Cookware and Tools
Wooden Cooking Spoons
Long-handled spoons cut for a deep clay pot, so your knuckles stay out of the steam.
- Longer than a standard wooden spoon, for deep pots
- Three shapes that do three different jobs
- Unvarnished, so nothing peels into the food
- Will not scratch a clay pot the way metal does
- Local hardwood, hand finished
Available to pre-orderSKU: CC-TOL-SPN
Size: Set of 3
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
A set of three cooking spoons in local hardwood: a long flat stirrer, a deeper spoon and a slotted one. The handles are longer than a European wooden spoon because a Sri Lankan clay pot is deep and the steam that comes off it is fierce.
Anybody who has stirred a curry in a proper clay pot with a short spoon learns quickly. The pot is deep, the steam comes straight up, and your hand ends up over it.
So Sri Lankan cooking spoons are long. The flat one scrapes the base where things catch, the deeper one lifts gravy for tasting, and the slotted one gets fish or vegetables out without breaking them.
Wood is used rather than metal for a reason. A metal spoon scratches the glaze on a clay pot and conducts heat straight into your hand.
How to Use
- Use the flat one to scrape the base of a dhal
- Lift gravy with the deep one to taste as you go
- Get fish out whole with the slotted one
- Keep them standing in a jar by the cooker
Cook with It
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Frequently Asked
Because clay pots are deep and the steam off a simmering curry is fierce. A short spoon puts your knuckles right over it. Thirty two centimetres keeps your hand clear while you scrape the base of a tall pot.
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