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Nov 18, 2011 08:28 AM

Jonathans Wild Cherry Spoons (Good, Safe Wood?)

I was wondering if anyone else had used these. They look really nice and I like supporting someone local. I wanted to know if cherry was one of the woods that was safe to use, as I know some cause allergies or other such things. Since they look to be doing well I'm assuming cherry is fine, but just wanted to make sure.

Anyone have experience with these? They are pricey but very pretty and made in USA and local (for me).

Anything sucky about wooden spoons, I've only used plastic and stainless steel cooking utensils before.


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  1. Cherry is a safe wood. Wood utensils are very different from stainless steel and plastic utensils. You just have to use them to find out. For one, they are thicker. You can make a very thin metal turner/spatula. You cannot do that for wood. You can make a very sharp metal fork, but you cannot do that with wood. You can soak your metal spoon in a sink full of water, but you should not do that with wood.

    There are pros and there are cons.

    2 Replies
    1. re: Chemicalkinetics

      Oh true. I guess it would be hard to flip an egg with a wooden spatula... thanks for the reply!

      1. re: rores28

        I use a handmade wooden spatula all the time with my non stick pans. I have 2 of these actually. They are also good in the wok, which has a non stick coating. If the guy has been doing this for 30 years, surely no one has been poisoned or he would be out of business. You could email him for specifics, but I think the biggest question would be how is the wood finished?

    2. They tend to warp, split, and hold stains and odor. Care for them like you would a wood cutting board (don't submerge in water, apply mineral oil, etc.) and you will be happy with their performance.

      1. Yes, they're pretty and nice but cherry wood for a cooking utensil? Yes, they stain and soak up smells like a sponge. Plastic, silicone, and metal pushed wooden spoons out of my kitchen long ago. Everyone goes through a "wooden spoon" phase, I guess.

        1. Gee, my wooden spoon "phase" has lasted more than 40 years and it's almost all I use for anything that needs stirring or sauteing. I like the feel, I love the fact they don't make any awful scrapping noise and I find they go through the dishwasher fine--I have some that are at least 10 years old.

          3 Replies
          1. re: escondido123

            I've been using handmade wooden tools for almost as long as you. They have their place in my kitchen.

            1. re: sueatmo

              I think each of these tools (wood, metal, nylon) have their advantages and disadvantages. For wood tools, they are soft and gentle to cookware, and they don't melt.