MIKWoodworking Posted January 26, 2012 Report Share Posted January 26, 2012 I made a pizza tray out of cherry and I am worried if I put a finish on it, there is a chance of explosion in the couple of seconds it is in the oven? I am going to sell these and I am not looking for a law suit. Quote Link to comment Share on other sites More sharing options...
HoboMonk Posted January 26, 2012 Report Share Posted January 26, 2012 Use food grade Mineral Oil from the pharmacy. Quote Link to comment Share on other sites More sharing options...
duckkisser Posted January 26, 2012 Report Share Posted January 26, 2012 when you go to the pizza resturant ask what they use or to see there paddle might get some good tips Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 26, 2012 Author Report Share Posted January 26, 2012 I have salad bowl finish. Would that be bad? Quote Link to comment Share on other sites More sharing options...
Boatworks Today Posted January 26, 2012 Report Share Posted January 26, 2012 What I normally use is either mineral oil, or a product made by Claphams (their salad bowl finish). It's a blend of mineral oil and bees wax.. Have used my paddles for years and never had any issues. Both are natural food grade finishes. 1 Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 26, 2012 Author Report Share Posted January 26, 2012 Ok, Thanks, I will keep that in mind Quote Link to comment Share on other sites More sharing options...
dwacker Posted January 26, 2012 Report Share Posted January 26, 2012 Pizza paddles do not get a finish of any kind. They rely on corn meal and should be bare wood sanded smooth. Don Quote Link to comment Share on other sites More sharing options...
Brian VanVreede Posted January 26, 2012 Report Share Posted January 26, 2012 Worked at a pizza place for 4 years as a teen. Not once did I see them treat the pizza paddles! Doesnt mean you can't.... Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 27, 2012 Author Report Share Posted January 27, 2012 I was planning on not finishing them, just to be very careful. I can't afford to have something go wrong, thanks for the advice! Quote Link to comment Share on other sites More sharing options...
Beechwood Chip Posted January 27, 2012 Report Share Posted January 27, 2012 If it were me, after they were finished I'd put them in an oven and slowly raise the temperature. I wouldn't want someone to buy one and have it crack or split when it dried out. And I figure it it's spending lots of time in a pizza oven, it's going to dry out. Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 27, 2012 Author Report Share Posted January 27, 2012 I am sure they will eventually crack, but almost anything will. I am just worried about fire and explosions. Something that would cause a law suit. Also would the cherry eventually start on fire? Quote Link to comment Share on other sites More sharing options...
Boatworks Today Posted January 27, 2012 Report Share Posted January 27, 2012 ?? I'm a little confused... All I ever use mine for is getting the pizzas / breads in and out of the oven.. They don't ever stay in there A little corn meal on the bottom while shaping the dough and adding toppings then on the stone she goes! (yum...) Not sure about the concern of fire and explosion... I honestly don't know that any of my paddes have even gotten warm let alone hot (certainly never burned) .... Although I've always heard that a wood fired pizza is delicious!!! Quote Link to comment Share on other sites More sharing options...
tim0625 Posted January 27, 2012 Report Share Posted January 27, 2012 I am sure they will eventually crack, but almost anything will. I am just worried about fire and explosions. Something that would cause a law suit. Also would the cherry eventually start on fire? Yes cherry will start on fire...it burns nicely like oak...in a camp fire. DUDE!! You're not cooking in a 2000 degree blast furnace and you're not leaving the paddle in there for extended periods...you're just inserting it into the oven for a few seconds...even a brick oven is fine. Go to an old time pizza restaurant that has a brick oven with the fire burning in the back. Their paddles are unfinished. Like Don said, a little corn meal covering makes it slide nicely. No heating needed....no anything....leave it plain if you like...or use mineral oil from the pharmacy (if I've read correctly, HoboMonk is a chemist) or use a salad finish....either way, there will be no explosions...ny the way....NICE PADDLE!! Now....having said that...are there any problems using exotic woods in a paddle? I'm not planning to make any bubinga forks or purple heart spoons but...could you? Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 27, 2012 Author Report Share Posted January 27, 2012 Thank you, I saw one in the kitchen and decided I could make that and now I am trying to sell them! Quote Link to comment Share on other sites More sharing options...
MIKWoodworking Posted January 27, 2012 Author Report Share Posted January 27, 2012 I asked marc about exotics in cutting boards (simiilar) and he said you have to be careful because of the chance that it could contaminate food. Quote Link to comment Share on other sites More sharing options...
Beechwood Chip Posted January 27, 2012 Report Share Posted January 27, 2012 I've heard that people with nut alergies can have problems with the oils in nut woods, like Walnut and maybe Pecan. I've also heard that exotics have natural anti-rot, anti-fungal, anti-everything properties that can be irritating. This could all be urban legend- it's just stuff I've heard. For me, I'd be careful about wearing a respirator when making exotic dust, and I wouldn't use a nut-wood in a cutting board, but I'd use an exotic in a cutting board. The exotic might even be safer, because I assume anti-rot also means anti-bacterial. But that's just me - it's not based on any facts or anything. Quote Link to comment Share on other sites More sharing options...
tim0625 Posted January 28, 2012 Report Share Posted January 28, 2012 Here in the south, people cook huge "chicken bogs" that will often feed 100 people. These guys have dedicated 'paddles' they have made for stirring that is basically a more narrow boat paddle usually made out of oak or sometimes pine. I made one out of ipe once and just when i was finished, the whole toxins thing crossed my mind. [wished i'd thought of that an hour ago] so I called poison control. They looked on their end and said 'no don't use it to stir food'. It does have toxins that could transfer. Now the person at the other end was not familiar with ipe and didn't seem to be sure of his answer but he said to be safe, he wouldn't recommend it. Maybe someone reading here would have some further knowledge. Even if you did not use it for a (i.e.) ladle that would be submerged in the food, it still may be ok to incorporate into a pizza paddle since it's in contact with the crust only briefly (??) Quote Link to comment Share on other sites More sharing options...
Boatworks Today Posted January 28, 2012 Report Share Posted January 28, 2012 Mmmmm.. Bouilla.. Used to do this once a year when I was in college and it was delish! Started cooking at like 3am and it was ready for an early dinner Quote Link to comment Share on other sites More sharing options...
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