A scratched rice cooker or worn-out non-stick pan may look harmless, but experts warn it could be quietly contaminating your food with thousands of microplastic particles every single day.

Non-stick cookware is designed for convenience, but once the protective coating begins to peel or wear away, it can break down into microscopic fragments. These particles are easily released during cooking, especially when exposed to heat, stirring, or abrasive cleaning tools.

According to recent scientific estimates, people using damaged non-stick cookware may ingest up to 10,000 microplastic particles daily — an amount far greater than most would ever imagine. Unlike visible flakes, microplastics are invisible to the naked eye, making them easy to overlook and nearly impossible to detect without specialized equipment.

Microplastics have been found in human blood, lungs, and even placental tissue. While research is still ongoing, scientists are increasingly concerned about their potential impact on long-term health, including inflammation, hormone disruption, and cellular damage.

Rice cookers, a kitchen essential in many households, are often used daily and for long periods of time. When their inner pots become scratched, the risk of microplastic release increases significantly — especially if metal spoons or rough sponges are used.

Health experts recommend replacing non-stick cookware once the coating shows visible damage. Using wooden or silicone utensils, avoiding high heat, and switching to safer alternatives such as stainless steel or ceramic cookware can also help reduce exposure.

What seems like a small scratch at the bottom of a pot may actually be a warning sign. In the long run, paying attention to the condition of your cookware could be just as important as choosing the food you put inside it.