Why Mineral Oil Belongs in Every Kitchen
People rub it on babies’ butts, it’s been used as a laxative, new-age healers turn it into essential oils, and mechanics grease gears with it and pour it into engines to keep things running smoothly. Mineral oil—a broad class of odorless, colorless oils—is used in the cosmetics industry, science labs, factories, industrial settings, and…pretty much everywhere else.
But you’ll rarely find it used in the one place where it’s needed most: the kitchen.
Rifle through the cabinets of most home kitchens, and you’ll likely find bottles of corn oil, canola oil, safflower oil, peanut oil, olive oil, and sesame oil. You may even find the odd bottle of hazelnut or walnut oil, if the home cook is fancy like that. It’d be a rare day, though, that’d you’d stumble across a jug of food-grade mineral oil.
That’s unfortunate, because mineral oil belongs in every kitchen. It’s not a cooking oil like the others, but it has a limited yet important set of applications.
What Is Mineral Oil Good For?
There are two important things mineral oil is good for in the kitchen. The first is wood, and the second is metal. In both applications, be sure to use mineral oil that’s marked «food-grade»—you don’t want to eat nasty additives that can be found in other types of mineral oil. (Though it has indeed been consumed for its laxative qualities, there are some risks associated with ingesting mineral oil in certain populations.)
Conditioning Wood With Mineral Oil
First, and probably most important, wood: Any unvarnished wood in the kitchen, including wood cutting boards, butcher-block countertops, and kitchen islands, needs to be conditioned with oil to keep it in prime condition. Cutting boards and butcher blocks that are allowed to dry out will eventually warp and crack, especially at the seams where the pieces of wood join together.
Mineral oil soaks into the wood, helping to keep it plump and protected. It doesn’t just keep wood in good condition, though—it also acts as a water-repellent barrier.
It will reduce the chances that the wood will stain when wine is splashed on it; it will also reduce the chances the wood will rot from prolonged contact with water.
How often should you oil a cutting board or butcher block? Pretty much whenever it looks like it’s dry, which you can tell by sight or by sprinkling a little water on top. If the water absorbs into the wood, it’s time for an oiling (read Kenji’s article on how to oil wooden cutting boards if you need some instructions).
How to Season and Maintain a Wooden Cutting Board
If you have butcher-block countertops, it’s often a good idea to do several frequent applications of mineral oil early on, to be sure that the wood is fully saturated. As time goes on, you can decrease the frequency to once a month or once every other month, or whatever your schedule allows.
Most wood cutting boards come well oiled, but over time, and especially with frequent washing, they’ll need to be reconditioned with oil.
First, make sure the boards are fully dry, particularly if you’ve washed them recently.
Whether you’re treating a butcher block or cutting boards, oiling them is as simple as liberally pouring the oil all over them, spreading it around to cover all surfaces, and then giving them time to drink it up. I often leave them overnight, returning in the morning to wipe up any excess oil that remains unabsorbed.
If you have both butcher-block countertops and wood cutting boards, you can do them all at once, flooding the countertops with oil and then soaking your cutting boards on top.
Protecting Metal With Mineral Oil
Any home cooks who own carbon steel knives will also need mineral oil. There’s a lot to like about carbon steel knives, but, unlike rust-resistant stainless steel, carbon steel is vulnerable to moisture. It’s not as simple as drying them well after washing, either—stored for enough time in a humid environment, the knives will eventually rust.
The solution is to rub them lightly with food-grade mineral oil after washing and drying them. The oil forms a protective barrier on the blades, preventing moisture in the air from corroding the metal.
Even kitchens with stainless steel surfaces can benefit from a mineral-oil treatment. While the stainless steel doesn’t need a coating of mineral oil, the oil can still be used to clean and polish the metal, giving it a gleaming finish.
Why Use Mineral Oil?
What is it about mineral oil that makes it so well suited to these kitchen applications? In a nutshell: resistance to oxidation.
