What do you get when you combine the Food52 team’s decades of stirring experience, intel from our community of home cooks about their trustiest kitchen tool, and a healthy dose of elbow grease?
Meet our wooden spoons, each with its own unique purpose—whether it’s tackling the cheesiest, stickiest corner of your Dutch oven (shout-out to the Corner-Getter), providing a quick air-lift assist to your favorite olives in brine (hi, Big Dipper), or flipping a fried egg like it’s no big thing (lookin’ at you, Flip & Scrape). There are five in total and they’re now available for preorder, in all their handcrafted, teak, lightweight (yet sturdy enough for serious stirring!) glory. They’ll start shipping on May 6, but our Five Two products have been known to sell faster than you can say “creamy risotto.”
Like any Five Two product, these beauties went through lots of battle-testing before we landed on a final design.
“We went through eight different prototypes that tested five different wood types,” says Director of Merchandising and Product Development Kristina Wasserman. “We knew we had to get the details just right—the depths of bowls, the heft, the sharpness of the edges, and the vintage looks—in order to make these spoons special. Spoons you would treasure and reach for most in the kitchen.”
Turns out, you were looking for the same thing. When we asked thousands of you about your ideal stir-mate, you told us loud and clear about the wooden spoons you’ve loved—their versatility, their longevity, and their place in your favorite recipes.
Which leaves us with one last question: what will we use our Five Two spoons for first?
“I think the best thing to do with them first is to cook bacon or something that involves oil or fat of some sort,” says Co-Founder & CEO Amanda Hesser. “To give them a good coating and protection for when cooking something like a soup.”
What’s your favorite use for a wooden spoon, and which type do you reach for? Let us know in the comments!