Review on 🥢 ADLORYEA Wooden Spoons Set of 6 - 9 Inch Wood Soup Spoons for Eating, Mixing, and Stirring - Long Handle Spoon with Japanese Style Kitchen Utensil - Eco Friendly Table Spoon by Gerald Mcrae

I've had two problems with metal spoons in the past. First, regardless of the temperature of your food, metal spoons tend to get much hotter than the food itself - they absorb and/or conduct heat and cold. Second, my idea of a delicious Malé is four-cheese fettuccine, or macaroni and cheese and cheese and cheese and more cheese, or smoked Gouda plus seven-seven-more cheese. Mozzarella tends to melt on metal spoons and ends up in the sink rather than your stomach. What's the fun in that!? I needed a different solution and these spoons work well. Dishes with a lot of cheese mostly slide off the spoon without sticking rather than melting on the surface - yes, I'm one of those people you've read about saying the spoon is everything, and I think pasta gives that impression that home cooking, not formal cooking, is more effective when scooped than with a fork! Anyway, my cheese problem was basically fixed. Also, I no longer burn my mouth with metal just because I prefer the temperature of the food itself to be very hot. Wood does not naturally conduct that much heat. Very nice I say! The only thing that bothers me about these spoons is that they're a bit too big - not big enough or deep enough for thin soups, but too wide for a narrow mouth. They sit somewhere between the large tablespoons you see in flatware sets and the smaller tea stirrers. Personally, I always use the smallest in the set, so they are a bit clumsy in size for me. In addition, they are light, do not have an unpleasant metallic taste, make cheese dishes more pleasant and do not burn or freeze on the tongue. Highly recommended!