- Won't mess up your pots & pans. One of Nico's biggest pet peeves? Scratches in his precious non-stick cookware. Metal spoons and scrapers can scratch the coating, even if you're just stirring pasta or flipping a burger. Wooden utensils will not scratch copper, aluminum, or stainless steel pots & pans. Plus they don't make that fingernails on the chalkboard sound.
- Totally cool. Metal is conductive, so if a metal utensil is left in a cooking pot or pan for a long time it will get hot and burn you. Wood isn't conductive, so it stays cool even if you forget it in a boiling pot for several minutes. Wood = cool.
- Doesn't melt. Even rugged plastics begin to melt at about 250 degrees Fahrenheit, not an unusual temperature to run across on a stovetop. Most wood doesn't start to smoke until 450 degrees Fahrenheit, so you don't have to baby it.
- Won't leave a bad taste in your mouth. Wood won't flavor your food, but metal can react with some acidic ingredients to leave behind a distinctly coin-flavored taste.
- Long life. Wood will last for years and years without rusting, melting, or adding unappetizing chemicals to your meals.
- So much prettier. It's no contest in the looks department. Wood utensils are always easier on the eyes.