In recent years, the use of plastic utensils, such as turners, whisks and spoons for cooking and frying has increased because they are cheap, unbreakable, resistant to high temperature and do not scratch other surfaces. Most of these materials are made of polyamide which could incorporate synthetic organic colorants such as azodyes. Since primary aromatic amines (PAAs) are the starting substances of these azodyes, they could be present in the kitchen utensil as an impurity or as a breakdown product. Due to the potential risk of primary aromatic amines to consumer health, the use of these chemicals is extensively regulated. According to Commission Regulation 10/2011, food contact materials may not release PAAs (expressed as the sum of PAAs) in a detectable quantity using an analytical method with a detection limit of 10 µg/kg food or food simulant.In this contribution, a method for the quantitative determination of the migration of 26 PAAs from polyamide kitchenware is presented. The migration has been carried according to the 'Technical guidelines on testing the migration of primary aromatic amines from polyamide kitchenware and of formaldehyde from melamine kitchenware.' The simulant, used for the migration is 3% acetic acid in water and the migration conditions are 2 hours at 100°C. Three successive migration tests are carried out. Afterwards, the simulant of the last migration test is analysed by liquid chromatography coupled to tandem mass spectrometry. Quantification is carried out using an external calibration curve. The method is validated in-house and has also been used for the analysis of real samples. It can be concluded that a fast and reliable method has been developed, that is able to confirm and quantify the presence of carcinogenic PAAs in polyamide kitchenware, showing its suitability for routine analysis and monitoring for compliance with EU Regulations of polyamide kitchenware.