I purchased this pastry board, but it didn't come with any care instructions. Do I wash before first use and after every use? How often do I oil it?
1412867
I do not oil mine. I have had it for several months, probably close to a year and it is holding up well. I use it primarily to knead bread but have chopped vegetables on it a few times so heavier use may require more attention than I give the matter. After use, I scrape it if necessary then wash and dry it by hand. It still looks new.
1412868
All wooden boards, and utencils, should be cleaned before initial use. Use a mild dish soap and make sure that the board does not absorb too much water as it may warp. After the initial cleaning, the board should be oiled to keep the wood from drying out, cracking, and warping. How often to oil is dependent upon how often it is used. I have never heard of a board being oiled too much. It may not always need it, though. The oil also helps food matter from being trapped in the wood, making the board unsanitary. Cleaning by using flour and scraping is good, but if you are worried about the board being sanitary, you should wash it, let it dry completely, and oil when necessary.
1412869
All wooden boards, and utencils, should be cleaned before initial use. Use a mild dish soap and make sure that the board does not absorb too much water as it may warp. After the initial cleaning, the board should be oiled to keep the wood from drying out, cracking, and warping. How often to oil is dependent upon how often it is used. I have never heard of a board being oiled too much. It may not always need it, though. The oil also helps food matter from being trapped in the wood, making the board unsanitary. Cleaning by using flour and scraping is good, but if you are worried about the board being sanitary, you should wash it, let it dry completely, and oil when necessary. All wooden boards, and utencils, should be cleaned before initial use. Use a mild dish soap and make sure that the board does not absorb too much water as it may warp. After the initial cleaning, the board should be oiled to keep the wood from drying out, cracking, and warping. How often to oil is dependent upon how often it is used. I have never heard of a board being oiled too much. It may not always need it, though. The oil also helps food matter from being trapped in the wood, making the board unsanitary. Cleaning by using flour and scraping is good, but if you are worried about the... » Read More All wooden boards, and utencils, should be cleaned before initial use. Use a mild dish soap and make sure that the board does not absorb too much water as it may warp. After the initial cleaning, the board should be oiled to keep the wood from drying out, cracking, and warping. How often to oil is dependent upon how often it is used. I have never heard of a board being oiled too much. It may not always need it, though. The oil also helps food matter from being trapped in the wood, making the board unsanitary. Cleaning by using flour and scraping is good, but if you are worried about the board being sanitary, you should wash it, let it dry completely, and oil when necessary. « Show Less
1412870
I love this board Jennifer. I rinsed it off before using of coarse. I lightly oil only if necessary, the flour will season it so to speak. I just scrape it down after using and stow it away. It's a perfect size and boy do I love rolling pies out on this board!
1412871
I wiped my down and oiled it when I first got it. I do not wash it after every use, otherwise, it doesn't "season". I wipe it with a damp cloth to remove any stuck dough and excess four and only oil it if it seems dry - usually twice a year after I've used it for a baking marathon. I love it! Once flour is worked into it, it becomes very non-stick. Enjoy.
179197
Follow the instructions on the package but if you lost them It involved heating up oil in the pan. Alternatively you could just cook bacon a few times, scrape it clean with a metal spatula and clean with hot water only and a scrub brush. Dont use soap, ever! It will brown and discolor over the next few months but that is ok.
307306
I clean it with soap & water, with a plain water rinse after that (not even after every use, depending on what I have used it for). I also wipe it down once in a while with the mineral oil. I've had this board for quite a while now, I use it daily & it is still as beautiful as the day I received it. The mineral oil really helps keep it clean.
188968
You definitely need to oil it well before use! I let the oil sink in on all sides overnight before wiping and use.
378216
I would use plain mineral oil for the first couple of coats, then switch to the Board Cream. I'm guessing it will take a couple more coats at that point to get it fully into the wood. Allow it to soak in overnight at least between coats. A tube of the Board Cream should be enough for that first treatment, but that's just a guess. (All my boards are end grain, and being Boos boards, came already treated.)
