Displacement! I use this trick a lot.
That’s probably something psychosomatic, which I completely understand as I get that way sometimes, too. Like, know when you’re on the fence if something is still good but you end up eating it anyway, and then you feel sick all day entirely because you’re so worried about getting sick? The mind is a powerful thing.
The… Read more
The longer you own your pans, the better they get. They’re like beloved members of the family.
Your wife is kinda taking a kosher approach about pans, in that if meat has touched it, it’s traif forever. Here’s the deal: if you’ve seared meat it in, there’s a chance that during the cooking process some of the oil polymerized onto the pan. Could be a microscopic amount, but it still happened. If you wash it with… Read more
I do this, too, and it is a true power move.
You don’t need to do anything to it! Every time you cook with it you’ll be building up more polymer chains, so the seasoning will get better and better over time. Just keep it clean and the pan will last you a lifetime.
Not long. I was so ashamed.