What are the pluses of using wooden spoons? “They are comfortable in the hand, intuitive to use, and make for a uniform set,” says Brandon Moore, co-founder of Lancaster Cast Iron, an American-made cookware company based in Lancaster, Pennsylvania. And Moore would know: He designs and markets his company’s wooden utensils. They’re also durable, yet don’t scratch cookware, he adds. And they’re environmentally friendly, particularly if produced by a company like Moore’s, which “strives to keep [their] supply chain and partnerships as local as possible.” Meryl Feinstein, recipe developer and founder of Pasta Social Club, reaches for her wooden spoons when making risotto. “Wood is great to use and hold. It melds to your hand better and can be more comfortable,” which is key when constantly stirring a dish like risotto for a long period of time.
I’ve always loved the feel of a wooden spoon in my hand—it’s like an extension of my arm when I’m stirring a pot of soup or scraping the bottom of a skillet. Beyond comfort, wooden spoons are a sustainable choice. According to a 2023 report from the Environmental Protection Agency, wooden kitchen tools have a lower carbon footprint compared to plastic or silicone alternatives, especially when sourced from responsibly managed forests. Plus, they’re versatile; I use mine for everything from sautéing veggies to mixing cookie dough, and they never leave a scratch on my nonstick pans. If you’re picking out a wooden spoon, go for hardwoods like maple or walnut—they’re denser and hold up better over time than softer woods like pine.
Are Wooden Spoons Safe?
The short answer is yes, says Dr. Ben Chapman, a professor and food safety researcher at North Carolina State, who frequently uses wooden kitchen utensils in his own kitchen. “From a microbial standpoint, if we look at risk, we don’t have any examples of wooden utensils or cutting boards leading to foodborne illnesses,” he says. Compared to plastic, metal, or silicone, there is not one material “that is safer than the others; they all come with trade-offs.”
Porous and Antimicrobial: What many assume to be the drawback of wooden utensils—their porous quality—actually can work in their favor when it comes to food safety. According to Dr. Chapman, capillary action takes place in the wood, meaning water and/or bacteria on the outside of the wooden surface essentially diffuses into the wood, “choking out” the surface bacteria and not providing them with a good environment to grow. Additionally, wood has antimicrobial properties since, throughout the course of evolution, plants have had to develop natural defense mechanisms to keep bacteria and parasites at bay. These properties hold true no matter what physical state the wood has been transformed into (whether it be a spoon or a cutting board).
It’s reassuring to know that wooden spoons aren’t just safe but have some built-in defenses. The antimicrobial properties Dr. Chapman mentions come from compounds like tannins and lignins in wood, which can inhibit bacterial growth. A 2019 study in the Journal of Food Protection found that wooden surfaces can reduce certain bacterial populations, like E. coli, more effectively than plastic in some cases. That said, I’ve noticed that not all wooden spoons are created equal—cheaper ones can feel rough and absorb more water, which might make cleaning trickier. Investing in a high-quality spoon from a reputable brand can make a big difference in both safety and longevity.
What Not to Do With Wooden Spoons
The main food safety concern with wooden utensils, Dr. Chapman says, is not properly drying them. After washing your utensils, they need to thoroughly dry in a space with plenty of airflow; this should take at least 24 hours (varies based on temperature and humidity). If a utensil hasn’t fully dried, it has not had the opportunity to “choke out the bacteria” and allow its antimicrobial properties to work their magic. Dr. Chapman suggests using a drying rack for items like boards (making sure they’re not stacked up against one another) and for items like spoons that might be propped upright in a utensil holder, make sure the spoon portion faces up (handle portion facing down), maximizing air flow and letting gravity draw moisture down toward the handle as it dries out.
I learned the hard way about drying wooden spoons properly—once, I tossed a damp spoon into a drawer, and it developed a funky smell by the next day. Now, I make it a habit to let my spoons air-dry completely on a rack before storing them. For an extra layer of care, you can occasionally rub your wooden spoons with food-grade mineral oil to seal the wood and prevent moisture absorption. This not only helps with drying but also keeps the wood from cracking. Also, avoid soaking wooden spoons in water for too long or tossing them in the dishwasher—the high heat and prolonged moisture can warp or split the wood, ruining that smooth, comfortable feel.
When to Replace Wooden Spoons
When should you replace wooden utensils? “It all comes down to making sure you’re actively looking at your piece of equipment and that it’s in the same shape you expect it to be in,” Dr. Chapman says. If you notice your spoon is starting to split or is having trouble drying, or your board has grooves in it that weren’t there before, it’s time to think about replacing it, he advises.
Inspecting your wooden spoons regularly is key. I check mine every few months, especially the ones I use for heavy-duty tasks like stirring thick batters. A good rule of thumb is to replace them every couple of years, depending on use, or sooner if you see deep cracks or stains that won’t come out. According to a survey by Cook’s Illustrated, about 60% of home cooks replace their wooden utensils every 2-3 years to ensure they stay in good shape. If you’re on a budget, you don’t need to splurge—decent wooden spoons can cost as little as $5-$10, and they’re worth it for the durability and safety they offer when cared for properly.
