The humble wooden spoon has an honoured place amongst my beloved tried & trues. Plain, modest, and common, yes. Impossible to improve upon, remarkably adaptable, ecological, economical, ergonomic, and quite simply, essential, very much so!
I like to keep a collection of wooden spoons of varying shapes. (Why yes, that’s my handmade pitcher, all glazed and grand.) Some are reserved for tall pots of savoury things, others are strong and sturdy and kept for the physicality of baking. I try to keep the baking spoons from doing the work of the cooking spoons, so that I don’t end with a garlicky cake. I’ve a spoon of my grandmother’s with a lovely curved hook to balance the spoon on the edge of a pot. I’ve very old dark ones, rubbed with olive oil over the years, stained by berries and tomatoes. I’ve a weakness for variety and will buy unusual shapes as I come across them. They never scratch a surface, not smooth steel or enamel, nor do they bend, melt, or release toxins of any kind. Easily washed, easily stored. These are the sorts of ancient tools one keeps for a lifetime, or two. I’ve heard that even the finest chefs will point to the ordinary wooden spoon as the most essential tool in the kitchen. One day I’d like to make one myself.