Do you like mixing with wooden spoons? I find myself strangely uncomfortable with a wooden spoon. It's partially strange because I love grass roots, I'm no pioneer but I still very much want to be in touch with tangible reality and wooden spoons seem so much more country old time (what grandma used to use), ya know? BUT regardless the curvature and density of wooden spoons makes me feel distant/out-of-touch with the dough I am mixing, that's why I'm adverse to wooden spoons.
All that said I can't mix a great big batch sticky bread dough with a little dinner spoon! So I have always been left to the wooden spoon as my only alternative.
BUT HORRAY! Those days are gone for good now that the "spoonatula" has walked into my life! The spoonatula, a cross between a spoon and spatula, is the best option for stirring baking goods I've found yet. The spoon part has a much wider surface area than your average spoon making it ideal for incorporating air into dough/batter when fold with it. Also it makes cleaning out the bowl 10x more efficient (that means your cake can be a little larger or perhaps your can make one or two more cookies).
So next time you're in a dollar store, grocery store, or cooking shop pick yourself up one of these handy Spoon-Spatula's!