I have a bamboo cutting board that I leave out on the counter to chop, mince, dice and slice on.
After a few weeks, it starts looking dry and lack-luster and pitifully parched. I shouldn’t even let it go this long, but sometimes…
Life happens and you don’t have time for Martha Stewart perfection.
However, when I can no longer stand to look at its sad dehydration, I season it.
And all is right again in the world.
Okay, so it’s not that big of a deal.
BUT, you should do this regularly to your wooden cutting board, if not for the beauty of it, then to keep it sanitary.
Wooden cutting boards can be dangerous if the wood particles become porous, thus allowing bacteria to seep in. Oiling it fills those pores and helps keep germs and other harmful agents out. It also helps keep your board from continuously absorbing water when washed.
You can buy special oil to season your board, but those are a little pricey and unnecessary. Here is what I use, and I get it at my local hardware store for just a few bucks.
You never want to use oils, like vegetable oil or olive oil on your wooden cutting board. These oils contain food product and can become rancid on your board.
To season your board with mineral oil, make sure it’s clean and dry. Take a clean cloth or some paper towel, and simply pour a little on the cutting board and rub it all over.
I cannot explain the burn marks on my cutting board. I believe it’s because children have opted to use it to put hot pans on (it’s right next to the stove) instead of pot holders.
Doncha just love kids?
Keep pouring oil and rubbing until the board won’t absorb any more. Make sure you rub the sides as well.
Let your cutting board sit for several hours. Then wipe off any remaining oil that hasn’t soaked in with a dry cloth or paper towel.
See the difference?
Now, if someone could tell me how to fix these burn marks?
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