Why, in this age of metal and plastic, are wooden spoons still a must have for the kitchen? Why use them at all? Some cooks use little pieces of colored tape to keep track of ‘sweet spoons’ and ‘savory spoons.’ The tape, of course, comes off eventually due to washing. Why wooden spoons are great for cooking. Yes, you could get around this problem by using a metal spoon with a non-conductive handle, but you’ll still have to contend with those hard angles smashing into your food. You are much better off with a spoon made of oak, maple or olive wood, all of which are readily available both online and in large home goods stores. As long and varied as its history is, the wooden spoon’s versatility and durability is what makes it worth using.
I know if you are frying anything that is breaded you don’t want to use metal or tongs. They will rub the flour or breadcrumbs off. Use two wooden spoons to gently turn whatever you are cooking, chicken, fish, etc. and the breading won’t come off. There’s a reason wooden spoons have been considered the cooking utensil par excellence for so many years. Although rubber spatulas may run the risk of melting, silicone ones won’t, which is very helpful if you’re using them in high-heat dishes, or to melt chocolate or stir a pan of roasting vegetables. When it comes to wooden spoons, chefs and home cooks alike can get pretty serious. Wood is naturally a little giving, which allows you to more easily scrape and stir contents on the bottom of a pot or pan, pressing on the spoon to give better contact.
Today, wooden spoons in western cultures are generally medium to large spoons used for mixing ingredients for cooking or baking. Some cooks prefer to use wooden spoons when preparing risotto because they do not transfer heat as much as metal spoons. He recommends using a wooden spoon, which doesn’t conduct heat. Since ancient times, wood has been a popular option for some cooking utensils, such as spoons and spatulas. Even today a lot of people prefer wood over other options, because of both traditional and practical reasons.
Why Wood Cooking Utensils Are Better Than Metal Or Plastic
Is a wooden spoon or utensil more prone to contamination than are non-wooden utensils, such as plastic or food-grade metal? NO. Wood vs. Plastic Cooking Utensils Quality wood tools should have a small grain and finely sanded surface. Thus, plastic is best when you’re working with low or no-heat applications, such as stirring cookie dough, scraping bread batters off bowls, or using plastic measuring cups and spoons to measure ingredients. Another good alternative is nylon cookware, which is good for pancake turners and measuring vessels, as it holds its shape better than silicone. It seems to me that a lot recipes for dough say to mix ingredients with a wooden spoon until. Why wood? I normally use a silicone spatula or my mixer. Wooden spoons seem to hold up better than plastic, too.. They don’t bend, and the wood gets better with age. They don’t bend, and the wood gets better with age. What I use for cooking now are some large black plastic spoons that we have had for decades. One finally cracked last year. We use standard wooden spoons, but they soon pick up stains from the various dishes. What are the pros and cons of the various woods, e.g. olive, Cilio Toscana Olivewood, beechwood, maple, bamboo, etc? Is there a ‘best’, or is it just a matter of style or personal preference?. Many recipes in fact will specify that you should use a wooden spoon. Wooden Spoons can be used to prevent scratching non-stick surfaces, or when working with ingredients that can react with metal. They won’t melt on you if accidentally left in a frying pan. When used to stir hot food, a wooden spoon stays cool to the touch and won’t scratch the pan. When mixing ingredients, the paddle shape of a wooden spoon blends better than a metal or plastic spoon.
I suppose that if you drop one on a hot burner, better a wooden one than a plastic one (the former burns but the latter melts). I say go for the wood spoon, if for no other reason than to taste that wonderful sauce with the rounded edges of the spoon without interference from cold metal or stainless steel and definitely not plastic or silicone. Besides, wooden spoons are pretty to have in your repertoire of kitchen utensils, ever-useful and something in which every home cook should have at least more than a few. Have you discovered a wooden spoon in the back corner of a drawer? Perhaps it was under the kitchen sink for a few months, and you’re not sure whether you can still use it. There’s no need to throw that handy tool away. It’s easy to disinfect wooden cooking utensils and restore their usefulness in your kitchen. Before you use wooden spoons, you should season them according to the manner in which you intend to use them. This will help them last longer, repel odors and perform even better. If you plan to use your wooden spoons to cook savory foods, add 2 teaspoons of table salt to the oil. If you plan to use your wooden spoons for baking or sweet foods, measure 2 teaspoons of sugar into the oil.
Chicago cooking classes, kitchenwares, and private events. Q3: What kind of wood do you use to make your cooking utensils? Birch is long fibered and retains moisture better than most other hardwoods so it can withstand a lot of abuse. If you get it extra hot in the skillet or forget and leave it in water over night it’s very forgiving and usually won’t crack or split. Birch will stand up to abuse better than most woods. Cast Iron, Wooden Spoons, and Better Baking is our Never Cook Naked column that answers reader questions about everyday cooking. You want to use a wooden spoon on tinned copper and enameled cast iron, at the very minimum. This post shows how to make multipurpose wooden cooking spoons on a lathe. I wanted to make my mom something for Christmas, and I also wanted an excuse to learn how to use a wood lathe, so I made some cooking spoons out of walnut.