I just need to know why a wooden spoon is needed for certain recipes like chocolate and other sauces or for stirring doughs.
I just need some insight please.
Thank you

Wooden spoons are great tools. They won't scratch or damage cookware, they are economical and they stay cool while stirring because they aren't good conductors of heat. They also don't react with foods (like some metals can) and when stirring doughs or creaming butter and sugar together for example, they provide the necessary friction to incorporate the ingredients. Plus they are light-weight and don't make a lot of noise :) Cheers!

Thanks Kimberley. NOW, my question will be if you use a wooden spoon because of the possible reaction of metal to your sauce/food, wouldn't the pot be an issue too?? I'm just playing Devil's advocate...
I can see the issue of the heat conduction especially with chocolate and Hollandaise sauce etc.... you wouldn't want your egg yolk to cook and get lumpy in the H sauce.

Just confirming my original thoughts.
Thanks again,
Hal

Only if it is aluminum. Aluminum tends to react chemically and also change the color of many foods - especially if they are acidic. Acidic ingredients should not be cooked in, stirred with, or stored in aluminum. Cheers!

I would NEVER go near an aluminum pot LOL.....
how crude... :-)
STAINLESS STEEL FOR ALL and to all a good night....
sorry.....I lost it there for a moment.....

Thanks Kim.
Hasta!!

Hal