There are few things I absolutely have to have in a kitchen. I don’t need expensive pots, or crystal crockery I’ll use when a condescending extended relative comes to visit, or even single-use gadgets.
In fact, to feel confident that I can put together a good meal using whatever’s in my cupboards and drawers, all I really need is some curry powder, a touch of olive oil, and a wooden spoon.
For other self-proclaimed home cooks, the first two of the aforementioned three are bound to vary - but the third should always stay a constant. Wood is sturdy but not harsh, lasts for years or even decades, and is one of the most versatile materials out of which a kitchen utensil can be crafted.
Despite this, wooden spoons seem to have fallen out of favour in home kitchens. I rarely see more than one (if any at all) in the tangle of utensils on friends’ counters, and wooden utensils are consistently outnumbered by those made from other materials.
So many people neglect this beautifully efficient and historic kitchen tool, ignoring the many reasons wooden spoons are better than the rest.