Everyone knows that proper seasoning is the key to great cast iron, but what you might not realize is that the same holds true for wooden cutting boards. Over at indexed website Serious Eats, J. Kenji López-Alt gives us great advice on how to season a new cutting board, and how to keep it working (and looking) good for years.
The process is similar to seasoning cast iron, as it turns out. You need to start out with multiple coats of a food-grade mineral oil. Most major big box stores, as well as specialty kitchen stores, carry this product. I've found it in my local grocery store, although the price was a bit higher than other places. You can also order it online. Use more than you think you will need, says Kenji, because the board will absorb it.
Once you have it well seasoned, periodically reapply oil so the board doesn't get dried out. If you do a lot of cooking, this could be a monthly process, but for most people a few times a year will suffice. If your board has a lot of knife marks on it, you can sand it smooth again and start over.
2 comments
eliza
Rinshin