Food storage & kitchen

We weigh what touches the food most, lids and seals included, because heat makes plastic containers shed far more particles (lab study (opens in a new tab)) and heat and fat raise chemical release (our guide). Steel and glass are safer, but new steel can release small amounts of nickel into hot, acidic food (study (opens in a new tab)), and silicone baking moulds shed siloxanes into meat loaf (study (opens in a new tab)). Independent lead tests come next, then durability, trust and price.

What touches the food 45%

Glass, stainless steel or untreated wood touches the food, lids included. Plastic or silicone parts that touch food cost points.

Independent testing 15%

Highest for independent lead tests of glass, enamel or decorations, with clean results.

Durability 15%

Built to last and to be repaired: a long warranty, parts sold separately and a maker that services what it sells.

Trust 10%

Highest when the maker names everything, answers questions, and has no recalls, warning letters, Prop 65 notices or lawsuits over safety or labeling. Points come off for unresolved problems and for paid promoters it does not disclose.

Value 15%

Price per container of a similar size against the others here that pass.

Each product scores every one from 1 to 5, and its rating is the weighted average. We list only products rated 3 or above that break none of our rules.

We avoid

• Heating food in plastic, including “microwave-safe” plastic.
• Treating “BPA-free” as safe: replacements such as BPS and BPF have their own concerns.
• Cracked, clouded or heavily scratched plastic or coated surfaces.

Read the research

• Reducing Your Microplastic Exposure
• The Endocrine Disruptor in Your Packaging
• BPA-Free Is Not Safe