Cedar wood is food safe only in specific contexts, and the answer depends heavily on which type of cedar you’re using and how it contacts your food. Western red cedar is widely used for grilling planks and smoking, where brief, heat-based contact imparts flavor without significant risk. But cedar is generally not recommended for cutting boards, bowls, or other surfaces that see repeated, prolonged food contact. The wood is soft, porous, and contains natural compounds that can cause problems with extended exposure.
Not All Cedar Is the Same
Two very different trees share the common name “cedar,” and one is far more concerning than the other. Western red cedar (Thuja plicata) is the species sold as grilling planks and used traditionally by Indigenous peoples of the Pacific Northwest for food preparation and medicine. Eastern red cedar (Juniperus virginiana), sometimes called aromatic cedar, is the type used in closets and hope chests to repel insects. Eastern red cedar is toxic if ingested, and it should never be used in any food application.
If you’re buying cedar for anything food-related, confirm it’s western red cedar. Products labeled as “cedar grilling planks” from reputable brands almost always are, but loose lumber from a hardware store may not specify the species.
What Makes Cedar Risky for Everyday Food Contact
Western red cedar contains a compound called plicatic acid, which can damage lung and airway tissue with repeated exposure. Research published in the National Library of Medicine found that plicatic acid causes dose-dependent destruction of cells lining the lungs, airways, and bronchial passages. This is primarily an occupational hazard for woodworkers breathing cedar dust over months or years, not a concern from a single grilling session. But it does explain why cedar isn’t treated the same as maple or walnut in kitchen applications.
Cedar can also trigger skin reactions in sensitive individuals. A clinical study documented cases of allergic contact dermatitis from western red cedar used as sauna paneling, where heat and moisture increased exposure to the wood’s natural oils. While these cases are rare, they illustrate that cedar’s aromatic compounds are biologically active, not inert.
The European Food Safety Authority has taken a cautious position on wood in food contact generally, noting that wood “may contain toxic components and contaminants” and that safety must be evaluated on a case-by-case basis considering species, origin, and processing. There is no blanket approval for cedar as a food-contact material in either U.S. or European regulations.
Why Cedar Doesn’t Work for Cutting Boards
Beyond the chemical concerns, cedar fails as a cutting board material for purely physical reasons. It’s one of the softest commercially available woods, with a Janka hardness rating around 350 pounds. Compare that to hard maple (1,450) or walnut (1,010), the two most popular cutting board species. A knife will gouge cedar easily, creating deep grooves that trap food particles and moisture.
Wood’s natural antibacterial properties actually come from its ability to pull water and bacteria from the surface deep into the grain, where the bacteria become trapped and die as the wood dries. Harder, tighter-grained woods like maple do this effectively while still resisting knife damage. Cedar’s extreme softness means it would absorb liquids quickly but also deteriorate fast, creating an unsanitary surface within weeks of regular use. Ring-porous hardwoods like oak have been shown to significantly reduce recovery of bacteria like Listeria compared to other species, suggesting that wood selection genuinely matters for food safety.
Cedar Grilling Planks Are the Exception
The one well-established food use for cedar is plank grilling, where a soaked board is placed on a grill with fish, chicken, or vegetables on top. The wood smolders and steams rather than burns, infusing the food with a mild smoky flavor. This works safely because the contact time is short (typically 15 to 25 minutes), the food sits on only one surface, and the plank is discarded or retired after two or three uses.
Soaking the plank in water for one to two hours before grilling is essential. The moisture creates steam that cooks the food gently and prevents the board from catching fire. Longer soaks reduce the chance of flare-ups and can extend the plank’s usable life. Place the plank over indirect heat when possible, and keep a spray bottle nearby in case edges ignite.
Cedar planks sold specifically for grilling are typically untreated western red cedar, cut to appropriate thickness, and free of chemical preservatives. Never substitute construction lumber, which may be pressure-treated with preservatives. FDA regulations under 21 CFR 178.3800 permit specific chemical preservatives on wood used for transporting raw agricultural products, but these are not safe for cooking surfaces.
Better Wood Choices for Food Surfaces
If you want wooden kitchen items that see daily use, hard maple is the industry standard for cutting boards and butcher blocks. It’s dense, tight-grained, and resists knife scarring. Walnut, cherry, and white oak are also popular and perform well. White oak is notable for having naturally sealed pores, which limits liquid absorption.
Any wooden food surface benefits from a food-safe finish. Mineral oil is the most common choice: it’s non-toxic, odorless, and penetrates the grain to resist moisture. It does need reapplication every few weeks depending on use and humidity. Combining mineral oil with beeswax creates a longer-lasting seal. Other food-safe options include raw tung oil, raw linseed oil, and walnut oil, though walnut oil can be a concern for people with tree nut allergies.
To maintain wooden food surfaces, wash with warm soapy water and dry immediately. Avoid soaking or running through a dishwasher. When the wood looks dry or lighter in color, it’s time to reapply oil. Minor scratches and cuts can be sanded out with fine-grit sandpaper before re-oiling.
The Bottom Line on Cedar and Food
Western red cedar is safe for grilling planks when properly soaked and used at appropriate temperatures. It is not a good choice for cutting boards, serving ware, utensils, or any surface that contacts food repeatedly over time. Its softness, aromatic oils, and biologically active compounds make it poorly suited for sustained kitchen use. For those applications, stick with dense hardwoods finished with mineral oil or a similar food-safe coating.