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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Its usually very easy to clean stainless steel. The crusty stuff falls right off with a good sponge or brush. Cast iron pans take a bit more work, but they're study enough to stand up to a tough bristle-brush without scraping.
Its those cheapo "no-stick" pans that break down as you use them and make everything impossible to get off.
Teflon, the forever chemical
people cooking with teflon and their dogs run across the house and hide under the bed "why they do that?" mfer they KNOW
This isn’t badposting?
If it was bad I would have put it there it’s good posting simple
Just scrubbing my pots and pans until they're nothing but a pile of metal shavings which I melt down and cast into a new set of perfectly clean pots and pans
There are way better reasons to go vegan than "so I can clean less" but less risk from meat/dairy germs on used dishes is a nice perk all the same.
food keeping for ages is nice too. And something about to start going bad but you want to use it? throw it in a jar with vinegar and sugar + some spice. Boom it's a pickle now.
Maybe my vegan friends are just bad at cooking, but i swear any time they use my steel pans they leave them fucked right to fucktown.
Cast iron for life
Steel has its uses as well. I've got 2 giant cast iron pans, a smaller steel pan and a cast iron wok. It loses heat when removed from the source faster which can be useful when juggling a few pans at once and you don't want something to keep cooking after you turn off the heat.
Obviously there's lots of styles of cooking but my experience is that vegan cooking tends to result in a lot of burnt stew-type dishes. I think it might have to do with not enough fat.
Working at a vegan restaurant was sooooo much easier just for this reason. Stack shelves however, reuse the same cutting board and knife for most of your prep, needing only to give a quick sani spray and wipe em down for allergy reasons and not fully sanitize in a dishwasher like with meat. Everything keeps longer/goes bad at the same rate, health code wise, just a lot less hassle.
“Oh what if there’s germs” heat your pan up, it’s easy. Germs die from that. Problem solved
My granny said "God made dirt and dirt don't hurt", we're just following our lord Jesus by letting them lil children of God live free on our pans as He intended
People will literally cook a raw chicken on a pan and then eat the entire thing and then think the leftover cooked food will harm them even if cooked again.
is this a bit?
No. I personally pee on my cookware after using it.
only after? this is revisionism
The mold and maggots add flavor to the meal.
I genuinely clean my wok like this. So do a lot of Chinese and other Asians. Even in professional settings. Get street food like 小炒 in China and see how they clean the woks.
Scrubbing with metal and detergent will just ruin the wok.
But yeah, scrubbing the shit out of a ceramic vessel after baking, sure. Scrubbing your woks? Pass.
i have a pan i cook an egg in or maybe toast a sandwich
it rarely gets washed
when im done i wipe it out with a paper towel
its fine the heat kills any germs and there is no food bits in there just a slight oily residue its seasoned
My parents are hoarders and do an extreme version of this and these baking pans are just caked in charcoal at this point.
It adds flavor doncha know
Americans have developed acrylamide and PAH receptors on their tongues from decades of eating the sloppiest fried food
"Mmm, did you put anthracene in this?"
(I am apparently assuming his parents are American, I just needed to get this thought out of my head okay lol)
Replacing everyone and everything at my analytical chemistry lab with corn-fed Springfieldians
What could go wrong?
Cast iron gang. I want that shit on there and I'm gonna leave it on there and then cover it with oil so it stays there and flavors my food next time
please clean your pan that shit is nasty
You only want to scrape off excess.
Cast irons are literally made to be "seasoned" i.e. build up layers of fat and flavoring overtime.
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.
It's called seasoning.
The fact of the matter is dust is crust and crust is delicious
I always thought "westerners over clean their pans" was an exaggeration until I moved out of home.
Me: Wok gets used, I gently scrub it with a bamboo wok brush thing (google it) under running water, done. No detergent or soap.
Housemate: soaks the pan for an hour, scrubs it with like 30mLs of dishwashing liquid then puts it in the dishwasher.
Like that can't be good for the environment. I used like 250mL of warm water, he used like 10 litres combined soaking, rinsing and running a dishwasher.
For reference, I made like a day's worth of fried rice and stir fry.
He made one (1) meal, breakfast, and only 2 things were on that pan: bacon & eggs
???
soaks the pan for an hour, scrubs it with like 30mLs of dishwashing liquid then puts it in the dishwasher.
That is excessive, but more reflective of being poorly trained than a western culture.
I mean he did hit the bong after breakfast so soaking may have been just him leaving it in water for longer than he anticipated.
Still I do this. Takes less than 60 seconds. No detergent or dishwasher involved, no soaking.
I've had roommates. Letting something soak is the lie they tell when they're leaving it for someone else. Nothing needs to be soaked if you don't suck at cooking/washing up
Well if you have stuff stuck to a pot or pan that can't go in the dishwasher, it does help to soak for a couple minutes (not overnight tho lol)
I hand wash my pots and pans. Dishwasher is for plates, glasses and cutlery
counterpoint: being poorly trained is a hallmark of western culture
It really is a case by case, pot by pot matter.
Over washing cookware is reactionary and capitalist propaganda by big soap and big nonstick to force you to buy more soap and pans
