How to remove smell from silicone tableware

Silicone has no pores - that is a common misdescription. Small non-polar molecules, like detergent scents and food fats, dissolve into the material itself and slowly diffuse through it, and heat speeds that process up. What you notice feels the same as if "pores" were involved: a spoon you stirred tomato sauce with still smells after washing. Food-grade silicone (FDA 21 CFR 177.2600) is safe to use, but the odour retention is a real practical issue. These five steps actually remove the smell.

Five methods, easiest first

1. Baking soda and hot water (30 min). Two tablespoons of baking soda in a sink of hot water, soak the silicone. Neutralises acidic smells (tomato, vinegar). Works in ~70% of cases.
2. Vinegar for greasy smells. Apple cider vinegar plus hot water 1:3, soak for an hour. Cuts greasy residue (onion, fish, garlic).
3. Lemon and salt for yellow stains. Sprinkle sea salt, rub with lemon, leave 15 min. The acid plus the mild abrasion of the salt lifts pigments (turmeric, carrot) without scratching.
4. Sun-drying (2-3 hours). UV breaks down the remaining odour molecules. Best combined with step 1 or 2.
5. Oven at 120°C / 248°F for 15 min (last resort). Heat drives out the absorbed molecules. Use rarely, repeated heating shortens silicone's lifespan.

When to replace the silicone

• Sticky or matte surface. New silicone is silky. When it goes tacky, the structure is compromised.
• Permanent dark stains. If three rounds of lemon-plus-sun haven't cleared it, the colour has penetrated deeper layers.
• White streaks when twisted. A sign the silicone contains too much cheap filler (talc, chalk, ground quartz) - unlike silicon dioxide, the standard reinforcing filler present in virtually every silicone, premium included. Pure food-grade silicone keeps its colour when twisted.

Why we keep silicone outside the food contact zone

On top of the odour retention, the manufacture of silicone elastomers leaves unreacted cyclic siloxanes (D4, D5, D6) which can migrate into greasy or hot food. They are on the ECHA list of Substances of Very High Concern. That is why HocuNjam uses silicone only for the anti-slip base of plates and bowls, never in direct food contact. Everything that touches food is stainless steel 304 / 316.

More on this

• Inox vs other materials: full guide
• Our stainless steel range