— Kathy Mann

I looked up this question and I found a good article on Scientific American about this and one of the takeaways from that article was that no not a lot of science has been done on this but there was a sort of lengthy pull quote from a consumer safety Advocate who herself had done a lot of research on this. Just for her own sake not scientific research, but looked at a lot of the chemicals that are used and silicon is actually made from naturally occurring. silicon that is found in mostly in Sand so the chemicals that go to make it up are themselves not toxic. They're not toxic in water. And they are also the way that the silicone reacts is that it doesn't off gas or react with food up until a very very high temperature like 482 degrees. I believe was the was the quote in there so that it's not even it's not reacting with the food. So there's no chemical transference that's happening there. So the pole quote from this this consumer safety Advocate was that she chooses to use silicon Pats and pans because she sees no sort of potential for toxicity there and another sort of Asserting Factor here is that they are allowed silicon is allowed in Food Service in Europe and Europe tends to have very much more strict food safety regulations and just consumer safety regulations. Then we do here in this country. So both of those are things to recommend towards the safety of this. So there you go. But check out that article in Scientific American. I just did a simple I imagine. It's just a simple Google search for that silicone Scientific American safe safety would bring that right up so great question.