Why is it what a wooden ladle better to use in cooking than without ladle?

Wooden ladles are often preferred over metal ladles for several reasons:

Preserves the cookware: Wooden ladles are less likely to scratch or damage cookware, especially non-stick pans and pots. Metal ladles can cause abrasions and wear down the coating of non-stick cookware over time.

Heat resistance: Wood is a poor conductor of heat, which means that wooden ladles do not transfer heat as quickly as metal ladles. This can be an advantage when working with hot liquids or foods, as it reduces the risk of burns.

Durability: Wooden ladles are generally more durable than plastic ladles and can withstand higher temperatures without melting or warping.

Taste and reactivity: Wooden ladles do not react with acidic or alkaline foods, which means that they do not alter the taste of the food. Metal ladles, on the other hand, can sometimes react with certain foods, especially those with high acidity, which can affect the taste.

Aesthetics: Some people prefer the look and feel of wooden ladles, as they can add a natural and rustic touch to the kitchen.

Hygiene: Wooden ladles can be more hygienic than plastic ladles if properly cared for. Plastic ladles can harbor bacteria and become discoloured over time, while wooden ladles can be easily washed and sanitized by hand or in the dishwasher.

It's important to note that wooden ladles also have some disadvantages, such as being more susceptible to bacteria growth if not properly dried and stored. However, with proper care and maintenance, wooden ladles can be a safe and effective choice for cooking.