How to choose the right wooden spoon
Updated June 2026Independently researchedNo paid placement.
A good wooden spoon should be made from a dense, tight-grained hardwood like maple, cherry, or olive wood, with a comfortable handle and a shape that suits your cooking style. Look for a spoon that feels balanced in your hand and shows no cracks, rough grain, or sharp edges.
What wood is best for a wooden spoon?
The best woods for kitchen spoons are hardwoods with tight, closed pores that won’t split or harbour bacteria. Maple is a top choice because it’s dense, smooth, and nearly flavour-neutral. Cherry is slightly softer but develops a beautiful patina over time. Olive wood is very hard and has natural antimicrobial properties, though it tends to be more expensive. Avoid softwoods like pine or cedar, they’re too porous, can splinter easily, and may impart a resinous taste. Also steer clear of exotic woods treated with unknown finishes unless the manufacturer explicitly states they’re food-safe. Stick with well-known, responsibly sourced hardwoods.
Should the spoon be one solid piece or spliced together?
Always choose a spoon carved from a single piece of wood. Joints or glued sections create weak points that can split under heat or moisture, and the glue may not be food-safe over the long term. A seamless, one-piece design also feels more balanced and lasts significantly longer. If you see a spoon with a separate handle attached, it’s almost certainly a lower-quality option. Even well-done joins will eventually loosen with repeated washing and drying. A single solid billet is the gold standard.
What shape and size should I look for?
The best shape depends on what you cook most. A classic rounded bowl spoon (sometimes called a “sauce spoon”) is ideal for stirring soups, sauces, and risottos. A flat, slotted spoon works well for lifting vegetables or eggs. For heavy-duty scraping, a sturdier, squared-off edge is fine, but avoid sharp corners that can scratch enamel or nonstick. Length matters too. A spoon that’s too short will put your hand close to a hot pot; one that’s too long becomes unwieldy. Most standard wooden spoons measure somewhere in the middle, long enough to reach the bottom of a stockpot but short enough to feel nimble when stirring a small saucepan.
How should I care for a wooden spoon to make it last?
Never leave a wooden spoon soaking in water or run it through the dishwasher. Hand-wash with mild soap and warm water, then rinse and dry immediately. If the wood feels dry or starts looking dull, rub it with food-grade mineral oil or a beeswax-based conditioner once every month or two. Avoid using wooden spoons for highly acidic dishes like tomato sauce for extended periods, the acid can break down the wood’s surface. Also, keep them away from direct heat sources like a stovetop edge or oven rack. With gentle care, a quality wooden spoon can last for decades.
What about the grain orientation? Does it matter?
Yes, grain orientation affects durability and comfort. The ideal spoon has the grain running lengthwise down the handle and through the bowl. This orientation makes the spoon stronger against the bending forces of stirring and scraping. If the grain runs across the bowl, the spoon is more likely to crack along those lines. You can sometimes see the end grain on the spoon’s edge. A good-quality spoon will show consistent, parallel grain lines, not abrupt changes or swirls that indicate a weaker part of the tree. Run your thumb along the surface, it should feel smooth, with no rough spots or raised grain.
Are there any safety concerns I should know about?
Wooden spoons are generally very safe, but there are a few things to watch for. Avoid spoons with any coating or varnish unless it’s explicitly labelled food-safe. Many cheap “wooden” utensils are actually bamboo treated with adhesives or sealants that can degrade over time. Stick to plain, unfinished hardwood. Also inspect the spoon for loose fibres or splinters before buying. A well-sanded spoon should feel silky to the touch. If you notice any rough spots, pass on it, those areas will only worsen with washing. Finally, check that the spoon doesn’t have any sharp edges or points that could gouge your cookware.
Frequently asked questions
Can I use a wooden spoon with nonstick pans?
Yes, wooden spoons are excellent for nonstick cookware because they are soft enough not to scrape or scratch the coating. Just make sure there are no sharp edges or splinters on the spoon.
How often should I replace a wooden spoon?
A well-maintained wooden spoon can last many years. Replace it if you see deep cracks, rough grain that won’t smooth out, a musty smell, or any sign of mould. If the spoon develops a grey, fuzzy surface, it’s time for a new one.
Is bamboo a good material for a wooden spoon?
Bamboo is harder than many hardwoods and naturally antibacterial, but it’s not technically a wood, it’s a grass. Bamboo spoons can be very durable, but they tend to be denser and may feel heavier. They also require the same care as hardwood spoons (hand-wash, oil occasionally). The main downside is that bamboo can be more brittle and may splinter if mishandled.
What’s the difference between olive wood and maple spoons?
Olive wood is extremely hard and dense, with a striking grain pattern that’s naturally antimicrobial. It’s also more expensive and slightly heavier. Maple is lighter, smoother, and more affordable, but it’s still very durable. Both are excellent choices; the decision often comes down to budget and aesthetic preference.
Can I put a wooden spoon in the dishwasher?
No, you should never put a wooden spoon in the dishwasher. The high heat, prolonged moisture, and harsh detergents will cause the wood to crack, warp, and lose its finish. Always hand-wash and dry immediately.
Do wooden spoons affect the taste of food?
High-quality hardwoods like maple, cherry, or olive wood are neutral and won’t impart any flavour. Lower-quality woods or those with loose grain may transfer a slight woody taste, especially with long simmering. Properly seasoned and oiled spoons are safe and flavour-free.