Ask:
wood or metal?????
Answer:
I just use all metal...I dont know about you...but Ive soaked wood ones for 3 days and they still just burn off....even if I leave them hang off the edge!?!?!?!
Answer:
I like the metal ones.
The wood ones burn easy(and yes even soaking them),
Little pieces of wood have came off in the food before(blech!).
Answer:
ugh...I know what you mean about the "splinters":hurl:
last time I used them,by the end of the meal,my dh was calling it splinter chicken
To me ...thats like burning food...its just a waste and I that!!!
Answer:
I have some heavy bamboo ones we use w/ no problems.
Answer:
Ive never seen bamboo ones do you have to soak them???and where do you get them???
Answer:
I am glad you posted about the metal skewers, I haven't seen them in the grocery store, do you know somewhere I could find them? I've always used wood and never liked the splinter effect! Thanks.
Answer:
I guess I have never used either? But wouldn't the wood ones burn awfully easy?
Answer:
I got a package of bamboo skewers at our local hardware store a couple years ago, they have a great housewares & kitchen department. I do soak them, but they don't seem to absorb much water, but it must be enough because they don't burn.
I know Pampered Chef has metal ones, just went to a party, don't remember how much they were though?
Answer:
I'm investing in some metal ones this weekend