Wooden Utensils are inexpensive, won't transfer heat, non-toxic, durable, non-stick, and beautiful when taken care of properly. You can get wooden cutting boards, rolling pins, spoons, dough paddles, and pancake turners and they should all be seasoned properly before use.
All you need is an oil that won't go rancid, a paper towel or piece of wax paper (think lining of a cereal box), and a pastry brush. I used food grade mineral oil (found in the laxative section of the pharmacy,) because plant based oils will go rancid in this application and can cause free radical damage (cancer) in the body. If you know of a plant based oil that won't go rancid--I'd love to hear about it.
Simply brush the entire wooden surface with oil and lay the utensil on a piece of wax paper or a plate. Do this twice a day for 3 days, allowing the oil to soak into the wood in between applications. Wait overnight after the last application and wipe down with a paper towel to removed excess oil before storing. The oil will prevent water from penetrating the wood and it also brings out the natural tones in the grain.
Hand wash your wooden utensils after use and once a month (or after heavy use) apply another coat of oil. I just used my well seasoned rolling pin on some sticky dough and it behaved beautifully thanks to the non-stick oil coating. I cleaned it by wiping with a dry cloth instead of soap and water to help preserve the seasoning.