1957021
Collette, wash it out and dry it well................fill it almost to the top and bake it in the oven at 325 for a hour or so. let it cool and throw the oil away. Wipe it dry and it should be good to go.
1551912
You need to oil it well. Wait until is very hot before adding cookie mixture, wait until cookies are cooked before attempting to remove. I've used mine many times at beginning as you I had a little trouble, until I got the hang of it. Enjoy, cookies are delicious, your family and friends will love it
414052
It comes seasoned. I wash it with warm water and no soap stainless steel scrubbing pads. Never use soap. You want it to retain the oils. Before i cook with it i coat it with oil , any cooking oil. Then i cook with it, clean it like i said, towel dry and put it away. If you don't cook with it for a really long time and notice rust.... You can scrub it with the stainless pads, wash with soap, towel dry, coat pan all over with vegetable oil and bake at 350° for an hour. Let cool, then wash with warm water and soapless stainless steel pads, just to get the excess oil off... Your ready to cook again! It comes seasoned. I wash it with warm water and no soap stainless steel scrubbing pads. Never use soap. You want it to retain the oils. Before i cook with it i coat it with oil , any cooking oil. Then i cook with it, clean it like i said, towel dry and put it away. If you don't cook with it for a really long time and notice rust.... You can scrub it with the stainless pads, wash with soap, towel dry, coat pan all over with vegetable oil and bake at 350° for an hour. Let cool, then wash with warm water and soapless stainless steel pads, just to get the excess oil off... Your ready to cook... » Read More It comes seasoned. I wash it with warm water and no soap stainless steel scrubbing pads. Never use soap. You want it to retain the oils. Before i cook with it i coat it with oil , any cooking oil. Then i cook with it, clean it like i said, towel dry and put it away. If you don't cook with it for a really long time and notice rust.... You can scrub it with the stainless pads, wash with soap, towel dry, coat pan all over with vegetable oil and bake at 350° for an hour. Let cool, then wash with warm water and soapless stainless steel pads, just to get the excess oil off... Your ready to cook again! « Show Less
1767327
Here is what I found on the Nordic Ware website.1. Before initial use and after subsequent uses, hand wash with warm, soapy water.2. Dishwasher use is not recommended, as it may shorten the life of the nonstick coating on your pan.3. Before each use, brush with solid vegetable shortening and dust with flour or cocoa, or use baking spray with flour in it.4. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.5. Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces.
1290281
There are great demos on YouTube for board maintenance. Best to use plastic bag or silicon baster (something Non absorbing) for applying oil. Your rags absorb too much of the oils. No need to buy expensive oils, just use food grade mineral oil. It can be found at any hardware or grocery store. The special oils are much too pricy and unnecessary. I've had my block for almost 3 yrs. and it's still like new!! :-) a nice kitchen brush with a little soapy water will remove the old oils with fibers, then just reapply with bare hands or plastic bag over your hands. I love the feel of the oil on my hands, sometimes. There are great demos on YouTube for board maintenance. Best to use plastic bag or silicon baster (something Non absorbing) for applying oil. Your rags absorb too much of the oils. No need to buy expensive oils, just use food grade mineral oil. It can be found at any hardware or grocery store. The special oils are much too pricy and unnecessary. I've had my block for almost 3 yrs. and it's still like new!! :-) a nice kitchen brush with a little soapy water will remove the old oils with fibers, then just reapply with bare hands or plastic bag over your hands. I love the feel of the oil on my... » Read More There are great demos on YouTube for board maintenance. Best to use plastic bag or silicon baster (something Non absorbing) for applying oil. Your rags absorb too much of the oils. No need to buy expensive oils, just use food grade mineral oil. It can be found at any hardware or grocery store. The special oils are much too pricy and unnecessary. I've had my block for almost 3 yrs. and it's still like new!! :-) a nice kitchen brush with a little soapy water will remove the old oils with fibers, then just reapply with bare hands or plastic bag over your hands. I love the feel of the oil on my hands, sometimes. « Show Less
981837
To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's ready for storage. To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's... » Read More To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's ready for storage. « Show Less
1814813
Wash the pan well with dish detergent and warm water, then dry it. Before using the pan the first time, fold a paper towel into a small square and use to apply a very thin coating of vegetable oil. That is all there is to it.
