Wooden ladle, wooden spoon and more
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Wooden ladles and wooden cooking spoons are kitchen utensils that have been a staple at hearths and cooking stations for centuries – from medieval campfires to the modern kitchen. Here you’ll find handcrafted pieces made from cherry wood, olive wood, black alder and beech, which are just as suitable for everyday use as they are for authentic cooking at the market or in a military camp.
Wooden ladles, scoops and cooking spoons – which tool for which purpose?
Anyone who lumps ladles, scoops and wooden spoons together is missing out on key differences in practical use. The wooden ladle is characterised by a deep bowl and usually an angled head – exactly the right tool for scooping soups and stews from deep pots without holding your hand in the heat. The wooden ladle is slimmer and flatter in design; it is particularly suitable for serving sauces or more liquid dishes. Wooden cooking spoons, on the other hand, are primarily intended for stirring, turning and mixing – their long handle keeps you at a safe distance from the bubbling pot.
Length is a key factor here: short ladles of around 30–37 cm are perfectly adequate for standard cooking pots in everyday kitchens. Medium lengths of around 50 cm are universally applicable – for example, the 50 cm black alder wooden ladle offers a good compromise here. For field kitchens, large cauldrons or open pots over an open fire, you’ll need spoons from 55 cm upwards. Those cooking at medieval markets or in military camps should opt for versions measuring 55–100 cm in length – the extra-large beechwood cooking spoon with a one-metre-long handle is designed precisely for this purpose. The angled head on the large ladle allows for comfortable scooping from deep containers without having to hold your arm completely in the steam.
A comparison of wood types – cherry, olive, black alder and beech
| Wood type | Properties | Suitability |
|---|---|---|
| Cherry | Fine grain, slightly reddish colour, pleasant to the touch, absorbs oil well | Kitchen & Market |
| Olive wood | Very hard, decorative grain, resistant to moisture, durable | Kitchen & Decoration |
| Black alder | Uniform structure, light, pleasantly smooth surface, well-balanced | Everyday kitchen |
| Beech | Robust, affordable, tried and tested for large cooking spoons, good strength | Campfire & cauldron |
Cherry wood is naturally comfortable to hold – the pre-oiled surfaces of the cherry wood ladles make them easier to care for right from the start and give them a high-quality appearance. Olive wood impresses with its exceptional grain and high density, which makes it resistant to moisture. Black alder is the lightest of the four woods and therefore feels particularly well-balanced in the hand. Beech is the classic wood for large kitchen utensils – robust, affordable and tried and tested in the medieval kitchen.
Wooden cooking spoons and ladles in the medieval kitchen
Wood was the dominant material in the medieval communal kitchen – and for good reason. It did not get hot like metal, did not scratch ceramic or iron pots, and was widely available. Archaeological finds from various European excavation sites reveal turned and hand-carved spoons made of beech, lime and cherry wood – precisely the woods from which kitchen utensils are still made today.
The medieval kitchen was equipped with a modest but functional range of utensils: wooden plates and bowls, ladles, stirring spoons, spatulas and slotted spoons formed the basic kit. These were complemented by iron or copper cauldrons and pots, which hung over the open fire on tripods. Straight, long handles were not a matter of style, but of safety – anyone stirring a low-hanging cauldron with a short wooden spoon would quickly burn their hand. Accordingly, ladles and stirring spoons in the medieval camp kitchen were deliberately made with long handles.
For re-enactment and historically-oriented cooking over an open fire, the rule is: natural wood without plastic coatings corresponds to the historical image and simply feels right in the hand.
Wood or plastic – which is better for cooking spoons?
- Does not scratch coated pans
- Does not melt at high temperatures
- No microplastics leaching into food
- Handle stays cool – wood is a poor conductor of heat
- Natural material, sustainable raw material
- Comfortable to hold, unique appearance
- Requires regular oiling
- Not dishwasher-safe
- Dishwasher-safe
- Low maintenance
- Uniform, smooth surface
- Risk of warping at high temperatures
- Potential release of microplastics from damaged items
- Scratches coated pans less than metal, but more than wood
- No individual grain or appearance
For healthy cooking and use with non-stick pans, wood is the more sensible choice. No melting, no microplastics, no handle that gets hot – but it does require a little more care. Anyone who regularly cooks with high-quality pots or simply wants to avoid plastic in the kitchen is better off in the long run with a good wooden ladle or wooden cooking spoon made from natural wood.
