Types

• Wooden spoons vary in size from diminutive coffee or sugar scoops to large-bowled ladles. Craftsmen make spoons from various hardwoods such as oak, pecan and cherry. Hardwood resists pitting and scratching and has a fine grain that doesn't absorb liquid from foods. Spoons may be round or oval, and some have squared-off ends made for scraping pots. Handles can be straight or carved with finger grips.
  
  

Drawbacks

• Wooden spoons can absorb color from ingredients such as blueberries, raspberries or tomato sauce. Soaking a stained spoon in bleach removes the color, but can also dry out or damage the spoon. Handles can weaken and snap, and spoons left standing for long periods in liquid can warp. The blunt bowl of a wooden spoon can't scrape every bit of dough or sauce from a bowl; a spatula or thin metal spoon is a better choice for this task.
  
  

Care

• Wash your wooden spoons in hot water and soap, rinse and allow to air dry. Don't put them in the dishwasher, as harsh detergents and high heat can cause them to crack or warp. Keep them away from hot stove burners or you'll end up with a scorched spoon. You don't need to oil or bleach your spoons. Standing them upright in a crock or jar helps keep them dry and aired out, and protects them from breaking or being scratched in a tangle of utensils in a kitchen drawer.
  
  

Make Your Own

• You can carve your own wooden spoon from a block or wood. Use a saw to cut the wood down to the approximate length, width and depth of your spoon, then carve away the wood to reveal a flat or rounded handle and the bowl of the spoon. Use gouges to dig out the bowl, and smooth the entire spoon with sandpaper to remove splinters and rough edges. Polish with a light oil made for treating wooden salad bowls and cutting boards.