Iron out kitchen germs: The magic of maintaining wooden boards

The cutting board is indispensable for many kitchen tasks. We use it to chop vegetables, fruits, meat, and fish. However, microorganisms can often accumulate on its surface. Therefore, maintaining it properly is incredibly important. There are products made from various materials on the market, but how do you care for a wooden one? Everyone should know about the iron trick.

A wooden cutting board offers many advantages. To ensure it serves you well for many years, you need to maintain it properly—especially since moist products with strong scents can seep into the wood.

Wash the board thoroughly under running water using a mild cleaning agent and a sponge with a rough texture. Treat tough stains on the board's surface with a special cleaning cream applied evenly. If you've cut raw meat on the board, pour boiling water to disinfect it. Afterward, dry the board with a cloth, but don't store it in a cabinet or drawer—allow it to air dry. You can also try the iron trick by setting the iron to medium temperature and turning on the steam function.

Place the board on the counter and "iron" it by moving the iron over the surface several times on both sides. This makes the wooden cutting board smoother and disinfects it. Just remember, this trick should only be used on a wooden board. Don't perform this procedure more often than once a month.