Plastic and some wooden, because we mostly use non-stick (PFAS-free) pans that we carefully hand wash.
BTW, I'm curious about peoples' experience with ceramic non-stick. Four or so years ago, as an experiment, I got a 6 or 7 inch non stick frying pan for our sons to cook their morning eggs. And I told them: don't treat it special; wash it or dishwasher and let's see how it lasts. And the non-stick behavior didn't last more than maybe four months of rough use. Other brands might be better; newer materials might be better; I'm curious.
@helenS Yes, I had my fling with a ceramic knife as well. The claim was the edge lasted 5X longer. But it's much more than 5X harder to sharpen; not a win! We've still got some high carbon stainless knives from the early 1990s that we dishwasher regularly and sharpen regularly.
@ElwoodBlues I have carbon steel kitchen knives, they are so easy to sharpen. They are extremely sharp. You can effortlessly run the edge down a piece of printer paper. I wouldn't want anything else.
