100% this. I have a pair of metal chopsticks that I use exclusively for frying food, especially small, super sticky stuff like nan gua bing. Most wooden ones here (Germany) have some sort of artificial coating and I’m a bit worried about it melting or releasing chemicals when it gets too hot, so I don’t want to dunk these into hot oil.
That’s sensible - wood varnish sometimes contains polyurethane, that decomposes into all sorts of aromatics and cyanides. The ones that I use are plain, no varnish.
I often use them with stuff like croquettes and popcorn fried chicken. For bigger stuff like Berlin balls and coxinhas I find that it’s simpler to use a fork and a mesh skimmer, it gives me more leverage.
My regular eating chopsticks have a metal core and silicone coating. I love them because they’re heat safe and extra grippy. I have a long metal set for cooking, but I’ve used my silicone ones for cooking, too. I prefer them to wood because they’re easier to clean.
100% this. I have a pair of metal chopsticks that I use exclusively for frying food, especially small, super sticky stuff like nan gua bing. Most wooden ones here (Germany) have some sort of artificial coating and I’m a bit worried about it melting or releasing chemicals when it gets too hot, so I don’t want to dunk these into hot oil.
That’s sensible - wood varnish sometimes contains polyurethane, that decomposes into all sorts of aromatics and cyanides. The ones that I use are plain, no varnish.
I often use them with stuff like croquettes and popcorn fried chicken. For bigger stuff like Berlin balls and coxinhas I find that it’s simpler to use a fork and a mesh skimmer, it gives me more leverage.
My regular eating chopsticks have a metal core and silicone coating. I love them because they’re heat safe and extra grippy. I have a long metal set for cooking, but I’ve used my silicone ones for cooking, too. I prefer them to wood because they’re easier to clean.