dutch oven cleaning
Peter Farnham (pfarnham@ASBMB.FASEB.ORG)
Thu, 27 Apr 1995 16:18:12 EST
I appreciate all the recipes that have been appearing lately for DO
cooking, one-pot cooking, etc.
I clean my DO strictly with boiling water. My method is very similar
to the one mentioned today, only I fill mine up completely with
boiling water after scraping and wiping out all visible food. Boil it
for several minutes, then swab out with a scouring pad (plastic, with
no soap), dry with paper towels, and wipe the inside of the pot and
the lid with a thin coat of cooking oil--and you're good to go! Works
Also, mine is cast iron, as are my pots and pans at home (le creuset).
I keep away from aluminum pots for a variety of reasons, mostly tied
in with the quality of product one gets from using them (I personally
think cast iron pots are better). However, although I hate to be
alarmist or sound like a kook here (please, no flaming), haven't I
heard something about long-term use of aluminum cooking pans being
tied to Alzheimer's disease? Can anyone enlighten me on this?
ASM, Troop 120
The Great GW District, NCAC
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City