wood or metal?????

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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!?!?!?!

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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!).

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!!!

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I have some heavy bamboo ones we use w/ no problems.

Ive never seen bamboo ones do you have to soak them???and where do you get them???

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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.

I guess I have never used either? But wouldn't the wood ones burn awfully easy?

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~Happiness is a large family~

Everyone must be quick to hear, slow to speak and slow to anger. James 1:19

Do you not know that in a race all the runners run, but only one gets the prize? Run in such a way as to get the prize. 1 Corinthians 9:24

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?

I'm investing in some metal ones this weekend