Cooking utensils are made of metals but their handles are made of wood or plastic, Why?

Cooking utensils are primarily made of metals for several reasons, which revolve around the properties of metals and the requirements of cooking. Here’s a detailed explanation:

1. Heat Conductivity: Metals like stainless steel and aluminum have excellent heat conductivity, which allows for even cooking. This feature is essential in cooking processes, as it ensures that heat is distributed evenly across the cooking surface.

2. Durability: Metals have a high tensile strength, which makes them durable and resistant to damage. Cooking utensils need to withstand high temperatures and frequent use, which metals can endure better than other materials.

3. Non-reactive Surface: Certain metals, such as stainless steel, are non-reactive and do not leach chemicals into food, making them safer for cooking.

4. Lightweight Options: While some metals can be heavy, materials like aluminum are lightweight, making cooking and handling easier.

Conversely, wood or plastic is used for handles for the following reasons:

1. Heat Resistance: Wood and plastic do not conduct heat well, meaning that they remain cool to the touch even when the metal part of the utensil gets hot. This helps prevent burns and allows for safer handling.

2. Comfort and Grip: Handles made from wood or plastic offer a more comfortable grip compared to metal, allowing for better control of the utensils while cooking.

3. Insulation: Wood and plastic provide a natural insulator, minimizing the risk of heat transfer to the user’s hand.

Combining metal and wood or plastic in cooking utensils allows manufacturers to maximize the strengths of both types of materials—offering durability and heat conductivity with a safe and comfortable gripping surface. This thoughtful design improves both the functionality and safety of cooking utensils.