Wooden Tongs vs. Plastic, and How to Care for Them

Wooden Tongs vs. Plastic: Why We Switched and How to Care for Them

We made a big batch of tongs because we're all a bit tired of plastic in the kitchen. There's a growing pile of research on microplastics in food, and we'd rather not add to it every time we flip a chicken thigh. We're not claiming tongs fix anything on their own. They're one small swap that's easy to make.

What wooden tongs are good at

They're strong enough for everyday cooking and the odd BBQ, and they're great for serving salad or french fries. Wood is also gentler than metal on non-stick and cast iron pans.

There's one catch. Wood can scorch if you rest it on a hot burner or grill grate, so lay your tongs on a plate or spoon rest between flips.

Choosing a wood

Our tongs come in cherry, maple, white oak and walnut. Cherry is warm and gets deeper in colour as it ages. Maple is pale and tightly grained, white oak has a lighter brown tone and visible grain, and walnut is the darkest. If you can't decide, the Wood Species Sample Pack lets you see them side by side before you order.

How to look after them

1. Wash by hand with warm water and a little dish soap, then rinse.
2. Dry them with a towel soon after, and stand them up to air-dry. Don't leave them soaking in the sink.
3. Keep them out of the dishwasher. The heat and long soak are what crack and dull wood.
4. When the wood starts to look dry or pale, rub in a thin coat of food-safe oil. (We like food-safe Osmo here!)

Looked after this way, a pair of wooden tongs should last you many years.

Ready for a pair?

Shop our wooden tongs. They're made in Winnipeg, and in-stock orders ship within 4–6 business days.