ANSWERS: 8
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They don't melt, they won't burn your lips if you taste the food to check the seasoning and it won't leave a weird taste to the food either.
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The breeding ground they provide for bacteria overshadows any positive property they have.
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Sometimes,metal utensils can leave a metal taste in food. this is especially true with food that has a high level of acid. Only the best chefs use wooden spoons and now you know why.
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I don't see any advantages of wooden ones over good-quality plastic ones. Wooden ones take up moisture and they're harder to clean. I worry about how clean they actually ARE.
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None that I know of. Wood is also difficult to clean and can retain bacteria, mould, etc. +5
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the only reason i can see in using wooden spoons apart from tasting would be that they won't transmit heat.
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They don't melt or radiate heat down the handle and won't tear up non-stick pans. But nowhere near as much fun as silicone utensils!
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not sure
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