How to Avoid a Sticky Situation

By Sarah Baird

After determining the correct ingredients and proper cooking technique, there’s no weightier decision when preparing a recipe than selecting the right kitchen tools for the job. Sauteeing tilapia in a stainless steel pan will produce a completely different outcome than if a nonstick pan is used, and paella will be much smoother if constantly stirred with a wooden spoon than a silicone one.

If you’ve always been curious which utensils are best suited for which meal-prepping purposes, never fear! We’ve outlined it for you.

WHEN TO USE A WOODEN SPOON: Is there anything a wooden spoon can’t do? This kitchen catchall is the go-to stirring, sampling and scooping tool for a reason — not the least of which is its au naturel material. Remarkably durable and sturdy with just-enough friction — making them ideal utensils for viscous pots of rice or thick brownie batter — wooden spoons don’t conduct heat like metal spoons. They won’t “shock” high-temperature mixtures like candy, meaning that these non-reactive tools can be used in even the most challenging stovetop situations. Wooden spoons won’t scratch surfaces, including nonstick pans, and can be trusted not to change or absorb flavors from acidic, pungent recipes. (Looking at you, tomato sauce.) Plus, wood simply feels softer to grip, particularly if you’re constantly stirring something over a long time, like risotto. They’re environmentally friendly and don’t have the potential to release chemicals into dishes if used incorrectly (read: over high heat) like some plastic kitchen tools.

DON’T USE IT WHEN... ... there are obvious cracks in the wood, or the spoon has split. Always allow wooden spoons to dry completely in a place with good airflow to prevent bacteria from developing. Also, if you’re concerned about keeping the aesthetic appeal of your wooden spoon pristine, avoid using it with ingredients that could stain, like blueberry pie filling or within a mile of turmeric. While it won’t impact the functionality of the spoon, you might end up with an unexpectedly purple- or yellow-hued utensil.

TRY THIS PRODUCT: A food-grade mineral oil (which runs around $6) is critical for ensuring the longevity and functionality of your wooden spoons. Any time the woodgrain begins to look a little dry, blurry or worn, pour a bit of mineral oil onto a soft cloth and give the spoon a rub. Allow it to soak in overnight, rinse off any excess, and your wooden spoon will be good as new. With proper care, wooden spoons can be the sort of family heirlooms passed through generations alongside storied dishes and skillets.

WHEN TO USE A SILICONE SPOON (OR SPATULA): Looking for the perfect tool to scrape down the sides of a stand mixer while you’re whipping up a carrot cake? The silicone spatula is your new go-to. With thin, flexible edges perfect for smoothing out icing or making the mashed potatoes atop a shepherd’s pie crest into perfect peaks, silicone spoons and spatulas have a distinct wheelhouse of skills. Nonstick, stain-resistant and pliable enough not to damage even the fussiest pans while sizzling breakfast sausage or flipping fragile crepes, silicone utensils often come in a set featuring multiple sizes, ensuring that the spatula you use while cooking is just the right shape for the job. But buyer beware! Shoppers should ensure the construction of whatever silicone tool they’re buying is 100% high-grade silicone without any “filler” material, which could cause unexpected melting at high temperatures or in the dishwasher. (That’s right, the magic words: Top-quality silicone tools are dishwasher safe.)

DON’T USE IT WHEN... ... you’ll be doing a lot of pan scraping. While silicone has a lot going for it, the manmade material just can’t match up to wood when it comes to toughness. If you’re planning on scraping up fond from the bottom of a pan, best to err on the side of nature.

TRY THIS PRODUCT: If you’re a loyal silicone spatula user, consider expanding further into the silicone cookware universe by investing in a silicone baking mat. These nonstick, ultra-flexible sheets line baking trays and cut out the need for keeping an endless roll of parchment paper in your cabinet. Silicone baking mats can be used upward of 2,000 times before being replaced, making them a walletfriendly gift (and long-term investment!) for the galette and macaron baker in your life.

