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Can I oil a new board with olive oil?
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I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral oil. Which is true? Is it ok to use Olive oil?
olive-oil cutting-boards
asked 2 hours ago
DottyPhone
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I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral oil. Which is true? Is it ok to use Olive oil?
olive-oil cutting-boards
asked 2 hours ago
DottyPhone
182
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DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago
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up vote
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up vote
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down vote
favorite
I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral oil. Which is true? Is it ok to use Olive oil?
olive-oil cutting-boards
asked 2 hours ago
DottyPhone
182
New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral oil. Which is true? Is it ok to use Olive oil?
olive-oil cutting-boards
olive-oil cutting-boards
asked 2 hours ago
DottyPhone
182
New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
DottyPhone
182
New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
DottyPhone
182
New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 2 hours ago
DottyPhone
182
asked 2 hours ago
DottyPhone
182
182
New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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New contributor
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
DottyPhone is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago
add a comment |Â
The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago
The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago
The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago
add a comment |Â
1 Answer
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Use food grade mineral oil
While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.
answered 2 hours ago
Tuorg
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So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
add a comment |Â
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
Use food grade mineral oil
While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.
answered 2 hours ago
Tuorg
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
add a comment |Â
up vote
2
down vote
Use food grade mineral oil
While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.
answered 2 hours ago
Tuorg
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
add a comment |Â
up vote
2
down vote
up vote
2
down vote
Use food grade mineral oil
While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.
answered 2 hours ago
Tuorg
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Use food grade mineral oil
While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.
answered 2 hours ago
Tuorg
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 2 hours ago
answered 2 hours ago
Tuorg
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 2 hours ago
Tuorg
463
answered 2 hours ago
Tuorg
463
463
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Tuorg is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
add a comment |Â
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right?
– DottyPhone
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid.
– Tuorg
2 hours ago
1
1
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor.
– Cascabel♦
2 hours ago
add a comment |Â
DottyPhone is a new contributor. Be nice, and check out our Code of Conduct.
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The question isn't phrased the same but the answers here generally apply, and the top one addresses whether oils like this are a good choice: cooking.stackexchange.com/q/21766/1672
– Cascabel♦
2 hours ago