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Posted on Jan 2, 2013 | 0 comments

Stuck On You

Stuck On You

This is is the greatest tip.  If you, like I, have a cast iron pan which refuses to become nonstick, no matter how much butter and oil as you throw at it, you are in for a very satisfying treat.  Here’s a time-saving, material-reducing, and mood-salvaging idea! (I get very excited about cleaning tips.  Like the time a housekeeper gave me some squares of drywall mesh and told me it scrubs tubs like nobody’s business.  I used a lot of exclamation points then, too). Since I denounced nonstick surfaces, in the name of all that is good and non-toxic, I am left with stainless steel or cast iron pots and pans.  By far, my most used receptacle is a square, un-enameled, cast iron pan that has already been used in three generations that I’m aware of. I use it for everything from meat to veggies to…eggs.  UGH.  Scrambled eggs.  They love my pan as much as I do.  So much that they never want to let go. I treat...

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