OT - favorite spoons to stir the pot

kl8ton

I prefer the cheapest lightest wooden spoon. 

What say you?

Canugghead

Tempted to get this

https://youtu.be/WeVful0YOEs?feature=shared

fishlessman

I have a cheap one and a ws olive wood one. They both stir well. The ws is better for tasting from, it's deeper  cupped

RRP

oh and here I thought you were getting @Zick all riled up again!

JohnnyTarheel

I like the slotted spoon.  So many uses. 

lkapigian

I am fully committed to cooking with chopsticks 

JohnInCarolina

lkapigian said:

I am fully committed to cooking with chopsticks 

Real pros work with just one at a time.

Botch

Canugghead said:

Tempted to get this

https://youtu.be/WeVful0YOEs?feature=shared

If that can withstand roux temps, I'm tempted too.  
 
EDIT:  Oh, and I love my olive-wood spoons.  The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.  

lkapigian

Botch said:

Canugghead said:

Tempted to get this

https://youtu.be/WeVful0YOEs?feature=shared

If that can withstand roux temps, I'm tempted too.  
 
EDIT:  Oh, and I love my olive-wood spoons.  The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.  

When not using chopsticks, I love my industrial stick blender 

paqman

I am surprised nobody mentioned a Gray Kunz Spoon

https://www.thekitchn.com/whats-the-deal-with-gray-kunz-146440

Canugghead

Botch said:

Canugghead said:

Tempted to get this

https://youtu.be/WeVful0YOEs?feature=shared

If that can withstand roux temps, I'm tempted too.  
 
EDIT:  Oh, and I love my olive-wood spoons.  The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.  

It says heat resistant to 257F
https://www.leevalley.com/en-ca/shop/kitchen/cookware/accessories/111396-auto-stirrer?srsltid=AfmBOoq9ryHP45PCro0pbAIzFu82SfZcZ3CrCL5Env4wx_N0uYmctDsL&item=PS534

Ozzie_Isaac

Flat end spoon for the win.

zaphod

I use whisks a lot. I got a roux whisk a few years back and when you need it, it's great. I've also been known to use a wooden spoon.

fishlessman

Ozzie_Isaac said:

Flat end spoon for the win.

flat bottom wok spoon for those  that bought an induction top stove

Canugghead

fishlessman said:

Ozzie_Isaac said:

Flat end spoon for the win.

flat bottom wok spoon for those  that bought an induction top stove

Nay, side is still round or curved. Wok is mostly for quick stir fry so no issues with thick liquidy stuff that needs bottom scraping.
Edit:I was thinking of wok only. This spoon is good for all flat-bottomed pots/pans, regardless of stove type. 

RRP

paqman said:

I am surprised nobody mentioned a Gray Kunz Spoon

https://www.thekitchn.com/whats-the-deal-with-gray-kunz-146440

Any kind of post like yours intrigues me. I just read the comments at that link and all were dated in 2011 when that spoon was at an unheard of price of $10. Now at least on Amazon it retails for $30 plus there are other types for various prices plus some knock-off cheaper ones. Guess I'll pass on buying one as my current 3 old silver "go to" big spoons are fine!

BTW I see there was a slotted perforated spoon also for about $30...but I'll stick to the ones my Father carved for me which he called "diet" spoons!

Botch

RRP said:
BTW I see there was a slotted perforated spoon also for about $30...but I'll stick to the ones my Father carved for me which he called "diet" spoons!  

Heh, reminds me of when we would crack a beer for a newly-arrived guest, then stab the side of the can, just below the, uh, "drink hole"?, with a box cutter. With every swig they'd get a dribble of beer on their chin/shirt; great fun!  

JohnInCarolina

I think this belongs here?

Canugghead

induction cooktop friendly too

Ozzie_Isaac

JohnInCarolina said:

I think this belongs here?

I grew up in Japan and developed a habit of slurping soup.  Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup.  The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.

GrateEggspectations

Ozzie_Isaac said:

JohnInCarolina said:

I think this belongs here?

I grew up in Japan and developed a habit of slurping soup.  Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup.  The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.

Don’t think I knew that, Ozzie. Very cool. Where? Do you ever miss it?

A fervent wine enthusiast we know once taught the other tasters to fill their mouths with wine, tilt their heads forward prominently, aspirate in a most unbecoming and aurally displeasing manner, and then taste. Inelegant, but I suppose it must enhance the experience. Never seen it done elsewhere, even when visiting vineyards. 

Botch

Ozzie_Isaac said:
I grew up in Japan and developed a habit of slurping soup.  Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup.  The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.

Ramen is becoming popular enough that I hear slurps on occasion, even here in white-bread UT.  We'll get there.  

dbCooper

Ozzie_Isaac said:

I grew up in Japan and

Any independent verification that you have indeed grown up?  

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

JohnInCarolina said:

I think this belongs here?

I grew up in Japan and developed a habit of slurping soup.  Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup.  The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.

Don’t think I knew that, Ozzie. Very cool. Where? Do you ever miss it?

A fervent wine enthusiast we know once taught the other tasters to fill their mouths with wine, tilt their heads forward prominently, aspirate in a most unbecoming and aurally displeasing manner, and then taste. Inelegant, but I suppose it must enhance the experience. Never seen it done elsewhere, even when visiting vineyards. 

dbCooper said:

Ozzie_Isaac said:

I grew up in Japan and

Any independent verification that you have indeed grown up?  

Touché, 🤣

And yes, I do miss it.  I didn’t realize it was such a cool opportunity.  I lived just outside of Kobe and was fortunate to travel all
around the country too.

Hungry Joe

fishlessman said:

Ozzie_Isaac said:

Flat end spoon for the win.

flat bottom wok spoon for those  that bought an induction top stove

I made a bunch of these a few years ago and everyone I gave them to love them and still use them.