After Testing 13 Wooden Spoons, 3 Came Out On Top

Our top pick is Jonathan’s Spoons Spootle.

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a collection of different wooden spoons rest next to each other on a white marble background

Serious Eats / Jesse Raub

Straight to the Point

The best wooden spoon we tested was Jonathan’s Spoons Spootle. It had a unique flat edge combined with a bowl and it aced every test. For a more traditional wooden spoon design (that also happen to be more affordable), we also really liked the FAAY 13.5" Teak Cooking Spoon and the Sabatier All-Purpose Spoon.

A wooden spoon is an unassuming kitchen utensil. It’s inexpensive, most of them look similar, and because wood is so durable, it’s a tool that can last decades without being replaced. And yet, whenever there’s a stew to stir, fond to scrape, or grits to scoop, it’s just the tool to have on hand. 

To find the best wooden spoons, we selected a variety of styles, shapes, and types of wood. We used each to scrape, stir, and scoop—evaluating their performance, usability, and durability. 

The Winners, at a Glance

The Best Wooden Spoon: Jonathan’s Spoons Spootle

Jonathan’s Spoons Spootle

With its angled flat edge and back-set bowl, this combination of a wooden spatula and spoon excelled at scraping, stirring, and serving. While we tested the right-handed version of this spoon, it also has a left-handed option, where the angled head is set in the opposite direction.

The Best Oval Wooden Spoon: FAAY Teak Cooking Spoon

FAAY Teak Cooking Spoon

Featuring a deep bowl and a thin lip, the FAAY Teak Cooking Spoon was able to stir and serve beautifully. It’s also made from a hardy, water-and-wear resistant teak wood that performed the best during our durability tests.

The Best Rounded Wooden Spoon: Sabatier All-Purpose Spoon

Similar in shape and size to the model from FAAY, this spoon from Sabatier has a more circular bowl and is made from a beautiful olivewood that showcases unique grain patterns and held up well in our durability tests.

The Tests

a wooden spoon breaks up a sausage in a saute pan

Serious Eats / Jesse Raub

  • Sausage Test: We followed the first steps of this recipe for Orecchiette con Salsiccia e Cime di Rapa, using each wooden spoon to break up sausage, stir it in the pan, and scoop it out into a bowl. 
  • Oatmeal Test: Using rolled oats, we cooked batches of oatmeal and left them untouched to begin to solidify. We then tested how well each wooden spoon could scrape, stir, and serve the oatmeal.  
  • Durability Test: To mimic consistent wear and tear with each spoon, we set them all in a pot of boiling water for 10 minutes and then evaluated the finish on the wood. We also tested each spoon for flexibility by pressing them against the counter, and tapped each spoon on the counter 20 times to look for dings or dents. 
  • Usability Tests: Throughout our testing, we evaluated the usability of each spoon, noting things like handle size, head shape, and weight to make sure each spoon was more than just functional. 

What We Learned

Most Spoons Performed Just Fine

a flat wooden paddle scooping sausage into a bowl

Serious Eats / Jesse Raub

While we ended up with clear preferences after our testing, most wooden spoons tackled every test with a passing grade. The only wooden spoon that failed at a task wasn’t even a wooden spoon at all. The Earlywood Large Flat Saute had difficulty scooping and serving, but its design was great for breaking up sausage, scraping up fond, and can even be used as a turner or a bench scraper. While it might not have been suited for this round of testing, we still really liked its design.

Flat Edges Were Better for Scraping and Scooping

a wooden spoon with a flat edge scraping up sausage
A flat, rather than rounded, edge made from better scrapping and stirring.

Serious Eats / Jesse Raub

It’s not a surprise that spoons with a flat edge were better at scraping up fond from the bottom of the pan and clearing the corners of a straight-sided pot, but what surprised us was how much better flat-sided spoons were at scooping up the sausage once browned. The thin edge of the Le Creuset Revolution Scraping Spoon and of the Jonathan’s Spoons Spootle was able to swiftly slide under each sausage piece without bumping them around the pan the way the rounder spoons did. 

Rounded Spoons with Deep Bowls Were More Efficient at Stirring and Serving

a spoon with a rounded bowl stirs oatmeal in a pot

Serious Eats / Jesse Raub

A deeper bowl on a wooden spoon moved more oatmeal around the pot with each stir, making it extremely efficient. It also sped up serving time dramatically, since more oatmeal could be safely lifted out of the pot without the threat of spilling off the side of the spoon. We particularly liked the deep bowls of the FAAY Teak Cooking Spoon and Sabatier All Purpose Spoon.

