Why I Only Use Wooden Utensils in My Kitchen

There’s something about cooking with wooden utensils that just feels right. In my own kitchen, I reach for them every time—whether I’m stirring soup, flipping pancakes, or scraping the last bit of sauce from the pan.

Why? A few reasons I swear by them:

They’re gentle on everything.
Wooden spoons don’t scratch my pans or make that awful scraping sound you get with metal. They’re kind to my cookware and kind to my ears.

They don’t get weird with food.
Unlike metal, wood doesn’t react with acidic ingredients—so tomato sauce tastes like tomato sauce, not like a penny. And there’s no melting like you sometimes get with plastic when the heat’s too high.

They just feel good to use.
There’s something comforting about the feel of a wooden handle in your hand. They’re smooth, warm, and balanced—like an extension of your hand. Mine have gotten better with time, each one a little more seasoned, a little more “mine.”

They look beautiful sitting on the counter.
I keep a jar of them right by the stove. The different shapes and wood grains are kind of like kitchen art—functional and lovely.

And yep, they’re better for the planet too.
A well-made wooden spoon can last for years. Mine have seen everything from burnt scrambled eggs to Sunday dinners. They're simple, natural, and made to last.

If you haven’t cooked with wooden utensils before, try it. You might never go back.