It’s my first attempt at anything. I wouldn’t use it with anything liquid, but it might be fine for a dry ingredient.

  • Hacksaw@lemmy.ca
    6·
    1 year ago

    Any foodsafe oil, preferably one that doesn’t oxidize quickly. Mineral oil is a good candidate. Doesn’t offer a huge amount of protection but you can reapply it often to keep it sealed.

    Don’t use mineral spirits that’s toxic.