It may not feel like it but we are just a few short weeks to spring, and once that season arrives so too does the urge to start the decluttering once again. It’s time to clear out the old and usher in the new. Often, we target our wardrobes, our relationships and any naughty habits we’ve picked up along the way. But what about the kitchenwares cluttering up our homes? The antique crystal decanter collecting dust? The lovingly battered Le Creuset pot that’s served many a hearty family supper? Make do and mend can only go so far in the kitchen, where keeping a piece of kit for too long can be the difference between enjoying a delicious meal and suffering from lead exposure.
“The problem with chemicals [found in kitchenwares], like lead, phthalates and bisphenols, is that people think they’re not poisonous because there’s no immediate effect. But it’s the long-term, slow exposure that can cause health issues,” says Dr Andrew Turner, an associate professor in marine and environmental biogeochemistry at the University of Plymouth.
Dr Turner underlines there’s no need to stress, however – it’s a matter of staying vigilant and knowing when it’s time to dispose of certain items. So want to know when to ditch that mouldy water bottle or flaky non-stick pan? Read on!
Water bottles
If your trusty bottle has a certain smell even after cleaning, or any cracks, cloudiness or discolouration, it’s time to say goodbye. Not only could there be bacteria causing the stench, there could be chemical leaching. Frequent use over time and exposure to heat (think leaving it in a car on a hot summer’s day) are most often what lead to the release of chemicals and harmful compounds.
Plastic bottles in particular are of concern for the leaching of bisphenol A, a chemical on which the Food Standards Agency (FSA) is currently proposing a ban. The organisation’s deputy director of food policy, Dr James Cooper, tells The Telegraph: “We’ve reviewed the latest science and evidence on BPA and agree that exposure should be reduced to minimise potential long-term risks to health, including effects on the endocrine, reproductive and immune system.” If plastic is your preference, then look for brands that sell BPA and BPS-free bottles.
Aluminium bottles should be used exclusively for water, as corrosive liquids like fruit juice can compromise the inner lining and expose one to metal leaching. The risk here is twofold: first, a popular inner lining in aluminium drink containers is epoxy resin, which contains BPA. Second, aluminium itself is being studied for its potential links to Alzheimer’s disease and breast cancer. However, according to a 2017 review in the German medical publication Deutsches Ärzteblatt, there isn’t yet a clear cause-effect relationship, but it does state that “aluminium’s neurotoxic effects in humans have been proven”. Again, look for BPA and BPS-free labels, avoid using excessive heat when cleaning your bottle and drop it at your nearest Household Recycling Centre if the lining becomes damaged.
Stainless steel bottles are a sturdy option, but again, it’s safest to fill them exclusively with water as they’re prone to rusting. “Any indication of corrosion indicates the item is not suitable for use,” says Lucy Foster, the head of food safety policy at the FSA.
SodaStreams
If you were one of the many who impulse purchased a SodaStream in a fit of lockdown boredom (the company experienced record sales in 2020), it’s due time to replace your plastic carbonating bottles. According to the company’s website, its hard-plastic bottles are BPA-free and dishwasher safe, and are reusable for four years. Sodastream provides expiry dates on their bottles, but if they become scratched, damaged or cloudy, Foster advises no longer using them. The company also offers glass “carafes”, which it says can be used indefinitely provided they’re not scratched.
Nonstick pans
When non-stick Teflon pans were introduced in the 1950s, the Betty Drapers of the world were jumping for joy that they no longer had to toil away their evenings at the kitchen sink. It would be years before the true harms of the material were discovered and shared with the public. Teflon is made from a “forever” chemical called polytetrafluoroethylene (PTFE), which belongs to a class of chemicals known as PFAs. They have been linked to a host of ailments, some of which the European Environment Agency lists as liver damage, thyroid disease, obesity, fertility issues and cancer. Should the non-stick coating become compromised in any way, “thousands to millions of Teflon microplastics and nanoplastics might be released”, according to a 2022 study in Science of the Total Environment. If you observe any scratches, peels or flakes in the pan, replace it immediately. The best way to avoid scratches in your pans is to use smooth utensils when stirring – wooden is the best option, as plastic carries a microplastic risk.
Vintage dishware
Great granny’s old teacup collection may be near and dear to your heart, but that doesn’t mean it should get anywhere close to your mouth. Before proper legislation was enacted to limit use of lead and cadmium in paint, it was commonly applied to dishware to yield bright colours underneath glazing.
Lead is classified by the UK government as a probable carcinogen, with the World Health Organisation stating it causes “1.5 million deaths annually, primarily from cardiovascular disease, and causes irreversible neurological and behavioural damage, especially in children”. The research for cadmium points to kidney and bone damage, with the International Agency for the Research on Cancer (IARC) classifying it as a carcinogen.
Foster warns: “Items made before January 1 1980 are classed as antiques and are not covered by current food‑safety rules. If you choose to use them with food, it is at your own risk, and they must not be used commercially unless they have been assessed as safe.” If you’re keen to keep a sentimental piece, pick up a lead testing kit at your local DIY shop or online.
