Quote:
Originally Posted by StinkyPink
I had purchased some nice non-stick pots and pans recently. I like to use wooden spoons on them as to not scratch the non-stick surface. I grew up with the belief from grandma, that the wooden spoon gives the food a more authentic flavor. This show got me thinking about bacteria that can get caught within the wood grains of these spoons.
Penny for your thoughts...
|
Keep your wooden ones or switch to silicon ones, and no the heat will not release anything out of the silicon ones that are rated for kitchen/oven use. I use silicon baking containers in an oven that gets close to 600 degrees.
Quote:
Originally Posted by ShellyCrash
Plastic cutting boards in my exp. over time get cut up w/ use and eventually have more little cracks and crannies than wooden ones.
IMO the best to use there is glass. I don't always like the sound it makes using one, but the knives never leave and cuts on the surface.
For your spoons, and other wooden kitchen items, if you put a spot of oil on a paper towel and rub them down every now and then they keep nicer, longer.
|
Plastic does get cut up - they are cheap, and also dishwasher safe. Ideally one should have one for poultry and another for other meats.
Wooden cutting boards are fantastic for all other items like veggies, herbs, and stuff. Easy to clean, expensive to purchase (cheap ones suck), and should never be put in the dishwasher. By the way they are the fastest to cut on.
Glass is horrible for ones knives. Every time you cut on a glass board you are dulling and chipping the blade of your knife, same with marble, porcelain, ceramic, and other such surfaces.
Bamboo just is a horror to keep clean. Should not go in dishwasher and the ways you clean wooden boards do not work the same on bamboo.
For your wooden utensils, bowls, and boards - use a 10-1 ratio of either a bleach and water or vinegar and water solution kept in a spray bottle. Spritz them and rub them down. Air drying is fine. Your plastic boards just go in the dishwasher.