Comments on: FCS Episode 5| Sauteeing, Searing and Pan Roasting

By: Old Fat Sailor

Old Fat Sailor — Sun, 05 Oct 2008 16:09:12 +0000

David, I have some family pans with abt 1/8in of carbonized fat and boil over on the outside-it was a common practice esp. when cooking over open fires or over the eye of a wood or coal stove. Wont hurt a thing-I agree the water and a stiff brush, a la wok, is ok and occasionally soap but most of the time stubborn accumulation just gets cooked in. Authentic washing, I dont know. When my wife was a museum director I did the firestarting/flintlock stuff for the visitors-my job description was, “sets self afire for the amusement of children!”

By: David S

David S — Sun, 05 Oct 2008 15:18:52 +0000

I’m certainly going to try that, Jacob. I work at a living history museum, and we do lots of pioneer cooking, so this might actually be a way to “look” more authentic while we clean pans in front of the public.

By: Jacob

Jacob — Sat, 04 Oct 2008 06:21:32 +0000

@David,

If you wipe out your pan with some kosher salt and a little bit of oil after every use, this should keep you from having to use soap or water. This should also help prevent a large amount of build up.

The key is to do it while the pan is still hot, before it gets a chance to cool. After a long enough period of time, you pan will be just like Teflon.

By: David S

David S — Sat, 04 Oct 2008 04:29:20 +0000

I have been using iron pans for many years. I use skillets, frying pans, dutch ovens and pans of all shapes and sizes. I LOVE them. However, I often use a tiny bit of soap, when needed. I usually just use hot water, but if something really sticks, I’ll use dish soap with no negative effects. My caution is that you just shouldn’t go crazy with it. Don’t use it is a good guideline.

I also have ironware that gets out of hand with the oils on it, and I find I have to scrape off all of the accumulated gunk and start over. But it takes several years with much use for this to happen, and it usually happens to the larger pans and griddles that get oil build up on the sides where the food doesn’t usually reach.

By: Kent

Kent — Sat, 02 Aug 2008 18:43:31 +0000

Hey Sailor,
Open iTunes
CLick iTunes store
(left middle column)
Type “Free Culinary School” in the Search field (top right corner) and Enter
Under Podcasts click, on the FCS blue logo
On the right side of Customer reviews, you should “see all reviews” and under that “write a review”
Now to write a review you will have to have an account with aol or itunes, so just login and review!

By: Old Fat Sailor

Old Fat Sailor — Mon, 28 Jul 2008 00:41:29 +0000

Another great one Jacob. I’d give you a good review at itunes if I only knew how!

By: Jacob

Jacob — Sat, 26 Jul 2008 18:11:37 +0000

Meca,

To see the answer to your question, check out this post on How To Clarify Butter.

By: Meca Silkowski

Meca Silkowski — Fri, 25 Jul 2008 18:37:59 +0000

You mentioned using clarified butter. What is the best way to clarify butter? I’ve tried it and I ended up with brown butter (which is actually pretty good on brown rice), or I end up burning my butter altogether.