I just got my dear one a nice olive wood ladle a week or so ago. It's sitting out still since I would like to know what steps I should take in regard to seasoning (first (few) time(s) of use), care (treatment after each use), and maintenance (what to do down the line).
There's a really great discussion at: What is the best material for a cooking spoon?
However, we've already got the spoon. So, with some questions inspired by the one linked above, and some of my own:
- How might I detect varnish? Or is it just assumed to be present? If it is present, how might I diminish its ingestion?
- Are there other steps to seasoning this type of spoon?
- We use very mild/gentle (and non-toxic) [Planet Brand] dish soap/detergent 99.9% of the time. I'm certainly not going to put this in the dishwasher, but is there anything to watch out for when washing/drying? (i.e. should I not use super hot water, is olive sensitive to sit drying, etc.)
- Is there an upper temperature limit or hot surface type that should be avoided in cooking?
- Should it be maintained by say rubbing it down with some type of oil once in a while?
- Note: This is our first olive wood utensil, and the grain appears not to be ideal, regarding knots and possibly a propensity for cracking at a couple places. This may be normal from reading the linked question above, however it may merit different treatment, I don't know.