What is the best material for a cooking spoon?
Personally, I've switched almost entirely to heat resistant silicone for all types of stirring and scraping spoons. They don't stain, they are fine up to quite high temperatures, they clean up easily and can go in the dishwasher. They are also won't scratch the surface of non-stick cookware.

It is true that they don't feel quite so nice as a good wooden spoon, but the convenience is outstanding. (On the other hand, I stick with metal for the type of spatula one uses to flip a fritter, because silicone can't have a thin enough leading edge, it is too flexible.)