What is the best wood for cookware?

Wood is one of the most versatile and elegant materials for kitchen utensils. From cutting boards to spoons and trays, choosing the right wood not only affects the durability and functionality of the product, but also its aesthetics and safety.

In this article, we will explore which is the best wood for cookware, considering factors such as resistance, ease of maintenance and contact with food or heat sources.

Wood for cutting boards

Cutting boards are an essential tool in any kitchen, and their wood must be durable, knife-safe and wear-resistant.

Woods most suitable for cutting boards:

1. Walnut: Gentle on knives, resistant and with an elegant dark tone.
2. Hard maple: Very durable and with a balanced hardness that protects the knives.
3. Cherry: Lightweight, easy to maintain and with a warm color.
4. Oak: Resistant, but requires a suitable finish to prevent it from absorbing humidity.
5. Olive tree: Ideal for its natural resistance to bacteria and its attractive grain.

Important note: Avoid woods that are too hard, such as exotic woods, which can dull knives quickly.

Where to include an image: Different types of wood for cutting boards.
Alternate text: woods such as walnut, maple and cherry ideal for cutting boards in the kitchen.

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Wood for service tables

Serving boards are designed to present food in an elegant and functional way. In this case, the wood should be more resistant to stains and moisture, as wet or greasy foods may remain on the surface for longer.

Woods more suitable for service boards:

1. Iroko: Moisture resistant, with a warm color that enhances food presentation.
2. Wenge: Dark, elegant and not prone to stain, ideal for wet food.

Why not use the same woods as for cutting boards?

• Although walnut or maple are excellent for cutting, they can be more susceptible to staining and are not designed for prolonged exposure to liquids.

Wood for trays and bread bins

Trays and bread bins require woods that combine strength with aesthetics, as they often transport or store food and are exposed to daily use.

Woods most suitable for trays and breadbaskets:

1. Oak: Resistant, strong-grained and highly durable.
2. Jatoba: A dense and wear-resistant tropical wood.
3. Bubinga: Aesthetically striking, with reddish tones and great resistance to intensive use.

Special considerations:

• These woods withstand weight and wear well, but require proper maintenance to preserve their appearance and functionality.
• It is advisable to treat them with food grade mineral oil to prevent them from drying out.

Wood for utensils such as shovels and spoons

Utensils that are in direct contact with heat sources, food and boiling water need woods that are light, resistant and do not release harmful substances when heated.

Most suitable woods for shovels and spoons:

1. Boxwood: Very resistant, fine-grained and non-porous, ideal for kitchen utensils, as recommended by Karlos Arguiñano.
2. Olive tree: Resistant to heat and humidity, with natural antimicrobial properties.

Why avoid exotic woods?

• Exotic woods may contain natural oils that are not safe for food contact, especially when heated.
• In addition, they tend to be harder and more difficult to work with for small utensils.

Comparison of the best wood for kitchen utensils according to type

Conclusion

Choosing the best wood for cookware guarantees not only good performance, but also the safety and durability of the product.

• For cutting boardsFor cutting boards, choose sturdy, balanced woods such as walnut or maple.
• For service boardsprioritize woods that can withstand humidity, such as iroko.
• Trays and breadbaskets need strong woods such as oak or jatoba.
• For utensils such as shovels and spoons, opt for boxwood or olive wood, avoiding exotic woods.

With proper selection and maintenance, your wooden utensils can last a lifetime and add warmth and beauty to your kitchen.