Is It Safe To Cook With Wood Pondok? This Is What Experts Say

JAKARTA - In the midst of the proliferation of kitchen utensils and plastics, wooden spoons are often considered old-age kitchen utensils. Even so, this simple tool is still a mainstay in the kitchen and is still favored by the chefs and home cooks. So what exactly makes the spoon so popular? Is it safe to use for cooking? The answer is certainly safe to use.

According to Brandon Moore, co-founder ofition Cast Iron, an American-based cooking utensil company in Pennsylvania, a comfortable wooden spoon held, easy to use, and looks harmonious as a set of kitchen utensils.

Moore, who also designed and marketed his company's wood equipment, added a strong and durable wooden spoon, but did not scratch the pot or pan surface.

In addition, wooden spoons are also more environmentally friendly, especially if they are produced by companies that seek to maintain supply chains and partnerships remain local.

A similar opinion was conveyed byction Feinstein, the recipe developer and founder of the Pasta Social Club. He relied on the wooden spoon when making the risotto.

"The wood is comfortable to wear and held. It is more united with the hands and feels more comfortable," he said, quoted from Martha Stewart's page.

This is important, especially when it has to continue to mix risotto for a long time. The wooden spoon is safe to use. This was conveyed by Dr. Ben Chapman, professor and food safety researcher from North Carolina State University who also regularly uses wood kitchen utensils at his own home.

From a microbiological point of view, until now there is no evidence that wooden spoons or wood tiles cause food poisoning.

When compared to plastic, metal, or silicon, according to him, there is not one ingredient that is absolutely the safest. Everyone has their own strengths and disadvantages.

The pore nature of wood is often considered a weakness. In fact, that's where the excess lies in terms of food safety. Dr. Chapman explained that wood undergoes a capillary process, where water or bacteria on the surface will be absorbed into wood fiber.

As a result, bacteria on the surface run out of life and do not get a supportive environment to breed. In addition, wood has natural antimicrobial properties.

During the evolution process, plants develop a defense mechanism to fight bacteria and parasites. This trait still exists even though wood has been processed into a spoon or tissue.

The main problem with wood equipment is not the material, but the way it is treated. According to Dr. Chapman, wooden spoons must be completely dry after washing. This drying process should be done on-site with good air circulation and ideally take at least 24 hours, depending on temperature and humidity.

If the spoon is not yet fully dry, the nature of the prey for bacteria' and its antimicrobial abilities cannot work optimally. For talent, use a drying rack and make sure it is not stacked.

As for the spoon, if stored in the equipment container, position the spoon facing up and the handle facing down so that the airflow is maximized and the water can descend downwards following gravity.

So when is the right time to replace the wooden spoon?

"The key is to pay attention to his condition regularly." said Dr. Chapman.

If the spoon starts to crack, it's hard to dry, or the tissue looks like it has inner grooves and scratches, that's a sign it's time to consider replacing a new one. Kitchen equipment that is no longer in good condition can reduce safety and comfort while cooking.