TEN REASONS TO COOK WITH A WOODEN SPOON-1
30 July 04

When choosing cooking spoons, the three most common are wood, metal, and plastic. Each material has its advantages and disadvantages, but if you visit the kitchens of professional chefs and casual chefs around the world, you are most likely to encounter a wooden spoon - and it's plain to see why:

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1 - wooden baking tin bobbin is soft and won't scratch


Non-wood spoons (especially metal spoons) can easily scratch the bottom and sides of pots and pans. For non-stick surfaces, this is very problematic because the food will start to stick to the bottom, making it more difficult to cook on the plate and clean it later. In the end, you may end up throwing pans or pans. However, the wooden spoon is naturally soft and does not scratch the surface of the non-stick pan or damage the surface of the cast iron/stainless steel pan to ensure longevity of the happy cooking.