Have you ever noticed that certain surfaces in your kitchen tend to get slightly sticky over time? This is usually due to cooking oil that has oxidized. Oil, as you can imagine, gets on every surface in a kitchen—it spits and spatters, drips, smears, and vaporizes. Eventually, it forms a thin layer on cabinets, on the hood or vent above your stove, on fans and ceilings.
..everywhere.
Over time, those cooking oils oxidize, a complex process that eventually leads to molecules linking together to form larger molecular chains, called polymers. As these large polymers form, the oil becomes more viscous. Mix in the inevitable dust and dirt that settles on the thickening oil, and you get that awful sticky coating that can be so hard to remove. (Which is why it’s best to clean those spots very frequently so that coating doesn’t reach the impossible stage, as I explained in my guide to cleaning stainless steel pots and pans.)
Perhaps some of you are seeing the word polymer here and making the connection to the process of seasoning cast iron. It’s basically the same process: With enough heat and time, those polymer chains in the oil move past the thick-and-sticky stage to become a totally hard substance—the seasoning on your cast iron skillet. (If you’ve ever seasoned a cast iron pan and found it sticky to the touch after, that’s a sure sign that the oil isn’t polymerized well enough; it needs more heat and time, and maybe a lighter coating of oil, to complete the transformation.
)*
*Just to further fill in the picture, this is the same phenomenon observed in «drying» oils (such as linseed oil and other oils sometimes used to make varnish), which are designed to polymerize quickly, forming a hard, durable, and protective barrier on woods, paint, et cetera.
Mineral oil is less susceptible to oxidation than those cooking fats. This means it can remain fluid even after exposure to heat and the passage of time. It’s not perfect in this regard—it, too, can eventually oxidize. A lot of mineral oil has additives to help ward against this, including antioxidants and other ingredients that help keep the base oil as close to its original state as possible, for as long as possible. Food-grade mineral oil has antioxidant additives, like vitamin E, that can play this role while remaining safe to ingest.
This is why mineral oil is an absolutely terrible seasoning oil for cast iron. It simply won’t form the durable, nonstick layer of polymers you need.
But what makes it bad for seasoning a pan is what makes it great for protecting cutting boards and knives—it won’t grow thick, sticky, and rancid with time.
What Kind of Mineral Oil Should You Buy?
There are a number of products out there marketed as being specifically for oiling cutting boards, butcher blocks, and knives. Some contain additives, such as beeswax, that may have beneficial effects on wood.
But above all, the thing I look for in the mineral oil I use on my cutting boards and knives, aside from it being safe to ingest, is quantity: I want a lot on hand, so I can really flood my cutting boards and countertops.
While ordering mineral oil online at Amazon is convenient, you can also find inexpensive food-grade mineral oil at hardware stores and pharmacies, so there’s really no excuse to not have some mineral oil around your kitchen. Your wood and metal surfaces will thank you.
The Best Wooden Cutting Boards, According to Our Tests
How to Treat Your Cutting Board With Mineral Oil | Home Guides
By SF Gate Contributor Updated June 28, 2021
Many home cooks and professional chefs alike prefer using wooden cutting boards in the kitchen.
Not only are they gentler on knife blades, but they are also less likely to slip or harbor nasty microorganisms than their plastic counterparts. Wooden cutting boards might be safer, but they can also cost a pretty penny. Treating your board with mineral oil helps protect the cutting surface, makes it easier to clean and keeps the wood looking as good as new.
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1.
As Hardwood Lumber Company highlights, it is important to buy a mineral oil labeled as «food grade» or «USP grade,» so that it is safe to come in contact with food. You can find these edible oils at drugstores as well as in products made specifically to treat cutting boards or wooden salad bowls.
-
2.
Wash your cutting board with warm water and a mild liquid dish soap. Rinse the board under warm, running water and thoroughly dry with a clean cloth. Excess water should be avoided, as the University of Wisconsin-Madison notes.
-
3.
Pour about 1/4 cup of mineral oil into a small pan.
Warm the oil on your stove over low heat until it feels about skin temperature. Heating the oil makes it a little thinner and easier to spread. -
4.
