food geek stuff
why did i post this? i saw it on the stove, and i had my camera. sounds like a good enough reason for me.
a quiet corner on the info superhighway for the rantings and ruminations of a geezer bemused by modern society. political correctness is left at the curb. "An armed society is a polite society. Manners are good when one may have to back up his acts with his life. Robert A. Heinlein "
5 Comments:
So do you scrub it out with coarse salt every once in a while?
Even though I grew up in the hills of Appalachia, I never learned the virtues of cast iron until I met my girlfriend in grad. school. LOL.
actually, i use a chinese bamboo scrubber that kind of looks like a miniature thatch broom, and that will get ANYTHING out of the pan. i've heard it called the chinese SOS, and i had bought it for my cast iron wok. works great. i'll occasionally heat the pan up, dump in enough salt to cover the bottom about 1/2" and then scrub like hell using a paper towel wrapped around a wooden spatula. works pretty well, except you have to pay attention to the paper towel, otherwise it'll catch fire!
and willy, my mom has a couple of pans that are at least 50 years old, and NOTHING sticks to them. they are beautiful. my brother and i have joked on more than one occasion that my folks can leave the property and monies to the other sibs, but we want the pans.
If you don't use soap doesn't that leave bacteria in the pan?
you put the pan on the heat after cleaning and wipe with oil. when the it starts smoking, it's dry. nothing left for the bacteria, and they what critters there were are cooked by the drying process.
but then again, i'm a dude, and bbq grills, well, let's just say that women fear and men don't sweat it. hell, microbiologists bbq, and i bet they tell their wives the same thing i tell mine: don't worry about it, the heat will kill everything before i cook. besides all that stuff adds flavor"
ha
Post a Comment
<< Home