Seasoning a cutting board is a relatively simple process that can be done before you start cooking on it. One of the biggest mistakes many people make when working with knives and cutting boards is storing them in a damp kitchen. When your tools are stored in water, they can rust and corrode.
It is a big mistake not to season a cutting board regularly which can cause the wood to discolour, rust and corrode. Only Regularly washing and sanitizing your cutting board can help prevent this from happening.
After you have used a cutting board for a while, the wood starts to get dull and the surface starts to look worn. Also, the food you are preparing starts to add its own color to the board. Whatever the reason, it is time to re-season a cutting board.
Why seasoning it’s important?
Seasoning your cutting board is important because it is good for the wood and it makes the wood more sanitary.
There are two main reasons why you should season a cutting board. The first is that seasoning a cutting board will improve the life of the board and the second is that it will improve the flavor of the food you will be putting on it and keep safe your family from bacteria.
The benefits of seasoning a cutting board
The process of seasoning a cutting board is the natural aging process that occurs when you first use your wood cutting board. Over time, this aging process will make your wood cutting board resistant to bacteria and will make it a better cutting surface.
The most positive benefits are:
1. Seasoning a cutting board will help prevent the growth of bacteria and the formation of odors.
2. Seasoning a cutting board creates a surface that’s easy to clean and prevents the cutting board from absorbing liquids, making it easier to clean up after use.
How to properly season a cutting board?
First, remove the protective coating that is on the board. Then mix equal parts of olive oil and mineral oil, and rub it into the wood with a paper towel. Finally, wipe the excess off with another paper towel.
Another way of seasoning a cutting board, when you first get your new cutting board, you have to season it. That process creates a protective layer of oil between the wood and the food you’re cutting to prevent bacteria from spreading. To properly season your cutting board, you have to rub it down with mineral oil. Then, you need to let it dry for a few hours. After that, you need to rub it down with a paper towel to get rid of the excess oil. Finally, let the cutting board sit overnight to let the oil soak in.
To ensure that your cutting board will not smell like a fish market, it is important to season it. Seasoning a cutting board is a process that involves rubbing it down with an oil that will prevent bacteria from accumulating and/or getting into the board. This board will help prevent food and bacteria from attaching.
How seasoning a cutting board works?
If you’re a frequent cook, you know that a great knife and cutting board can help you save a ton on food. But if you use the same cutting board and knife for every recipe, you’re going to have to keep buying new knives and cutting boards. That’s why the best knife is the one you have with you. And that’s why seasoning a cutting board creates a barrier between it and food, so the food doesn’t stick. The process of seasoning takes just a few minutes, and it’s a worthwhile investment of your time. The purpose of seasoning is to enhance the longevity of your board.
Mainly, the way you season your cutting board can have a big impact on your food safety.
How to properly take care of your board?
To properly take care of your cutting board, never store it in the dishwasher. To remove odors, place a mixture of two tablespoons of baking soda, two tablespoons of coarse salt, and two cups of water into a microwave-safe bowl. Heat the mixture on high for one minute. Place the cutting board in the mixture for 15 minutes.
To keep your cutting board in the best condition, you should:
- Avoid cutting items that could damage it such as glass or metal.
- Not scrub or scratch the cutting board with abrasive sponges or cleansers that could wear down the surface. Wash the cutting board with hot water and mild soap (no bleach or abrasive cleaners) after each use.
One thing that you must do for your newly-seasoned cutting board (or butcher block, or whatever you are seasoning) is to do a quick wipe-down with vegetable oil. No, I’m not kidding—it actually will help you better preserve the board’s finish.