Wood
Wooden utensils are comfortable and gentle on many cookware surfaces. They should be washed and dried rather than left wet for long periods; discard pieces that become deeply cracked or difficult to clean.
Silicone
Food-grade silicone tools can be flexible and useful around coated cookware and bowls. Heat limits vary by product, so manufacturer ratings matter near hot pans.
Metal
Metal utensils are rigid and durable but may damage some coated cookware. Match the utensil material to the cooking surface.
Plastic and composites
Plastic utensils vary widely in stiffness and temperature tolerance. Use only items designed for the expected food-contact and temperature conditions.
For food safety, use current public-health guidance and a food thermometer when temperature matters. For powered appliances, hot surfaces and specialized equipment, follow the current manufacturer instructions.