Dip a clean cloth or very fine steel wool pad into the warm mineral oil. Rub the oil into your board in the direction of the grain. Liberally coat all surfaces, including the top, bottom and side edges. If you are oiling a brand new cutting board, apply four to five coats of oil, allowing the oil to soak in between each coat.
-
5.
Allow the oil to soak into the wood for about 20 minutes. Wipe off any excess oil with a clean, dry cloth. Set your treated cutting board aside for about six hours to give it time to oxidize and harden.
-
6.
Repeat this process until your cutting board won’t absorb any more oil. Buff the wood with a soft cloth until it shines. You can repeat this process whenever your cutting board is becoming dry and/or on a regular basis, depending on how often you use it, according to Misen Kitchen Tools.
Regular oil applications will also help the cutting board be water-repellent, deterring cracks and extending the life of the board.Things You Will Need
Tip
Oil your cutting board once a month or whenever it starts looking dull in places. You might need to oil it twice a month if you live in a very dry climate.
Keep your cutting board clean by wiping it off after every use. Immediately dry wet areas with a clean towel.
Warning
Never submerge a wooden cutting board in water or run it through the dishwasher. Excess moisture will make the wood swell, soften the glue and loosen the joints.
Don’t treat your cutting board with a plant-based, cooking or animal-based oil, such as canola, walnut, lard or olive oil. Those oils turn rancid over time and make the cutting surface unsanitary.
References
- Hardwood Lumber Company: What Kind of Oil Should You Use on a Cutting Board?
- The University of Wisconsin-Madison: Care and Cleaning of Butcher Blocks and Wooden Cutting Boards
- Misen Kitchen Tools: The Best Cutting Board Oil (Bonus — It’s Also the Most Affordable)
Tips
- Oil your cutting board once a month or whenever it starts looking dull in places.
You might need to oil it twice a month if you live in a very dry climate. - Keep your cutting board clean by wiping it off after every use. Immediately dry wet areas with a clean towel.
Warnings
- Never submerge a wooden cutting board in water or run it through the dishwasher. Excess moisture will make the wood swell, soften the glue and loosen the joints.
- Don’t treat your cutting board with a plant-based, cooking or animal-based oil, such as canola, walnut, lard or olive oil. Those oils turn rancid over time and make the cutting surface unsanitary.
How to choose the oil for wood cutting boards?
Table of Table
- Why do you need oil for cutting boards of wood
- What are oils for cutting boards
- The basic requirements for boards for
- How to soak the chopping board with oil 9000 9000
- How often do you need to process boards
- Oils for expressive design
- Where to buy quality oil?
Table of Table
- Why do you need oil for a cutting board of wood
- What are oils for cutting boards
- The basic requirements for boards for boards
9000 - How to soak a cutting board with oil 9000 9000
- How often you need to process how often you need to process how often it is necessary boards
- Oils for expressive design
- Where can I buy quality oil?
Wooden cutting boards can last a long time if properly cared for.
However, natural material requires special treatment and care. Using oil to treat a wooden cutting board, you protect it from moisture, prevent deformation and maintain its original appearance. It is easily absorbed, penetrates deep into the pores of the wood and leaves them open for natural “breathing” processes.
What wood cutting board oil is for
Cutting boards are in daily contact with sharp knives, water and various foods. They are made from an array of popular types of wood — beech, oak, maple, walnut, birch and cherry or exotic — jatoba and mango wood, including bars from the end surface. Regardless of the strength of the structure of the source material, cutting boards need special protection.
Oil treatment:
- Prevents color stains and odor absorption. The coating effectively blocks the penetration of juices and liquids from fresh vegetables, herbs, meat, fish into the wood structure.
- Creates a stable water-repellent effect, prevents overmoistening and cracking of wood when it dries.
This is especially true during the heating season, when the air in the kitchen becomes dry. - Provides preventive protection against bacteria and fungus. The treated wood continues to «breathe», is protected from scratches and microcracks, which create favorable conditions for the development of microorganisms.
The oil creates a very thin and elastic vapor-permeable coating. At the same time, it reliably protects the wood.
What are cutting board oils
Various products are used for impregnation. Before you buy oil for a cutting board made of wood, you need to get acquainted with the features of each type.
