Can chemicals leaching from silicone bakeware get into your food?

What's actually in it

Silicone bakeware includes baking mats, muffin molds, cake pans, and spatulas made from polydimethylsiloxane (PDMS) and related silicone polymers. These products are popular because they're flexible, nonstick, and supposedly safe at high temperatures. But silicone isn't completely inert when heated.

At oven temperatures (175 to 230 degrees C), silicone can release siloxanes (cyclic silicone molecules) and other volatile organic compounds into the air and into your food.

What the research says

A 2026 study in Food Addit Contam Part A measured the migration of chemicals from silicone bakeware into food simulants (liquids that mimic fatty, acidic, or aqueous foods) at typical baking temperatures.

The study detected cyclic siloxanes (D4, D5, D6) migrating into food, especially into fatty foods. Some silicone products also released volatile organic compounds that aren't part of the silicone itself but come from manufacturing residues or catalysts used during production.

The levels varied widely between products. Lower-quality and brightly colored silicone released more chemicals than plain, food-grade silicone from reputable brands. First-use releases were higher than subsequent uses, suggesting some chemicals off-gas during the initial baking session.

Silicone is still safer than many alternatives, especially old-style nonstick coatings with PFAS. But to minimize chemical migration, buy food-grade, uncolored silicone from trusted brands. Run new silicone bakeware through a hot oven cycle empty before first food use. For the safest option, use glass or stainless steel baking pans.