salt (kosher salt is perfect), warm water and a scrubby sponge. Thoroughly scrub the cutting surface of the board, and then, dry it with a towel. Every few scrubbings rub in a few drops of good quality olive oil or mineral oil. This helps keep the surface water resistant.

Does a cutting board ever go in the dishwasher?  Never! Once more thing: Never store the board flat. Always store the on its side to prevent it from warping.

Should you use a cutting board that’s wood or plastic? Personally, I prefer wooden boards, especially for chopping herbs and veggies. Plastic boards will cause your knives to become dull over time. Rubber boards are excellent for cutting meat and fish. Hard cutting boards, made with materials such as acrylic, glass, marble, etc., also make knives become dull much faster.

HOW SHOULD YOU CLEAN AND CARE FOR CAST IRON?

Every time you cook with oil a cast ion pan becomes more “seasoned.”