Quick Answer
SEASONING CEDAR PLANKS BEFORE USE INVOLVES EXPOSING THEM TO HEAT, OIL, AND TIME TO ACHIEVE OPTIMAL FLAVOR TRANSMISSION AND PREVENT ROT. THIS PROCESS CAN TAKE SEVERAL MINUTES TO SEVERAL HOURS, DEPENDING ON THE DESIRED LEVEL OF SEASONING. IT IS ESSENTIAL TO FOLLOW PROPER PREPARATION AND HANDLING TECHNIQUES TO AVOID DAMAGE TO THE PLANKS.
Preparing the Planks
Before seasoning, inspect cedar planks for any signs of damage or rot. Remove any loose debris or bark, and trim the planks to the desired size. A 10-minute soak in water can help rehydrate the wood and open up the pores for better oil absorption.
Seasoning and Oiling
Preheat your oven to 350°F (175°C). Apply a thin, even coat of food-grade oil (such as grapeseed or avocado oil) to both sides of the planks. Place the planks on a baking sheet lined with parchment paper and bake for 10-15 minutes. This initial heat exposure will help open up the wood’s pores and allow the oil to penetrate deeper.
Curing and Storage
After seasoning and oiling, allow the planks to cool completely. Store them in an airtight container in a dry, well-ventilated area. To enhance the flavor transmission process, you can repeat the seasoning and oiling process 2-3 times, with a minimum of 24 hours of curing time between each session. This will help build up a rich, complex flavor profile on the planks.
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