PiecePractical@midwest.social to Cast Iron@lemmy.worldEnglish · 1 year agoHow do we feel about enameled CI?midwest.socialimagemessage-square17fedilinkarrow-up12arrow-down10file-text
arrow-up12arrow-down1imageHow do we feel about enameled CI?midwest.socialPiecePractical@midwest.social to Cast Iron@lemmy.worldEnglish · 1 year agomessage-square17fedilinkfile-text
minus-squarePiecePractical@midwest.socialOPlinkfedilinkEnglisharrow-up0·1 year agoIs there a trick to getting stainless to release food in a reasonable way? I’ve tried it a couple times and whatever I cook ends up feeling like it’s epoxied on. I assume it’s a me problem since so many people speak positively about it.
minus-squarethepianistfroggollum@lemmynsfw.comlinkfedilinkEnglisharrow-up1·1 year agoThrow some water and dish soap in it and simmer for like 5-10 minutes. It’ll loosen everything right up. Or, what I usually do is fill it with hot water and soap as soon as I’m done with it so by the time I’m done eating it’s good to go.
Is there a trick to getting stainless to release food in a reasonable way? I’ve tried it a couple times and whatever I cook ends up feeling like it’s epoxied on. I assume it’s a me problem since so many people speak positively about it.
Throw some water and dish soap in it and simmer for like 5-10 minutes. It’ll loosen everything right up.
Or, what I usually do is fill it with hot water and soap as soon as I’m done with it so by the time I’m done eating it’s good to go.