laddles

Laddles are long-handled spoons with deep, bowl-shaped heads designed for scooping and pouring liquids. They are used to serve soups, stews, gravies, sauces, and hot beverages, and come in a range of sizes from small dessert ladles to large serving ladles for family meals or commercial kitchens.

Materials commonly used for laddles include stainless steel, which offers durability and dishwasher safety; silver or pewter for formal serveware; wood, which is gentle on nonstick surfaces; and heat-resistant plastics or silicone for specialty uses. Wooden laddles are favored for traditional or rustic settings, while metal laddles are valued for their longevity and hygienic properties.

Design and variations include different bowl shapes, such as rounded or pointed profiles, and handle lengths that accommodate tall pots or deep cookware. Some laddles feature pour spouts or a slightly curved lip to improve pouring accuracy. Specialty types include gravy ladles with a narrow, elongated bowl, and perforated or slotted ladles (often called skimmers) used to lift solids from liquids. In professional kitchens, ladles are categorized by capacity, with standard sizes ranging from a few milliliters to several hundred milliliters.

Care and maintenance recommendations vary by material. Stainless steel laddles are generally dishwasher-safe, while wooden laddles should be washed by hand and dried promptly to prevent cracking. Proper drying and storage—hung or kept dry—help extend a ladle’s life and maintain hygiene.

In cultural contexts, ladles appear in both everyday cooking and ceremonial settings, including punch bowls and soup service. They are a common utensil across many culinary traditions.