The kitchen combines all the factors that promote the proliferation of bacteria: the presence of food and humidity. And if wooden spatulas, spoons, or cutting boards are our favorite tools in the kitchen, they are also the most vulnerable to these bacteria. Indeed, if wood has the advantage of being practical and ecological, it is also a porous material which absorbs humidity and, therefore, quickly becomes a refuge for bacteria of all kinds. And in this case, a simple wipe with a sponge and dishwashing liquid are not enough to guarantee the cleanliness of our favorite utensils.
Instructions for properly cleaning our wooden utensils
Clean after each use
After concocting your best seasonal recipes, your wooden utensils just need one thing… to be cleaned. You probably already suspect this, but you absolutely must clean your utensils after each use. Not only does this prevent food residue from drying out, but it also reduces the risk of bacterial contamination. To do this, rinse them under hot water immediately to remove any leftover food, scrub with soap and, if necessary, baking soda. Avoid letting them soak in water for too long before or after washing, as they will absorb water, which may cause them to warp, crack or even develop mold. As much as possible, we forget the dishwasher, we favor washing by hand, and as humidity and wood do not mix well, we carry out immediate drying.
Quarterly deep cleaning
In addition to daily cleaning, it is essential to thoroughly scrub them, ideally every three months. So boil your wooden utensils in a large pot of water, with white vinegar and baking soda. White vinegar is a natural disinfectant and baking soda neutralizes odors and loosens the most stubborn residues. Then let your utensils simmer for around ten minutes. After just a few minutes, you will see all the impurities and encrusted fatty substances that you did not even suspect existed from your utensils. Dry with a clean cloth immediately afterwards and that’s it.
