When it comes to cooking, I’m less Nara Smith — who somehow makes cooking look like a soft-focus fairytale — and more Gordon Ramsay in a mad rush. So if a cooking utensil can’t survive a round in the dishwasher after I’ve chopped, sautéed and stirred with it, chances are it’s not making the cut in my kitchen. Wooden spoons? Not a fan — they’re hand-wash-only divas, prone to cracking under pressure (literally).

Despite their rustic charm, wooden spoons have sparked a debate among home cooks everywhere. On one side, die-hard traditionalists claim they’re the ultimate tool — gentle on pots, sturdy and built to last decades. On the other? Skeptics raise hygiene concerns, arguing that porous wood is a haven for bacteria and transferring odours from last night’s shepherd’s pie into this morning’s pancakes.

So who’s right? Are wooden spoons a hidden health risk or just misunderstood kitchen heroes? Let’s get into it.

Do wooden spoons trap bacteria?

Like most debates, both sides have valid points. “Wooden spoons are porous and can trap microorganisms in the pores,” said Bryan Quoc Le, a food scientist and author of “150 Food Science Questions Answered.” “Washing with soap and hot water can remove a large........

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