As a “Day Job,” I work in the creative department of a mediumish company in Spokane. More often than not, we end up having conversations that may as well be titled “Cooking With Creative” - because to some extent and at different levels, all of us in the department are foodies. Today the question of seasoning a wood bowl came up.
Wooden dishes, unlike glass or metal, do need a small amount of attention and care to get the longest possible useful life out of them. This is also true of wooden cutting boards and butcher blocks. Because wood begins as a living plant instead of a static material (such as metal ore or sand), it’s cells continue to react to the environment it’s placed in. Wood will warp, expand, contract, crack, and absorb odors, especially if kept in a kitchen. However, an easy way to protect against this and extend the life of your woodware is to season it.
Much like you would season a cast-iron pan, seasoning wood is about filling the pores with something of your choosing, rather than allowing the cells to absorb whatever they come in contact with. Oil repels both odors and liquids while helping to maintain a moisture balance in the wood, preventing warping and cracking. However, please, as someone speaking from unfortunate experience, do not use your usual cooking oil! Olive oil, vegetable oil, and most cooking oils all go rancid after time, and you end up with a very sour, fairly bacteria-filled substance that has seeped through your woodware. In the end, your options are to either grind it down and basically start again, or throw it away and buy a new one - neither option is very inexpensive or fun.
So what do you use? There are several schools of thought out there as to what, exactly, to season the wood with, but I have always (and continue) to prefer mineral oil. This is a food-grade oil that does not go rancid, has no taste, and no smell. There are some who say walnut oil is another option, and it is - however, I am hesitant to use it because there are those with very severe nut allergies, and should they eat something prepared on or served in a walnut-oil seasoned dish, it could be dangerous. Walnut oil is also significantly more expensive.
So, start by heading to your pharmacy section at the grocery store. You’ll find the mineral oil in with the laxitives. Now don’t get scared! You won’t get the runs from seasoning your wood with this oil - it takes several tablespoons for that effect to be noticed, and a very tiny percentage of the oil, if any, will actually get on your food.
Throughly wash and dry your woodware. Let it dry for a day or two. Then gently spread a very small amount of the mineral oil in and on the wooden surfaces. Let it dry for a few hours, and if it’s your first time seasoning it, then add another layer or two, letting it dry between each layer. Re-season the wood every month or two.
This, of course, is the not-fanatical-about-it method. There are those who season every week. There are also those who refuse to use soap on seasoned wood. While it’s true that most of the time your salad bowl needs little more than wiping out with water, I am a HUGE fan of actually washing your cutting boards - too much nasty bacteria to kill if you cut meat or unwashed greens on those puppies.
The other option you have is mineral oil with a bit of beeswax mixed in. While this will add some water repellency to your wood, the extra expense and effort doesn’t really outweigh the barely-noticeable benefits. Beeswax also leaves a slightly sweet smell, which could transfer to foods.
Once your woodware is seasoned, be sure to keep it out of water unless you’re washing it (store cutting boards on their side so the bottom doesn’t soak in dishwater as it’s drying). Re-season it occasionally - the wood will slightly darken and the grain will stand out more as you go, but this is entirely natural.
And above all, enjoy! Having beautiful (or even “just functional”) utensils for serving and preparing food is no good if you don’t actually use them!
