My late night snack is in the toaster oven. Nothing fancy, especially compared to what is shown in this thread.
Since I'm single there's no way to do the cook or wash dishes, I do both.
My guess is that someone here has an answer for me on the washup side of cooking.
There are some pans that have the brown layer from cooked on oil. I've tried baking soda/peroxide which is supposed to work as good as industrial paint remover...not.
Is there some concoction that works? One time I had a dab left in the spray on oven cleaner. Not enough to do the oven so I cleaned one pot..sorta. I'd like to find something lower down the Toxic Avenger list too.
The treasure of my kitchen is a waffle iron my folks got as a wedding present in 1947. I still use it too. Original cord with the 'plaid cloth' cover. Every once in a while I spend time with Bar Keepers Friend, green scrubber and tooth brush. Still leaves gunk.
Timer went off...snack time.
@Tom Dunlap
Many years ago, I dated a lady who was a chef (trained in France), ran a catering business in USA, owned a cooking school & gourmet equipment business, etc.
We had many discussions about cleaning cooking equipment when cooking together.
She thought that I used too much soap (waste); I thought that she used too little soap.
Over the years,
she won.
To season cast iron, you basically create a carbonize layer to make it more “non-stick”.
Today, if the cookware is for frying OR I want non-stick (stir-fry, sauté, bake bread, sheet pans, etc.);
I soak the
cooled utensil in very hot water, brush clean, dry w/ towel, heat on flame to dry. (no soap) DONE !
[Some discoloration, even on s.s. is not a problem. ! It’s GOOD ! ]
If it is for sauce, soup, (doesn’t need non-stick), etc.; eating utensils: I use a minimal amount of soup.
Pictured is a very well used, high wall steel sauté pan; “pretty-close-to-non-stick”. (Never see's soap ! )
