengers” (well, if we’re naming things). These heat-blasting compounds don’t just give your taste buds a friendly nudge—they light ‘em up! They latch onto a protein in your mouth (TRPV1, if you’re feeling fancy), which usually responds to searing temperatures. When capsaicinoids bind to this receptor, they trick our brain into feeling a “burning” sensation—though thankfully, there’s no actual damage happening. Luckily, your body’s answer is a rush of endorphins, giving you a buzz to match the burn. It’s like jogging, only without the jogging part.

But how hot is Sriracha, really? Enter the Scoville scale, the spicy-heat-o-meter invented by pharmacist Wilbur Scoville in 1912. His process involved diluting chili extracts with sugar water until taste testers could no longer feel the burn. On the Scoville scale, Sriracha lands between 1,000 and 2,500 units. Compare that to Tabasco, which can reach from 2,500 to 5,000, or habanero peppers, which can push a spicy 100,000 to 350,000 Scoville units. These values are just an average though as data from online sources can vary a lot. In the end, Sriracha’s kind of like a “gentle dragon” in the hot sauce family: just enough to keep things interesting without sending you to the ER.

Now, here’s a fun fact: Sriracha’s red-hot hue and long shelf life are thanks to a couple of preservatives, potassium sorbate and sodium bisulfite. These hardworking molecules keep the sauce from turning brown (because nobody wants sad, oxidized sauce). Garlic, vinegar, and salt play double duty, giving Sriracha its mouth-watering flavor while also acting as natural preservatives. You don’t even need to refrigerate this stuff—though honestly, who’s keeping Sriracha around long enough to need preserving?

So there you have it: a sauce with the kick of a fiery ninja and the staying power of a jar of honey. Sriracha proves once again it’s good on everything—yes, even your weird midnight ramen mashup.

Oh, and that header picture? It’s the Deadpool mask that I recently made with a bottle of Hoya Sriracha I bought at Costco. I just had to find a reason to show it to you guys!