How does a metal vs wood spoon change the flavor of a dish?
In: Chemistry
It comes down to physical and chemical differences between metal and wood. Mostly, it’s about absorbing “smells”, i.e. part of what you’re cooking – which wood does more than metal – and releasing small particles when reacting with acids – which metal does more than wood. There is also a difference in the way different spoons heat: metal spoons get “hot” faster than wooden spoons (thermal conductivity).
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