为什么厨师们会对木制餐具推崇备至？它们也不像硅胶餐具那样永久耐用
Why do chefs swear by wooden utensils even though they’re porous which makes them dangerous? They don’t last forever either unlike silicone.
译文简介
在正常使用情况下，硅胶餐具可以使用几年； 好的木制或竹制器具可以使用数十年。
正文翻译
Wrong, wrong, wrong! Unless you try to sterilize the wood. Don’t soak wood, and never, ever put wooden utensils in the dishwasher. The antibacterial ability of wood comes from the cellulose and the naturally occurring oils, if you strip the oils, you have a problem. Also, soaking wood in water will open-up the pores more than the oil can fix. You can reseal wood by rubbing it with beeswax. Never “season” wood with an oil that will go rancid, such as olive oil. Once the wood has been properly seasoned, to clean it, just wipe it. You can use soap, but rinse immediately. A better way to clean wood is with oil. Bamboo is even better than wood, being a grass, it can stand being soaked in water, but that will shorten its useful life.
错，错，错！除非你想给木头消毒。不要浸泡木头，永远不要把木制餐具放在洗碗机里。木材的抗菌能力来自纤维素和天然存在的油脂，如果你剥去油脂，就会有问题了。此外，将木材浸泡在水中会打开更多孔隙，这超出油脂可以修复的。你可以用蜂蜡摩擦木头来重新密封。永远不要用会变质的油来“调味（处理）”木材，比如橄榄油。一旦木材经过适当的调味，要清洁它，只需擦拭即可。你可以用肥皂，但要立即冲洗。清洁木材更好的方法是用油。竹子甚至比木头更好，作为一种草，它可以忍受被水浸泡，但这会缩短它的使用寿命。
错，错，错！除非你想给木头消毒。不要浸泡木头，永远不要把木制餐具放在洗碗机里。木材的抗菌能力来自纤维素和天然存在的油脂，如果你剥去油脂，就会有问题了。此外，将木材浸泡在水中会打开更多孔隙，这超出油脂可以修复的。你可以用蜂蜡摩擦木头来重新密封。永远不要用会变质的油来“调味（处理）”木材，比如橄榄油。一旦木材经过适当的调味，要清洁它，只需擦拭即可。你可以用肥皂，但要立即冲洗。清洁木材更好的方法是用油。竹子甚至比木头更好，作为一种草，它可以忍受被水浸泡，但这会缩短它的使用寿命。
Plastic and silicone have a major flaw. When they are brand new, they can be sterilized by soaking in soap or bleach, and even put through the dishwasher, however, if they become scratched, those scratches can harbour bacteria which is nearly impossible to remove.
塑料和硅胶有一个主要缺陷。当它们是全新的时候，可以用肥皂或漂白剂浸泡消毒，甚至可以放进洗碗机，但是，如果它们被划伤了，这些划痕可能会滋生细菌，几乎不可能被清除。
Under normal use, silicone utensils will last a couple of years; good wooden or bamboo utensils will last for decades.
在正常使用情况下，硅胶餐具可以使用几年； 好的木制或竹制器具可以使用数十年。
One last note, if you are worried that a particular wooden utensil might have been exposed to bacteria, let it air dry for a few days; that will kill most bacteria. If you are really concerned, let it air dry for several weeks, give it a light sanding and then season with beeswax. You can’t do that with silicone.
最后一点，如果你担心某个特定的木制器具可能已经暴露在细菌中，让它风干几天；这将杀死大多数细菌。如果你真的担心，让它风干几个星期，给它轻轻打磨一下，然后用蜂蜡“调味”。硅胶就做不到这一点。
最后一点，如果你担心某个特定的木制器具可能已经暴露在细菌中，让它风干几天；这将杀死大多数细菌。如果你真的担心，让它风干几个星期，给它轻轻打磨一下，然后用蜂蜡“调味”。硅胶就做不到这一点。
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I’m with you, and so is every good cook I know.
And moreover, wooden utensils have an aesthetic appeal that no plastic can approach.
我支持你，我认识的所有好厨师也是一样。
此外，木制餐具的美感是塑料制品无法比拟的。
The dark wooden spoon at the bottom of the picture is over 30 years old, it has developed more character over time. That is also the spoon that both of my children stole when they were teething, the end of the handle is a little chewed … just more character.
图片底部的深色木勺已经有30多年的历史了，随着时间的推移，它已经发展出了更多的特征。这也是我的两个孩子在他们长牙时偷用的勺子，把手的末端被咬了一下...更有特色。
Mmm, like a patinated mirror or an ageing beauty, it becomes more interesting to look at.
嗯，就像一面古色古香的镜子或一个衰老的美人，它看起来变得更有趣了。
I have a wooden spoon that is at least 10 or 12 years old it hasn’t killed me yet.
我有一把木勺子，至少有10到12年的历史了，它还没有害死我。
I have a wooden spoon that was my grandmothers. At some point she hit something with it (grandpa maybe?) and took a chunk out of it. I remember her “bleaching” it with a lemon, leaving it out in the sun all day and then sanding the chip. She rubbed it with a new beeswax candle and used it for soup the next day. It’s still a good spoon, and I can barely find the chip after all these years.
