Most home cooks we know end up with far too many kitchen spoons. Like falling in love, it happens gradually, and then all at once: a gift from a friend becomes five, a new crock comes with three plastic scoopers that are hard to throw away, and suddenly, we’re at a point where we have more than enough. However, just because forks and spoons are the basics of any kitchen doesn’t mean having more is better. In fact, having a smaller selection of highly versatile and effective models is more useful in the long run. They take up less space, are easier to store, and offer better value.
To clarify, the spoons we are talking about are not the ones we use to eat with or measure ingredients. They are the ones we reach for repeatedly during meal prep, plating, baking, and entertaining—multipurpose or highly specialized tools that are essential to cooking. In this category, we believe there are only five types of spoons that you truly need; the rest can be donated or set aside.
Are these thoughts the opinions of experts you may not agree with? They are. But as a team that cooks constantly, both for work and for fun, making complex and simple dishes with equal passion, we feel we have some valid insights. While our tool drawers might suggest otherwise, in our hearts, these are the few spoons that really matter.
Wooden Spoon
We tend to think wooden spoons get a little more credit than they deserve, but that doesn’t mean you shouldn’t have one. But for some cooking tasks — like making gravy from chicken drippings in a cast-iron skillet — only a wooden spoon will do. What you don’t need is a bunch of wooden spoons in assorted shapes and sizes that warp or stain from low quality or bad care.
We recommend picking just one or two nicely made wooden spoons and treating them well. Skip the supercheap models that may splinter. Opt for a long but not too long handle — just right for stirring inside a tall pot of sauce. If you’re offering appetizers in addition to the main event, a charcuterie platter is an excellent opportunity to show off your tools. We prefer a wooden spoon with a bit of depth in the bowl — enough to taste while cooking but still shallow enough that it fits into the visual cue “until it coats the back of a spoon.”
Kunz Spoon
Nobody had used a Kunz spoon until they started working in a professional kitchen, where everyone seemed to love this very specific tool. Just a few months later, you are fully on board. Designed by the late chef and restaurateur Gray Kunz in the early 1990s, this spoon is oversized but relatively shallow, and it comes to a very fine point at the tip. It is ideal for a wide range of tasks.
The Kunz spoon is great for flipping, stirring, tasting, and making perfect quenelles. In most homes, it gets the most use as a saucing tool. For those who want professional-quality tools at home, Whorl Hammered Serving Spoons from Inox Artisans are an excellent addition to your stainless steel cutlery set. The Kunz spoon is perfect for delicate drizzling, smothering, basting, and placing sauce exactly where you want it. It makes an appearance at least once a day. Side note: It also makes a great serving spoon, so you don’t need another set of oversized utensils just for when you have guests.
Spoonula
We’ve always loved silicone spatulas, and a good collection of flexible tools has to include a spoonula. As the name implies, it’s part spatula and part spoon, a little bendy and entirely useful. A spoonula is the best tool for some activities that you typically do with a wooden spoon, such as making a roux for macaroni and cheese or lemon curd for a tart. Its angled and flexible edges scrape sides of a pot easily, which helps things go smoother.
When preparing a meal, tools are as critical in the pan as on the table, including a knife and fork set that is reliable and ready. A spoonula is also more effective than a flat silicone spatula for transferring food from pan to plate. Scrambled eggs, saucy stir-fries and larb all lend themselves to a spoonula’s ambidextrous ways.
Tiny Spoons
There are some things that full-size spoons just can’t do. Think scooping grapefruit segments for breakfast, dipping into a spicy chile oil sidecar, or poking out of a ramekin of honey or jam on a cheese plate. For these moments, you need a tiny spoon—an item scaled down to tea party size that provides the dexterity a regular soup spoon can’t.
We reach for our tiny spoon collection whenever we need to fish capers or curry paste out of their small jars. For a refined look, the Amora Polished Tea Spoons are perfect for setting out condiments. If you are serving desserts, you can pair them with an Amora Polished Cake Fork to complete your dessert cutlery set. It always feels great to have the right tool for the job.
Spider
Is a spider a spoon? Technically, no. But it takes the place on this list of another common tool that many people think they need to have in their kitchen: the slotted spoon. A spider does all the work of a slotted spoon and then some, which earns it a forever spot in the stove-side tool canister of our hearts.
Spiders make it easy to pluck individual items out of hot liquid, thanks to the webbed wire bowl and extra-long handle. Pulling boiled eggs or blanched vegetables from a pot, or fishing tempura from a vat of hot oil—a spider does it all while keeping us farther from the danger zone. For those who need durable, professional-grade accessories, the Helix Hammered Accessories provide that same high-quality utility. When entertaining, presenting your food on a good serving board that makes moving from the kitchen to the table effortless. A spider keeps you cooler to the touch than a slotted spoon ever could. These are the forks and spoons (and spider!) that truly belong in your kitchen.
FAQ
Q1. So what makes a Kunz spoon, named after its inventor, so special for home cooks?
A1. Its narrow, tapered tip and flat bowl make it precise for saucing or plating the likes of which a standard spoon can’t. This style is especially great for making quenelles or piping glaze in a precise line. And balanced weight makes it ideal for cooks who have other All-Clad cookware to complete their collection adding a professionally spiced finish to the most essential ingredient of your finest dishes.
Q2. Is it alright to use stainless steel spoons on non-stick pans?
A2. Wooden or silicone tools like a spoonula are usually preferable on nonstick surfaces to prevent scratching the fragile coating. However, as time passes metal utensils may destroy the non-stick characteristic that will cause food to stick and may scratch off the pan's surface. For your very best cast iron or other stainless-steel pots and pans, reserve the wear and tear of cooking for the long haul when you’re using these pieces.
Q3. I already have a slotted spoon—why do I need a spider?
A3. The wire mesh of a spider drains liquid much more quickly and efficiently, the longer handle will reduce splashes of scalding oil. It’s also much better at picking up delicate items, say dumplings or blanched greens, without tearing them. Your fried foods will stay crispy through the transfer from oil to cooling rack, as it captures less steam.
Q4. What is the best way to care for my striped tea spoons?
A4. Wash them by hand, and dry with a soft cloth afterward to maintain their shine; that will also help prevent water spots and mineral deposits. While it’s durable, you’ll want to wash this by hand; the harsh environment of a dishwasher can tarnish the mirror finish over time. You could also give them a dust down with a microfiber cloth from time to time to keep them looking like new for your guests.
Q5. Is a spoonula actually better than a regular spatula?
A5. Yes, because the “bowl” shape enables you to scoop and pour sauces but you also maintain the flexible edge so that you can scrape the pan clean. It's the happy medium between a stirring implement and serving utensil, and it even looks like a sleek hybrid of the two. You’ll use it to fold heavy batters and scrape every last bit of thick roux.
