Our parents and grandparents have passed down countless kitchen wisdom over the years. While many of these tips are timeless, some aren’t as safe as we once thought.
With changes in food safety standards, it’s important to be aware of kitchen practices that might lead to unwanted hazards.
Here are 15 kitchen habits that may be outdated and could pose risks to your health and safety.
1. Thawing Meat On The Counter
Letting frozen meat sit out all day can seem quick and easy, but bacteria love that room-temperature range. Even if it still feels cold, the surface may already be unsafe.
Thaw meat in the fridge, in cold water (changed every 30 minutes), or in the microwave—those are the safe methods now.
2. Using The Same Cutting Board For Meat And Veggies
Chopping raw chicken, then switching to lettuce on the same board, is a recipe for trouble. Germs from the meat can cling to the surface.
Always use separate boards for meat and produce—or wash thoroughly with hot, soapy water between uses.
3. Rinsing Raw Chicken In The Sink
It might feel like you’re cleaning it, but rinsing chicken spreads bacteria all over your sink and nearby surfaces. Water droplets carry salmonella far and wide.
Cooking chicken to the right temperature kills germs—washing it doesn’t help and may cause more harm than good.
4. Tasting Food With The Same Spoon
One taste becomes five, and now that spoon’s gone back into the pot. That’s an easy way to introduce bacteria.
Instead, use a clean spoon each time, or ladle a bit into a separate bowl before tasting.
5. Reusing Marinade Without Boiling It
Pouring raw-meat marinade over cooked food might seem flavorful, but it could also pour bacteria right on top. That marinade touched uncooked meat.
If you want to reuse it, boil it thoroughly first—or make a separate batch for drizzling.
6. Leaving Cooked Food Out For Hours
Letting dinner sit out until bedtime may seem like no big deal, but food can spoil in just two hours. Bacteria grow fast at room temperature.
Cool and refrigerate leftovers within two hours—or one hour if it’s hot out.
7. Storing Leftovers In The Pan They Were Cooked In
It’s tempting to toss the whole pot in the fridge after dinner, but that slows cooling and risks uneven chilling. Some cookware can also leach chemicals.
Transfer food into shallow containers for faster, safer cooling and better storage.
8. Cooking With Nonstick Pans That Are Scratched
Old pans with flaking surfaces may release harmful chemicals into food. Those scratches aren’t just cosmetic—they break down the nonstick coating.
Replace scratched pans or switch to stainless steel or cast iron for peace of mind.
9. Using Dull Knives For Everything
A dull knife might feel safer, but it actually slips more easily and makes cutting unpredictable. That’s how fingers get nicked.
Keep knives sharp and let the blade do the work—it’s safer and more precise.
10. Ignoring Expiration Dates On Ingredients
That dusty can or jar might seem fine, but expired items can grow mold or lose potency. Spices lose flavor, and dairy goes bad.
Check labels before cooking, especially for perishable or long-forgotten pantry staples.
11. Letting Kids Stir Hot Pots Unsupervised
Little hands love to help, but stirring boiling food without guidance is risky. One splash could lead to burns.
Let them stir with your help or start with cool ingredients. Always supervise closely near heat.
12. Using A Dish Towel As A Pot Holder
Grabbing a hot pan with a towel may work—until it doesn’t. Towels can slip, catch fire, or leave hands exposed.
Use real oven mitts or heat-safe gloves for safer handling.
13. Not Washing Hands After Handling Raw Eggs
Eggshells and raw yolk can carry salmonella, even if they look clean. Touching other foods afterward spreads bacteria fast.
Always wash hands with warm soapy water right after cracking eggs.
14. Packing Hot Food Directly Into The Fridge
Putting steaming food straight into the fridge might seem efficient, but it can warm the whole fridge and slow cooling.
Let food cool slightly first, then store it in shallow containers to chill quickly and evenly.
15. Using The Same Sponge For Weeks
A sponge full of food bits and moisture is the perfect breeding ground for bacteria. It can spread more germs than it removes.
Replace sponges every week, sanitize between uses, or switch to dish brushes that dry out faster.