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...Read More
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