Even if you’re a pro at picking up sushi pieces with chopsticks, you might not be as adept at using them for cooking. That’s because cooking with chopsticks requires not only a special technique but also a certain style of cutlery. Daily Meal spoke with Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, Michigan, who was featured at Seoul Salon’s first-ever Bunsik Brunch pop-up in August 2024. She gave us some exclusive tips on using chopsticks when cooking.

As for the difference between chopsticks for cooking and chopsticks for eating, Kim says, “It’s mainly because chopsticks for cooking are longer and thicker than chopsticks.” This protects your hands from getting too close to hot pans or open flames and getting burned. In addition to length and thickness, the material is also important. The ideal chopsticks for cooking are made of a material that is easy to grip and won’t scratch your pan.

There are a few factors to consider when choosing the right chopstick material for your purposes. Ji Hye Kim explains, “I prefer wooden chopsticks for cooking. Metal chopsticks can scratch your bowl or pan. Wooden chopsticks are gentle and still serve their purpose.” This is especially important if you have pans with a non-stick coating that can easily become damaged and stop working as intended.

Not only do wooden chopsticks prevent damage to your cookware, but they are also easier to grip. This will prevent them from slipping and falling into the pan while cooking, which can cause burns when you retrieve them. Also, you should avoid using chopsticks that are coated with paint or other finishes. These materials can chip and get into your food while cooking, or melt into your hot dishes, which can cause health risks or unwanted flavors. Therefore, plain, unadorned wood is a better choice.

While it’s a general rule of thumb to use longer chopsticks when cooking, you don’t always need to use a specific set. Ji Hye Kim says, “For example, to crack eggs for omelets, I just use my regular chopsticks and they work just as well.” Since cracking eggs is usually done before they go into the pan, you don’t have to worry about getting your hands too close to the heat source.

You also don’t need thick, long chopsticks if you’re using them as a base, for example to make perfect cuts in Hasselback potatoes. Another cooking method that doesn’t require any other chopsticks is using them as a sieve to filter the egg into a hot liquid when making egg custard soup. Also, avoid long chopsticks if you’re just arranging the food on plates. You can use your regular chopsticks for serving. Keeping these tips in mind will help you choose the right chopsticks for your needs.