Las cucharas están bien me gustan mucho y se las ve de buena calidad. A mi parecer les falta tratamiento para evitar su desgaste prematuro tipo aceite mineral y cera de abejas.
Javier C. Verified purchase
Solid olive wood instead of metal: stir in your non-stick pan without scratching the coating.
Las cucharas están bien me gustan mucho y se las ve de buena calidad. A mi parecer les falta tratamiento para evitar su desgaste prematuro tipo aceite mineral y cera de abejas.
Javier C. Verified purchase
El cucharón muy grueso. La paleta con agujero parece hecha para la mano izquierda. Las rajas de la espumadera demasiado finas, lo que complica la limpieza.
Camila S. Verified purchase
Lo uso como base para una escultura y queda miy bien
Tracy E. Verified purchase
Un 10, es preciosa y parece duradera. El acabado es muy bueno.
Jorge Verified purchase
Wash them by hand with warm water and mild soap, and dry them well before putting them away. No dishwasher and no leaving them to soak: olive wood is dense and a sudden change in moisture dries it out and warps it.
Every two or three months, a thin coat of food-grade mineral oil. It brings back the colour of the wood and stops the tip drying out, which is always where it starts.
Olive wood isn't manufactured, it's cut. Each utensil comes from a different trunk, so the grain, the knots and the tone change from one to another within the same set.
The set you receive won't be exactly the one in the photo. That isn't a fault: it's what makes sure there isn't another one like it.
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Olive wood is hard, but it is gentle on the surface of the pan. You stir, scrape the bottom and flip the omelette without worrying about damaging the coating.
Each trunk draws its grain in its own way. Within the same set, no two utensils are the same, and the one you get is not exactly the one in the photo.
It comes from Tunisia, on the other side of the same sea. It is one of the hardest and most closed-grain woods in the region: it absorbs less water and fewer smells, so it does not hold on to yesterday's garlic.
By hand, dry well and a thin coat of mineral oil every two or three months. With use, olive wood takes on a warmer tone.
No small print
| What we compare | ErrekeOlive wood utensils | Metal utensilsThe usual ones | Silicone or plasticThe cheap ones |
|---|---|---|---|
| On non-stick | ✓Do not scratch it | ✕Scratch it | ✓Do not scratch it |
| The handle near the heat | ✓Wood: does not burn your hand | ✕Gets hot | Depends on the handle |
| At the table | ✓Good for serving and look nice | Cold | Stain over time |
| Each piece | ✓Different, with its own grain | All the same | All the same |
| Care | By hand and oil every 2 or 3 months | ✓Dishwasher | ✓Dishwasher |
We compare with the most common types of utensil, not with any particular brand.

Cast aluminium in the baking tins, olive and teak in the boards, iron and steel in whatever goes on the heat.

Wood safe for food contact under European standard 1935/2004, tested by SGS.

With an average rating of 4.7 out of 5. Thousands of kitchens already chop, bake and cook with Erreke.