How to Season Wooden Cooking Utensils

Wooden cooking utensils are safe to use on any surface as they will not harm or damage your cookware. There is one drawback and that is quality wooden cookware can be expensive, but they do not have to be. With just a few simple items and a little time, you can have a set of wood cooking utensils that will lave a long time.

What you will need:
1) Wooden utensils. Note: they should feel comfortable in your hand, not too light and not too heavy. You can find sets at your local mega-mart (i.e. WalMart);
2) Sandpaper, one in 150 grit and one in 350 grit (can be found at your local hardware store);
3) Food safe mineral oil (this can be found at your local drugstore or mega-mart. If you are not sure ask the pharmacist; and
4) Aluminum foil.

What you need to do:
1) Sand with 150-grit sandpaper until smooth and wipe with slightly damp paper towel to remove sand dust;
2) Sand again with 320-grit sandpaper until smooth and wipe with slightly damp paper towel. It should be noted for steps one and two that you should sand all of the utensil, including the handle, and pay particular attention to the cooking surface (the area that touches the food);
3) Rinse the utensil in water to raise the grain and let it set until mostly dry and sand again with 320 grit sandpaper until smooth, remembering to wipe away sand dust with slightly damp paper towel;
4) Preheat oven to 150˚. While the oven is preheating, rub the entire wooden utensil with food safe mineral oil. Place the utensils on aluminum foil and put all in the oven for thirty (30) minutes;
5) When the utensil is cool enough to handle, rub it again with the food safe mineral oil and allow it to sit overnight.
6) This step is optional: You can sand one more time with 320 grit sandpaper to help create a finer finish. Remembering to wipe with a slightly damp paper towel when finished.

A few tips to remember:
1) Season frequently while utensil is still new. A good plan of attack is season once a week for four weeks and then once a month (Source: All About Cookware). This will help build a "suit of armor" against damage to your utensils. If this is done often and early it will quickly reach a point where you will only have to season once a year; 2) When cleaning, wash is hot soapy water quickly (do not let it soak) and dry thoroughly. If the utensil has been used around raw foods (i.e. meat and eggs) you can wash the utensil is a solution of one part bleach and twenty parts hot water. Clean quickly, then wash in hot soapy water, and dry completely. Some also say that washing in boiling water has the same effect (Source: How to Do Things)
3) Do not use vegetable oil and it will turn rancid and ruin the item.

This article does not only apply to wooden spoons, it also applies to any wooden kitchen equipment including bowls, plates and cutting boards.