|By mregan on Sunday, February 18, 2001 - 11:28 pm: Edit|
Simple question: Does anyone know how to "season" new wooden cooking utensils? I'm referring to unfininshed spoons, scrapers and stirrers. Generally, it takes a while to get them seasoned or "broken in" so that they aren't so rough and porous. Any ideas? Any thoughts on wooden cooking utensils in general?
|By W.DeBord on Monday, February 19, 2001 - 07:00 am: Edit|
I just use them....I've never heard anyone mention seasoning their wooden spoons. Only the very cheapest pieces seem to be the ones I've noticed that were rough. You could sand them and or soak them in oil if you want but I don't personally think it something you have to do. We wash them in the dishwasher and abuse them like any other utensil.
I've purchased the ones that have a straight bottom for stirring sauces...I don't care for the rounded bottom/spoon shape any more.
|By hgft on Monday, February 19, 2001 - 08:56 am: Edit|
why is it so important to use a wooden spoon to make rissotto?
|By momoreg on Monday, February 19, 2001 - 09:20 am: Edit|
To extend the life of your wooden utensils, keep them dry as often as possible. Don't soak them for long periods of time. They are so inexpensive that it hardly seems worth it to wash them all by hand, but you certainly can, and that will reduce the amount of time they spend in water. Vegetable oil will also help the wood retain its smoothness, after it's completely dry.
|By mregan on Tuesday, February 20, 2001 - 05:50 pm: Edit|
W.DeBord and momoreg,
Thanks for the input/advice. I'll try the vegetable oil -- that makes sense.