Oiling wood handles
I'm new to the cooking industry - yay for new pads - and I have a question about oiling wooden utensils (or wooden handles on pots, for that matter).
The instructions state these should be oiled and I found this handy link here: Olive wood cooking utensils: Seasoning, care, and maintenance?, but sadly, I'd already oiled them with olive oil. Oops.
My questions so far are;
1) Is this going to be an issue in the future or can I just apply mineral oil when I have it and blissfully ignore my previous mistake?
2) The instructions (that came with the pots) also state that I should oil the wood, let it sit for 24 hours and then oil it again. The time between my oiling sessions exceeds 24 hours. Is this an issue?
(2)2 Comments
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Olive oil tends to go rancid; as do most other "food oils" - [walnut oil is a "drying" oil" (and as such won't go rancid) but if you are "in the industry" it's one more possible source of an allergen (tree nuts) that you don't want in a professional kitchen (where you'd think - no tree nuts in this dish) - does work fine at home if that's not a concern.]
Scrubbing the handles down with a baking soda paste should tend to saponify (turn to soap) most of the olive oil. Or send them though the dish machine a few times, and otherwise scrub, soap, degrease; then rinse well, dry and re-oil.
I think the only mistake you've made is to use a more expensive oil than required!
The 24 hours is a minimum, so the answer to 2) is "no".
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