硅胶铲、硅胶刷、硅胶烘焙模具这几年在厨房里越来越常见，主要原因是它们不伤不粘锅涂层、耐温范围宽、不吸味。但市面上的硅胶厨具材质差别不小，挑选时值得注意。
食品级硅胶意味着什么
用于接触食品的硅胶，需要符合相应的食品安全标准，通常会在产品上标注”食品级”（food grade）或对应的认证标识。质量好的硅胶化学性质稳定，在标称的耐温范围内不易析出有害物质。
需要注意的是，一些低价产品为了降低成本，会掺入填充剂。这类产品在高温、接触油脂时稳定性较差，这也是”便宜硅胶厨具会有味道”的原因。
怎么判断
- 看标识：正规产品会标注材质、耐温范围和食品接触用标识。没有任何标识的，谨慎购买。
- 闻气味：食品级硅胶几乎没有味道。如果明显刺鼻或有塑料味，多半不达标。
- 试手感：用手指用力弯折、拧一下，好的硅胶不会发白、不会析出白色物质。掺填料的硅胶弯折处容易泛白。
- 看弹性：优质硅胶回弹快，松手后迅速恢复原状。
使用注意事项
- 不要超出标称耐温范围。不同产品耐温差异很大，有的只能到 200℃，有的可到 230℃ 以上，以产品标注为准。
- 避免明火直接接触。硅胶铲搁在烧着的灶台上、或者伸到明火里，仍可能被烧损。
- 刚用完的硅胶器具不要直接放回锅里长时间干烧。
- 出现变形、开裂、发粘、变色、异味时就应该更换。
- 清洗：温水加中性洗涤剂即可；多数硅胶制品可进洗碗机，但请以产品说明为准。
具体材质与安全参数请以产品标签和厂商说明为准。
Is Silicone Kitchenware Safe?
Silicone utensils have become popular because they do not scratch non-stick coatings, tolerate a wide temperature range and do not absorb flavours. Quality, however, varies a great deal.
Food-grade silicone meets recognised food-contact standards and is usually labelled as such. Well-made silicone is chemically stable within its stated temperature range, whereas cheap products are sometimes bulked out with fillers, which is why they tend to smell and to perform poorly when hot or in contact with oil.
To judge a product: check for material and temperature labelling, smell it (food-grade silicone has virtually no odour), and bend it firmly — good silicone does not turn white along the fold. Good silicone also springs back quickly.
Never exceed the stated temperature limit, keep silicone away from direct flames, and replace any utensil that warps, cracks, becomes tacky or develops an odour.