{"id":65662,"date":"2026-05-22T06:00:00","date_gmt":"2026-05-22T04:00:00","guid":{"rendered":"https:\/\/www.thegreenlist.nl\/?p=65662"},"modified":"2026-05-18T09:35:09","modified_gmt":"2026-05-18T07:35:09","slug":"how-to-clean-wooden-spoons","status":"publish","type":"post","link":"https:\/\/www.thegreenlist.nl\/en\/houten-pollepels-schoonmaken-doe-je-zo\/","title":{"rendered":"How to clean wooden spoons"},"content":{"rendered":"
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We previously wrote about maintaining wooden cutting boards<\/a>, But what about your cooking spoons? You probably use those even more often. A quick stir, a taste, then back in the pan\u2026 Wooden cooking spoons also need maintenance to stay fresh and clean. Thankfully, it\u2019s not complicated at all. The only question is: do you do it regularly?<\/strong><\/p>\n\n\n\n\n\n\n\n

Why a wooden spoon or spatula is better than plastic<\/h2>\n\n\n\n

Wooden spoons have been a favourite for generations for a reason. They don't melt, scratch your pans, or impart any flavour to your food. Plastic spoons and spatulas were popular for a while, but our perspective on them has changed. They wear out, develop small damages, and can release microplastics while cooking, especially at high temperatures. You really need to be careful with black plastic spatulas. These are often made from recycled plastic. That sounds sustainable, but in some cases, that plastic comes from old electronics, like computers or televisions. These can contain residues of flame retardants and other substances not intended for contact with food. Not every black plastic spatula is automatically bad, but doubts arise as soon as you stir with them in hot pans. Wood doesn't have these disadvantages. It doesn't crumble into invisible particles and contains no hidden additives. If properly maintained, a wooden spoon is therefore one of the most reliable choices in the kitchen. Our absolute top tip for when you're stirring in your pans!<\/p>\n\n\n\n

Wooden spoons and spatulas are usually made of what wood?<\/h3>\n\n\n\n

Most wooden spoons are made from beech, maple or olive wood. Beech and maple are the most common. These are hard, dense timbers that absorb little odour and flavour, and can withstand daily use. Olive wood is a bit heavier and naturally a bit oilier, meaning it absorbs less moisture and often requires less maintenance. Softer timbers are less common as they wear more quickly and tend to retain odours. Whichever timber you have, the basic care remains the same: clean gently and don't soak for too long.<\/p>\n\n\n\n

How to clean wooden spoons<\/h3>\n\n\n\n

easy to clean a wooden spoon easy<\/em>. In most cases, rinsing with lukewarm water and wiping with a cloth is sufficient. If a smell lingers or the ladle feels a bit greasy, sea salt with half a lemon works well. Rub it in, leave it for a short while, and rinse. Done. If you're dealing with a truly old ladle. You know, the kind that's completely dried out with dark stains? Then the following helps: lightly sand rough spots, soak the ladle in hot water with baking soda and natural vinegar, and then let it dry thoroughly (preferably one to two days). Then, rub the wood with a food-safe wood oil (we'll get to that soon), let it soak overnight, and wipe off any excess oil. There\u2019s a good chance your ladle will look a lot fresher and last much longer!<\/p>\n\n\n\n

What you'd do better to avoid are hot water, aggressive cleaning products, and the dishwasher. These dry out the wood and remove its natural protection. Let your wooden spoon air dry after cleaning it and don't put it back in the cutlery drawer while wet. Trust the wood a little. It does more work than you think.<\/p>\n\n\n\n

Lightly oil wooden spatulas and spoons<\/h2>\n\n\n\n

Just as with wooden chopping boards, the same applies to wooden spoons: a little oil every now and then works wonders. To oil your wooden spoons, you can buy special care products, such as Wood oil<\/a> or Woodwax<\/a> or this one Dill & Kamille<\/a>. Use a food-safe oil, such as mineral oil. It is odourless, tasteless, does not go rancid and means that moisture and food residue have less chance to soak into the wood. So you can simply use the same oil as for your wooden chopping boards. <\/p>\n\n\n\n

What you'd be better off avoiding are oils from your kitchen cupboard, such as olive oil, sunflower oil, or coconut oil. They seem logical, but they oxidise over time. The result is a sticky wooden spoon that can start to smell musty. How often oils are needed depends on how intensively you use your wooden spoons, but for most kitchens, once every one to two months is sufficient. If you notice the wood looks dull or feels dry, you already know enough. Time for oil!<\/p>\n\n\n\n

Wooden spoon maintenance<\/h2>\n\n\n\n

Wooden spoons and spatulas may require a little more attention than plastic ones, but it pays off. They last longer, don't release microplastics, and are more pleasant to use. By cleaning them gently and oiling them occasionally, they remain fresh and hygienic, even with intensive cooking. It's not rocket science and certainly not a daily chore. A little attention to what the wood needs is often enough. This way, that spoon remains what it's meant to be: a fine, reliable tool in your kitchen. Good luck!<\/p>\n\n\n\n

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