Each kitchen has its own tableware, pots and pans to prepare daily meals. Over the years, technological innovation has also reached this part of the house in the form of materials and shapes that combine functionality, flexibility, design and safety. Therefore, there are many kinds of materials, shapes and sizes.
Metal and wood are commonly used materials for housewares and kitchenware, so which material is better? Which one lasts longer and is more versatile? Let me introduce the advantages and disadvantages of their applications.
Wooden cooking utensils, when and how to use them?
Wood, especially oak, maple or olive wood, may be a classic material for kitchen utensils. For many reasons, spoons made of this material are the most popular and versatile.
Advantages: First of all, they will not become hot in contact with heat; wood is a hard material, but it is soft enough to remove scratches on the surface, and it will not scratch people as easily as glass or porcelain. Wooden spoons will not react with acidic ingredients like aluminum does. Therefore, it is a material that can be used for various utensils and various dishes.
Disadvantages: However, it has a disadvantage that they must be replaced frequently because wood absorbs moisture and tends to crack and chip over time, which makes them a breeding ground for bacteria, especially Staphylococcus aureus, Salmonella or E. coli.
This especially affects wooden cutting boards because they are difficult to clean, and if the same wooden cutting board is used, there is a risk of transferring bacteria from raw meat to raw vegetables. They should more info be washed and dried after use. It is not recommended to leave them in the sink for a long time.
Metal kitchen utensils, what and when to use them?
Metals such as stainless steel are one of the most commonly used metals in the kitchen and one of the best click here allies for daily cooking. These are chromium-nickel alloys; more info the most commonly used one is called 18/8 stainless steel, which means it contains 18% chromium and 8-10% nickel.
Advantages: This material is known for being light, very durable, and stable during hot and cold cooking. In addition, it prevents unpleasant odors and bacteria because it does not retain them. Steel cooking utensils are sturdy and durable and can be used for years and decades without chipping, rusting or scratching. Steel cooking utensils is unbreakable and can withstand extreme temperatures. Unlike wood, this metal is easy to clean with soap and water or in the dishwasher.
Disadvantages: Although they are stronger, easier to clean and can scrape off baked goods better. But spoons and spatulas may scratch delicate surfaces. Therefore, they are not recommended for glass or non-stick containers. On the other hand, they can be used with cast iron pots.
But always, spoons and spatulas should be kept away from heat sources, because unlike wood, website metal can be heated. To avoid this problem, most metal appliances have a wooden or plastic handle to minimize heat transfer. Another disadvantage is that it costs high.
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