Copper spoons are an integral part of copper cutlery. Copper measuring spoons come in the same sizes regular spoons do from teaspoon to tablespoon. They are widely used in kitchens as indispensable tools by chefs that prefer copper to other metals. Copper spoons come in linked sets of four to eight, depending on the style and brand. Measuring spoons also come in different shapes like ovals or hearts, adding a small personal touch. The bowls of copper measuring spoons are usually a little deeper than other spoons, enabling you to get a more precise amount of whatever foodstuff you need whether it’s cinnamon, nutmeg, butter, etc.

The ironic thing about these spoons is that you never use them with copper cookware. This is because copper heats so quickly due to its high conductivity. Also, you have to clean the spoons regularly to prevent the copper from tarnishing. Using copper measuring spoons with copper cookware can create some sticky situations. For instance, the copper pan or pot heats up too fast and actually melts the spoon! This is never something you want to happen. Keep the copper spoon away from the copper cookware – use wood or plastic instead.

An additional danger is the danger that accompanies all copper cooking items – untreated copper is dangerous to cook with, because the copper reacts with the food to create poisons. This leads to food poisoning that could be deadly under the right circumstances. Do copper spoons need to be treated? Not necessarily, actually. It’s unlikely the spoons will ever be heated enough to cause problems if you don’t use them with copper cookware. When you do use copper cookware, make sure you stick to wooden or plastic spoons.

Following this simple advice will save you a lot of trouble. The only way copper spoons will be a problem is if you use them with copper cookware. Avoid that, and you avoid the whole problem.

A kitchen’s design greatly affects how often and how enjoyable it is to cook there.  We’ve all cooked in kitchens that have had a terrible layout, either in someone’s home or in a restaurant, and it’s not an enjoyable experience.  In this post I want to share some design and layout tips with you so that you can get the most from your kitchen.

The most important thing to consider is the placement of the large appliances.  Avoid the obvious stuff, like not being able to open the refrigerator and the oven door at the same time.  Also watch for things like having the refrigerator on the opposite side from the area that you’ll do your prep work, or having it too close to the stove – which will force the fridge to work extra hard to stay cool.  Ideally, you want there to be a logical workflow from the refrigerator, to the sink, to the prep area, to the stove/oven.

Placement of small appliances is important as well.  If you don’t have lots of space on the counter, be sure to figure out some ways to increase storage so that the food processor and blender can have a home that’s away from the action, but still easily accessible.

A large prep area is also key.  You want to have enough space for a good sized cutting board and the tools that accompany cutting things (knives, bowls, mandolin, etc.).  If that area is cramped you’re not going to want to spend time cutting up vegetables, and will resort to bagged and frozen stuff.

You can also look into accessories that improve the flow of the kitchen, like a cookbook holder (cookbookholder.org).  Something as simple as an under cabinet cookbook holder can save a ton of space in the kitchen when it’s time to cook.  Other tools like this are under counter can openers and paper towel holders, as well as knife racks and cutting board stands.

Cooking should be fun, but if the kitchen is tough to cook in it never will be.  Spend time now figuring out what to do to make it right, rather than trying to work it out after the job is done.