When it comes to cooking, there is no shortage of options for utensils. From silicone to wood, plastic to metal, the options seem endless. That said, it’s important to know best practices for every type of utensil material. It may have you wondering: Should you use a wooden or metal spoon for cooking?
The short answer is that it all comes down to what and how you are cooking.
Alabama-based dietitian Chelsea Edwards tells Southern Living that choosing when to utilize a wooden spoon versus a metal spoon is sometimes a personal choice—and sometimes a health one.
Should You Use A Wooden Or Metal Spoon For Cooking?
When it comes to cooking with wooden or metal utensils, it’s important to take a step back and remember what you’re cooking. As a general rule, metal is best for sticky foods, as well as searing and deglazing. Wooden spoons are best for more gentle work, like sautéing.
What Are The Pros And Cons Of Using A Wooden Spoon?
Edwards says that when it comes to using wooden cooking utensils, it was previously thought that wooden spoons harbor bacteria.
“But they absorb bacteria into the wood and the bacteria can’t continue to grow in the wood,” she says. “Metal spoons are equally hygienic, (but) if cross contamination for allergens is a concern, wooden spoons are not a good choice.”
Edwards adds that wooden spoons won’t scratch your pans, but neither will silicone-coated utensils.
“Wooden spoons are pretty resistant to heat and environmentally friendly. They also have natural antimicrobial properties,” she says. “However, they can stain which can be frustrating.”
The biggest concern with wooden utensils, according to Edwards, is that they need to be washed well and dry fully before being stored.
“They need about 24 hours of drying with adequate airflow. When they don’t dry fully, the spoons can grow bacteria,” she says.
What Are The Pros And Cons Of Using A Metal Spoon?
Metal spoons can scratch pans and can conduct heat, leading to burns. But they don’t require special handling the way wooden utensils do.
“Stainless steel is the best choice for metal, as it is non-reactive and won’t corrode easily,” Edwards says.
Why Do Chefs Prefer Wooden Utensils?
Edwards says there are a few reasons chefs opt for wooden spoons.
“Chefs generally prefer wooden utensils, because they don’t scratch pans, conduct heat well, or react with food,” she says.
Is One Better Than The Other?
When it comes down to food safety, we asked Edwards if one was better—or safer—than the other.
“As long as your wooden spoons are able to dry in an open space for 24 hours, wooden and metal spoons are about the same in terms of food safety, except for when cooking acidic foods,” she says. “Acid can cause metal to release more [elements]. Iron and copper utensils can cause health issues if used regularly.” Stick with stainless steel utensils for this reason.