14 Kitchen Tools You Probably Didn’t Know You Should Replace
Some kitchen tools are easy to replace. You notice when your favourite pan warps or your knife doesn't cut like it used to. But others? They just quietly stick around - long after they've stopped doing their job safely.
That old peeler with a dull blade. The blender gasket you've never removed. The rubber ring in your pressure cooker that "still works." These items don't often look worn out at first glance, but they can trap food, resist proper cleaning, and quietly increase your risk of contamination.
Even regular washing doesn't always help. Once tools are cracked, porous, or warped, they're harder to sanitise - and according to Australian food safety guidance, that's when they should be replaced.
In this list, we'll look at the kitchen tools most people forget to check - and why holding onto them too long might be doing more harm than good.
1. Blender Gaskets
If you've never taken the rubber seal off your blender, you're not alone. But under that gasket is one of the most common hidden spots for food buildup, especially if it isn't cleaned after every use.
Over time, gaskets can warp, crack, or start to hold moisture and residue. Once the seal changes shape or feels sticky, it's harder to clean - and much easier for bacteria to settle in. Manufacturers often recommend replacing these every 6–12 months, especially if you use your blender regularly.
2. Pressure Cooker Rings
That silicone or rubber ring inside your Instant Pot or pressure cooker keeps steam in and food cooking evenly. But it doesn't last forever.
Heat and pressure slowly wear the ring down. Cracks and surface wear make it harder to seal properly - and much harder to sanitise. If you notice strong lingering odours, discoloration, or warping, it's a good idea to replace it. Most manufacturers recommend doing so at least once a year, or sooner if signs of wear show up.
3. Air Fryer Trays and Baskets
Mesh trays and non-stick baskets in air fryers are surprisingly tricky to keep clean. Grease and crumbs get stuck in corners or coating flakes, especially after heavy use.
If the non-stick surface is peeling or the tray holds onto residue even after scrubbing, it's time to replace it. Damaged coatings not only impact hygiene - they can also flake into your food.
4. Microwave Turntables and Rollers
It's easy to wipe down a microwave interior and forget about the glass plate or roller ring underneath. But cracks or chips in the turntable can trap food particles and are harder to clean effectively.
If you spot chipping, a sticky residue that won't come off, or any wobble in the rotation, consider replacing both the turntable and the support ring.
5. Rice Cooker Lids and Seals
Many rice cookers come with removable lids or rubber seals that help trap steam. The downside? They also trap moisture and starch residue - which can lead to mould, odour, or slimy buildup if not cleaned thoroughly.
If the seal smells musty or the lid shows staining or warping, it's worth replacing. Even if you're cleaning it regularly, once these parts become discoloured or tacky, they're no longer functioning as intended.
6. Utensil Drawer Liners
It's not a "tool" in the traditional sense, but a drawer liner is one of the most overlooked areas in the kitchen. Crumbs, oil, and condensation can build up underneath, especially in humid or high-use spaces.
Over time, this creates a hidden surface that can attract pests or encourage bacterial growth. If your liner is stained, smells off, or feels damp underneath, clean it - or replace it altogether. Most should be swapped out every few months or whenever deep cleaning your kitchen drawers.
7. Dishwasher Rubber Seals
The rubber gasket that lines your dishwasher door is there to keep water in - but it also collects moisture, food particles, and sometimes mould.
If you notice black buildup, mildew smells, or visible cracks, the seal might be past its safe lifespan. Wiping it regularly helps, but once the surface starts to degrade, it's time to replace it. A worn seal can affect cleaning performance and even recontaminate your dishes.
8. Reusable Bottle Spouts & Straw Tips
Whether it's a kid's drink bottle or your go-to gym straw, rubber spouts and soft silicone tips wear out over time. These small parts are hard to inspect closely - and even harder to scrub clean.
Mould often builds up inside, especially when moisture gets trapped in seams or under valves. If a straw or lid starts smelling off, feels sticky, or shows discoloration, replace it. These parts are cheap to replace and high-impact when it comes to hygiene.
9. Scrubbing Brushes
Unlike sponges, which get tossed more frequently, scrubbing brushes tend to hang around far too long. Over time, bristles fray, the base gets grimy, and food residue starts to build up - especially around the handle or in the grooves where the bristles meet plastic.
If your brush no longer smells fresh, the bristles have lost their shape, or it's looking discoloured, it's time to replace it. Most brushes should be swapped every couple of months - or sooner in high-use kitchens.
10. Tongs with Silicone Tips
Tongs are everyday workhorses, but the silicone tips are usually the first part to go. The material may split, melt slightly from high heat, or begin to separate from the metal base.
If the tips no longer sit flush, are cracked, or feel sticky, they're no longer safe to use with food. It's especially worth inspecting if you're using them on non-stick surfaces or for raw meat handling.
11. Microplanes and Box Graters
Graters are rarely checked for wear, but they become harder to clean and less effective over time. Rust spots, dull blades, or food particles trapped in fine teeth are all signs it's time to retire them.
If you have to press harder than usual to get zest or shavings - or if the grater feels rough or coated after washing - it's probably beyond its best days.
12. Vegetable Peelers
Peelers often sit in drawers for years without a second thought. But dull blades don't just make the job harder - they also make it more dangerous, increasing the risk of slips and cuts. Older blades may also rust or flake, especially if they're dishwasher-washed frequently.
If your peeler drags, skips, or leaves uneven marks on produce, it's time to replace it.
13. Old Wooden Spoons
Wooden spoons develop character, but also wear. Over time, repeated washing causes fine cracks and splinters - both of which are hard to clean and can harbour bacteria. If the spoon smells off even after washing, feels rough, or has started darkening unevenly, it's a sign it should be retired.
They're inexpensive to replace and safer to let go of than to keep out of sentiment.
14. Chopping Boards
Most people keep their chopping boards until they break - or start to smell. But long before that, knife marks, stains, and moisture damage can turn even a high-quality board into a hidden hygiene risk.
Plastic boards with deep grooves are especially problematic, as bacteria can lodge in the cuts and resist washing. Wooden boards, while naturally more resistant to bacterial growth, can also crack or absorb moisture if not dried properly. If your board has discolouration, a lingering smell, or a surface that feels uneven or hard to clean, it may be time to replace it.
A Quick Check That Can Make a Big Difference
It doesn't take much for a tool to outlive its usefulness - especially when it doesn't look broken. But as you've seen, some of the most forgettable items in the kitchen are the ones that quietly stop working the way they should.
From cracked utensils to frayed brushes and overlooked lids, the signs are usually there. The solution isn't to replace everything at once - it's just to notice what's no longer worth keeping.
A five-minute drawer check or pantry shelf audit can be enough to spot a few tools that are past their prime. And if you're not sure what to replace first? Start with the ones that don't feel clean anymore, even after washing.