Maple Wooden spoons: Why Chefs Recommend Cooking With Them?

Have you ever read a recipe and wondered why it calls for “stirring with a wooden spoon”? Why not use a metal spoon to stir? or a spatula or spoon made of silicone? Is the type of wood the spoon is made of significant? Even though you may not have earlier wondered about wooden spoons, all seasoned chefs have, and they have found some interesting answers.

Some of the most crucial kitchen utensils to have are quality maple wooden spoons. Why? The top chefs love the way they feel in their hands because they have seen many of their chef friends using them more often. Let’s clarify the significance of a wooden spoon as a kitchen utensil.

Reasons Chefs Prefer Maple Wooden Spoons

Let’s start by discussing how a wooden spoon feels. Nothing beats having a wooden spoon in your hand to stir a sauce or sauté vegetables. Especially if you’ve had it for a while. Generally speaking, the handles are gently contoured and comfortable to hold. This is particularly crucial when stirring a dish like risotto. You will feel at ease using a spoon if it is comfortable in your hands. Moreover, you’ll use it more frequently if you’re comfortable using it. So, your hand will feel relaxed stirring frequently when making risotto.

If you’re using a metal spoon that is stamped out and moulded from a sheet of aluminum or stainless steel, holding the thin handle can be uncomfortable. By trying to grip a difficult-to-grasp handle, your hand may begin to get tired, and perhaps begin to cramp. ‘’Risotto, I’m sorry.’’ ‘’My hand is hurting right now, so I can’t stir.’’ Then you end up with risotto which is not particularly creamy.

The metal spoons as mentioned earlier are stamped out if you remember. Well, they still have straight sides that meet at 90-degree angles despite the smoothed edges. Your hand may begin to hurt from constant stirring. Imagine the same sharp angles now striking the food you are preparing. Delicate ingredients can be damaged by a spoon with sharp edges. Thanks to their soft curves and rounded edges, wooden utensils especially spoons, are significantly less likely to bruise, crush, or rip your ingredients as you stir.

Maple wooden spoons are superior to metal spoons for a second reason: they are not conductive. The wooden handle will therefore remain cold even if you leave your spoon in hot sauce for a prolonged period. (However, take care—several wooden spoons have odd curves from being left in a hot pot.) You’ll get a burned hand if you do that with a metal spoon. Yes, using a metal spoon with a non-conductive handle might solve this problem, but you would still have to deal with the food being damaged by the sharp edges.

Conclusion

Get yourself a wooden spoon made of hardwood. Pine and other softwoods will absorb an excessive amount of cooking fluids and oils. Additionally, and perhaps more importantly, they might impart a “piney” flavour to your food. A spoon made of oak, maple, or olive wood is much better for you.