Frying Pan

[poliphilo]

 My friend Stephen Bann- who is a dedicated cook-  used to say you should never wash a frying pan. The ancient grease, impregnated with the flavours of a thousand fry-ups, is a treasure,  adding subtlety and depth to anything you cook in it. I sometimes let my pan go a day or two without washing- and acknowledge that it's a bit of a thrill when the flavour of yesterday's mushrooms turns up in today's bacon and eggs- but then I start to worry about health and safety and the pan goes into the sink and receives a good scrubbing. Am I being unduly cautious? 

Comments

[sunfell.livejournal.com]

If you have a cast-iron pan or carbon steel wok that has developed its own 'non-stick' finish over many cookings, do not wash it out with soap. If you do, you'll have to scrub the coating off, re-season it and start again.

I like to eat at a little Asian cafe that has an open kitchen, and I've been able to observe the cooking line. They have large, carbon steel woks lined up on high-pressure gas burners, with water faucets right nearby. When a cook is finished making one dish, he'll run hot water into his wok, give it a swish with a metal scrubber (not a heavy scrub), then heat and oil it again for the next order. They do not use soap.

For my own stainless pans, I do wash them with soap and give them a good scrub, because I use them to create great crusts and deglaze them for pan sauces.

[poliphilo.livejournal.com]

Those guys must have confidence in the efficacy of their cleansing procedure to be prepared to perform it in the open.

I like open kitchens.

[sunfell.livejournal.com]

They use extremely high heat- they can get an order done in less than five minutes. And it tastes wonderful, too- great 'breath of the wok' flavor.

[poliphilo.livejournal.com]

I think it's time for my evening meal....