Some recommend non-edible petrol-based mineral oil (aka liquid parrafin) because it doesn’t go rancid, but has the same effect of not actually doing much for protection and will leak into hot liquids.
Highly-refined mineral oil is food-safe.
https://en.wikipedia.org/wiki/Mineral_oil#Food_preparation
Why even use wood if you’re going to cover it in a layer of clear plastic?
I find it amusing that those who will use wood or "natural" (petroleum is also naturally occurring...) products for some sort of weird misguided eco-virtue-signaling, inevitably end up needing to basically reinvent the chemistry of finding an inert, durable material that brought us modern plastics. All these drying oils create a layer of polymerised material, which can be classed as plastic anyway. Waxes, regardless of source, attribute their properties to long hydrocarbon chains, just like polyethylene.
I have used a 50/50 blend of food-safe mineral oil and beeswax with good success on my little hobby projects (and as a regular treatment for my cutting board) but admittedly I'm not making ladles you'd dip into boiling soup, so I paid less attention to the extreme temperature issue
https://www.finewoodworking.com/2024/10/10/the-best-food-saf...
(...no links provided). Really? "Studies show" you don't need to use soap to rinse off the wooden cutting board you just chopped up raw chicken on? Without a citation there I'm extremely skeptical