I wonder at the use of wooden spoons and if anyone keeps their spoons separate for use in savory and sweet dishes. (I don't - i don;t really have enough places!) For instance, if you stir a pot with garlic and other strong flavors with a wooden spoon, being porous it absorbs the odors. You can wash it, but how do you get the odors that are absorbed into the wood's pores? And if you use that to stir a pastry cream, do you get some transfer? I often wonder about that. I haven't really noticed an effect in the actual cream, but i do notice when i taste it using the spoon - the spoon gives the spoonful i'm tasting a strange taste. I'm careful not to keep the spoon in the delicate sweet creams for too long, but wondered, does anyone else have this problem? i wash my wooden spoons, like practically anything else, in the dishwasher, but i found this also when i'm at a house without a dishwasher.