Post by applecrisp1 on Oct 9, 2016 15:02:31 GMT -5
I was wondering for those that have wooden spoons/tools/bowls and such, how do you care for them? Do you simply just use, hand wash with soap, dry immediately and done, or do you periodically treat them with something? Or ?
I have a few really nice, hand made wood spoons and spatulas -- between the hand made work and beautiful wood, let's just say those haven't seen a pot of tomato sauce. Sure I use my old wooden spoons (and don't do anything special to them, should I?), but I don't use the other ones very often. And, since my new mantra is, if it is in my kitchen taking up space, I need to use it, or consider getting rid of it.
And, I'm sooo keeping them. Too pretty to use --- gotta change that thinking! I bet I'm not the only one that does things like that.
I think one of the items they said I should treat or something before using. Sandpaper/roughen up, then light coat of was it mineral oil?
So curious -- do you have wooden tools/bowls etc, do you use them, and how do you care for them?
I'm probably NOT the one to give advice here as I let an absolutely exquisite olive wood scoop dry up into something which looks like driftwood-- but it did bring to my attention that SOME wood does seem to benefit from occasional oiling (something like mineral oil, though I know someone who swears by olive oil) The balance of my wooden spoons are cheapos, probably like your old things, and I just use soap and water on those-- but the prettier things (mostly teak) now get an occasional slathering of oil, then get to sit around and absorb sort of like my friends used to do with baby oil on their skin back when no one realized it was undesirable to fry oneself in the sun.
I just wash and dry as well. For tomato sauces, I use a red silicone spoon so I can't see the stains. I do have mineral oil that I have used on my Boos cutting board, but I don't use it all that much and use smaller cutting boards since they are easier to wash.
My solution was to replace them with a black silicone/nylon set of utensils -- spatula, potato masher, pasta thingy, ladles, etc. They withstand high heat and I just put them in the dishwasher. They also look nice hanging on "S" hooks over the kitchen counter with my whisks, and in my big white pitcher. Think I bought them at BB&B.
For my good wooden cutting boards, I periodically oil them to keep them from drying out/cracking etc... They are quite a few years old now and still in great shape. I get the food safe oil from Bed Bath and Beyond to use on anything in the kitchen.
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Post by applecrisp1 on Oct 9, 2016 21:35:12 GMT -5
Thx Karen for the tips about BBB.
calcook, Luckily I show restraint with my weakness for wood spoons/utensils -- I only have a handful (my small kitchen helps too). I use a combo of silicone, metal and wood. I just want to start using a few of those wood utensils, not just store them! And I won't be making curry with them. Ha.
Post by testkitchen45 on Oct 11, 2016 8:44:27 GMT -5
Mineral oil is the one to use, and I suspect that any "food-safe oil" being sold for more $$$ is just mineral oil. If you can deal with the embarrassment of buying a large bottle of mineral oil (since it's sold as a laxative, that is the type of purchase for which my DH is likely to toss in a mega-pack of TP and a can of bathroom spray, just to be evil ), you'll have the perfect oil for your boards. Olive oil will go rancid eventually.
I actually hate wooden stuff b/c of the special care, but do have a few wooden items (huge W-S carving board; pastry board w/ roll-out markings; a few shaped trivets). I don't use wooden spoons or wooden-handled spatulas, but prefer silicone or nylon. However, for my wood things, I wash & immediately dry, then oil when dry, whenever I feel like it (so, rarely). The key seems to be immediate drying, plus letting them air-dry the rest of the way (I'll typically put my giant board on my cooktop b/c the air reaches all sides--my cooktop has a safety switch to prevent accidental use, or else I'd lay the board on cooling racks for the same reason).
"If you're afraid of butter, use cream." ~~ Julia Child . . . "To take [food] back from industry & science is no small thing; indeed, in our time, cooking from scratch qualifies as subversive." ~~ Michael Pollan
Mineral oil is the one to use, and I suspect that any "food-safe oil" being sold for more $$$ is just mineral oil. If you can deal with the embarrassment of buying a large bottle of mineral oil (since it's sold as a laxative, that is the type of purchase for which my DH is likely to toss in a mega-pack of TP and a can of bathroom spray, just to be evil ), you'll have the perfect oil for your boards. Olive oil will go rancid eventually..
LOL - this made me laugh since most time the people at checkout don't even pay attention to what they are scanning. I used to be embarrassed if I had to buy tampons and there was a male cashier, when I was younger. But, I guess this is a good reason why self checkouts exist.
I have a walnut spoon and fork that I rinse, dry and oil each time I use the set, always when I have company. My working wooden spoons and fork are cheap sets of 3 that I get at the grocery store whenever they need to be replaced. They always last an amazingly long time considering that they always go into the dish washer to make sure they are sterilized.
I have a wooden Risotto spoon and used it for years before I learned the hole in the center defined its intended use. My favorite wooden utensil is the bamboo rice paddle I bought in Hawaii about 35-40 (eek!) years ago. It cost 10 cents, at the time. I bought 2 so I would have a backup, but I haven't needed to. I am still using the first one, and it gets the dishwasher bath, too.