Utensil materials - plastic, metal or wooden?

Question

I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden cooking tools?

Are there reasons not to use a certain type sometimes? For example, is it unsafe to use wooden tools with raw meat in stir fry?

Asked by mouche

Answer

Metal Advantages: durable, no risk of absorbing flavours Disadvantages: may scratch certain cookware

Wood Advantages: doesn't scratch, looks nice Disadvantages: can wear down over time, can sometimes absorb flavours

Plastic Doesn't find a place in my kitchen other than a rubber spatula for baking.

Silicone You didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)

I think the answer really depends on what you cook. If you have a basic set (wooden spoon, spatula that can handle heat, good ladle, chopsticks), you can make do without the rest as you start. You'll quickly learn what you wish you had to make it a little easier.

Answered by talon8

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