Mixing Spoons

Mixing spoons are made of enameled, aluminum, iron, steel, and tinware and of hard wood. Enameled ones must be heavy or the enamel will chip off. They are good for all purposes, but in time the enamel will wear off the edges.

Iron spoons are especially adapted to heavy use, but should not be used for stirring acid fruits or vegetables.

Aluminum spoons are light for beating and stirring, but are not comfortable to use with hot foods, because aluminum conducts the heat so rapidly that the handles become hot.

Wooden spoons are excellent for beating and stirring batter, because of their lightness, noiselessness, and long handles. Some styles are slit, like a fork, which allows the batter to run through and makes the work more efficient. Wooden spoons have also the advantage of not discoloring the hand. They will not scratch metal. Because of their extreme lightness, however, they are not so good for use with heavy materials as are the heavier spoons. Those which are used for salads should not be used with custards or other foods that absorb odors readily, because wood holds and carries odors.