Here in the Fine Cooking test kitchen, one of my favorite tools is an angled wooden spatula. These days, since plastic and metal utensils are so popular, cooks tend to forget how efficient, durable, and useful wood is, no matter what the surface of your pan. I always use this angled spatula instead of a spoon for stirring risotto, lemon curd, and butterscotch sauce (as I did for this issue) and for scraping up browned bits from the bottom of a sauté pan. The angle of the spatula lets me get into the corners of my pots and pans, while scraping the bottom as well. I find sticking and scorching are no longer a problem. My favorite angled spatula, a brand called Amish Woods, is made of solid rock maple and costs about $3. Check kitchen stores or call Tree Spirit at 800/257-4545 for more information.