The Truth About Kitchenware
Tips on Tools That Last a Lifetime
Good Evening Friends, 🥂
The weather has turned… Spring is in full swing ☀️. Sunny skies and warm breezes are all around… at a minimum you should be thawing from the winter cold!
I get asked a lot about cookware. I previously dropped a few parts on Essential Cookware but want to go deeper on one specific niche that I believe is the most versatile and longest lasting… that means best value by far!
One special quality of good cookware is that you can pass those items down to your kids and they become family heirlooms with a lot of memories attached. I’ve got quite a few kitchen items from my Mamaw and Mom that I have specific memories using in their kitchens… and now I use them… one day my kids will them.
Friday we are doing a deep dive on Carnitas… after seeing what is online it’s become apparent that most people are treating Carnitas like Pulled Pork which is basically heresy in my book, because they are 2 distinct, and delicious, preparations that have big differences.
There are also a ton of inadequate and poorly constructed recipes out there… as well as myths about using cola or sweetened condensed milk to make proper Carnitas.
As usual, I’ve got some opinions about this so I’m giving you all the cheat codes to simplify the process and maximize the flavors… 🙌 Don’t miss it ⬇️
Wooden Kitchenware
There have been some improvements over time in kitchenwares with industrialization, synthetics and efficiencies… however, sometimes if it ain’t broke… there’s nothing to fix!
That’s how I feel about wooden utensils.
From cutting boards, to paddles, wooden spoons, salt cellars, bowls and wooden shelving that ages some of the world’s best cheeses… the list could go on… wood is an amazingly durable and functional material for kitchen wares.
BENEFITS OF WOOD
Antibacterial
Wood contains antibacterial properties.
Yes… Wooden surfaces have been found to harbor far less bacteria than plastic
Test results indicated that the surface of a wooden board will actually stop dangerous bacteria from multiplying and the germs die out after a period of about three minutes whereas some of the cheaper plastic boards had very little effect in terms of killing dangerous microbes.
After being left overnight in normal room temperature conditions, the wooden chopping boards had no living bacteria left on them at all.
*Note: Given this the USDA still recommends plastic over wooden cutting boards 👀 😬
Non-Reactive
Wood is also an inert material so you don’t need to worry about chemical contaminants/reactions coming from the use of wood in preparing food or using cooking utensils made of wood.
Gentle
Wooden utensils have a gentle property that will not scratch or dent pots and pans (like nonstick or enameled cast iron). They are still effective at removing fond from the pan bottoms when making sauces etc.
Comfort
Smooth wooden handles have a great tactile quality. And over time, with more use, the surface will buff down and almost take the ergonomic shape of how it’s used most.
Was always my preference when I was spending 15 hour days in kitchens… and to this day when I’m cooking at home.
Longevity
Wood is extremely durable. Whereas plastic utensils can bend, melt or break… wood is sturdy and dependable. There are some variations based on the type of wood but that’s a conversation for another day.
Downsides?
Wood is absorbent. That means utensils can stain and take on aromas… and it’s possible to water-log wooden utensils so lets talk care and maintenance… because it’s really simple and easy.
Caring/Maintenance
Going to keep this as simple as possible!
Oiling:
Wood can dry out. For this reason, it’s a good idea to oil occasionally with a food safe mineral oil. This keeps the wood “sealed” and also acts as a protectant for water logging (which we don’t want).
Soaking:
Never soak wooden utensils/cutting boards. Never… Never… Never…. The wood can absorb a lot of this water, become saturated and then mildew. No good.
Cleaning
The best way to clean is with a mild soap and water solution. Scrub, rinse… blot dry. Then allow to air dry before storing again.
If you have stains… scrub with kosher salt and a lemon. This works really well as an abrasive and stain remover.
In fact, if I’ve used no raw proteins on a wooden board, most times I’ll wipe with a damp cloth. If I’ve carved cooked meats on a cutting board, I’ll wipe the board off, scatter kosher salt all over and let over night. Then wipe off the next day.
You’ll see if your utensils start to look “dry”, that’s when you can apply another oiling coat and let air dry(a little goes a long way).
Use these tips above, and unless you break a wooden spoon… you can get lifetimes of use out of wooden utensils.
In fact I’ve got a rolling pin from my Mamaw that is over 70 years old… still in great condition.
Which leads to me an exciting announcement.
Today marks the official ONE-TIME release of the Octopod Artisan Wooden Kitchenware Line.
From one of the best carpenters I’ve met in my years of Food Service, my friend Jose has crafted some masterpieces that I’m proud to offer to you all.
Jose designed and made many pieces for me back when I had my restaurants. He has no retail accounts so I talked with him over the course of a few months to make this happen.
Using gorgeous Oak, Maple and Walnut woods he is truly an artisan that combines form with function.
Truly beautiful pieces!
-The butter knives are amazing. You can spread any schmear, but these were made with butter in mind 😆. The form fits perfectly into the hand and the curvature makes spreading easy.
-The mixing spoons and salad servers are both elegant and very functional. Fitting any kitchen and very durable.
-The cutting boards can be used daily, or as serving platters for meats, cheese & charcuterie boards… and any holiday/dinner party occasion.
This is a one-off collection due to importing, wood costs and production issues. This release will be only offered one time. Once these items are gone, they won’t be coming back!
I’m excited to see you get these in your kitchen and put to good use… making delicious food, memories and passing down to your loved ones!
Remember Friday is Carnitas Day. Already gave the recipe a test run; it’s incredible….
…and Sunday… there may be a surprise coming for you 🤔
My great grandfather was a butcher, and we use his knife to carve the meat we roast on holidays