Ladles & Serving Spoons (The Tools of Service)

Ladles and Serving Spoons are the essential instruments of hospitality. Unlike individual flatware which is designed for the mouth, these tools are designed for the hand and the vessel. Their primary function is to transport food from a communal tureen or platter to a guest's plate without spilling, dripping, or destroying the food's presentation.

In a formal setting, the serving pieces often match the flatware pattern but are significantly larger and heavier, acting as the “anchors” of the table setting.

A Ladle is defined by a deep bowl attached to a long handle at a steep angle.

• Soup Ladle: The giant of the set.
  • *Capacity:* Typically holds 4–6 oz (120–180 ml), enough for one standard bowl of soup.
  • *The Angle:* The handle is attached almost vertically to allow the user to reach the bottom of a deep tureen without dipping their hand in.
  • *The Hook:* Traditional silver ladles often have a curved hook at the end of the handle to prevent it from sliding into the soup.
• Sauce / Gravy Ladle: A miniature version of the soup ladle.
  • *Design:* Often features pouring lips (spouts) on one or both sides of the bowl. This allows for a thin, precise stream of gravy to be poured over meat, rather than dumping it all at once.
• Punch Ladle: Historically ornate, often with a twisted handle (whalebone or silver) and a double-lipped bowl, designed for festive punch bowls.

Confusion often arises between eating spoons and serving spoons.

• The Tablespoon (Serving Spoon): In modern dining, a “Tablespoon” is strictly a serving utensil. It is much larger than a dinner spoon or dessert spoon. Used for scooping vegetables, rice, or potato gratins.
• Pierced / Slotted Spoon: Identical in shape to the tablespoon but with cut-out patterns in the bowl.
  • *Function:* Used to serve vegetables served in juice (like peas or corn) or poached fruits. The holes allow the liquid to drain back into the dish so the guest's plate isn't flooded.
• Berry / Casserole Spoon: A specialized spoon with a wide, shell-shaped bowl. Originally for serving berries, now commonly used for casseroles or soft desserts like cobbler.

• Sterling Silver: The most traditional material. However, silver is a supreme heat conductor.
  • *Warning:* If a silver ladle is left in a hot soup tureen, the handle will become too hot to touch within minutes.
• Stainless Steel: The modern standard. Durable, stays relatively cool, and resists corrosion from acidic sauces (tomato, lemon).
• Nylon / Silicone: Essential for use with non-stick cookware (like Le Creuset) to prevent scratching the enamel surface.

• The Drip: When lifting a ladle from a tureen, hold it over the pot for a second and gently touch the bottom of the ladle bowl to the surface of the soup. This breaks the surface tension and prevents the “last drop” from falling on the tablecloth.
• Placement: Serving spoons should never be left inside the dish when passing it around (unless there is a notch). They should be placed on the serving platter or a designated side dish.

— See Also:

• Matching Ladles to Tureens
• The Difference Between Tablespoons and Dinner Spoons