Perpetual stew vibes
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I've got a ceramic and it has all the advantages of cast iron without the disadvantages.
No it doesn't. They cost more and everything I see says that you can't use metal tools on it.
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So I HAVE to cook this bacon to fix this pan? Oh noooo
Yep, its required. Best do it again for good measure.
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You forgot the first step of turning off your smoke alarm, and also leaving the room unless your a pack a day smoker with lungs of steel
Don't have a smoke alarm in the kitchen so its ok.
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Doesn't it just all turn into carbon at some point? Not sure how tasty that would be though.
But for the pan its going to be mostly a thin layer of oils, guy should at least give it a good wipe with a cloth though even if nothing else.
by the time the pathogens turn to carbon, you'll basically just be left with a lump of charcoal though
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As long as you're not cleaning with lye, soap is generally fine. But if you're going to be a bit lax on cleaning, the only real downside in my opinion is potentially introducing flavors you didn't intend.
I think for the most part, you do you. If it looks visually fine, it's probably good enough.
what about hydrofluoric acid? can i use that?
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I wash mine in holy water, then dust it with volcanic ash from the 1980 Mount St. Helens eruption, and wipe it down with a felted angora cloth, just like my mother taught me.
wrote last edited by [email protected]I'm noticing a severe lack of chants and prayers in your routine. And where's the incense?
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No it doesn't. They cost more and everything I see says that you can't use metal tools on it.
It did say you can on this one, so...
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by the time the pathogens turn to carbon, you'll basically just be left with a lump of charcoal though
I feel that was heavily implied already.
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I cleaned a cast iron pan over the weekend. "Oven cleaner" the voices on YouTube said. In reality I needed an angle grinder and it took me the better part of 3 hours to do. My pan had some kind of matt black factory "seasoning" that was definitely not just oil and it took that long to chip it all off. Anyway pan is back in action now.
wrote last edited by [email protected]As an addendum I think the "seasoning" was some kind of matt black enamel layer on the inside of the pan. I wouldn't have touched it but even in regular use flakes detached and I had about 6 divots in the pan because of it. Oven cleaner did nothing to remove this layer so I used by angle grinder and a sanding attachment. It was painfully slow (my grinder is cordless and needs recharging) but I cleaned it eventually. Once I was down to bare metal I cleaned it and seasoned it with a few layers of oil. I think it will be far easier to clean from now on. The outside of the pan and bottom are still coated in whatever the inside was when I bought it.
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I feel that was heavily implied already.
That's the joke.jpg
