Kitchenware

About FAAY HAUS kitchenware

These are the wooden kitchen utensils that stay out on the counter rather than living in a drawer: spatulas for cast iron, stir paddles for stockpots, ladles for soup, a spurtle for porridge that will not stick to itself. Every one is carved from a single piece of teak, so there is no glued join to split and no handle to work loose.

Teak is the reason they last. It grows dense and naturally oily, which is why it has been used on boat decks for centuries — it resists water rather than drinking it in, so the grain does not swell, crack and go furry the way cheaper woods do after a few months of washing up. That same density is what keeps it from scorching against a hot pan, and what stops it scratching a nonstick coating the way metal does.

Each piece is finished with coconut oil and nothing else: no lacquer, no stain, no plastic coating to flake into food. Colour and grain vary from tool to tool because the wood varies. Care is a two-minute job — wash by hand, dry standing up, re-oil when the surface starts to look dry — and the guides below cover it properly.