Cooking paddle finish

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Forum topic by jonlan posted 09-23-2016 08:45 PM 1378 views 0 times favorited 6 replies Add to Favorites Watch
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72 posts in 2179 days

09-23-2016 08:45 PM

Hi All – I’ve been in the market for a large paddle to use when we do outdoor seafood boils. While I can easily buy one for a reasonable price, I think it would be a fun project to make one. I’ve been searching the forums here and trying to determine what type of wood and finish I should use. Im assuming I’d want something with a tighter grain and I usually use something like maple when I do cutting boards.

Would Maple be a good choice for a spoon? If so, what type of food safe finish might people recommend? I’ve used natural finishes before made from natural oils and bees wax on cutting boards but I dont think you’d want that type of finish on something that would sit in water, The boils it would be used for are high temp and include a lot of seasoning that I think would normally stain the wood. Not sure if there is a way to totally prevent that but some sort of finish might help make it less noticeable.

Any thoughts?

6 replies so far

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1829 posts in 4141 days

#1 posted 09-23-2016 09:02 PM

I’ve got wooden spoons of beech, maple, cherry, and even a walnut one, you’re on the mark with the tight grain. For finish i use the same block oil i use on the wooden cutting boards. You really aren’t going to boil the spoon/paddle, yes it’s going to get immersed in boiling & hot liquids but you’ll stir and then set it aside. If you want to use a paddle that can sit in the pot I’d recommend a SS paddle like we use for 60 80 or 100+ gallon kettles. I’m cheap and hate to waste oil in a towel when I oil the big cutting board and just use my hands, when I’m done i “dry” my hands on whatever wooden spoons look to need oil and rub them down.

-- I've decided 1 mistake is really 2 opportunities to learn.. learn how to fix it... and learn how to not repeat it

View jonlan's profile


72 posts in 2179 days

#2 posted 09-23-2016 09:07 PM

I’ve never used block oil before but I imagine it yields similar results to wax melted down with oil. Im guessing it’s just more oil than wax and that’s why it’s liquid at room temp. My initial concern with that kind of treatment was that it would come off in the water and get on the food. Maybe that’s not a valid concern though.

View Kazooman's profile


1540 posts in 3244 days

#3 posted 09-23-2016 09:42 PM

I would be inclined to “go commando” and leave the wood unfinished. The oil/wax finishes are not going to stand up to stirring a boiling pot of water. The oil and wax shouldn’t harm your seafood, but I don’t think that they will offer the wood any protection.

This is meant to be a tool, not a display piece, correct? Make it from a piece of maple, use it, and retire it if it gets too gnarly looking. I have several cheap wooden spoons that I have used in the kitchen for decades. Never had any finish on them and they never will. They all stir the pot just fine.

Any staining from the spices in the boil will add character to the spoon. Just make it and use it.

View lew's profile


13442 posts in 5047 days

#4 posted 09-24-2016 12:33 AM

Maple. No finish

-- Lew- Time traveler. Purveyor of the Universe's finest custom rolling pins.

View DirtyMike's profile


637 posts in 2194 days

#5 posted 09-24-2016 01:19 AM

40/60 beeswax and mineral oil finish. it should keep your paddle looking great and not melt into your food, and if it does its edible.

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13585 posts in 3672 days

#6 posted 09-24-2016 03:00 AM

Maple, no finish, would be my vote. No oil or wax is going to stand up to boiling water anyway.

-- Rick M,

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