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Friday, September 16, 2011

Oiling Utensils

Like most people these days, I use a lot of wooden utensils in the kitchen. I love them for a variety of reasons, not the least of which is they are relatively cheap, don't mess up my non-stick pans, and are fairly durable. I even put them in the dishwasher with great success. I do this mainly because wood does tend to absorb stuff and I like to think that my utensils are free of any bacteria and food odors.

A key step in improving the life and utility of your wooden utensils (and cutting boards) is to periodically oil them with mineral oil. As you can see in the picture above, there is a big difference between that gnarly, feathery fork like thing and the freshly oiled spoon behind it. And after oiling my cutting boards, it never ceases to amaze me how much easier they are to clean (I hand wash them). I love to see the water bead up on the surface! Just don't forget to be sure you use a food safe mineral oil. I got mine at a kitchen supply store for less than five bucks. It's lasted me years and there is still plenty left.

I simply use a pastry brush to apply the oil and then use a clean rag to wipe off the excess. Suddenly, my wooden utensils look brand, spanking new!

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