Moldy pizza peel - ugh!

Boatman

Went to use the pizza peel and it had lots of black mold on it fromn being stored outside. :S So the question is, how do you keep your peel clean? Do you have it varnished or otherwise "protected"? :unsure: Thanks.....

AZRP

I would bleach it then wash and dry it and keep it indoors. -RP

Boatman

That's what I expected to hear, but wanted to get the eggspert advice first....thanks

lowercasebill

check to see if the bleach raised the grain... if it is not smooth the pizza won't slide and you will have to 'peel' it off. sometimes i just make myself laugh..
take some ex fine sand paper to it make sure it is slippery smooth.
bill

RRP

once cleaned and bleached you might want to consider doing what I did with my wooden peel that is now nearly 8 years old and it is still perfect and slick...I applied 3 coats of Behlen (brand) Salad Bowl Finish. It's a non-toxic, food safe cured finish. It's available at most wood worker's supply stores. I recall the curing between coats took me a week to finish, but it has lasted all this time.

lowercasebill

i bought some japanese knives with un finished handles and they recommended tung oil. do you think that would work??? meanwhile i will hunt for Behlen
thanks
bill

edit...found behlen, even amazon has it

RRP

Tung is fine for knife handles but I wouldn't use it on anything intended for direct food contact. Get the smallest can of Belhem you can as it doesn't take much after the initial coat.

lowercasebill

thanks

FlaMike

Mine has turned black on the leading edge. I thought it was just picking up black soot from my pizza stone. Never thought of mold. I'll stick with soot. Sounds better.