Baking and sauce mixes clogging in the bowl of a wooden spoon while the back does all the work.
Make a spoon with 2 backs.>
The two backs and extra weight at the “business end” means greatly increased beating power. This means that, for most baking recipes, all the ingredients can be measured straight into the bowl with no need to sift flour or beat the eggs, thus reducing preparation time and clean-up.
The same applies when deglazing a pan or making a roux, scrambled eggs or porridge.
With no spoon bowl to clog with mixture and extra weight, everything mixes together quickly and easily.