A cherry wood spoon is the tool you want to use in cast iron. Metal scrapes away the seasoning layer built up on a well-used pan or Dutch Oven, plastic melts over the fire and doesn't hold up well to heat. Wood does neither: it's soft enough for the pan, it stays cool in your hand, and it doesn't carry yesterday's flavours into today's dish.
Why a cherry wood spoon suits cast iron
Cherry wood is a dense, hard wood with a fine grain. That means the spoon absorbs little moisture and stays sturdy, even during long stints in a hot pan. The rounded head doesn't scrape into the seasoning you've built up in your cast iron, and that layer is exactly what gives your pan its non-stick properties.
- Doesn't damage the seasoning layer in cast iron
- Handle stays cool, even over open fire
- For hot and cold dishes: stirring, scooping, serving
- No flavour transfer like some plastics can cause
- Suits a Dutch Oven, skillet, pan or fire bowl
What you use it for
For stews in a Dutch Oven, for sweating onions in a skillet, for stirring sauce, and for serving at the table. Also handy for seasoning new cast iron, since wood lets you spread the oil without damaging the layer. Don't leave the spoon sitting in the pan during a long stew: the head can bake on, and the wood dries out unnecessarily.
Care
Rinse with warm water, dry it straight away, and let it dry standing upright. If the wood turns dull or rough, sand it lightly and rub in a little food-safe oil for kitchenware. Looking for a matching spatula, take a look at the cherry wood spatula. Find the pans to use it with under cast iron and among our Dutch Ovens.
