KitchenAid’s $700 Stand Mixer Is Meant to Be Seen, Not Used
Wood, I don’t think I need to work too hard to convince you, is a fairly amazing substance. It grows out of the ground and then becomes some of the most important things in the world: pencils, baseball bats, clogs, porch swings, campfires, crucifixes, tall shelves filled with books (which are also wood, if you squint a little). Solomon’s temple was wood; so was the Mayflower. So were Kane’s Rosebud and Prince’s guitar. As building materials go, wood’s durability-to-weight ratio is basically unmatched, thanks to the long, thin, hardy cell structure that helps trees withstand extreme weather conditions. Wood does, however, have its limitations, and many of them are found in the kitchen. Processed wood warps, so it needs to be dried immediately after hand-washing (forget the dishwasher). Moisture, use, and the passage of time can turn its fibers brittle and dull, so experts recommend treating it regularly with oil. Obviously, it has been known to catch on fire. And though wood is naturally antimicrobial, if it splinters, those cozy organic crevices are the types …
