alt Hacker NewsThat is a terrible assumption to make. Regular lacquer for example does poorly under temperatures commonly encountered when preparing food and it’s basically a mix of solvents.
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DannyBee • last Sunday at 10:12 PM
It's not a terrible assumption - it's a requirement to sell a wood finish in the US/Europe.
Under temperature, sure, they differ a bunch. But in terms of food prep, no, they are all non-toxic and edible once cured.
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The solvents evaporate when the lacquer cures, right? A lacquered spatula or spoon could leach some plasticizers when heated up. But who on earth would go to the trouble of spray lacquering a spatula? It doesn't seem like a real concern. Wooden spoons from IKEA aren't gonna poison you!