From an article published in the National Library of Medicine (please see citation below).

Key Points

• Plastic and PTFE-coated cookware and food contact materials may release micro- and nanoplastics into food during food preparation.
• Using non-plastic cookware did not introduce microplastics to the material used to simulate food in this study.
• Conversely, using new and old plastic cookware resulted in significant increases in microplastic contamination.
• The health implications of ingesting microplastics remains unclear.

Ingestion (via consumption) is one of the primary routes of exposure to chemicals and ingredients used in products. That means what we eat and drink, and the tools, appliances, and utensils that we use to prepare and service the foods we eat and the liquids we drink can be a source of exposure to hazardous chemicals. That's because there are a variety of physical (e.g. heating, cooling, slicing, mixing, storing) and chemical processes that happen as part of food preparation. Although we're still learning about the ways in which microplastics in our bodies can impact our health, it seems likely that they are not innocuous particularly given the known toxicity of many of the additives used in plastics that act as the source of microplastics.

In our homes, we choose kitchen products that are made from materials that tend to be safer like glass, wood, stainless steel, silicon, and cast iron (when untreated or coated with hazardous chemicals). The absence of plastic in these kinds of products means that they won't become a source of microplastics that our families may ingest. Ingredient safety is a big part of our company ratings, so looking for products made by companies that are rated as "Recommended" is also a good option.

Cole M, Gomiero A, Jaén-Gil A, Haave M, Lusher A. Microplastic and PTFE contamination of food from cookware. Sci Total Environ. 2024 Jun 15;929:172577. doi: 10.1016/j.scitotenv.2024.172577. Epub 2024 Apr 18. PMID: 38641111.