When it comes to measuring spoons, we like to say “the more, the merrier”. Most folks have at least one set on hand, but if you cook or bake often, consider purchasing a second or third set. You’ll be glad you did the next time you need to measure a tablespoon of flour after measuring a tablespoon of oil.
Always choose metal spoons (preferably stainless steel) over plastic, for durability sake, and go with round or oval spoons over rectangular ones, to avoid food getting stuck in corners. Make sure the sizes are etched into the handles and not just printed on top. Otherwise, they might wear off. The handles should be level with the top of the spoon. This makes it easier when sweeping off excess ingredients with the back of a knife or your fingers.
Most sets include four standard sizes–tablespoon, teaspoon, ½-teaspoon, and ¼-teaspoon, but some sets include a ½-tablespoon, ⅛-teaspoon and other odd sizes. We like this set of nine heavy gauge spoons from CHEFS, which includes a 2-teaspoon, 1½-teaspoon (aka ½-tablespoon), ⅔-teaspoon, and 1/16-teaspoon (aka “a pinch”).
Ditch the little ring that holds the set together. That way when you dirty one spoon, you won’t have to wash the entire set. To avoid fishing around a draw to find one, store the loose spoons in a coffee mug on your countertop. They’ll always be within easy reach.