Types of compositions:
- Mineral oil is a safe refinery product. Most often, its medical analogue is used — pharmacy vaseline oil, which can be consumed orally, or cheaper lamp oil. Due to their low viscosity, they penetrate well into the tree, but they have a high consumption.
- Natural edible oil.
For processing boards, hemp, nut, olive oil is used. However, edible oils are prone to rancidity when exposed to air, producing an unpleasant odor and taste that will be transferred to the food. - Linseed oil and drying oil. Flaxseed oil is actively absorbed and does not go rancid, but polymerizes for a very long time. An externally dried coating may leave stains due to the fact that the composition has not dried inside. The surface is quickly worn out and scratched during intensive use.
- Combination of vegetable oils and waxes. Thanks to their complete polymerization, they do not go rancid, and their high solid content ensures economical consumption. Waxes help to create a more resistant and durable coating with excellent dirt and water repellency.
When choosing a product, it is necessary to take into account its drying speed and durability. Edible oils, such as flaxseed, take a long time to polymerize. Drying takes up to three days for each layer, which may take up to 3-4.
Mineral compositions dry up to 8 hours, it is necessary to apply from 2 to 5 layers.
Without additional waxing, both food-grade and synthetic mineral oil for wood cutting boards are not able to provide long-term protection to a cutting board. The coating requires regular and frequent renewal.
OSMO Wax Oil contains desiccants. It takes 8-10 hours to dry one layer. Thanks to wax, the coating retains its properties for several months even with intensive use of the board.
Basic requirements for board oils
Oil for processing a cutting board made of wood should create a reliable and safe coating for people.
Quality Ingredients:
- Harmless. The treated surface may come into contact with raw and cooked food.
- No smell after drying and no taste. Products do not acquire foreign tastes and odors.
- Gives hydrophobic properties and facilitates the care of the finished product. The smooth surface is effortlessly cleaned of dirt and withstands mild detergents.
As a rule, both natural and synthetic products are safe for health. They have a high degree of purification, do not contain toxic impurities and additives.
How to oil a cutting board
Osmo oil is convenient and easy to work with. It is ready to use and requires only thorough mixing. You can process new boards before starting operation or restore those that were already in use.
The surface must first be cleaned of dirt and sanded with fine grit sandpaper P150-240 (depending on the type of wood). The oil is applied along the fibers in an even, thin layer using a flat brush, a small microfiber roller, or a soft, lint-free cloth. The excess is removed with a napkin to avoid streaks and stains.
A new board is impregnated twice. The second layer is applied after the first has dried. To renew the coating, it is enough to treat the surface cleaned of dirt once.
Oil must be applied on all sides. Impregnation on only one side can lead to deformation of the remaining surface of the product.
How often should boards be treated
The cover needs to be updated regularly. The frequency depends on the operating conditions of the board — intensity of use, humidity in the room, place and method of storage.
It’s time to update the surface if:
- the board has lost color, has become “dryish” in appearance, is lighter or has spots on it;
- surfaces became rough to the touch, covered with scratches and microcracks on the ends;
- water, juices and liquids from products began to be absorbed, and not remain on the surface — this is noticeable by long drying and stains.
Before restoring the coating, a surface heavily scratched by knives is recommended to be sanded.
Expressive design oils
Colorless oils emphasize the beauty of wood — its natural shades and natural pattern. They are suitable for dark and light woods, brighten the colors and give the surface a silky-matt sheen.
The processed board looks expensive and spectacular.
This allows you to use it for cutting and serving.
Where can I buy quality oil?
The OSMO line has products for different tasks. You can buy wood cutting board oil from official dealers of the company or in the official online store. This guarantees originality and quality.
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Cutting board care — Zotwoods.ru
Article on proper care of your cutting board
How to properly care for a wooden cutting board?
I
so you got a cutting board made of wood. Before the beginning
use cost read about how best to care for her,
to serve you for more than one year.
If behind the cutting room
properly care for the board, this will help prevent the appearance of such
unpleasant things like: cracks, mold and the spread of germs.