我有一根木勺子，那是我祖母的。在某个时候，她用它打了点东西（也许是我祖父？），从而在勺子上凿掉了一块。我记得她用柠檬“漂白”它，整整一天晾在阳光下，然后磨平了凹坑。她用新的蜜蜡擦拭它，第二天就用来舀汤了。这根勺子到现在还是很好用，即使经过这么多年，我也几乎找不到那个凿痕了。
Can you use coconut oil as i use this on my chopping board!
你能用椰子油吗？就像我在案板上用椰子油一样！
I grew up with all kinds of wooden and plastic and later silicone utensils, none of which were treated with any kind of special care— usually thrown in the dishwasher. I can only surmise I must have developed a strong immune system as a result. I am not disputing your answer at all; in fact I will now treat my cooking utensils, especially the precious wooden ones, with a lot more respect and care!
我和各种各样的木制、塑料和后来的硅胶器皿一起长大，没有一件经过任何特殊的处理——通常被扔进洗碗机。我只能推测，我一定因此发展出了强大的免疫系统。我一点也不怀疑你的回答；事实上，我现在会用更多的尊重和关心来对待我的餐具，尤其是那些珍贵的木制餐具!
You can just throw your wooden utensils into the dishwasher, however, they will only last a couple of years. I have some wooden spoons that are decades old; they just get better with age.
你可以把你的木制餐具扔进洗碗机，然而，它们只能用几年。我有一些几十年前的木勺;它们只会随着年龄的增长而变得更好。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
My family has decades old wooden spoons and spatulas that have been treated with no particular care. Used roughly, rubbed with no oils or waxes, thrown in the dish washer. They work just fine.
I’m not sure what you’re on about.
我家有几十年的木勺和锅铲，都没有经过特别的处理。粗暴的使用，不使用油或蜡擦拭，扔进洗碗机。 他们工作得很好。
我不知道你在说什么。
The dishwasher is hard on wood, and unnecessary. I have a dishwasher and I put most of my dishes, cutlery, glass, and cooking pots (except non-stick, cast iron, and steel), but there are somethings that I never run through the dishwasher, such as wood.
Dishwashers use nasty chemicals that will soak into the wood and then into your food, and, between soaking, sandblasting and cleaners, the dishwasher slowly destroys the wood.
You can put them in the dishwasher if you want, but not in my kitchen.
洗碗机对木头很不利，而且没有必要。我有一台洗碗机，我把我的大多数盘子、餐具、玻璃和烹饪锅(除了不粘锅、铸铁和钢的)放在洗碗机里，但有些东西我从不放进洗碗机里，比如木头。
洗碗机会使用令人讨厌的化学物质，这些化学物质会浸泡在木材中，然后进入你的食物中，在浸泡、喷砂和清洁剂之间，洗碗机会慢慢地破坏木材。
如果你愿意，可以把它们放进洗碗机里，但在我的厨房里不行。
And yet our frequently dishwashed wooden utensils are just fine after years to decades of use.
And I’m not sure what you’re using to clean your dishes, but dishwashers use soap to clean with.
然而，经过几年到几十年的使用，我们经常洗碗机清洗的木制餐具仍然很好。
我不确定你用什么来洗碗，但洗碗机用肥皂清洗。
Dishwasher detergent is not soap, it is a chemical concoction designed to break-down organic matter.
洗碗机洗涤剂不是肥皂，它是一种用来分解有机物的化学混合物。
Don’t forget you can also use food grade mineral oil to help protect your wooden utensils.
别忘了，你也可以使用食品级矿物油来保护你的木制餐具。
Cooking kills everything. Don't stress about the utensil, as long as fire is on !
Wooden spoons are used for scratch resistant pots. Cooking spoon has to be comfortable in handling hence wooden spoon wins.
烹饪可以杀死所有细菌，不用过于担心厨具，只要有火就可以了！木制勺子适用于耐刮擦的锅，烹饪勺子必须手感舒适，因此木制勺子胜出。
Everything can be sterilised with temperature and time, even wood. People aren't dying due to running wooden, silicone, or plastic food equipment in the dishwasher.
They'll be out of pocket when the wood splits, but no significant amounts of pathogenic bacteria will survive being at 60C for a couple of hours
一切都可以通过温度和时间消毒，即使是木头。人们不会因为将木制、硅胶或塑料食品设备放入洗碗机中清洗而死亡。虽然木制品可能会破裂导致经济损失，但是在60℃下消毒几个小时后，没有多少病原菌能存活。
This is a very good point. Although the answer has some good information, the assumptions behind it are that we are putting ourselves in danger if we have any exposure to any bacteria at all. Which of course is untrue. We're exposed to bacteria throughout the day, and most of these are either harmless or even beneficial.
