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.
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.
people cooking with teflon and their dogs run across the house and hide under the bed "why they do that?" mfer they KNOW
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.
Westerners rly afraid of blah blah blah the way you cook is a type of classism or something look it not scrubbing my pans that hard okay
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.
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.
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.
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.
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 mostly use a carbon steel pan for cooking and I do the same thing, minus throwing it back on the heat (I don't have a gas stove and generally eat before cleaning up so the element is cold by then). I need to pickup one of those bamboo brushes. I imagine they're better at scraping off the stuck bits than the nylon ones I normally use.
Also, Kenji is my favorite youtube chef. His recipes are all so simple, flexible, and delicious!
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
sometimes i use the other side of the paper towel and sometimes there is no food crumbs in the pan so i dont even wipe it all al
My parents are hoarders and do an extreme version of this and these baking pans are just caked in charcoal at this point.
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
You can just pop em in the oven without muffins and burn the charcoal to dust. Easy clean.
Okay, that is too far gone for a household oven. I work at a fancy pizza place and I gotta say, having access to a stone oven that goes up to like 700 degrees is handy as fuck for that kind of thing. Gunk burnt onto a pan? Hurl it in the oven when it's slower and just burn that shit to dust.
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
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.
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.
seasoning does not work like that. to season a pan you heat it to above the oil's smoke point causing it to polymerize, kind of like how wood finishing oils crosslink to form a hard film. it should not contribute to the flavor of your food at all, that would indicate you didn't properly season it and it's wearing away.
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
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
counterpoint: being poorly trained is a hallmark of western culture
westerners over clean their pans
Angloids certainly don't clean any dishes properly. The things I've seen on glasses, cups, etc.
Getting a woke was the thing that changed this for me actually.
The downside is having to find houses with gas stoves, which is apparently harder than anticipated in Southern Racist Island
I don't know if such a thing exists but induction transfers heat much more effectively and there is no reason you couldn't structure the coils in such a way that the coupling strength mapped to the gradient one experiences cooking on a gas stove.
I have been meaning to find/build such a thing for a while. Either through contouring like a heating mantle or using something like copper heat pipes as an intermediate stage between an induction plate and the wok plus a magnet to override the frustrating interlock.
The only induction burners at my work (western restaurant) kitchen are for a bain-marie or to aid with sous-vide, so I'm not too familiar.
But from what I gather, the issue becomes maintaining heat. Wok stir frying requires rapidly throwing in many cold ingredients in rapid succession and having them all cook without turning into a soggy mess. However, throwing in cold ingredients which cools the wok. But if you were serious and got an attachment to concentrate the flame at the bottom which rapidly returns them to the previous temperature. I don't think an induction burner can return to top temp that rapidly. Also you can't flambé your 料酒/cooking spirit as easily.
On a commercial setting... Well, commercial wok burners require constant water cooling because if you don't, the metal warps from constant 400°C/750°F+ temperatures. While you can water cool electronics, something that takes as much abuse as a stove might not want to have running water that close to electrical components.
Induction stoves typically have much functional higher heat output than gas at least in a home setting, they also don't need much cooling since the coil itself doesn't heat much. It always dominates in water boiling etc tests.
A gas stove heats the air/plasma a lot of which is carried away by convection, you can't hold your face above a gas burner cranked to max but it wont even feel warm above an induction stove at max (until the pot is hot of course and convecting that way). An induction stove heats basically directly opposite the coil, the reason they have magnetic interlocks is because if they are on and you move a ringed finger over the stove it will almost immediately amputate the finger as ~2 kW are dumped into like 10 grams of metal. Idk if you've ever seen induction forging but you can heat metal at insane speeds using induction. I have cracked cast iron by throwing it straight on my shitty cheap induction stove at max power.
Yeah I understand the mechanism and science behind induction, but specifically to woks: the wok doesn't stay still.
Excess/"wasted" heat from a gas stove is a flaw that has been explicitly flipped to the advantage of wok cooking. There's a reason why the wok is shaped like that and wok stoves are shaped like that.
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A gas stove heats the air/plasma a lot of which is carried away by convection, you can't hold your face above a gas burner cranked to max but it wont even feel warm above an induction stove at max
This is actually a bad thing for cooking with woks. Woks don't sit flat and just shake back and forth, woks don't sit still while you use a utensils to move the food back and forth. The wok moves and won't stay in contact with the induction burner. There's a Y axis involved. The wok moves upwards, not going to be in constant contact with an electric stove.
This helps impart 镬气, the instantaneous caramelisation of sugars that adds a smoky flavour that you literally cannot recreate by moving ingredients a stationary pan with a wooden spoon or spatula. Wok hei/Huò qì
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An instantaneous burst of heat over 1000°C/1800°F followed by rapid cooling from being airborne.
Ah interesting! of course.
Then I'm back to my idea of something like a laboratory heating mantle that stays attached to the wok during cooking. Weight might be a problem though. Kinda defeats the simplicity of a wok if it's riding on some weight assisting mechanism :p
Someone needs to solve this because gas is on the way out one way or the other. Portable burners might be used by enthusiasts in areas without infrastructure or with bans on installations but they're not really a long term solution.
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
The fact of the matter is dust is crust and crust is delicious
It really is a case by case, pot by pot matter.:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__05__20140423-wok-mon-testing-food-lab-4-f0793f08399a474bb6d5502e0baa6060.jpg){kind=link}