After
purchases of a cutting board, you must immediately process it, for this
the surface of the board must be impregnated with oil.
This procedure is worth
repeat as soon as you notice that the oil has begun to dry out. oil impregnation
allows you to fill the pores of the wood from which the cutting is made
board and does not allow moisture to penetrate inside.
What is the best oil to use on a cutting board?
For
any oil that matches several
requirements: safe for humans (most importantly for oral administration), and
as well as oil stability. There is a misconception that some
think that a cutting board can be treated with vegetable
(sunflower or olive) because it is safe for humans,
however, these oils do not meet the second requirement. Sunflower and
olive oil after a while begin to deteriorate. If the board
saturate with vegetable oil, then over time it will become
a very bad smell of spoiled oil comes out, the old ones smell like that
pans and pans. Can’t get rid of this smell
possible, and if you don’t want to throw your cutting board across
year, it is better not to use this method.
Mineral oil
One of the best cutting board impregnations is mineral oil
which you can buy in our store. Mineral oil does not
smell and no taste, and it fully fits the above two
criteria. Impregnation with mineral oil is a simple matter, quite simple
wipe the board and let the oil soak in, after a while, if
the oil is all absorbed, then wipe again after you notice
that the oil is no longer absorbed, remove the remaining oil with a cotton cloth
or paper towel. In a good way, the board should be wiped once a
a month, but it all depends on how quickly the wood dries.
Beeswax
B
mineral oil can add wax. beeswax for a long time
used as protection against moisture in the production of various wooden
products, fabrics, when storing products, as well as for tree care.
Wax well increases the moisture resistance of wood. Wax, unlike oils, is not
absorbed, but remains on the surface, thereby sealing the pores and
cracks.
A thin film of wax on the surface of the board does not allow moisture, microbes
and dirt get inside the wood.
Treatment mixture
cutting boards, beeswax and mineral oil, can be
order from us too. This mixture is very similar in density to sour cream or
butter, i.e. it can be applied to the surface in a small layer, and
then just grind and after a while polish it to
shine.
Hygiene cutting boards
Cutting boards
regardless of their type, whether simple or end-faced, it is necessary
be cleaned periodically. Here we present several ways
which are recommended for the care of cutting boards.
Hot water + detergent
This method is the most optimal, which is confirmed by scientific studies.
At
disinfection of the cutting board, you can take a detergent based on
surface-active substances (surfactants), for example, any detergent
utensils. These surfactants can remove any contaminants
together with bacteria, and at the same time they are safe for humans.
Wash
boards of different sizes need different ways. If the cutting board can
placed in a sink or sink, it is best to clean it with
sponges with detergent and under running tap water, then simply
rinse it off.
Insert the larger plank completely
in the sink will not work and therefore it must be washed in the same way as the surface
countertops — using a damp sponge with detergent, and after a simple
wet sponge. And then the most important thing is not to forget to wipe the board.
Remember the main rule The wooden cutting board must not be washed in the dishwasher.
If
cutting board for a long time to place in the aquatic environment, the water will begin
penetrate into the pores of the wood, the board will swell, and after drying it will begin
crack.
Hydrogen peroxide
Chopping
The board can also be treated with hydrogen peroxide. This is good too
means of combating germs on the surface of your board.
Before processing
wash it thoroughly first, and then wipe it moistened with a 3% solution
hydrogen peroxide with a napkin or cotton cloth (if such a solution
no, it can be diluted with water).
Vinegar
Almost
everyone in the kitchen has table vinegar and therefore a cutting board
can be treated with this composition. After finishing work on the board, her
can be wiped with table vinegar. The acetic acid it contains
also effectively destroys various bacteria such as intestinal
coli, salmonella, etc. Having processed the board, it must be given
dry out. If you do not have vinegar in the kitchen, then the surface of the board can be
treat with lemon juice, which contains citric acid.
Pay
attention to the fact that acetic acid destroys fats that are included in
the composition of the oils for the treatment of boards and therefore immediately after the disinfection of the board
vinegar, it is recommended to treat the board with oil.