Oils for Cutting Boards
Ok, how do we justify putting a petroleum product on a food prep service, as in "food grade" mineral oil on our cutting boards?
I know, I know, other oils go rancid. That's not good either! I checked Wiki, and it said this:
"A light food grade Mineral oil is a good preservative for wooden cutting boards as it helps keep water from seeping into the grain. Alternatively, one may also use a food grade drying oil such as poppyseed oil, tung oil or linseed oil. The first two dry much faster than linseed. Note that most commercially available linseed and tung oil are not "food grade" as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste."
So, is anyone using poppyseed oil? Is anyone using anything else with success? What about good quality palm oil that is even more stable than coconut oil?