People are often surprised when I tell them I make wooden spoons and yet we’ve all got them in the kitchen and they’re our most direct contact with the food we’re cooking. Why make do with the same mass-produced spoon and try to use it to manipulate omelettes, soups and stir-fry when you can have something beautiful and individual which will do the job so much better?
This article from Slate describes just some of the advantages of a wooden spoon. On the practical side:
Wooden spoons don’t quickly heat to scalding temperatures, chemically react with acidic foods, or scratch pots and bowls, as their metal counterparts do. They don’t melt or leach chemicals or strange tastes into hot foods as plastic does.
For Gordon Ramsey type, they are:
much more effective in punctuating emotions than other utensils when waved around in gesticulations.
And of course
It lasts forever, looks equally at home on a stovetop as on a beautifully set family-style table, and like Helen Mirren, just gets better-looking with age.
The spoons in my own kitchen are a mixture of those I’ve made myself and spoons from other makers. Each one has it’s own speciality and they all have memories attached; it’s like cooking with friends.