Are Wooden Tongs and Utensils Safe for High-Temperature Cooking?

Wooden cooking utensils have been a staple in kitchens for centuries. From rustic farmhouses to sleek modern culinary spaces, you’ll find wooden spoons, spatulas, tongs, and more in the hands of both amateur cooks and professional chefs. But as cooking techniques have evolved – and as high-heat cooking methods like searing, frying, and grilling have become more popular – so too has the question of whether wooden tongs and utensils are safe to use at these high temps.

Safety and practicality rule the kitchen, so the question of using wooden utensils for high-temperature cooking has become even more relevant. Looking at the properties of wood, how it reacts to heat, its advantages and drawbacks – and how to care for wooden tools – all come into question. By understanding how these utensils work in these situations, you can have a better understanding if you want to use your specialized custom tongs to create those dishes with high-temperature cooking.

How Wood Behaves Under Heat

Before getting into the safety measure to take when using wood utensils under intense heat, it’s important to understand the basics of the material. Wood is a natural material made up of cellulose fibers bound together by lignin – the natural rigid polymer found in many plants. It’s strong and flexible to a degree, possessing natural insulation properties. However, like any organic material, wood has its limits. Those limits get strained when exposed to extreme temperatures.

When it comes to heat resistance, wood can handle moderately high temperatures without breaking down. Unlike plastic, it won’t melt or leach chemicals into your food. The ignition point of wood varies depending on moisture content and type, but it generally lands around 570°F to 750°F. Your stovetop or grill can easily reach these temperatures, but direct contact with a flame or prolonged exposure to very high heat can cause charring or burning. Green or untreated wood can warp or split when exposed to temperature changes or moisture. Wood that’s dried and sealed properly performs much better under heat. This means wood can handle the heat, but it does have its limits.

The Case For Wooden Tongs & Utensils

Despite the limitations of wood when it comes to heat, there are still many reasons why wood is still a favored material in the kitchens – even in high-temperature cooking situations. First and foremost, it doesn’t conduct heat easily. One of the biggest concerns when using wood with cooking is the burns. Metal utensils conduct heat quickly, meaning the handle can become scalding hot. Wood, on the other hand, is a poor conductor of heat. That means it stays cool to the touch longer, even if the utensil’s tip is stirring a boiling pot or flipping something in a hot pan.

Wooden utensils are also gentle, meaning they won’t scratch nonstick or delicate cookware. This includes nonstick pans, enamel-coated cast iron, or even delicate stainless steel. This makes them perfect for stirring sauces, folding eggs, or sautéing vegetables at medium to high heat. Good-quality wooden utensils can last for years – even decades – if properly maintained. While plastic might warp or melt and metal can bend or corrode, wood tends to hold its shape well. Hardwood options like maple, walnut, or beech are especially durable.

Unlike some metals (such as aluminum), wood doesn’t react with acidic foods. If you’re making a tomato sauce, vinaigrette, or citrus-based dish, wood won’t impart a metallic taste or discolor the food. While you shouldn’t leave a wooden spatula in a frying pan unattended, most wooden utensils can be safely used for high-heat cooking like sautéing, frying, or even grilling – as long as they’re not in direct contact with open flames or sitting in hot oil for prolonged periods.

The Case Against Wooden Tongs & Utensils

Of course, wooden utensils aren’t perfect. That means there are situations where they might not be the best choice. One of the drawbacks is that they can burn or char. If you leave a wooden spoon resting on the rim of a hot pan or set a pair of wooden tongs too close to the flame on a grill, they can scorch, burn, or even ignite. For direct grilling or broiling, where flames and high temperatures are involved, stainless steel tongs are usually safer.

High heat, steam and prolonged water exposure can cause wood to warp or crack. This makes dishwashers a no-go with your wooden utensils. You’ll need to hand wash and air dry wooden tools – which might be a deal-breaker for some. Wood is also porous, meaning if it’s not cleaned and dried properly, it can absorb liquids, oils, odors, and even bacteria. While most hardwood utensils are naturally antimicrobial to some degree, this is still a concern – especially when working with raw meat or eggs. Wood can also dry out and split over time. Without regular oiling, wooden utensils can become dry and brittle. Extreme temperature changes (like going from a hot pan to cold water) can also cause cracking.

Types of Wooden Utensils

Wooden tongs are a common type of utensils, and they’re typically used for serving salads, turning delicate foods, or grilling bread. They’re lightweight and non-marking, making them a fantastic option for handling fragile items. Arguably the most versatile wooden utensil is the wooden spoon. You can use them for stirring soups, risottos, sauces, and even deep frying.

Flat wooden spatulas are excellent for sautéing and stir-frying. Their wide surface area is good for turning food, and they won’t scratch your cookware. It’s important to remember that not all wooden utensils are made the same. Different shapes and styles can serve different purposes, and some are better suited for high-heat cooking than others. Be sure to use the proper utensil for the proper purpose, as they could become damaged if used improperly or in a situation they aren’t suited for.

Using Wooden Utensils with High-Heat Cooking

All of the different types of wooden utensils have different utility when it comes to high-heat cooking. First off, wooden tongs are not an ideal cooking utensil for high-temperature cooking over open flames, because they lack the grip strength and heat resistance of stainless steel. For medium-heat stovetop cooking – like flipping veggies or searing meat in a cast-iron pan – wooden tongs can work, provided they are thick and sturdy.

Wooden spoons, however, are versatile enough to be used with high-temperature cooking. Spoons typically are being constantly moved as you use them, keeping them from being immersed in the high heat for long periods of time. As long as you’re not resting them in the pan for long periods of time, wooden spoons can be perfectly safe for high-temperature cooking. Wooden spatulas and turners are typically all right to use with high temps, but don’t used them for tasks like aggressively scraping a very hot pan, or they may char over time.

Tips for Using Wooden Utensils Safely at High Temps

If you want to continue to use your favorite wooden utensils at high-temperatures without worry, there are some steps you can take to protect them. Most importantly, choose quality wood. Hardwoods like maple, cherry, walnut, and beech are ideal. Softwoods (like pine) are more prone to burning and breaking. Avoid direct flame or prolonged heat. Never leave wooden utensils on the grill, in a hot pan unattended, or resting on a burner. Use them actively and then remove them from the heat.

Never leave your wooden utensils resting in hot liquids. A quick stir is fine, but avoid leaving your wooden spoon or tongs in boiling soup or oil for extended periods of time as it can cause warping or cracking. Always clean the wooden utensils immediately after us. Wash them with warm water and mild soap and be sure to dry them thoroughly. Don’t soak them and never put them in the dishwasher. Once a month (or more often, if used frequently), rub food-safe mineral oil or beeswax onto your wooden utensils. This prevents drying and extends their life. If you notice splintering, cracks, or burnt edges, it may be time to replace your utensil. Damaged wood can harbor bacteria and it may not perform as well under heat.

Best Situations for Wooden Utensils

There are a number of great applications where wooden utensils can really shine. Sautéing vegetables or proteins on the stovetop is a great time to reach for the wooden utensils. These are also great when cooking with nonstick or delicate cookware. Tossing or flipping foods on a griddle or cast iron skillet is another good time, or when you’re making sauces or stews and need a lot of stirring. They’re also ideal for serving salads, pasta, or baked dishes.

Wooden utensils are safe for high-temperature cooking, as long as they’re used with care and for proper tasks. Grilling over open flames and deep frying items are not ideal for wooden utensils, meaning it’s time to reach for other materials. For more information on when to use wooden utensils, reach out to the experts at LoTech today.