I dont cook with plastic, it does generate carcinogens, In general, whenever food comes in contact with materials that are not inert there is a chance of chemical transfer and contamination. We are primarily concerned about plasticizers such as the various phthalates, acetyltributylcitrate and dioctyladipate, all of which are added to plastics to make the products flexible and less brittle. The concern is that if you heat up plastic food containers, utensils or plastic wrap, some of these chemicals could be released into food or beverage.
As a general rule, the fattier the food, the more of the chemicals potentially can be absorbed and retained by it. my local oncologist say dont microwave your food with plastic. thats good enough for me. ill stick with my cast iron.