Review on 🥄 Eco-Friendly Wooden Spoons for Eating, ADLORYEA 9-Inch Small Wooden Soup Spoon Mixing Stirring Tasting, Set of 6 Wood Spoons for Soup and Korean Food, Non-Stick Wooden Eating Utensils by Bob Larson

Historically, I have had two problems with metal spoons. First, no matter what teemperature your food is, metal spoons tend to become much hotter than the actual food--they necessarily absorb and/or conduct heat and cold. Second, my idea of a delightful mal is fettuccine four-fromages, or macaroni and cheese and cheese and cheese and more cheese, or spaghetti-smoked-gouda-plus-seven-more-sensational-cheeses. Mozzarella tends to melt onto metal spoons, thus entering the sink rather than the stomach. What's the fun in that!? I needed another solution, and these spoons work well. Dishes that incorporate extensive cheesery do slide off the spoons without clinging for the most part rather than melting steadfastly onto the surface--yes, I'm one of those spoons-for-EVERYTHING people you read about, and think pasta comes across as a comfort food rather than a formal cuisine more effectively when scooped than when forked! Anyway, my cheese problem has been mostly eliminated. Also, I'm no longer burning my mouth on metal just because I prefer the temperature of the food itself to be piping hot. The wood, by its very nature, isn't conducting quite so much heat. Very nice, I say! My only qualm with these spoons is that they're a bit big--not large or deep enough for thin soups, but a bit too wide for a narrow mouth. They're somewhere between the large table-sized spoons you see in silverware sets and the smaller tea-stirring counterparts. Personally, I always use the smallest ones in the set, so these are a bit overwhelming for me, size-wise. Other than that, they are light-weight, don't feature that unpleasant metallic taste, make cheese-infused dishes more enjoyable, and don't burn or freeze the tongue. Highly recommended!