Wooden spoons make the best choice for many cooking tasks. Wood kitchen utensils are great for the following:
- The handles are generally rounded and feel nice to hold.
- With their gentle, smooth curves they are much less likely to bruise, crush, or tear your ingredients as you stir.
- When using non-stick pots and pans (They do not scratch!) Metal spoons can also scratch regular metal posts and make a scraping noise that may be bothersome.
- For mixing batter in a mixing bowl such as cake batter.
- They do not conduct heat like metal and will stay cool throughout the cooking process; thus you will not burn your hand.
- Stirring hot foods when cooking like soups, stews, stir-fries, and risotto.
- Do not tire one when cooking like heavy metal tools.
- Will not melt like some plastic utensils.
- Will not change the taste or color when cooking acidic ingredients in foods like some metal will. Whipping up a tomato sauce or lemon curd is an example of when to choose wood over metal. Wood is non-reactive in these situations and thus the logical choice.