Wood and Bakelite are poor heat conductors. As a result, heat cannot travel through these things, and they do not heat up rapidly. As a result, the handles of cooking utensils are always cooler than the utensil's body, which is constructed of metal. This is why you always touch cold metal with your hand when handling a hot pan.
The only thing that can cause a problem is if the handle is made of wood and is exposed to direct heat for a long time. Then it could get burned. But if this happens then the handle should be replaced because there is no way to repair it once it has been burnt.
The best way to avoid burning yourself is by using a non-stick surface underneath the pan. These products release chemicals into the food rather than relying on heat to cook it. So unless you are making popcorn or something similar that requires direct contact with the heating element, a non-stick surface is safe for use with any type of pan.
If you are still unsure about using a wooden handle in a heated environment then you should probably just avoid it. There are plenty of other types of handles out there that are not made of wood and therefore would not burn off if used in a pan of hot oil or water.
Cooking utensil handles are constructed of wood because wood is a good insulator of heat and does not get hot when cooking. If they are made of iron, they will become hot and we would be unable to handle them. Because plastic is also a heat insulator, it is utilized to manufacture the handles of cooking equipment. They do get hot, but not enough to burn your hand.
The quality and type of wood that a handle is made from determines how it will perform in the kitchen. For example, the handle of a wooden spoon should be fairly stiff while that of a whisk can be quite flexible. A handle that is too stiff can be difficult to work with while one that is too soft may cause its attached tool to have a dull edge.
When selecting a wood for a cooking utensil handle, consider how it will affect the flavor of your food. For example, pine trees are very abundant in the United States and their handles will usually contain some amount of resin which has a distinct odor that may not agree with some people. On the other hand, cherry handles are much softer than those made from pine and they tend to be preferred by many consumers.
In addition to being an effective conductor of heat, the material from which a handle is made also affects its cost. For example, steel costs less than aluminum and copper alloy costs even less than steel.
Some form of handle is necessary to handle culinary tools. Wood and plastic are insulators because they carry heat and electricity poorly. As a result, wood or plastic handles are utilized to hold cooking equipment. Wood is not a good heat conductor. This means that if you have hot liquids in the pot, you should avoid using it as a cookware because the temperature will rise too high before long. However, both materials are resistant to corrosion from boiling liquids so they are suitable for general purpose use.
Wood is by far the most common material used for cooking tools. It is affordable, easy to find, and widely available. Except for special occasions, most people probably use their kitchen appliances at least once a day so they need to be functional and able to withstand such use. If you don't care about longevity, convenience, or aesthetics, then cheaper alternatives may suffice. However, if you want your tools to last longer and perform better, then wood is the way to go.
The quality of wood affects its usefulness as a cooking tool. For example, hardwoods like maple and oak are more durable than softwoods like pine and eucalyptus. They can also be more expensive. Avoid buying wooden spoons from one location because they may have been exposed to moisture which can cause them to decay over time.
Plastic has many advantages for cooks.