Did you know that wood is naturally antibacterial? Even though wooden utensils are no longer ‘living’ organisms, the wood still contains cells that naturally fight bacteria and mould. When wooden utensils are made, they are infused with mineral oils to prevent any bacteria from remaining.
It’s no wonder that wooden cooking utensils require a little special care. Here is the MOLLY MAID Cleaning and Maintenance Guide for your wooden cooking utensils.
- Always hand-wash wooden utensils. Use hot water and liquid dish soap, but be careful not to leave wooden utensils soaking in the water for long periods of time. Avoid putting them in the dishwasher because the high temperature could dry them out.
- After you wash your wooden utensils, dry them thoroughly.
- Use lemon to further prevent any bacteria on the surface – just rub them with a lemon wedge. The lemon gets rid of any germs and makes the utensils smell fresh!
- Inspect them regularly. All wooden utensils run the risk of drying out and eventually splitting if exposed to high temperature. If this occurs, food could get trapped in the cracks of the wood. It’s best to dispose of them at this point and replace with new ones.
- Prevent wood from drying out by rubbing it with mineral oil or beeswax. To do this, apply the oil directly onto a microfibre cloth. Rub the dry wood until it begins to absorb. Then, use another dry microfibre cloth to wipe off any excess oil. Do not use food-based oils because they can eventually go bad.
- Stains? If there are any stains on your wooden utensils, simply use a small sheet of sandpaper and remove the roughness or stains by gently scrubbing the effected area.
- Always store your wooden utensils in a dry location at room temperature.
- For wooden cutting boards, avoid cross contamination by using separate boards for meats and fresh vegetables and fruit.