ladling

A ladle is a long-handled spoon with a deep, rounded bowl used to scoop liquids from pots or tureens and pour them into bowls or other containers. The design allows reaching into deep vessels and controlling the flow of hot liquids.

Ladles come in various types: soup ladles for serving broth; gravy or sauce ladles with a pouring lip; and serving ladles for thick liquids. Some have perforations to skim solids; others are solid and used for precise pours. Materials include stainless steel, copper, silver, wood, and heat-resistant plastics.

Size and handle length vary; kitchen ladles typically range from small to large, with long handles for stockpots. A pouring lip or notch improves controlled flow. Wooden ladles are common in traditional kitchens; metal ladles are sturdy and dishwasher-safe in many cases.

Technique: grip the handle near its end and tilt the ladle to fill; lift and tip to pour, keeping the ladle close to your body to avoid splashes. For hot liquids, wear protection and pour away from the body, adjusting speed to avoid spills. Clean promptly; wooden ladles should be dried to prevent cracking.

History and usage: Ladles have been used since ancient times across many cultures. They remain essential in home cooking and institutional kitchens for serving soups, stews, gravies, and beverages. The act of ladling can also refer to portioning liquids in culinary contexts.