about this aspect of their materials are misleading. There’s no special “secret formula” silicone that is food safe but more heat-safe than the rest of the pack. In fact, silicone cooking tools that cite resistance to temperatures like 600°F or 700°F315°C or 370°C are basing that claim on conditions that really can’t occur outside a lab. Great for marketing, but not so good if you actually want consumers to know the product’s true performance limits… say, in a searing hot wok or pan
Food-grade silicone products that claim higher heat resistance are simply citing results of lab tests like thermogravimetric analysis (TGA) conducted in inert nitrogen or argon gas. The presence of oxygen (like, in every kitchen on planet Earth) will typically cause partial oxidation above 572°F300°C – so that’s about where degradation (or technically, “weight loss” as a result of depolymerization) will start to occur at a rapid rate.
we’re conﬁdent in saying 464°F240°C truly holds up for prolonged heavy-duty exposure, and we know that science is on our side. Truth is, you could take it much higher if you’re willing to test the limits, with some risk of discoloration if you’re too bold and it hangs around at +550°F287°C for too long.
We use a polymer core to give the spatula strength and heft, which has the added beneﬁt of low heat retention (unlike metal, for example). We’re not saying that it can’t ever get hot – stick it in a pot of boiling sauce for a few minutes and yes, the contact areas will heat up. But it won’t retain that heat for long.
So if you’re using it on a hot skillet and want to turn around for a minute or two, you can do so with little worry. We simply want to qualify the claim of heat resistance with a request that everyone exercises a bit of common sense when testing the limits.