Tilted Heads Created More Leverage

two spoons, one with a flat head and one with a tilted head, side by side
We found a tilted spoon head allowed us to scrape and stir easier and more efficiently.

Serious Eats / Jesse Raub

Most spoons curve slightly upward towards the tip of the bowl, which gave them more leverage with stirring and scraping. Our top pick, the Jonathan’s Spoons Spootle, had an aggressive curved tilt that we loved. On every stir, it pulled the food towards you, and when scraping fond, it angled sharply against the bottom of the pan. The flat, paddle-like spoon head of Material’s The Wood Spoon felt awkward when stirring and required us to hold the handle almost vertical in order to get into the corners properly. 

Thin Lips Were More Versatile

two spoons with thin lips side by side on a white marble backdrop
A thin-lipped spoon (right) was more agile than one with a thicker edge (left).

Serious Eats / Jesse Raub

Whether the spoon head was flat, oval, or circular, a thin lip at the edge of the bowl was a must. It allowed for more precision when breaking up food or scraping, and it helped get under things when scooping. Made In’s The Wooden Spoon had a fairly blunt lip, so even though it had the deepest bowl out of all the spoons, it was clunky and pushed food around more, rather than scooping.

Some Woods Were More Durable than Others

two spoon heads side by side showing wear and tear on the wood itself
A spoon made from jatoba wood (left) looked a lot more parched after our durability tests than a spoon made from teak (right).

Serious Eats / Jesse Raub

The type of wood a spoon was made out of affected its durability as much as its aesthetics. The Earlywood Large Flat Saute we tested was made from maple, and even though maple is classified as water resistant, it showed a lot of wear and tear in our durability tests. Same with the walnut of Material’s The Wood Spoon and the jatoba in Earlywood’s Long Server. While these spoons might have performed better if they were better seasoned with mineral oil, our three winners (made from cherrywood, teak, and olivewood) were water resistant and durable out of the box, remaining smooth to the touch and resistant to dings and scratches.

Thicker, Round Handles Were the Most Comfortable 

a thin handled wooden spoon stirs oatmeal in a pot

Serious Eats / Jesse Raub

Flatter handles, like on the OXO Good Grips Large Wooden Spoon, were harder to find a comfortable grip with. Handles that were round were easier to switch from a pencil grip to a knife grip, and were more comfortable in both positions. If the handle was too thin, however, like on Material’s The Wood Spoon, it might roll sideways during a forceful stir or scrape. The most comfortable handles were around an inch in diameter, which were thick enough give you a firm grip without feeling awkward.

The Criteria: What to Look for In a Wooden Spoon

a graphic showing a wooden spoon's deep bowl, durable wood, rounded handle, and angled head with a thin lip

Serious Eats / Jesse Raub

The best wooden spoons have an angled head with a thin lip, are made from a water resistant and durable wood, and have a thicker, rounded handle. They also have a deep bowl for stirring and serving, allowing the user to easily mix food and get it on the plate in fewer movements.

The Best Wooden Spoon: Jonathan’s Spoons Spootle

Jonathan’s Spoons Spootle

What we liked: The angled, flat edge of the Jonathan’s Spoons Spootle was excellent at scraping up fond and breaking up sausage, but also great at scooping. It could get under food better than any round headed spoon, and the backset bowl on the spoon head held it place once scooped. We loved the aggressively titled head, which gave extra leverage when stirring and scraping. It’s also made from water-resistant cherrywood, which held up well in our durability test.  The spoon’s flat edge is angled to one side, though, so left-handed users will need to order the left-handed version. 

What we didn’t like: While the handle was comfortable, it was shorter compared to our other winners. It didn’t affect the performance of the spoon much, but it did make it slightly less comfortable to hold when stirring in a deeper pot. We also wish the bowl was slightly deeper to make it more efficient while scooping. It was  one of the pricier spoons we tested.

Price at time of publish: $28.

