Silicon dioxide is the main ingredient of silicone cookware, one of the most popular types of cookware in the world. Silicon dioxides were certified as safe (GRAS) to use as food-grade materials by the FDA in 1979. In the 1980s, one of the earliest silicone cookware (spatula) was sold.
Furthermore, food-grade silicone cookware is frequently covered with food-grade compounds or agents to prevent chemicals from leaching into the meal.
However, several investigations revealed that food-grade silicone does not cause the release or migration of silicon compounds until the permitted cooking temperature is exceeded.
In certain situations, low-quality silicon cookware was heated over the maximum allowable temperature, resulting in compound migration at a very low level. As a result, food-grade silicone cookware is widely regarded as safe for everyday cooking and baking.
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