Now that you have a piece of handcrafted woodenware, the next logical question is:
As that’s not particularly specific, I’ve added this page on the assumption that you want to know how to take care of your new spatula or rolling pin, so that you get the longest life and greatest use from it.
- Clean it, but don’t clean it: When you use your woodenware, it shouldn’t take much in order to get it clean. A quick swipe with a hot soapy sponge or rag and a quick rinse is all it should take. Don’t soak it, and NEVER put it in the dishwasher.
- Oiled up: Your woodenware will be just fine if you clean it mildly as outline above. But if you think it looks a little dry and tired, you can occasionally wipe it down with some food-safe oil or an oil/wax blend. That’s the finish that your piece came with, and will do just fine for keeping it in fine fettle.
- Don’t worry about germs: This one is mostly about cutting boards. I get questions all the time about whether they’re safe to use, especially with meat. The answer is unequivocally “yes.” In fact, studies show that wood is not only equal to but better than plastic cutting boards in that regard. Just wash them off when you’re done as outlined above, and you’ll be fine.
So that’s about all there is to it. With these easy steps, your purchase should last you for years to come.