I expect most would count baking and candy making among "food prep." the latter of which routinely reaches temperatures around 200-300°F. If stirring a mixture of boiling sugar for 20 minutes at 230°F exceeds the expected food-safety threshold, it seems like there shouldn't be as casual a usage of terms as this:

> If you are using them once heated, this is not always as true (and regulations vary a bit), but if we are talking about food prep/salad/you name it, they are all safe.

Also, spatula hits the pan quite often and the pan surface routinely goes way above 200F. Talking searing and it's what 400F to 500F? Boiling too, the pan surface gets much hotter than boiling water.