I always wonder if these sorts of dire warnings are real or just a marketing ploy.
this post was submitted on 30 Oct 2024
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Big Wood And Metal Utensil Lobby is going hard, for sure
I only use wooden spoons, spatulas and cutting boards myself. And fire retardants are obviously damaging to health, so throwing out black plastic is a good idea. But I don't think the article gives any good reason to avoid plastic in general. "Potentially harmful plastic compounds" sounds a lot like "compounds with zero evidence of being dangerous but they sound scary". Happy to be proven wrong though.
Yay for being overly cautious after the BPA thing and deciding to avoid plastic as much as possible and strictly avoiding it when dealing with high heat.
Though I still wonder about the chemicals used to treat/seal wooden utensils.
It is kinda funny coming back full circle, because as a kid I thought the wooden spoons we had were relics of the past and preferred the smooth plastic ones.
Now I prefer the wooden ones, stains, cracks, and all. Just limit how long you soak them for when doing dishes.
On that note, I've found that most dishes only need to soak for a minute or less before they are easier to clean. And if you rinse them before anything dries, you probably won't even need to soak at all.
You can apply food-grade mineral oil aka cutting board oil to your wooden implements and that will help keep them from drying out and cracking. Also works on cutting boards, of course.
That's a thing? Definitely going to look into this
Yep! I use mineral oil on my kuksa too, works great and is inexpensive. Just make sure you use food grade.
Just be sure to sanitize all cutting boards with a solution of a tablespoon of bleach in a gallon of water for several minutes.
I've used wooden cutting boards for about 30 years now. Never thought about that. But it makes sense with all the nooks and crannies in wood. I only wash mine in warm water and some detergent. Don't know if it's true, but I heard that wood has anti bacterial properties. With that being said, I never use raw meat on a wooden board.
In a related note, I saw that in a documentary about some monks in the US that made cheese. Traditionally they always had made it in large wooden tubs. Then they were forced to use stainless tubs because of health codes. After switching every attempt failed because every batch spoiled, probably because there was a good bacterial culture in the wood that helped the batch propagate the right culture, keeping the bad bacteria in check.
Do they make wooden thin spatulas?
No, but they do make them in metal.
Would silicone be a safe alternative?
I'm not sure but silicone is just another plastic so I don't make any assumptions about its safety, since that's what industry seems to rely on.
Like when they reacted to BPA being found to have issues by replacing it with other compounds that just haven't proven to also have those issues instead of specifically looking for ones that have evidence they don't.
This destroys my ceramic coated pans sadly. I have wood utensils except for a couple plastic spatulas specifically for flipping eggs because the wood ones aren't thin enough to not destroy them.
Useles in pans, unfortunately, because they scratch the teflon.
Teflon
More cancer lol
Teflon is still more convenient than just about anything else for cooking with cheese.
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