Which utensils are best when baking?

To protect your bakeware—especially non-stick surfaces—choose utensils made from silicone, nylon, or wood. These materials are gentle on coatings, helping to maintain performance and extend the life of your tins, trays, and moulds.

Here’s a quick guide to utensil types:

• Silicone utensils: Heat-resistant, flexible, and perfect for folding, scraping, or spreading batter without scratching your pans.
• Wooden spoons: Classic and sturdy—ideal for mixing doughs or batters. Gentle on bakeware and naturally non-reactive.
• Silicone utensils: Lightweight, non-abrasive, and suitable for most non-stick surfaces.

Avoid using metal utensils or sharp knives, as these can scratch or damage the non-stick coating, reducing effectiveness and potentially shortening the lifespan of your bakeware.

To protect your bakeware—especially non-stick surfaces—choose utensils made from silicone, nylon, or wood. These materials are gentle on coatings, helping to maintain performance and extend the life of your tins, trays, and moulds.

Here’s a quick guide to utensil types:

• Silicone utensils: Heat-resistant, flexible, and perfect for folding, scraping, or spreading batter without scratching your pans.

• Wooden spoons: Classic and sturdy—ideal for mixing doughs or batters. Gentle on bakeware and naturally non-reactive.

• Nylon tools: Lightweight, non-abrasive, and suitable for most non-stick surfaces.

Avoid using metal utensils or sharp knives, as these can scratch or damage the non-stick coating, reducing effectiveness and potentially shortening the lifespan of your bakeware.