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A standard question of many house cooks is methods to care for wooden kitchen utensils and are they sanitary. Wooden spoons, reducing boards, and different kitchen tools are the workhorses of the kitchen. They can be utilized for all types of cooking. If well cared for, Environmentally Friendly wooden utensils can last for years.


Antibacterial Properties of Wood
Wood is one of the oldest supplies used to make kitchen instruments, and for good reason. "Wood is of course more antibacterial than any man-made object," says Brian Hayes, vice president of sales and marketing for Lamson & Goodnow, which manufactures kitchen cutlery as well as maple kitchen instruments and accessories. "Timber naturally struggle infection, bacteria, and mold, and even though it is no longer a dwelling organism, the properties of wood are nonetheless the identical; wood still has cells that do not develop micro organism or mold."


Wooden utensils are also among the best tools to be used on nonstick cookware, as they won't scratch the coating like metal utensils might.

Once they're made, most wooden spoons, utensils and slicing boards are treated with mineral oils, which creates an inert, neutral surface that won't permit micro organism to reside.


Caring for Wood Utensils
To keep your wooden spoons and slicing boards in the very best shape doable, observe these tips:

Hand-wash wooden utensils with hot water and mild dish soap. Though wooden utensils and slicing boards may technically be cleaned in the dishwasher, it is not an excellent idea. The high water temperatures in the dishwasher can dry them out and lead to cracks within the wood. Simple hand washing is best for wooden items.
Blot freshly washed wooden utensils with a clean dishtowel, then enable them to air-dry fully earlier than placing them away.
If your wooden spoons or chopping board begin to look dry or don't feel super smooth, periodically rub them with mineral oil or a beeswax compound. Don't use food-primarily based oil like vegetable or olive oil, since these types of oils can go rancid.
Wooden cutting boards and spoons can finally split as they dry out or are uncovered to excessive temperature changes. Get rid of cut up wooden tools, because meals may get trapped in the cracks.
Highly pigmented meals, reminiscent of tomato sauce or berries, will stain wooden utensils and slicing boards. They're still protected to use in the event that they're stained, and the stains will ultimately fade.
Wooden items can take in odors from robust flavors like garlic or oil and will switch the odors and flavors to other foods. To reduce the smell, rub the wooden surface with the cut side of a halved lemon or with a paste made of baking soda and water. This will help neutralize the odor. If this is very bothersome, maintain a separate reducing board and/or utensil for more flavorful meals to avoid flavor transfer.
If your wooden utensils develop spotted stains or roughness, these may be rubbed away with a piece of fantastic sandpaper. Oil the surface afterward with mineral oil or a beeswax compound.

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