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Who here Oils their Wooden Utensils....

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The highly debated to oil or not...
Ive got tons of maple cooks spoons and 2 or 3 olivewood ones as well....
Never oiled, just fine...

I hate Silicone with a passion. Threw out the muffin pan, and the Silpats. Went searching for a ladle to use for the LeCreusets - and tried to talk myself into buying a silicone ladle, and walked out with the $60 Berard Ladle Instead.

Dare I ask. Anybody ever oil your wooden utensils.

I DO do my boards. Oil 1st and then a folllowup with creme. A little OCD but eh, it's easy peasy maintence on my end for my boards

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  1. I do, periodically. When I'm oiling my board and bowl I sometimes rub a bit of oil on the spoons. I'm sure they'd be fine if I didn't but they look purty all oiled up.

    1. I sure do. Boards, utensils, and my wooden salad bowl.

      1. I used to. Not anymore. I just kind of like "Whatever, man"

        In all fairness, I oiled my wooden utensils using a drying oil (tung oil). I did so that I don't have to periodically oil them.

        1. I do...whenever they need it...I made a few, and would like to keep'em around as long as possible

          1. I do, not sure if it helps all that much, as the environment most are used in is particularly harsh, but it certianly can't hurt. You oil a cutting board and it gets the damp wipe over and an occasional good scrubbing and the oil stays around for a good while. A spoon goes into boiling water, or other hostile environments where the oil has less of a chance to protect the wood, but I still think it's a good practice to oil wooded utensils.

            1. Nah. Mine are cheap, but sturdy. I've had them for about 5 yrs, 2 spoons and a spatula. When they finally fail I'll just replace with similar.

              I recently shelled out for a silicone ladle to replace my 1985 plastic ones (one slotted) that are stained and chipped. I don't like it nearly as much. Those were the perfect shape and size. Maybe I should find a wood carver and have a set of spoons made to match those. Now THOSE would be worth oiling!

              1 Reply
              1. re: DuffyH

                I don't oil my wooden spoons. I buy the small cheap kind and as they get worn, I use them for other things (like stirring the horse feed, propping open a window, etc) then I just buy some more cheap ones for the kitchen. I baught some nice wooden utensils, once. It was not long, before they begin to split. I had even oiled them. I did not really like them much. They were to thick and chunky. I seldom if ever oiled my cheap ones. They last a long time. I usually replace them due to staining, not splitting.

              2. only knife handles

                1 Reply
                1. re: KarenDW

                  i have laguiole flatware all of which has wooden handles. i do oil them about once a year and never put them in the dw.

                  my wooden cooking utensils are cheap, so don't oil them, but also do not put them in the dw either.

                2. Hey chefwong:

                  Sure, a couple times a year. IMO, most things just look better, but thin wooden spatulas tend to crack without a little oil.

                  Aloha,
                  Kaleo

                  1. The only wooden utensil I use a lot is a spoon with a flat spatula edge that Mario Batali had his name on -- about 15 years ago when it was harder to find that very useful shape. It's boxwood or something non-standard, I think; not olivewood.

                    I oiled it well before starting to use it (per recommendation on the tag it came with), and re-oil once or twice a year now -- whenever it starts to look pale. I feel pretty sure that initial oiling made it absorb less cooking liquids and extended its life. It also made the handle much silkier and more of a pleasure to use.

                    1. Absolutely. I love wood cooking spoons, have an extensive collection in some fairly exotic woods and regularly oil them to keep them looking their best etc. I use all of them, they're not just for show.

                      1. I do. Recently I ran across this spoon butter recipe and will use it next time.

                        http://www.101cookbooks.com/archives/...

                        1. Does the oil not go rancid after a while? Do you use VCNO?

                          2 Replies
                          1. re: GraydonCarter

                            You should use the same oil you use on a cutting board, mineral oil, or a combination of mineral oil and bee's wax. This will not go rancid. Do NOT use vegetable or olive oil on wooden kitchen objects, that will turn rancid over enough time.

                            1. re: GraydonCarter

                              Mike is correct.

                            2. I use spoon butter on all my utensils: bowls, spoons, and handles. It is, however, made with beeswax and mineral oil, not coconut oil.

                              I made a batch a few years ago, and it lasts a long time -- I butter my wooden stuff once or twice a year.

                              The utensils look better and feel better to touch. And my hands feel great after I treat all the wood!

                              5 Replies
                              1. re: DebinIndiana

                                I use spoon butter purchased from Holland Bowl Mill, a mixture of beeswax and mineral oil. I butter everything a couple of times a year, and my cutting board gets the spoon butter at the same time plus a little extra mineral oil if I've scrubbed it hard.

                                After this discussion, and it's cold outside, think I'll get all my wooden stuff out and give 'em some TLC!

