Why cooking utensils are not made of wood?

It's not entirely true that cooking utensils are *never* made of wood. Wooden spoons, spatulas, and cutting boards are still common in many kitchens. However, wood isn't the best material for *all* cooking utensils due to some limitations:

1. Heat Sensitivity: Wood is a poor conductor of heat. While this is good for handles, it means wooden utensils can get hot when used in hot pans or ovens, making them uncomfortable to hold.

2. Moisture Absorption: Wood absorbs moisture, which can make it warp, crack, or even harbor bacteria. This is a concern especially when using wood for utensils that come into contact with raw meat or other potentially contaminated foods.

3. Durability: Wood can be scratched, chipped, or even broken if used roughly or with abrasive cookware. This can make wooden utensils less durable than other materials.

4. Cleaning Concerns: Wood can be difficult to clean thoroughly, especially if it has absorbed grease or food particles. This can make it difficult to sanitize and prevent bacteria growth.

5. Risk of Burning: While some woods are naturally resistant to burning, wood can still catch fire if exposed to very high heat for extended periods. This makes wooden utensils less suitable for use with open flames or high-heat cooking.

Despite these limitations, wood still has advantages in some applications:

* Non-reactive: Wood doesn't react with acidic foods like some metal utensils can.

* Gentle on cookware: Wood is softer than metal and less likely to scratch delicate cookware surfaces.

* Aesthetically pleasing: Wooden utensils often have a natural and rustic look.

Ultimately, the choice of material for cooking utensils depends on the specific application and personal preferences. While wood may not be ideal for everything, it still plays a role in many kitchens.