Caring for wooden ladles and cooking spoons
Wooden utensils should be rubbed regularly with linseed oil or an odourless cooking oil (e.g. rapeseed oil). Olive oil is less suitable as it can go rancid. Simply apply a little oil to a cloth, rub it into the wood and allow it to soak in well. Newly purchased, pre-oiled cherry wood ladles are treated at the factory and only require their first maintenance after a few weeks of use.
Wooden spoons and ladles are best rinsed briefly under running water and then dried immediately. Do not soak in water – this causes the wood to swell and can lead to cracks. The dishwasher is also a no-go, as the combination of heat, moisture and aggressive detergents permanently damages the wood’s structure.
For stubborn stains or odours, a simple home remedy helps: rub the wood with coarse salt and then scrub it with a halved lemon. The lemon’s acidity has a mild disinfecting effect, whilst the salt acts as a gentle abrasive. Rinse well afterwards, leave to dry and then oil.
Wooden ladles and cooking spoons should be stored in a dry, well-ventilated place – not in a damp cupboard or sealed in an airtight container. Always allow them to dry completely before storing. If you use the kitchen utensils outdoors – for example, at a medieval market – you should dry them thoroughly again after the event and re-oil them if necessary.
Choosing the right size – from 30 cm to 1 metre
Ideal for everyday cooking: soups, sauces, smaller pots. The ladle made of oiled cherry wood (37 cm) is a recommended choice here – comfortable to hold, well-maintained from the start.
Versatile for household use and light commercial applications. The 50 cm black alder ladle offers good reach without unnecessary weight – a versatile everyday tool.
For deep cauldrons, field kitchens and campfires. The large ladle with an angled head (56 cm) makes scooping from deep containers a breeze; the 1-metre-long beechwood cooking spoon is the perfect tool for large communal cooking pots at medieval markets and in military camps.
Wooden utensils for medieval markets, military camps and re-enactments
Authentic cooking over a campfire thrives on a harmonious overall look. Wooden ladles and cooking spoons made from untreated or oiled natural wood blend seamlessly into a historically inspired camp kitchen – no plastic, no industrial look, just materials that were actually used in the Middle Ages.
Combined with wooden plates and bowls, wooden spoons and cooper’s wares, this creates a complete camp kitchen that works equally well for re-enactment events and everyday life at medieval markets. To complement the medieval cutlery on the table, we recommend matching cutlery sets. Wooden items are generally lightweight and resistant to knocks – a clear advantage over ceramics when packing your luggage for the next market.
Those wishing to further complete their camp setup will find additional birch bark containers and forged accessories for cooking stations in the shop – from tripods to iron cookware.
Whether for your kitchen at home, the army camp or the medieval market – a good wooden ladle or cooking spoon made from natural wood is an everyday helper that will last for many years with proper care. Take a look at our selection and find the right piece for your next stint at the cauldron.
Frequently asked questions
Particularly hard, dense woods such as beech, cherry and olive wood are ideal for wooden spoons and ladles. Beech is a classic choice and robust, well-suited to large wooden spoons and use over a campfire. Cherry wood has a fine grain, feels comfortable in the hand and absorbs oil well. Olive wood is particularly hard and moisture-resistant – ideal for durable kitchen utensils.
For most kitchen uses, wooden cooking spoons are the more sensible choice: they do not scratch non-stick pans, do not release microplastics and do not heat up at the handle. Unlike plastic, they cannot melt or warp at high temperatures. The only extra effort involved is in their care – regular oiling and avoiding the dishwasher.
Wooden utensils should be rinsed briefly under running water after use, dried immediately and never left to soak. The dishwasher is a no-go. Regular rubbing with linseed oil or rapeseed oil keeps the wooden surface supple and significantly extends its lifespan. For strong odours or stains, rubbing with coarse salt and half a lemon helps.
The medieval kitchen was equipped with wooden ladles, stirring spoons, spatulas, slotted spoons and wooden spoons. These were complemented by iron pots and cauldrons, which hung over the open fire on tripods. Wood was the preferred material for kitchen utensils, as it did not heat up, did not scratch pots and was widely available. Archaeological finds reveal hand-carved and turned wooden spoons made from beech, lime and cherry wood.
For deep cauldrons and field kitchens over the campfire, wooden ladles from 55 cm in length are recommended – ideally with an angled head, which allows for comfortable scooping from deep containers. If you’re stirring very large communal pots, opt for an extra-long wooden spoon with a 1-metre beechwood handle. For normal everyday pots, spoons between 30 and 37 cm are perfectly adequate.