Why Use Wooden Spoons Versus Plastic Or Metal?
Wood utensils have been preferred by chefs around the world for centuries. Here are the most important reasons:
- Wood won’t change the taste of acidic foods like tomato sauce the way metal utensils can.
- If you're making candy or something sensitive to sudden temperature changes, you're not going to cause unexpected crystallization by putting in a tool that will suck heat out of part of your dish
- You can leave wooden spoons in the pot and they won’t melt or get too hot to handle.
- Wooden spoons go from cast-iron to non-stick to stainless pans without fear of scratching
- Wooden utensils can stir thick things without breaking, and can scrape off of the bottom of pans.
- It's wood! This means that the utensils look nice in the kitchen and feel nice in the hand. For those who went through classical training or cooked with Mom, there's a good chance that they learned to cook with wooden spoons, so there's familiarity and a bit of nostalgia.
How do I care for my wooden spoon or cutting board?
Easy! Hand-wash with warm soapy water and air dry. A wood tool will “season” itself while cooking with various oils. Some wooden tool aficionados like to season or cure their wooden spoons periodically using a non-toxic mineral oil. Do not use vegetable based oils to season a wooden tool because it can go rancid.
Do my wooden spoons or cutting boards need to be oiled?
If your wooden spoon or cutting board start to look dry or fuzzy, periodically rub them with mineral oil, butcher block oil (such as Goddard’s) or a beeswax compound. Don't use food-based oil like vegetable or olive oil, since these can go rancid.
- Stains or roughness can be rubbed away with a piece of fine sandpaper
- Our olivewood is treated with a food safe lacquered finish. Beechwood is not treated and it’s up to the user to decide if and how they are seasoned.
Does Beechwood or Olivewood stain or pick up odors?
French beech is a clean blonde wood and will season itself as used in various cooking situations. Beechwood will tend to take on food color but it’s absolutely normal. Olivewood is extremely hard and will resist staining. If washed properly, any odors from mixing or cooking should disappear.