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norse_dog t1_j2e0hym wrote

Other than "you should absolutely make delicious sauce whenever you have caramelized protein": cleaning cooking utensils is simple and should be easy.

Ideally, don't buy nonstick pans, stick with stainless steel pans and pots. Scoop out soft residue with a kitchen towel and compost, try a hard plastic scrub for somewhat stuck residues but for anything harder, go with a copper wire brush. Copper won't scratch steel but is hard enough to get even the most severely burnt in residue out in minutes.

Lather with a bit of soap last, when the cookware is clean, let sit for a minute and then rinse off.

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birdsRMyBestFriends OP t1_j2e0s9x wrote

Thanks! I should get a copper brush.

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norse_dog t1_j2e1cw0 wrote

It's a game changer. I used to hate cleaning the dishes, and now I still hate doing that, but it is so much quicker and efficient ;)

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jdolbeer t1_j2e4pqu wrote

Stainless if I'm going to be making a sauce in it. Carbon steel for everything else - be it pan or wok

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Disneyhorse t1_j2fhltk wrote

We bought a 15” carbon steel pan about a year ago and cook almost exclusively in it. It was worth the money.

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jdolbeer t1_j2fw0jh wrote

15 is pretty massive. I have an 8 and a 10 and that seems good enough. No idea what I would even do with a 15" pan.

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Sir-Vantes t1_j2eqn5s wrote

Stainless steel wool works very well and easily outlasts copper by years.

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Barcata t1_j2f9y5u wrote

And often scratches the pans.

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Sir-Vantes t1_j2fcrqn wrote

Using the pans scratches them. ours are still in daily use and not showing any signs of wear, beyond a few scratches.

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