Ladles

A ladle is a large, deep spoon with a long handle designed for transferring liquids from pots or containers. The bowl is typically round or oval and varies in capacity from a few ounces to several cups. Ladles are used to serve soups, stews, gravies, sauces, and broths, while keeping hands away from hot surfaces.

Historically, ladles have appeared in various cultures. Early ladles were carved from wood, bone, or horn. Metal ladles became common in Europe during the medieval period, with improvements in craftsmanship during the Renaissance. In the modern era, mass-produced ladles in stainless steel and silverware sets became standard, and porcelain and ceramic versions emerged for formal dining.

Materials and variants: Ladles are produced in stainless steel, silver, pewter, brass, copper, wood, and ceramic. The choice of material affects heat conduction, durability, and care. Common variants include soup ladles with long handles, gravy ladles with a deeper bowl, and slotted or perforated ladles for straining while serving. Some ladles have spouts or a hooked end to rest on the pot rim; others are part of a set with matching serving spoons.

Use and care: In kitchens and restaurants, ladles are essential for serving hot liquids and for portion control in some settings. Stainless steel ladles are typically dishwasher-safe, while wooden ladles require hand washing and oiling. Tarnish on metal ladles can be removed with appropriate cleaners, and copper or brass may develop patina. Proper drying prevents rust and corrosion.