|Forum topic by Schwarzwald||posted 08-27-2016 04:05 PM||362 views||0 times favorited||7 replies|
08-27-2016 04:05 PM
Hello there! I am brand new to the site and so far it has been very useful to read all of the stuff and check out the amazing projects! I did have a question that I hope someone could help me with though. I recently carved some spoons for the kitchen out of various kinds of wood. They are mostly around 12” and could be used for serving food, or stirring soup, etc. I am curious to know how to keep the spoons in good shape if they are used for things like stirring soup, or hotter cooking, like making a brown roux. I don’t know the exact temperature for making a roux, but it’s easily above boiling, and I would guess that it is at least 300 degrees. I’m no expert when it comes to wood finishes, but I have used several different kinds over the years. Does anyone have a recommendation for what sort of finish to use for a wooden spoon that is used in high temperature cooking? Let’s assume for the moment that the wood is a domestic hardwood, because most of my spoons are. I have some that are sugar maple, cherry, honey locust and walnut. I also have a couple that are an exotic wood that might be lignum vitae, but it wasn’t labelled. Whatever it is, it is dense and definitely has oils in it.
Also I am assuming that there are certain things I should avoid with a wooden spoon, like running it through the dishwasher. If there are other pointers, I would love to hear them. The main thing I am trying to avoid is the spoon cracking, splitting and falling apart, I don’t mind discoloration or other cosmetic problems. I just don’t want the thing to fall apart. I guess going with that, I don’t want a film finish to melt into my food, haha. Which isn’t to say that I’m opposed to using a film finish; I am just not sure what the melting point would be.
Thanks in advance!
-- I want to know