                                1. re: blaireso

                                  If you should ever run out, melt 4 oz. beeswax in a double-boiler and stir in a pint bottle of mineral oil. Keep it in a pretty jar.

                                  My farmers market has a couple of people who sell beeswax quite reasonably.

                                  1. re: DebinIndiana

                                    Thanks for the recipe. Nice to know people still make their own stuff. Any ideas for saddle soap? I'd really like something to clean leather.

                                    1. re: blaireso

                                      Sorry I missed this -- but no, I don't know anything about saddle soap. I'm sure someone on the internet does, though..

                                    2. re: DebinIndiana

                                      Great tip, Deb!

                                2. I might as well ask, just for discussion sake.

                                  Just short of artisian salad spoons, what other wood utensils are you using on a hot stove/wet environment.

                                  Granted, no wood goes into my DW.
                                  My primary wood utentils are just various cooking spoons that see action everyday in a pan/pot. Between the wet hot environement or the hot sear environment, etc.....I don't think the beeswax will last the heat.

                                  Hence...I don't really maintain my utensils. If I remember after doing my boards, I might take the used applicator and do the utensils.

                                  5 Replies
                                  1. re: chefwong

                                    I typically use a woden spatula to stir and scrape the bottom of a sauté pan when I sauté vegetables and onions. A wooden pasta tool to pull spagetti from the pot. Often I'll grab a wooden spoon to stir soups and stews while their on the stove. I have a tendency to prop the spoons on the edge of the pan and the pan handle, so wood works well as it doesn't get too hot.

                                    1. re: mikie

                                      A word of caution: I've got a spoon with some scorch marks from propping on a pan. I just grab a salad plate and use it as a spoon rest, it will hold open tongs as well and at the end of the night can go in the dishwasher. All my spoon rests have broken over the years, never replaced them and like the new solution better.

                                      1. re: blaireso

                                        I use a pint glass for the same thing!

                                    2. re: chefwong

                                      After "buttering" them yesterday, I counted 23 utensils, 2 bowls, a mezzaluna, a few knives with wooden handles and a cutting board! Didn't count two rolling pins (not oiled). No wonder this is an hour-long project! A couple of my faves are over 40 years old and still in great condition.

                                      I began many years ago to segregate my spoons into those used for "white" foods (oatmeal, rice, cream of wheat, polenta, etc.) from others. I did notice that one of the "white" spoons has some cracks in it, probably from being exposed to so much boiling water over time.

                                      The rolling pins don't get oiled, but they do absorb some of the fat from pie crusts.

                                      I don't use soap on any of them, just a green scrubbie and hot water, air dry. NEVER in the dishwasher!

                                      1. re: blaireso

                                        I separate my spoons too - but my separation is the spoons used for savory foods are kept separate from the spoons used for sweet stuff.

                                    3. I do. I have a lot of different wooden utensils of really nice woods and some are one of a kind gifts that were made for me so I want to keep them as long as possible. Many years ago, when I got my first wooden utensils, I bought a special oil to oil them- I think it was a classic mineral oil and beeswax blend. I have never bought another oil since then. My over thirty year old utensils need an occasional clean up with baking soda paste and then get oiled down with whatever oil I feel like that day - cocoa butter is a favorite of mine, even for savory cooking utensils. I have used olive oil, coconut oil, and other vegetable oils, and have not had rancidity issues, probably because the utensils are used all the time.

                                      1. I haven't oiled my spoons (only the pricier carving board--the other wooden boards are really cheap and are holding up well). My utensils (wooden) were fairly inexpensive (a couple of them downright cheap). And I can be lazy about even oiling the carving board. However, I got one of these as a gift for my birthday and thought that I should start oiling it. How fortuitous that this thread has appeared!

                                        http://www.woodspoon.com/cattailand15...

                                        1 Reply
                                        1. re: nofunlatte

                                          I love it, what a great birthday gift!

                                          I just bought one of Jonathon's spoons at a craft show a few weeks ago, it's a beautiful wide serving spoon in flamed cherry. I love his spoons!

                                        2. I oil my boards, not usually my wooden spoons. I put the spoons in the dishwasher daily. They don't crack...well, at least they haven't really cracked in decades, but I toss them out every decade or so.

                                          They are fairly cheap ones and easily replaceable. I replace them if they chip, get burned, turn pink from beets ( darn it!) or if I chew up the handle in the garbage disposal ( yes, it has happened more than once). Sometimes the wood gets "frayed" looking on the really old ones. I probably replace one every 3 or 4 years.

                                          I have 5 or 6 in use all the time, various ages and sizes, and love them.

                                          1. Except my wooden cutting board (when I think about it) nothing gets oiled.

                                            Too much problem, and the wooden utensils that I used are really cheap and have good to me for years (I take good care of them).