pastry board "seasoning"

**klamut** · 02-21-2002, 10:03 AM

Carl

I just finished a pastry board made of birch and would like some suggestions as to what kind of oil or other material I can use to "season" the board.

dicklaxt1 · 02-21-2002, 10:13 AM

Most use nothing but mineral oil,vegetable oil will go rancid

dick

**Danford C Jennings** · 02-21-2002, 10:15 AM

Carl,

I like to rub out my pastry boards with Vanilla extract, a pinch of sugar, and a dash of finely chopped cloves....

Actually, I have never run across this question before. I suspect that a pastry board is exactly the same as a cutting board except you don't use it for cutting, right? I would go with either a light coat of mineral oil or, in this case, a coat or two of 1lb cut shellac. FWIW.

Dano

**Steven Wilson** · 02-21-2002, 12:08 PM

I wouldn't use any oil at all on a pastry board. Cutting board - mineral oil; Pastry board - flour .

If I were to add a finish I might use a 1.5lb cut of dewaxed blonde shellac and apply a couple of coats - enough to seal the wood but not enough to build a finish. I would then rub out the shellac with 000 (not 0000) steel wool to burninsh the surface.

**Jerry Semi** · 02-22-2002, 05:45 PM

None!
Just scrape it smooth.

**dcofas** · 01-12-2012, 11:41 AM

I was given a pastry board that came from Chef's catalog. It came with a note that said the board had to be seasoned before using. They recommended a non vegetable oil, or parafin wax as in canning (heat it to melting and rub on) They said never immerse in water, but to just wipe off after each use.