这是一个很好的观点。虽然这个答案包含了一些有用的信息，但其背后的假设是，如果我们接触到任何细菌，我们就会处于危险之中。这当然是不真实的。我们整天都暴露在细菌中，其中大多数要么是无害的，要么甚至是有益的。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
The point is, boiling wood might kill the pathogens, however, it is unnecessary and will reduce the woods natural ability to be antibacterial while causing it to split.
If using wood for cooking makes you uncomfortable, then don’t use them. If you are that much of a germaphobe, do you fully sterilize your cooking utensils every time you use them?
Are people really dying because of wooden utensils? I would say that cross contamination is a much bigger issue. People will wash a raw chicken in the sink and then wash their lettuce in the same sink. The simple solution is to not wash the chicken; much safer.
关键是，煮沸的木材可能会杀死病原体，但是，这是不必要的，而且会降低木材的天然抗菌能力，同时导致木材开裂。
如果用木头做饭让你不舒服，那就不要用了。如果你有那么重的细菌恐惧症，你每次使用厨具时都彻底消毒了吗?
人们真的会因为木制餐具而死亡吗?我想说交叉污染是一个更大的问题。人们会在水槽里洗生鸡肉，然后在同一个水槽里洗生菜。最简单的解决办法就是不洗鸡；更安全。
I think you've made some assumptions that I'm a germophobe without any real evidence.
My point is that the points you mention in your answer are basically irrelevant. You pull a utensil of any material out of the drawer and it is clean. When you've used it you bash it in the dishwasher and it is functionally sterile, antibacterial oils or small scratches make no difference.
Washing chicken is a different topic all together, again irrelevant to this discussion
我想你在没有任何真实证据的情况下就做出了一些假设，认为我是一个细菌恐惧症患者。
我的观点是，你在回答中提到的要点基本上是无关紧要的。你从抽屉里拿出一个任何材料的器具，它都是干净的。当你用过它后，你把它放在洗碗机里，洗碗机是功能性的无菌的，抗菌油或小划痕都没有影响。
洗鸡肉是一个完全不同的话题，同样与本次讨论无关
Sorry, I did not mean to offend, however, I don’t ever put wooden utensils in the dishwasher because this will destroy them. The issue with silicone is that deep scratches or cracks can harbour bacteria where it is protected from disinfectants.
I would not count on a dishwasher for sterilization unless you run the sterilize cycle. Most modern dishwashers do not heat the water in a regular cycle, they use hot tap water which should be under 49ºC (120ºF) to prevent scalding.
There is a trend on TikTok, where people boil their wooden utensils and see the grunge that comes out of them and think that this is an issue, only to turn around and drink their homemade kombucha. We live in a mixed-up world.
对不起，我不是有意冒犯，但是，我从来没有把木制餐具放在洗碗机里，因为这会破坏它们。硅胶的问题在于，较深的划痕或裂缝可能由于其免受消毒剂影响而滋生细菌。
我不会指望洗碗机消毒，除非你运行消毒循环。大多数现代洗碗机不按常规循环加热水，它们使用应低于49ºC(120ºF)的热水，以防止烫伤。
在TikTok上有一种趋势，人们煮他们的木制餐具，看到从里面出来的脏东西，认为这是个问题，结果却转过身去喝他们自制的康普茶（加入多种菌类的活菌饮品）。我们生活在一个混乱的世界。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
When it comes to silicone spatulas, I am a bit concerned about their usage on hot pans. From a chemical view, are they safe to use on hot surfaces?
说到硅胶铲，我有点担心它们在热锅上的使用。从化学角度来看，它们在热表面上使用安全吗?
Generally, silicone should be fine up to 500ºF, some materials claim they can withstand up to 700ºF. Most oils will start smoking well below 500ºF, so, as long as the oil is not smoking, you should be fine. A bigger issue is non-stick pans; scorching will cause the coating break-down and release chemicals into your food. Silicone is generally safe, silicon is chemically related to carbon. The real danger is the plastics based on chlorine and fluorine, these can turn into nasty chemicals with too much heat.
As a general rule of thumb, I use wooden or metal implements while cooking and then silicone after the pans comes off the heat. A silicone spatula is a great tool for making sure you get all of the sauce out of the pan.
Wood will burn at 357ºF.
一般来说，硅胶应该可以承受500ºF（华氏度），有些材料声称它们可以承受700ºF。大多数油在低于500华氏度时就会开始冒烟，所以，只要油不冒烟，你就应该没事。一个更大的问题是不粘锅；烧焦会导致涂层分解，释放化学物质到你的食物中。硅胶一般是安全的，硅在化学上与碳有关。真正的危险是基于氯和氟的塑料，它们会在过热的情况下变成令人讨厌的化学物质。
一般来说，我在烹饪时使用木制或金属工具，然后在平底锅熄火后使用硅胶工具。硅胶铲是一个很好的工具，可以确保你把所有的酱汁都从平底锅里舀出来。
木材会在357华氏度时燃烧。
Thank you so much for your elaborate reply. Very helpful! I always wondered about non stick cookware, and found contrasting opinions online. Thank you!
非常感谢您详尽的回复。很有帮助！我一直对不粘锅感到好奇，在网上发现了截然不同的观点。谢谢你！