Debra Lynn Dadd

cutting board care


I have been to several places that sell cutting boards and they are suggesting and selling a mineral oil product for the care of the boards. I have used this product (on new boards) for about three months and the smell of mineral oil is always present. Does this get into the food? For many years olive oil was my product of choice and no odor was ever detected. Care was used on the boards to clean with hot soapy water and rinsed well - I even have wooden salad bowls that were treated with olive for many, many years and no odor exists on them.
So should the olive oil idea be scrapped?

POSTED BY JOANNE :: AZ USA :: 08/27/2007 3:50 PM


In my opinion, the mineral oil would get into the food, as it comes in contact with it.

I'm sure that many a wooden salad bowl has been seasoned by olive oil over the years, through daily use. Old ways are often the best.

There's a whole discussion on this topic at Wood Conditioner for Cutting Boards and Bowls, with some very interesting comments. Take a look.

Debra :-)


Olive oil is not suitable for seasoning wooden surfaces. There is a reason why we are supposed to put it in the fridge once opened, and that reason is that it breaks down on exposure to air or sunlight. The percentage of organic components in olive oil is much much greater than the amount in mineral oil or even vegetable oil.

There really doesn't need to be much concern about mineral oil getting into the food we eat. A chopping block or board should be wiped with suitable oil after it's thoroughly cleaned with hot soapy water and dried. The oil is left for a few minutes to soak in, and then the board can be washed and dried again. The idea is to let the oil seal the pores of the wood below the level that is cleaned.

POSTED BY COMMONSENSE :: OHIO USA :: 08/29/2007 11:50 AM


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