If you’re unsure what your vintage dishware is made of, try flipping it over and looking for any markings that may indicate the material. There’s no sure-fire way to determine the composition of a vintage item unless you send it to a testing lab, or purchase an X-ray fluorescence spectrometer (a reading machine that determines the substances present in a material). Both options can be pricey.
Ceramic dishware
Modern ceramics may seem safer than their vintage counterparts, but, as Dr Turner notes, they still carry risk: “The current regulations for lead and cadmium in ceramics are not fit for purpose – they were devised over 50 years ago.” In his 2018 study published in Science of the Total Environment, he found that many modern ceramic dishes contained cadmium levels exceeding the legal limits.
If the exterior glaze of a beloved mug, bowl or plate is compromised in any way, it could be exposing you to these heavy metals. Specifically, Dr Turner advises watching out for cracks, chips and crazing, which is when the glaze begins to take on a crackled appearance. Note that orange, yellow and red paint are the worst culprits for lead and cadmium as these hues require higher chemical concentrations to retain their colour in the kiln firing process. And if you have items of this description in your kitchen, at the very least, wash gently by hand: “I would avoid putting anything that’s decorative through the dishwasher, period,” confirms Dr Turner. In his own home, he favours plain ceramics without decoration on any surface that comes into contact with food or one’s mouth (ie the inside of a bowl, the lip of a mug).
Further, even if there are no heavy metals present in your ceramics, disposing of them once cracked and chipped is essential as they can “hold moisture, so can house potentially harmful bacteria,” advises Foster.
Glasses
Glassware is another area in which Dr Turner has conducted extensive research at Plymouth University, with the main area of concern being decoration. Again, he says lead and cadmium may be present in the paint, so never put these glasses in the dishwasher, and toss them in your recycling if you notice any scratches or flaking on the paint. The safest option is glassware without ornamentation. Glass itself is considered a chemically stable material, so thankfully there’s no leaching risk.
Though, beware of vintage designs: lead crystal was a historically popular material in commercial glassware, so if you’ve inherited a family heirloom or picked up a sparkling set at a flea market, be sure to test it for lead or use it exclusively as decoration. The risk of exposure depends on how long a beverage is in contact with the crystal. The UK government website states that acidic liquids are more likely to be high risk, while the Canadian government elaborates that “the risk of lead transfer increases when food or drinks are stored in lead crystal-ware for longer periods, like fruit juice stored overnight or port wine stored for weeks”. It states that shorter periods should be fine, such as over the course of a dinner.
Tupperware and plastic dishware
Much like the crumbs that permanently sit in that crack between the hob and kitchen worktop, Tupperware never really goes away. It isn’t until its hard plastic appears near-fossilised that we think to replace it. However, repeated use and exposure to heat from microwaves and dishwashers over time degrade the plastic, putting the user at risk of consuming microplastics. If there are scratches from cutlery or any visible breakdown, discolouration or smells (similar to plastic water bottles), it’s time for a replacement. This goes for all plastic dishware, and switching to glass is the safer alternative.
Enamel-coated cast-iron dishware
A volcanic orange Le Creuset pot simmering away on the hob may say “middle class status symbol”, but an aged, cracked or chipped Le Creuset may also say “lead and cadmium concerns”.
Underneath the enamel coating, dutch ovens are made with cast iron, which is considered safe. But though no scientific studies have been published stating that Le Creuset contains cadmium or lead, consumer blog Lead Mama used an X-ray fluorescence spectrometer to test a few of her own enamel-coated Le Creuset pots at home and found the exteriors of these items contained traces of both. If the cracks are on the exterior and not the interior where food is being prepared, the risk could be lower, but the safest advice to follow is that of FSA’s Lucy Foster: “If you notice that the enamel coating on your enamelled cookware is damaged, it is important to stop using these items for preparing or serving food.”
Baking trays
Baking trays may seem indestructible – their very purpose is to survive blistering temperatures – but there are some key signs of degradation to watch out for. If it’s a non-stick tray, as with non-stick pans, any scratches or marks compromising the coating mean it’s time to retire it from use. Any rust spots on stainless steel trays can be cleaned with baking soda, water and a good scrub, but if the spot leaves pitting or flaking on the pan, it’s best to chuck it. When it comes to aluminium trays – especially older ones that may contain lead – any signs of pitting or flaking mean it’s time for it to go.
If you’re unsure what your tray is made of, try holding a magnet to it. If it’s pure stainless steel, it should stick, and if it’s aluminium, it won’t. There might also be markings on the bottom or sides indicating the composition; “18/10” or “18/8” indicate the chromium and nickel content of stainless steel. The material also tends to be heavier and more rigid, while aluminium is lighter and flimsier.
Kettle
Children can grow up, leave for university and come back with their own babies and the same kettle might still be nestled on the hob. Much like the Le Creuset, kettles are the bubbling heart of the home. And though they never seem to “expire” per se, Foster advises staying vigilant of limescale build-up, rust or any damage, as these can affect water quality. “The rubber gaskets may perish, leading to water taint especially in water with a high chlorine content,” she adds. Further, if you’ve got an electric kettle, keep an eye out for any fraying wires and replace if needed to avoid electrical fire hazards.