What it is
Silicone is a synthetic polymer built from silicon–oxygen backbones with organic side chains.
Food-grade silicone is stable across a wide temperature range and does not react with most foods.
Why it matters
Silicone is often used to replace plastic in baby bottles, teethers, spatulas, and baking moulds.
Low-quality silicone can contain fillers that leach at high temperatures — a 'pinch test' (twisting until it turns white) is a rough visual check.
Studies on siloxane migration exist, but at food-contact temperatures with certified food-grade silicone, migration is generally well below regulatory concern thresholds.
Common uses
- Baking mats, muffin liners, moulds
- Baby bottle nipples, teethers, feeding bowls
- Spatulas, whisks, oven mitts
- Menstrual cups
Safety considerations
- Choose LFGB- or FDA-food-grade silicone from established brands.
- Avoid using silicone above the manufacturer's stated temperature limit; most food-grade silicones are stable to 220–260°C.
- Discard items that show tears, discoloration, or a chemical smell.
Where you meet it in the home
- Kitchen — baking mats, spatulas, moulds
- Nursery — bottle nipples, teethers, feeding sets
- Bathroom — menstrual cups
Related categories
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Frequently asked questions
Is silicone bakeware safe?
Food-grade silicone from reputable brands is considered safe within its temperature range. Cheap unlabelled silicone is worth avoiding.
Does silicone leach?
Migration studies show very low levels at food-contact temperatures with quality silicone. Above rated temperatures, the picture changes.
Editorial references
- FDA — Silicone as an indirect food additive
- LFGB (German food safety) — Silicone standards
Last updated 2026-07-18.