Wooden/bamboo versus metal skewers?

[BAPyessir6]

I always figured metal skewers for chicken skewers, homemade corn dogs, etc. are better, but I'm curious as to why everywhere uses bamboo. I know you soak it, but do you discard the skewers after use? Wouldn't metal be more stable? And you don't need to soak metal before baking/grilling? (The skewers I have are VERY thin, so maybe that's why.). I'm just wondering why, say aside from cost, people would choose bamboo skewers over metal. (Skewers I'm soaking for Korean/gamja corn dogs)

 

[dragnlaw]

Off the top of my head my quick answer...
I have and use both. (large & small in metal & bamboo) It really depends on the menu and how many are eating.
Most of all, I think the decision is on my frame of mind at the time. But I think I'd have to say usually bamboo. Even not soaked they work, just cover the ends in foil.
Although if it is just meat, on the grill, probably metal.
Vegies, usually bamboo as I often use 2 sticks in order to prevent them from rolling around. Shrimp and scallops are included with that.
Searing/grilling in a pan, again usually bamboo as I can cut off the ends to fit the pan.
Threading meat is easier on a thin skewer - so usually bamboo but my small metal ones work well there too.

 

[blissful]

I know you soak it, but do you discard the skewers after use?
Yes
Wouldn't metal be more stable?
Yes
And you don't need to soak metal before baking/grilling?
Correct
I'm just wondering why, say aside from cost, people would choose bamboo skewers over metal.
I don't barbecue much anymore, so I use bamboo. Threading veggie chunks on a skewer can be a nice presentation. I use them to start a gas burner like a long match when the electric power is out. I use them for art.

 

[Kaneohegirlinaz]

They way that I like to do it is I cook on the metal skewers and then if it's for presentation, I will transfer the meat/veg whatever to cocktail sized bamboo skewers ... looks more appetizing.

 

[Kaneohegirlinaz]

 

[Kaneohegirlinaz]

I made Teriyaki Chicken Bites on the grill for a get-together this way, but I can't find the photo, so the above photo makes the point.

 

[Andy M.]

I've used bamboo skewers, properly soaking them before use. The ends often burn off. I switched to flat stainless steel skewers and won't go back.

Under certain circumstances where the skewered food is served on the skewer, bamboo is preferred.

 

[caseydog]

I cook with double prong stainless steel skewers. Food never "spins" on the skewer when you turn them.

https://www.amazon.com/Lucalda-Skewers-Grilling-Double-Pronged/dp/B08LK7TPJH/ref=sr_1_3?dib=eyJ2IjoiMSJ9.uGDT29zN_PwHiwPL9fabek05HPo9bAAGbQAlFXuFY5nvuuETqK0BHSFjkjvU6iBJvFF8RuIKo6X9Gw8Ho3MUdADQCI9EqITR48eVjmrk8XDFG_-51W-9aNpGeOkAzrg1ap5CxpLzsIiQH3JjWatQs30ro1TduefHkuVUIZ_wm0aXwbiHoSoPpaiuPcQKpoISh4tRz3EdQDQaN4X__Hz1V0_5opGTNf_XOpOFnjmrf5g.SY2kUOTJ1Y5e4KBkerXtBPgsgAJ_5wnhnuy9i8r4mOk&dib_tag=se&keywords=double%2Bskewers&qid=1727920841&sr=8-3&th=1

CD

 

[BAPyessir6]

I just feel like even if bamboo looks better, it feels kind of wasteful to use something once then throw it away. Though toothpicks and plastic utensils are the same idea and I use those tons. So hypocritical!

 

[Badjak]

I use both, but only when grilling over charcoal.
Metal is easy, but gets hot
Bamboo/wood can burn. It goes in the fire after use.

Metal conducts heat much better, so theoretically your meat also cooks from the inside.
Great for chicken satay/kebabs, not so for rare/med rare beef kebabs (although I haven't reallty noticed this in real life )