Silicone kitchen utensils offer benefits that make them particularly attractive for everyday use. They are resistant to high temperatures, allowing them to be used in extreme conditions without deforming or releasing toxic substances, since food grade silicone can withstand temperatures up to 250-300ºC, much more than the nylon, also used in kitchen utensils. and can cause problems.
Additionally, silicone utensils are non-stick and flexible, making delicate foods easier to handle and clean, reducing the need to use additional oils or fats. They are also respectful of the delicate coating of non-stick pans, light and quiet.
Silicone is a synthetic polymer composed of silicon, oxygen and carbon. It is chemically stable, which means that it does not react with acids, thus keeping the flavors and properties of foods intact. They are dishwasher safe, they are flexible and return to their shape. So what is the downside? They can absorb odors.
Silicone kitchen utensils and the odor problem
Silicone cookware has some tendency to absorb odors, especially when used with strong-smelling foods, such as garlic, onion, spices or certain oils. They can even absorb the smell of dishwasher detergent. This phenomenon, although it may seem contradictory to the idea that silicone is a non-porous material, has a scientific explanation.
Despite its smooth and non-porous appearance, food grade silicone is a flexible polymer whose chemical structure can allow interaction with volatile organic compounds, responsible for the aroma of certain foods.
This means that odors do not penetrate deep into the material, but instead stick to its surface or become trapped in micropores which can develop with prolonged use or exposure to high temperatures. This interaction is more likely when utensils are exposed to fats or oils, because silicone is lipophilic, meaning it has a natural affinity for fats, while also repelling water.
The problem is exacerbated when utensils are not properly cleaned after use. If washed only with water or with ineffective detergents, grease particles or aromatic residue may remain on the surface of the material, allowing odors to build up over time. Additionally, some odors are more persistent than others due to the chemical composition of the molecules that generate them. For example, sulfur found in garlic or onion tends to adhere easily to silicone and is difficult to completely remove with traditional methods.
How to Remove Odors from Silicone Utensils
Fortunately, there are ways to minimize or even avoid the problem of odors in silicone utensils. Here are some tips:
- Wash them immediately: to avoid odors, it is advisable to wash silicone utensils immediately after use, using a degreasing detergent and hot water. This helps remove oily residue before it has a chance to interact with the surface of the material.
- Water with baking soda or vinegar: Another effective technique for eliminating odors is to soak utensils in a solution of warm water with baking soda, which acts as an odor neutralizing agent and can break down organic compounds which generate them. You can also use white vinegar, which not only eliminates odors but also has disinfectant properties.
- Cook them: When odors persist, another option is to subject the utensils to a “deodorizing” process in the oven. This method involves putting them in the oven at low temperature, between 100 and 150ºC, for approximately 20-30 minutes. The heat helps release compounds trapped on the surface of the silicone, eliminating accumulated odors. However, this procedure must be carried out with caution, always respecting the temperature limits recommended by the manufacturer to avoid damage to the material.
Be careful with quality
It is important to note that not all silicone utensils are the same quality and some lower quality, cheaper products may be more likely to absorb odors. In an environment where you can buy these utensils at low prices from large distributors in China, it is important to check that they have the CE label, which verifies that they comply with European standards for the materials that will be in contact with food. This type of silicone is more durable and has a better treated surface to minimize the absorption of compounds.
Another precaution is to limit the exposure of these utensils to oils, fats or foods with strong odors, for example when we leave them inside the pot while cooking a stew. Instead, it is best to remove them to minimize the time they are in contact with food.
Silicone utensils are very safe and one of the best options for preparing food (without scratching the pans). However, if precautions are not taken, they can retain food odors. Understanding the properties of the material and how it interacts with food allows users to keep their utensils clean, odor-free and in good condition for longer.
