Wondering when you should reach for the wooden spoon? You’re not alone. The Never Cook Naked guys explain when and why you choose wood.
Why You Should Cook with a Wooden Spoon
Dear Never Cook Naked Guys: Many recipes say you should “stir with a wooden spoon.” I love my wooden spoons, but I’m curious: What is it about them that so distinguishes them in cooking? Is this just old-fashioned recipe-speak?—Still Spooning in the Kitchen
Dear Spooning: Once upon a time, when the world was young and forested, wood was cheap. In prototypical engravings from eighteenth-century France, scullery maids fended off the drunkards with raised wooden spoons, the tool of the trade. Those maids, it seems, begat food writers.
Today, metal’s more abundant. But ye olde culinary lingo still has some merit. You want to use a wooden spoon on tinned copper and enameled cast iron, at the very minimum. After all, you’ve foregone contributions to your IRA to get the highfalutin cookware, so you want to keep it nice. That’s where the wooden spoons come in, as metal ones can nick or scratch the surface.
That said, wooden spoons are not fit for some pots and pans, like those with nonstick surfaces which need the soft touch of heat-resistant silicone gadgets.
So yes, a wooden spoon is a cliché. But a worthwhile one. Like France.
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