Utensils

Utensils are handheld tools used in the preparation, serving, and consumption of food. They range from cooking implements such as spatulas, ladles, and tongs to eating implements such as knives, forks, and spoons. In many contexts, flatware is a collective term for eating utensils.

Cooking utensils include spatulas, ladles, whisks, graters, peelers, measuring cups, and mortars and pestles. Serving utensils include salad servers and ladles. Eating utensils include knives, forks, spoons, and chopsticks, as well as specialized items such as fish knives or butter spreaders. Some cultures use distinctive designs, such as the spoon-and-knife pairing in Western dining or chopsticks in East Asia.

Utensils are made from metal (notably stainless steel), wood, plastic, silicone, and ceramic. Material choice affects durability, heat resistance, taste, and maintenance. Stainless steel provides durability and ease of cleaning; wooden utensils are gentle on cookware but can harbor bacteria if not cared for; plastic and silicone offer heat resistance but may degrade over time.

Historically, utensils evolved from basic tools such as sticks, shells, and sharpened stones to purpose-made implements in various civilizations. Metal utensils became common in the Bronze and Iron Ages. Culinary and dining customs produced regionally distinct designs, including chopsticks in East Asia, spoons and knives in Europe and the Middle East, and hybrids or specialized tools such as sporks.

Care and sustainability: clean utensils after use; many are dishwasher safe, but wooden utensils or nonstick cookware require hand washing. Dry utensils thoroughly before storage. Reusable utensils reduce waste compared with disposable cutlery, and material choices influence recyclability and environmental impact.