6 kitchen items that experts 'would never recommend' buying at secondhand shops

Thrift stores can be goldmines for vintage finds and budget buys. When it comes to kitchen gear, however, some secondhand steals may do more harm than good.

"I'm all about thrifting," Abby Thaxton, owner of The Lucky Rabbit antique store in Hattiesburg, Mississippi, told Fox News Digital. "Yet not everything from decades past is safe to use the way it was originally intended."

Here's what experts say you should skip - or at least think twice about buying.

Sara McDaniel, a home expert and founder of Simply Southern Cottage in Louisiana, said she loves stumbling upon wooden bowls and utensils but approaches them with caution.

"Wood is porous and an easy home for bacteria or mold," McDaniel told Fox News Digital. 

She suggested looking for items made of teak, a hardwood resistant to moisture, rot and insects.

Avoid vintage ceramics - and leaded crystal - made before the 1970s and 1980s, when laws were enacted to ban or limit the use of lead in everyday household items, Thaxton said.

"Vintage ceramics - especially bright, imported or handmade ones - can leach lead," Thaxton said. 

The same goes for dishes with lead-based glaze or paint, she added. 

Forget about buying electronics secondhand unless you can plug them in to see if they work first, New Jersey-based smart shopping expert Trae Bodge told Fox News Digital.

"It can be challenging to determine how old they are, and there may be hidden damage, such as bent parts, cracks or faulty electrical wiring," Bodge said. 

"It could also be difficult to find replacement parts, if needed." 

Old plastic items made before 2010 may contain harmful chemicals that are now restricted or banned, like Bisphenol A (BPA) and phthalates, which can also leach into food - especially when heated. 

Many older plastics weren't designed for microwave or dishwasher use - and they can harbor grease and bacteria.

"Vintage plastics may look fun and colorful, but they're not food-safe," Thaxton said. 

"Buying cast-iron cookware that has been well-maintained is an excellent way to save on cast iron, but if the care is in question, this is a category I would skip because there is a danger of rust," Bodge said.

Light surface rust can be scraped off and scratched "seasoning" can be restored, but more intense damage can risk food safety, according to experts.

"This category is a 'no' for me," Bodge agreed.

Keeping eyes peeled for newer kitchen items, manufactured under modern safety standards, is the best bet, experts said. 

"Don't overlook the magic of newer secondhand staples," said Thaxton.

"It's an easy way to stock a kitchen without breaking the bank."