Why Cook With Wood Spoons And Spatulas
The experience of cooking is more than the food that ends up on your table at the end. It's a rich sensorial experience of sights, sounds, smells, and, of course, tastes. But touch is also a key piece of the experience. Whether you're stirring a sauce, whisking an egg, or flipping a burger, feels is often an essential ingredient to success in the kitchen.
Wood utensils greatly enhance the cooking experience in a way no other material can. To put it simply, wood has soul and history.
Wood tells a story.
Of the trees that made them. Of the hands that shaped them. Of the meals made with them.
And unlike other materials, wood gets better as it ages. As it shows its signs of use - changes in color, texture, even shape - it becomes even more valuable in our hearts and our kitchens. Beloved wooden spoons are often handed down across generations, telling the story of all of the lovingly made meals along the way.
Wood also has practical benefits over other materials:
- It's gentle and doesn't scratch. It's safe for non-stick, stainless steel and cast-iron pans alike, so you can use one utensil for every pan on your stove.
- It's strong. With a study constitution perfect for mixing up thick ingredients, flipping heavy or delicate foods, and scraping those delicious bits off the bottom of the pan, wood has the strength you need for any cooking task.
- It won't conduct heat. Wood won't melt in a hot pan, or heat up and threaten to burn you or affect your cooking temperature. Leave it in the pan or on the side of the stove with no worry of it self-destructing (but please keep away from flames ;)
- It's all natural. Cook with high heat, acid, anything you want, without fear that your wood utensils will leach harmful chemicals into your food or add an unpleasant taste to your food like plastic and metal can.
- It's naturally antibacterial. Trees naturally fight infection, bacteria, and mold so even after they become a wooden spoon or spatula, they retain these properties. Treating them with mineral oil when they are made and periodically to condition them also creates a neutral surface unfriendly to bacteria.
Still not sure about wood? Here are a few things the internet has to say about cooking with wood: