Iron the wood: Surprising trick to disinfect cutting boards

The cutting board is indispensable for many kitchen tasks. We chop vegetables, fruits, meat, and fish on it, and microorganisms often accumulate on its surface. For these reasons, it's incredibly important to maintain it properly. You can find products made from various materials on the market. How do you take care of a wooden one? Everyone should know about the iron trick.

A cutting board made of wood has many advantages. To ensure it serves you for many years, you need to take care of its maintenance—especially since moist products, whose strong scents can "seep" into the wood, often end up on the board.

Wash the accessory thoroughly under running water, using a mild cleaning agent and a sponge with a rough texture. If particularly tough stains appear on the board's surface, treat them with a special cleaning cream spread evenly over the board. If you cut raw meat on the board, pour boiling water to disinfect it. Then, dry the accessory with a cloth, but don't put it back into the cabinet or drawer—allow it to air dry. You can also try the iron trick by setting the iron to a 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 will make the wooden cutting board smoother and disinfected. Just remember that this trick can only be used on a wooden accessory. Do not perform this procedure more often than once a month.