That’s why I like stainless steel cookware. If there’s a tough mess stuck to them, I just switch from my usual sponge to the stainless steel scouring pad and wear it back down to the metal.
Can do similar with cast iron, but it can turn into more work if you need to reseason it.
As someone who has spent their fair share of time deep-cleaning greasy commercial kitchens, I believe the stainless steel scrubby is one of humankind’s greatest creations.
That quick temperature change sounds like a double edged sword to me, as a thicker base means it can hold its temperature as you add cold/wet food, which might result in steaming food instead of frying/sautéing.
On that note, temperature control also helps making cleaning easier. If your oil is heated before you add the food, the food will tend to not stick as much (though there’s a bunch of other factors at play, so I still get use out of my scouring pad).
Been there as well
And I tried to save a pan, but the fat and dust would never get of it, and I needed to throw it away anyway…
That’s why I like stainless steel cookware. If there’s a tough mess stuck to them, I just switch from my usual sponge to the stainless steel scouring pad and wear it back down to the metal.
Can do similar with cast iron, but it can turn into more work if you need to reseason it.
As someone who has spent their fair share of time deep-cleaning greasy commercial kitchens, I believe the stainless steel scrubby is one of humankind’s greatest creations.
Since some months now we have a carbon steel pan and I absolutely love it, because it’s also very thin and adapts quickly to temperature changes
And also has the advantage to clean it quite roughly
That quick temperature change sounds like a double edged sword to me, as a thicker base means it can hold its temperature as you add cold/wet food, which might result in steaming food instead of frying/sautéing.
On that note, temperature control also helps making cleaning easier. If your oil is heated before you add the food, the food will tend to not stick as much (though there’s a bunch of other factors at play, so I still get use out of my scouring pad).
I usually account for that, by starting to heat up before that
Maybe a thing of preference :-)