Dunno but I clean mine by adding a little clorox in dishwater OR the dishwasher. That sum bitch makes it so hot it'll kill bacteria.
Not sure if you're serious. Witty as hell if made that up. Thought about you and the miss last Sunday at church. I passed the collection alongside the accordian player that let her get up with the band and take picture with them for Mardi Gras.
I cook with almost nothing but either the silicone spatulas or wooden spoons... I used to use metal ones but I had to buy and replace skillets and pans almost every year due to them. And for some reason it seems to make the food taste better.
At home I use wooden spoons and rubber spatulas. However, I do use metal whisks daily. When I'm cooking in larger pots for other people though, it's strictly metal. Health code stuff.
Same with wooden cutting boards. The wood wicks moisture away that germs need to survive in. Plastic will trap the moisture in the grooves made by the knives. Wood is the way to go.
To reduce the dangers of using wooden utensils, make sure that they are crafted from a hardwood like maple, instead of a softwood like pine, and have been treated to resist bacteria. During cleanup, don't leave them soaking in water as this encourages bacterial growth and use a teaspoon of bleach per quart of water as a disinfectant. Discard wooden utensils when they develop cuts and grooves.
Scraping out those cans of ravioli doesn't cut that rubber spatuala? Interesting. Makes me feel better about using them.
My mom always had a big stand of wooden spoons by her stove. As kids, they did double duty as tools to whip our asses with.
