Is it better to cook with wood or metal?

Wooden spoons won't scratch Wooden spoons are smooth and gentle on cooking surfaces, which means they won't scratch cast iron pans or stainless steel pots. Nor do they make that scraping of metal on the metal sound that tends to compensate for the peaceful nature of stirring. Have you ever had a plastic spoon or spatula broken? This is not a problem with wooden utensils, because wood is much more durable than plastic. If you need to stir a thick sauce or scrape something off the bottom of a pan, a wooden utensil will do it without breaking.

So, besides feeling good, why so much love for a wooden stick? On the one hand, wood is a poor conductor of heat, which means that the handle of the spoon stays cool to the touch while you cook; that coolness is also useful when you're tasting a sip of soup or sauce. The smooth surface of the spoon will not scratch non-stick pans. And its wide shape but narrow edge make it the ideal tool for stirring a pot of food, while scraping the bottom of the pan and digging in the corners. For this reason, a growing number of cookware companies are manufacturing flat-edge spoons ideal for scraping.

A flat edge is good, but even better is an angled edge. Half of the spoon is round and ripe for tasting, while the other ends in a rounded tip, perfect for indulging even the smallest cravings. With repeated use, wooden utensils will mold to your grip, making them very comfortable, which is great when it comes to dishes that need a lot of love and attention. A wooden spoon is a timeless kitchen tool and also happens to be one of the best kitchen utensils you can use.

However, a study found that these liquids and any bacteria that hide in them do not return to the surface once they are absorbed by wood cells. Wooden utensil handles tend to be rounded, so there are no hard metal edges and smooth wood is easy to grip and pleasant to hold. They add a touch of nostalgia and beauty to your kitchen, while enhancing your dining experience. They're extremely durable, and when it's time to retire, your favorite wooden utensils are also biodegradable.

In restaurants, line cooks usually pick up any tools in the kitchen, but it's common to see them bring their favorite wooden spoon. While there are advantages and disadvantages to using each material, there are some properties in wood that make it the best type of cooking utensil. Holland Bowl Mill recommends using water and a small amount of mild soap to clean wood products, and then hand dry. Perhaps the main reason wooden utensils are better for cooking is because they don't scratch the surface of your cookware.

Wood is a poor conductor of heat, which is great news for dishes such as soups or sauces that require a lot of agitation. If you've ever had a discussion about which is better, wooden versus plastic cookware, you may have encountered some debate. The chef says that while there are many models of wooden spoons and they are a very versatile kitchen tool, there are some dishes that a wooden spoon is not made for. That doesn't mean they don't burn, of course, but you can even use wooden spoons with burnt bits.

Don't let them soak, as this will open up the wood grain, which also means that they are not suitable for your dishwasher.