Wood Kitchen Utensil Spatula, Mixer, Server, Spoon without a bowl -11 inches by 3 inches.
Like mashed potatoes and tired of serving with a spoon and having them stick in the bowl of the spoon. Then try this tool for serving mashed potatoes. Notice the gentle shaped curve and rounded edges, great for mixing and scraping the side of a bowl. Great for stirring in the pot as you cook your meal. Multiple uses for one tool.
Wood utensils are great for many tasks in the kitchen. The following are a few reasons:
Handles are generally gently rounded and just feel good to hold.
For mixing cake and other batter in the mixing bowl.
On non-stick pots and pans, not scratching like metal. Even when stirring in a regular pot, metal spoons can leave scratches, and they make a scraping noise that can become bothersome over time. They won't scratch your copper, aluminum or stainless steel pots and are nice and quiet to use.
Stirring hot meals like risotto, soups, sauces, stews, and stir-fries.
Wood utensils aren't conductive. That means that, if you leave your utensil in a hot sauce for a long time, the wooden handle will still stay cool.
When stirring acidic ingredients, like lemon curd or tomato sauce, some metal spoons can react with the acids in foods and leave a metallic taste or even change the color of the food you are cooking. Wood is non-reactive.
Wooden utensils, with their smooth and gentle curves are much less likely to bruise, crush or tear your ingredients as you stir.
CARE: Rinse off wood utensils immediately after use. Hand wash with hot water and mild dish soap. Dry wood utensils with a towel instead of letting air dry. Recondition with mineral oil at least monthly. Mineral oil is food safe and will not turn rancid the way cooking oils can. Allow to soak in and wipe excess off with a paper towel. For extra cleaning power, occasionally rinse the wooden pieces with white distilled vinegar to kill germs, bacteria and mold, or you can rub half a lemon across the utensils to disinfect, as well.