Wooden spoons are a multifaceted tool that can handle a wide variety of dishes from savory to sweet. Their design complements other kitchen tools, and they help with the overall quality of the food we make. Here are just a few perks to using wooden spoons.
Unlike metal utensils, wood spoons are heat-resistant. Because they don't conduct heat, you won’t have to worry about burning your hands on a hot metal spoon.
When it comes to cooking tomatoes, pickling vegetables and using vinegar, you’ll want to use wooden spoons. They are non-reactive, meaning they won’t react when they come into contact with acidic foods.
Unlike plastic spatulas and metal utensils, wooden spoons are a natural material. And because they’re non-reactive, they won’t leach chemicals into your food.
Studies show that, despite wood being porous and retaining water, bacteria doesn’t grow on wooden surfaces and will eventually die over time.
Because the act of canning includes multiple steps of sterilizing your materials, when properly taken care of, your wooden spoon will help prevent the introduction of new bacteria into your canned goods.
Wooden spoons are built to last. Since they’re made with one solid piece of wood, and not a metal spoon with plastic handle, you can trust that your wooden spoon won’t break when stirring.
Wooden spoons are the Swiss Army knives of the kitchen. They can be used to muddle cocktails, stir a pot, mix both wet and dry ingredients, and scoop everything from lightly whipped cream to thick brownie batter.
When working with metal spoons, simply stirring can lead to scrapes and scratches inside your pots and pans. Wooden spoons are softer, with edges that aren’t sharp enough to scratch your cookware.
They don’t require harmful chemicals to make and when they eventually need to be thrown away, they’ll decompose naturally.
The sturdy and thick handle of wooden spoons helps home cooks maintain a solid grip. Their design fits comfortably in your hands, making it easier to maneuver when working in the kitchen.