Thursday, April 1, 2010
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- Chef Rob
- Rob Endelman is a chef who, in addition to teaching cooking technique, empowers people with the knowledge to make better choices when it comes to buying and preparing food. Chef Rob believes that a lack of awareness about our industrial food supply has contributed to the increase in modern diseases such as obesity, cancers and food allergies. Feel free to contact Chef Rob at robATthedelicioustruthblogDOTcom.
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Blog Archive
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2010
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April
(22)
- Leslie Buck, Designer of New York Coffee Cup, Dies
- Plants in an Early Stage (As Seedlings)
- The Modern Western Diet Strikes Again
- Existential Musings From a Bewildered Gardener
- New York Times: "Stealth Salt in the Pantry"
- Early Season Garden Update
- After Months of Citrus, I Want Berries!
- Junk Food Advertising on TV
- Another Easy Filling for Empanadas
- The Dangers of Giving Antibiotics to Livestock
- Our Green Lawns Aren't So Innocent (and Probably T...
- What's Washed Up On Shore?
- Journalist Wins Pulitzer for Exposing Food System ...
- How to Construct Empanadas
- An Easy Recipe Using Grass-fed Ground Beef
- Say ‘No’ to Genetically Engineered Crops in Foreig...
- First Day in the Garden, 2010
- How to Make Ceviche
- More on Pinnacle Foods' Aunt Jemima Confetti Pancakes
- Warren Bleir's Tilefish Campaign
- President Uses Recess Appointment to Install Islam...
- How to Care for Cast Iron Pots and Pans
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April
(22)
2 comments:
Cast iron totally rules. My grandmother gave me a 10" fry pan and I got rid of all of my synthetics after the first time I used it and am slowly building up my cast iron collection.
I used the paper towel method until I discovered the bamboo cleaning whisk (I got one when I ordered a wok a few months back) and now it is my ultimate choice when it comes to cleaning my cast iron pans and carbon steel wok. It gets the tough bits up without wiping at the patina. In fact, I'd say the patina has greatly improved since I started using this to clean my pans and gave them as Christmas gifts to my serious home cook friends.
I replace mine whenever I replace my dish sponge. It's a brilliant little tool to have around, really gets the tough bits up and out of there.
Just thought I'd spread the word. I got mine through The Wok Shop on Amazon. The 7" is a good size.
Cindy,
Thanks for this tip. The bamboo whisk sounds great; I'll check it out.
Rob
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