1672258
season according to directions that came with the pan. Once is usually enough. Keep in mind that the first crepe is always a mess. Lightly brush the pan with oil before each crepe. I find if i do this for the first 3 or 4 the rest don't need the oil. You get little crispy bits that can be scraped out easily between crepes.The more you use this pan, the better it gets. Mine performs like a teflon pan. Eggs are no problem, pancakes are great, etc. I do have one little dime size spot that will stick from time to time - however, I do wash my pan out with soapy water after each use (a no-no according to instructions). I dry it and if I remember, I will wipe it out with a paper towel and some oil. season according to directions that came with the pan. Once is usually enough. Keep in mind that the first crepe is always a mess. Lightly brush the pan with oil before each crepe. I find if i do this for the first 3 or 4 the rest don't need the oil. You get little crispy bits that can be scraped out easily between crepes.The more you use this pan, the better it gets. Mine performs like a teflon pan. Eggs are no problem, pancakes are great, etc. I do have one little dime size spot that will stick from time to time - however, I do wash my pan out with soapy water after each use... » Read More season according to directions that came with the pan. Once is usually enough. Keep in mind that the first crepe is always a mess. Lightly brush the pan with oil before each crepe. I find if i do this for the first 3 or 4 the rest don't need the oil. You get little crispy bits that can be scraped out easily between crepes.The more you use this pan, the better it gets. Mine performs like a teflon pan. Eggs are no problem, pancakes are great, etc. I do have one little dime size spot that will stick from time to time - however, I do wash my pan out with soapy water after each use (a no-no according to instructions). I dry it and if I remember, I will wipe it out with a paper towel and some oil. « Show Less
2053526
I always cook with oil to minimize sticking. I soak it overnight in water so it's really easy to clean the next day. Best of luck
2132130
I just used the board cream. It's kind of frustrating though because I used it regularly and my board warped anyway...even though I made sure it never got put in the dishwasher. I would still recommend it. It moisterizes the wood really well.
1439233
Since it doesn't have non-stick coatings all should be safe. I use all three without any scratching. Quick tip for cleaning; if you get baked on grease, etc, just pour a cup or two of water in the pan and heat to just about a boil and use a utensil to loosen up the baked on mess. Hope that helps! I love this pan! I now have three in different sizes.
2253020
Just so you know, to prevent problems with the coating, don't scrub the pan. I think that is why others are having problems. My mom just wipes hers clean. I'm assuming soap is fine, but wipe it right away before the food dries, then wait for it to cool, then use soap to clean it and use just the sponge part not the scrubby. Maybe that will prevent the coating from flaking. Also, the directions say to season it first (gives setting and length of time too) and to not use spray oil (only bottled oil). This is what we did and it should prevent the flaking and make it where the food doesn't stick. I know this wasn't part of your question, but I thought I'd give you that tip so you don't have problems too. Just so you know, to prevent problems with the coating, don't scrub the pan. I think that is why others are having problems. My mom just wipes hers clean. I'm assuming soap is fine, but wipe it right away before the food dries, then wait for it to cool, then use soap to clean it and use just the sponge part not the scrubby. Maybe that will prevent the coating from flaking. Also, the directions say to season it first (gives setting and length of time too) and to not use spray oil (only bottled oil). This is what we did and it should prevent the flaking and make it where the food doesn't... » Read More Just so you know, to prevent problems with the coating, don't scrub the pan. I think that is why others are having problems. My mom just wipes hers clean. I'm assuming soap is fine, but wipe it right away before the food dries, then wait for it to cool, then use soap to clean it and use just the sponge part not the scrubby. Maybe that will prevent the coating from flaking. Also, the directions say to season it first (gives setting and length of time too) and to not use spray oil (only bottled oil). This is what we did and it should prevent the flaking and make it where the food doesn't stick. I know this wasn't part of your question, but I thought I'd give you that tip so you don't have problems too. « Show Less