WHEN TO USE CAST IRON: There’s always a lot of chatter in home-cook circles about the merits and drawbacks of cast iron — including, but not limited to, the ongoing debate about whether you can clean it with soap and water — but those who are dedicated fans are loyal for a reason. Handy and homey with high heat retention, cast iron should be your chosen vessel for stovetop deep-frying because it can keep oil at the correct temperature for long periods, ensuring whatever you’re crisping up to golden brown — whether chicken legs or okra — won’t become excessively greasy. Well-seasoned cast iron is also superior for searing steaks and baking. Everything from cobbler to cornbread to pot pie benefits from a cast iron preparation, thanks to its seamless stovetop-to-oven transition abilities. What’s more, they last pretty much forever with proper care, meaning the cast iron you buy today will not just serve you well, but maybe your grandchildren as well. (Oh, and for the curious: You can definitely wash your cast iron pans with a mild soap. Just make sure to dry it well and oil generously immediately afterward.)

DON’T USE IT WHEN... ... you’re cooking something highly acidic and the pan is brand new. When a cast iron pan is “well-seasoned” and broken in over the course of months or years, acidic dishes using ingredients like citrus juice are completely fine. But try cooking an acidic meal in a freshly purchased cast iron skillet, and you risk being left with a metallic-tasting meal (not to mention a stripped pan). Cast iron also isn’t the most hospitable cooking vessel for eggs, so keep your nonstick at the ready for any sunny-side-up breakfasts.

TRY THIS PRODUCT: Thanks to its ultra-high smoke point, grapeseed oil is the “seasoning” oil of choice for most cast iron enthusiasts and professional chefs. For the uninitiated, seasoning the cast iron simply means heating oil in the pan and allowing it to absorb into the pores of the metal, creating a rough-and-tumble layer that prevents the cast iron from rusting and eventually making the pan’s interior smooth and slick. Grapeseed oil accomplishes this best, but canola oil and flaxseed oil are good options.

WHEN TO USE A STAINLESS STEEL PAN: Stainless steel is all about two words: browning and crusting. Forgivingly tough, non-reactive (acidic foods like tomatoes — welcome!) and with a thin profile that makes heating easy to control, stainless steel pans are a reliable kitchen workhorse. As well suited for caramelizing onions or stir-frying tofu as searing off a pork shoulder to get the perfect bark, the lack of coating on stainless steel pans allows for crispiness that you just can’t find when using nonstick pans. (Avoid uneven heating and too much sticking by always preheating your stainless steel pan for three to five minutes and adding oil before use.) Endlessly versatile, there’s a reason stainless is the staple of professional kitchens.

DON’T USE IT WHEN... ... you’re cooking items that have an ultrahigh potential to stick — even with the best preparation — like lightly breaded chicken cutlets or crumb-coated snapper filets.

TRY THIS PRODUCT: Keeping a bottle of distilled white vinegar on hand can go a long way toward cleaning up any blemishes or issues that might arise with your stainless steel pan. Vinegar can easily remove “overheating” spots on stainless steel with a quick swipe of a soft cloth, and get rid of hard water stains as part of a 3-to1 vinegar and water mixture. Bonus? It’s probably already in your pantry.

WHEN TO USE NONSTICK: Sometimes, you just need the ease of an omelet sliding gently from pan to plate or a guarantee that your thinly pounded, lightly breaded pork schnitzel isn’t going to fall apart at the crucial flipping moment. That’s where a nonstick pan comes in. Ideal for delicate foods that need to be treated tenderly, like flaky fish, nonstick pans work best over low-to-medium heat. The ease of cleanup also means they’re perfect for making gooey, cheesy weeknight quesadillas, or even impressing guests with perfectly fluffy pancakes with minimal mess.

DON’T USE IT WHEN... ... you want to get a good sear on a piece of meat or create a pan sauce. The coatings that make nonstick pans so useful in many circumstances can become altered under the extremely high heat required by searing, ruining the pan. Also, never put a nonstick pan in the oven.

TRY THIS PRODUCT: If you’re looking for an alternative to the traditional Teflon nonstick pan, consider purchasing a ceramic nonstick pan. Sure, they might not be quite as slick at the classic, but with greater scratch resistance and longer heat retention, more and more people are choosing to keep both types in their kitchen arsenal.