food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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There's a balance. I usually give it a blast of hot water and a rub down with a cloth, dry it immediately and throughoutly and then brush it with oil. They keep a working season without getting gross that way. On occasion I'll do a full clean and re-season it after. You can just blast some oil on the pan and bake it for a while and repeat that a couple times and you'll have a less gross season than whatever food you previously made.
same here with my cast iron wok. basically get the carbon off so doesn't stain the rice
if it gets really nasty i may do a tiny bit of soap & water, rinse, and immediately reoil but this is maybe every 10 times
I just deglaze while cooking. Blast either something with acid or alcohol in there and the gunk at the bottom will come right off and also turn into sauce.
You can use equal parts salt and oil instead of soapy water. Much better for the seasoning.