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Personally I just use cheap and simple solid stainless steel cookware, and scrub aggressively. Chainmail scrubbers work well for really baked on stuff: https://
by petertodd 6y ago
Personally I just use cheap and simple solid stainless steel cookware, and scrub aggressively. Chainmail scrubbers work well for really baked on stuff: https://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B0087UYR1S https://www.amazon.com/Knapp-Made-CM-Scrubber-Stainless/dp/B...
I used to have teflon cookware. It's great in theory. But in practice, I find indestructible stuff that you don't have to baby works much better for me. Of course, if you don't have much upper body strength, other approaches may work better.
- forgotmypw17 6y agoIn my experience, anything plant-based comes off readily with just a good soak, unless it's been burned on to blackness.
- rjsw 6y agoTraditional cooking techniques [1] make use of the browned bits anyway, you don't get this as much with non stick cookware. I don't find stainless steel pans too hard to clean. [1] https://en.wikipedia.org/wiki/Deglazing_(cooking) https://en.wikipedia.org/wiki/Deglazing_(cooking)
- petertodd 6y agoI remember how the first time I tried to make beef stew it tasted terrible. Then I tried browning the meat first...
- datavirtue 6y agoI have used cast iron for decades. Never once had to scrub them.
- fuzzer37 6y agoHot water in a hot/warm pan has always worked for me to keep them clean.