Wooden spoons for cooking- what, and what not!

I recently lunch-ed with a very dear friend at her sweet apartment in Bangalore, and the wonderful hostess that she insisted on being, she didn't let me move even a finger in her kitchen! The pokey nosed foodie and sucker-for-novelty that I am, I kept hankering at her kitchen door about the how's and what's of all the delicious Mathur family food that she had cooked.
I couldn't help but comment on the 'aged' wooden spoon she was using! And after some exchange of info about how often to oil/change them, she suggested that I pass on more such information to others as well. So here it is- the Yes', and the few No's of using these rustic warm beauties in your kitchen.

So while I grew up in a small town in North India, i saw most of the cooking done by my mother, or my grandmother, and I saw the latter always complaining about how the stainless steel just did not get stain/scratch free, or not as spotless as she liked it. I seldom ever saw any other variant of cutlery being used in mine, and the other households we frequented.
As my world became larger, and my food varied, i did get a chance to visit some food-homes where pretty bowls sat at tables with prettier greens in seasonings, and the prettiest cutlery to spoon those salads. There started my fascination with the most elegant kitchen accessories that continues unabated till date! So much so, that anyone travelling up north to Kashmir, or down south to Mysore, or elsewhere just kept getting these gorgeous works of art in Teak, Sandalwood, and many more.

So, for those starting out to experiment with the classics, start with spoons made in any hard wood- Oak, Maple, or Birch. Birch is long-fibred, and so retains moisture better than other woods. This lets the spoons stay intact for longer, and not crack with frequent use. Do not pick spoons made of pine, as it soaks too much oil from the food you are cooking, and you will end up with a not-so-nice woody flavour in your dish!

So- Why wood? and why not the sturdy 'stainless steel'?
Well, foremorst for the very aesthetic purposes, wooden ladles look far and beyond elegant than the cold metal counterparts. Contrary to popular belief, if well chosen, wooden spoons are actually very durable.

• They are light weight, and never-ever rust!
• Wood is a non-conductor of heat, and so for those who keep ladles to cook with the food (ouch!) they stand no chances of scalding their hands with hot handles.
• They are more caring and don't bruise delicate foods as well- Salad leaves for instance.
• Wooden spoons have lesser chances of bacterial influx than metal and plastic, and so are more hygenic.
• For dishes that require frequent stirring, like risottos, these feather-light angels come to your rescue from the wrist aches.

All they ask for is nurturing! here's how-

• Oil them often. Rub your wooden spoons with edible oil, keep overnight, and rub off excess with a clean wipe atleast once a month.
• NEVER ever torture them in the dishwasher. Its like a concentration camp there!
• If they do get fuzzy, use sandpaper gently, and smoothen out the grain.
• Wooden spoons can be buffed occasionally with a scotch brite pad for silkier spoons. 

Only one word of CAUTION-
Once you do fall in love with them ladles- there's no walking out!