equipment
I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden cooking tools?
Are there reasons not to use a certain type sometimes? For example, is it unsafe to use wooden tools with raw meat in stir fry?
You should get a carbon steel wok with two short handles (not one long handle).
You want the steel to build up a patina of oxidized oils, which rules out stainless steel and aluminum and non-stick. You could conceivably get a cast-iron wok, but those are really heavy.
You want the two small handles so you can pick up the wok, but you don't want long handles that will dump hot oil or food everywhere if you bump them. Unlike a saute pan, you don't toss the pan, you toss the food. (Tossing the pan pulls it away from the flame, which is bad when stir-frying!)
Your best bet is to go to an Asian grocery. You'll be assured of getting a product at a good price. Shouldn't cost more than $25, I don't think.
Oh, one other question is what sort of stove you have. If you have an electric stove, (a) I'm sorry, and (b) you have to get a flat-bottomed wok. If you have a gas stove, you can either get a flat-bottomed wok or a round-bottomed wok, but the latter only if you get a wok ring that holds the pan just above the flame. You want as much heat going into that pan as you possibly can manage!
Get good metal
A decent pair of 23 to 30 cm (9 to 12") stainless steel tongs should weigh around 125 to 150 g (4.5 to 5.5 oz); if it weighs less than this it is not going to be strong enough to be truly useful, and will probably bend and break in short order
Longer tongs, say around 35 to 40 cm (13.5 to 15.5") are great if you operate a very hot grill frequently
If it has a locking mechanism (recommended) it should only lock when the tongs are pointed up and squeezed close. It should unlock when pointed down and squeezed. This is normally achieved with a pin just below the hinge pin that is engaged when tipped up. Locks that require fiddling or two hands to operate are a pain, and often fail over time
Go for plain metal, the plastic bits never last very long or stay hygienic, and you will be adding to the rubbish pile before long
I have various tongs like this that have lasted 20 years and are still great
Cheap Chinese tongs are often just chrome plated crap steel. They are bad in so many ways: hygiene, longevity, easy of use, etc
Examples
Good tongs 23 cm with internal locking pin. Cannot bend steel with hands.
Bad tongs with silicone ends that wear out quickly. The two handed locking mechanism that jams or breaks easily
Best Answer
Metal
Advantages: durable, no risk of absorbing flavours
Disadvantages: may scratch certain cookware
Wood
Advantages: doesn't scratch, looks nice
Disadvantages: can wear down over time, can sometimes absorb flavours
Plastic
Doesn't find a place in my kitchen other than a rubber spatula for baking.
Silicone
You didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)
I think the answer really depends on what you cook. A good basic set might consist of a wooden spoon, a spatula that can handle heat, a good ladle, and maybe a set of tongs or chopsticks. You'll quickly learn what you wish you had to make it a little easier.