It’s easy to get attached to your go-to kitchen tools: your trusty spatula, the perfectly sized plastic cutting board or a can opener you’ve had since your first apartment. But it’s important to remember that not every kitchen essential is made to last forever. While some tools like cast-iron skillets or Dutch ovens get better with age, others wear down, lose effectiveness and can even become unsanitary no matter how well you wash them.
Over time, plastic can warp, wooden utensils can harbor bacteria, and dull blades can become dangerous. If your drawers are filled with aging gadgets you haven’t looked at closely in a while, it might be time for an upgrade. Swapping out worn tools not only improves safety and hygiene, but it can also make cooking easier and more enjoyable. Not sure where to start? Here are the kitchen items experts say you should consider replacing sooner rather than later.
“Keeping your kitchen tools in good condition ensures both safety and efficiency,” says Maricel Gentile, kitchen expert and founder of cooking school Maricel’s Kitchen. “Plus, it’s the perfect excuse to explore new gadgets, and some need replacing more often than you think.”
Below you’ll find seven examples of kitchen tools that may have worn out their welcome in your kitchen.
1. Plastic cutting boards and utensils
Plastic isn’t impervious to bacteria, even if you’re regularly putting it in the dishwasher.
“Over time, knife marks can create deep grooves that are hard to clean and can harbor bacteria,” Gentile says. “Also, plastics degrade with heat and use, releasing microplastics into the food.”
Avoid putting your plastic Tupperware in the microwave.
3. Graters, peelers and microplanes
Metal tools with sharp edges, designed to break food down into bits like shreds and zest, don’t have any of the risks associated with microplastics and are relatively easy to clean and sanitize but can overstay their utility if you’re holding on to them for too long.
“These dull over time and become less effective at shredding or zesting,” Gentile says. “If your grater starts to mash instead of grate, it’s time for a replacement. Your recipes will thank you!”
4. Can opener
Whether a handheld or electric model, your can opener is not meant for the long term for a couple of reasons.
“It will get dull over time,” says Mitzi Baum, CEO at Stop Foodborne Illness, just like the tools above that rely on a sharp edge or blade. But the can opener also has sanitary implications. “It is a kitchen utensil that does not get regularly cleaned or sanitized,” says Baum. “If it is not washed regularly, it will have food and bacteria build up on it and could contaminate other canned foods when used to open them.”
If your kitchen sponge smells, that’s a good sign it’s time to be replaced.
Does your kitchen sponge smell? Do you think that’s just how kitchen sponges always are? If so, you need to hear this.
“Kitchen sponges need to be replaced regularly as sponges can support harmful bacterial growth because they are wet and sit at room temperature — a temperature that bacteria like,” Baum says.
The musty smell of kitchen sponges indicates that bacteria are growing. There is a nonwaste solution: “The sponge can be included in the dishwasher as long as (it) includes a sanitizing cycle,” Baum says. “If you do not have a dishwasher, replace your sponges regularly, especially when it begins to smell.”
6. Wooden spoons and cutting boards
If you’re holding on to any wooden utensils or boards that belonged to a previous generation, don’t. Wooden spoons and other utensils would seem to be heritage tools, because they’re difficult to break or chip, but they’re meant for a good time, not a long time.
“Wooden spoons are kitchen workhorses, but they’re also porous, which means they can absorb liquids, oils and odors and lead to bacterial buildup,” says Debra Clark, kitchen expert and founder of Bowl Me Over. “If your wooden spoon is starting to look worn, smells funky or has deep grooves, it’s time to replace it. A good rule of thumb is to replace them every year or so if they see heavy use.”
If your nonstick skillet looks anything like this, it’s time to saddle yourself with a fresh pan.
The coating of nonstick pans is one of the biggest culprits of forever chemicals and microplastics.
“These pans are a lifesaver for quick, low-fat cooking but the coating doesn’t last forever,” Clark says. “Over time, scratches and wear can not only reduce their effectiveness but may also release tiny bits of the nonstick material into your food,” she says, which is the point where you might accidentally ingest some of it and it starts to become really harmful. “If your pan is scratched, flaking or sticking more than it should, it’s time to invest in a new one. Most nonstick pans last about three to five years with regular use.” (Nontoxic, nonstick brands that use ceramic include Caraway and Green Pan.)
