Quick Answer
Reusing cedar planks after cooking them is not recommended, as the heat and food residue can compromise the wood's integrity and potentially contaminate future food. Cedar planks are often used for cooking due to their aromatic properties and natural resistance to heat. However, repeated exposure to heat and food residue can cause the wood to degrade.
Safety Concerns
When reusing cedar planks, there’s a risk of cross-contamination from bacteria, viruses, and other pathogens. These microorganisms can thrive in the crevices and cracks of the wood, especially in the presence of food residue. According to the USDA, cooking food to an internal temperature of 165°F (74°C) is not sufficient to kill all bacteria and viruses, especially if the wood is not properly cleaned and sanitized between uses.
Cleaning and Sanitizing Techniques
To minimize the risk of cross-contamination, it’s essential to properly clean and sanitize cedar planks after each use. Soak the planks in hot water (at least 170°F or 77°C) for 10-15 minutes to loosen any food residue. Then, scrub the planks with a soft brush and a mixture of 1 tablespoon of unscented chlorine bleach per gallon of water. Rinse the planks thoroughly with clean water and let them air dry.
Best Practices for Cedar Plank Use
If you still want to reuse cedar planks, consider the following best practices: limit the number of times you reuse a plank, store the planks in a dry, well-ventilated area to prevent moisture buildup, and replace planks that show signs of wear and tear, such as cracks or warping. However, to be on the safe side, it’s generally recommended to use a new cedar plank for each cooking session to ensure food safety and optimal flavor.
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