Hey everyone! I'm trying to figure out if boiled linseed oil (BLO) is actually safe for food contact. I've read that if it's pure and has no additives, it should be fine. I'm using Allbäck brand, which is supposed to be cold-pressed and without any chemicals. I know it takes forever to dry, but it feels worth it to avoid harmful substances. However, I got a lot of pushback in a conversation about this, with people claiming it's toxic without really explaining why. Can someone help clarify? Thanks!
3 Answers
Here’s the deal: many commercial BLOs contain additives to speed up drying, which is why they're not considered food safe. Pure linseed oil takes a long time to dry but doesn't have those harmful elements. It's also sometimes confusing because 'boiled' linseed oil isn’t always actually boiled anymore—it's often just treated with chemicals. If you really want to use it for food, look for something labeled as polymerized linseed oil, as that’s usually the safest option. Personally, I tend to use food-grade mineral oil for my chopping boards.
Exactly! It's all about avoiding those extra chemicals.
Most wood finishes are safe for food as long as they've properly cured. Just remember that curing can take a while, even weeks. So if you give it time, you should be fine!
You're likely okay! Some folks tend to get really strict about this stuff. As long as you're using good quality products, it shouldn't be a huge issue.
Got it! So should I just avoid using any BLO that claims to be food-safe but isn’t explicitly marked polymerized?