Key Specs

  • Material: Cherrywood
  • Weight: 1.7 ounces
  • Total length: 12.75 inches
  • Handle length: 8 inches
  • Spoon head width: 2.5 inches
  • Care instructions: Hand wash-only
a wooden spoon with an angled head on a white marble backdrop

Serious Eats / Jesse Raub

The Best Oval Wooden Spoon: FAAY 13.5" Teak Cooking Spoon

FAAY Teak Cooking Spoon

What we liked: With an oval shaped head, a deep bowl, and a thin lip, the FAAY Teak Cooking Spoon was able to stir and serve like a champ. It was also great at breaking up food and was surprisingly lightweight for the thickness of its handle. The elongated head was great for getting into the corners of straight-sided pots (like Dutch ovens and sauce pans), and its teak wood was the most durable and water-resistant wood we tested. 

What we didn’t like: Because the oval head comes to a smaller point at the spoonhead’s tip, this model wasn’t able to cover much ground when scraping up food from a pan. It still did a good job, but just took three times as many swipes as flatter spoons. 

Price at time of publish: $11.

Key Specs

  • Material: Teak
  • Weight: 2.4 ounces
  • Total length: 14 inches
  • Handle length: 10 inches
  • Spoon head width: 2.75 inches
  • Care instructions: Hand wash-only
a wooden spoon with an oval head on a white marble backdrop

Serious Eats / Jesse Raub

The Best Rounded Wooden Spoon: Sabatier All-Purpose Spoon

What we liked: A more circular head was better for stirring and scraping the edges of a sauté pan than an oval or straight sided spoon, and this olivewood spoon from Sabatier cleared those corners beautifully. We really loved how beautiful the olivewood grain was, and it held up great in our durability tests. This spoon, like our top oval pick, also features a thin lip and a deep bowl, but its rounded head was better at scraping with its wider surface contact.

What we didn’t like: While a rounded head works great on sauté pans, it struggled to clear the corners on a straight-sided pot. And while it scraped up fond better than the FAAY spoon, it still wasn’t as good as the Jonathan’s Spoons Spootle. 

Price at time of publish: $24.

Key Specs

  • Material: Olivewood
  • Weight: 2.8 ounces
  • Total length: 13.75 inches
  • Handle length: 9.5 inches
  • Spoon head width: 2.75 inches
  • Care instructions: Hand wash-only
a wooden spoon with a rounded head on a white marble backdrop

Serious Eats / Jesse Raub

The Competition

  • Le Creuset Revolution Scraping Spoon: We really liked this spoon (and have recommended it in the past), but it was the most expensive model we tested and its narrow bowl wasn’t as great at serving as our top picks. However, it's still worth buying.
  • Earlywood Large Flat Saute: Like we mentioned above, we liked the versatility of this sauté paddle, it just didn’t measure up in our spoon tests. 
  • OXO Good Grips Large Wooden Spoon: Thick, heavy, and blunt, this spoon was hard to maneuver and clunky. 
  • OXO Good Grips Corner Spoon: The angled version performed better than it’s oval-shaped sibling, but it still couldn’t change how heavy and large this spoon was.
  • Epicurean Chef Series: Its richlite material was seemingly indestructible, but the spoon head was too small and shallow to be effective at scraping and scooping. 
  • Earlywood Long Server: As a serving spoon, the handle was too short and its spoon head was too large for cooking applications (though it was a beautiful serving piece). 
  • Made In The Wooden Spoon: With blunt lip, aggressively angled head, and a deep bowl, this spoon was just too awkward for most tasks. 
  • Material The Wood Spoon: The flat, paddle-style head of this spoon was difficult to stir and serve with, and the maple it was made from showed a lot of wear and tear. 
  • Five Two Wooden Spoons The Mix Master: This spoon head was just too narrow and small to be effective. 
  • KitchenAid Universal Bamboo Basting Spoon: There were no major flaws with this spoon, it just wasn’t as comfortable top hold as our top picks and didn’t have as deep of a bowl. 

FAQs

What wood is best for wooden spoons?

Most hardwoods will be water-resistant and dent-proof, but in our testing, teak was the most durable wood. Other woods, like cherrywood and olivewood, performed well, too, but most spoons will require you to apply mineral oil to them to maintain their smooth texture and water resistance.

How do you clean wooden spoons?

Wooden spoons should be hand washed in warm, soapy water. The heat during a drying cycle in a dishwasher can cause them to crack, and leaving them to soak in water can damage the finish and cause them to warp.

Do you have to oil wooden spoons?

While a wooden spoon might last for years without ever being oiled, applying a small amount of olive oil or mineral oil to your spoons on a regular basis will help them keep their finish and add to their water-resistant qualities, similar to seasoning a wooden cutting board.