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What do you stir your food with when cooking?

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24

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  • JIL
    JIL Posts: 8,835 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    A black silicone spatula (I have three all the same)
  • Ancient wooden spoon, quite small, with a squared off corner. Or the other end of it if it's just stirring things being boiled.

    No need for anything else - despite having quite a few bits including a large metal spoon. I never, ever liked plastic.

    The couple of silicone things I tried were got rid of almost immediately for being rubbish, as i couldn't get a feel for how the food was cooking through them.
    I could dream to wide extremes, I could do or die: I could yawn and be withdrawn and watch the world go by.
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  • Ah Jojo I have one of those with a squared-off corner, never see them anywhere or I'd buy another! The pointy bit is perfect for scraping scrambled eggs.

    In answer to the OP - wooden spoons. The silicone spatulas are just for scraping cake mix out of the bowl.
    Life is mainly froth and bubble: two things stand like stone. Kindness in another’s trouble, courage in your own.
  • Wooden spatulas for savoury foods and wooden spoons for baking. Don't like the idea of making a cake with a spoon that has been in a spaghetti bolognese etc.
  • PasturesNew
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    In coated frying pans it'd be a rigid black "plastic" spatula... so as to not scratch the surface. In an uncoated saucepan it'd be a big metal spoon, so I could get all round the bottom/edges. In coated saucepan I'd have a plastic/rubbery big spoon.

    I don't like wooden utensils as they stain the first time you use them .... and never look appealing ever again. I also find they "feel funny to hold"
  • I prefer wooden spoons for stirring/baking. Have a wooden 'wedge shaped thing' that's good to use when making omelets or stir-frys, but no use for folding them - have to use my plastic 'fish slice' for that ;).
    WeeMidgie wrote: »
    I use wooden spoons. I have one each from my deceased parents' kitchens that I use, and love the connection with them through shared love of food, and the rhythm of everyday domesticity.
    What a lovely thought, WeeMidgie - I have a couple of items that came from my nan's kitchen - that I remember her using in the 50's/60's - and are still in regular use ;). Most notable are her 'egg-separator' and an 'old-fashioned can opener'.
  • -taff
    -taff Posts: 15,342 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Wooden spoons [for stirring] or wooden spatulas [ for mince type things] , depending on what's being cooked, silicone whisk for white sauces, plastic or silicone spatula wider at the top for fried eggs,
    Non me fac calcitrare tuum culi
  • a wooden spatula my son made at school 20 years ago, made to fit my hand...bits have started to come of but can't give it up!!!
  • I have nice kitchen tools bought as a present from my Sister in Canada. They sit all pretty in an utensil holder and are used rarely. I love my black small !kea plastic spoon and when I lost it replaced the same immediately.
  • Ah Jojo I have one of those with a squared-off corner, never see them anywhere or I'd buy another! The pointy bit is perfect for scraping scrambled eggs.

    DO you mean one of these??

    https://www.amazon.co.uk/Tala-Waxed-Wooden-Scraper-Spoon/dp/B0071QMZYU/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1536580767&sr=1-3&keywords=wooden+scraper+spoon

    I use them all the time :-)
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