I don't have a problem if other people use rubber/silicone spatulas to stir with. I typically use them in the manner you describe, but if they have something on them from cleaning out a pot or can, then they do get dipped and stirred into whatever I'm making, ostensibly to clean them off. Out of curiosity, why is there a prohibition on using wooden utensils (I'm guessing for public consumption) in Spain? This prohibition doesn't extend to home kitchens, does it? Tracy ← its more difficult to keep of bacteria from wood i guess,but nothing can beat a good wooden spoon when making risotto,now we work with metal spoons and my hand is all burnt.