Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
Haha I’m gonna sit here and scrape some crust or get all the oil perfectly gone? No, not a chance. I know who put the oil there. I did. It’s simple.
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.
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.
Mmmmmm, botulism
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.
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.
That and chronically overheating the pan it seems in their particular cases. I’ve spent a lot of time scouring chick peas and lentils of my favorite pans.
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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.
Carbon steel is a great kinda hybrid of both imo if you can find it for a good price. Heats up much quicker and more evenly than cast iron and is not as heavy too, so really versatile. It also gets seasoned for that flavour and non-stick quality although not as well as cast iron.