on nonstick cookware
Mar. 14th, 2005 03:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
winterlionon nonstick cookware: a rant.
(imagine this with a bad Rom accent if that helps. I can do a really BAD Rom accent. Mind you for some reason I don't understand but I can speak Rom. Maybe. Or maybe not. Only the gods know)
I'd love to know why people call nonstick cookware nonstick. I mean - I cook with it then spend four days cleaning it. Someone else cooks with it, another four days. Still not clean. Got things STUCK to it. What part of nonstick does it not understand?
It is not like cast iron. Cast iron, nothing sticks to. At least not for long. I mean, even if so stuck on need blowtorch.... did you know you can use blowtorch on cast iron? Well, you can. As long as you don't have it hot enough to melt iron that is.
But nonstick? Nonstick shrivel and blow away. With food still stuck to it.
okay. So you have this nonstick cooking pot. What do you cook in it? Cook eggs, end up with mess stuck to it. Cook pancakes, another mess. Sausages? More mess. Hot butter? More mess. Water? Did not try, but probably more mess. ALL STUCK ON!!!!!
Since when nonstick? And you can't even -scrub- nonstick. I mean, there's wire things, there's scrub brushes, there's cloths, there's pads with plastic scrubbing stuff, there's a nearby grinder. I've even got a dremel if that would help. But it won't, cause you can't use ANY of it on nonstick. Except maybe the cloths.
hmm. Maybe it's just me and this newfangled modern technology. Microwaves make soft white goo no matter what I put in (except water - that explodes beautifully). Dishwashers seem to be good at new and interesting ways of getting foodthings stuck onto and hard to scrub off. Preprepped boxed foods just make my life difficult by turning into things that don't resemble their namesakes. Such as soft white goo.
I stick to traditional. I make VERY fine pies. Cakes. Good stews. Nice stirfries. I make cakes even. As long as from scratch. I cook on stove, no prob. Cook in oven, no prob. Cook on fire - very happy. I like cooking on fire. If I could cook everything on long sticks on fire I might be very happy indeed but it's hard to bake a good mocha cream pie that way. Or cheesecake...
I still have a pan that hasn't been clean in four days. Maybe I reconsider blowtorch option again....
(imagine this with a bad Rom accent if that helps. I can do a really BAD Rom accent. Mind you for some reason I don't understand but I can speak Rom. Maybe. Or maybe not. Only the gods know)
I'd love to know why people call nonstick cookware nonstick. I mean - I cook with it then spend four days cleaning it. Someone else cooks with it, another four days. Still not clean. Got things STUCK to it. What part of nonstick does it not understand?
It is not like cast iron. Cast iron, nothing sticks to. At least not for long. I mean, even if so stuck on need blowtorch.... did you know you can use blowtorch on cast iron? Well, you can. As long as you don't have it hot enough to melt iron that is.
But nonstick? Nonstick shrivel and blow away. With food still stuck to it.
okay. So you have this nonstick cooking pot. What do you cook in it? Cook eggs, end up with mess stuck to it. Cook pancakes, another mess. Sausages? More mess. Hot butter? More mess. Water? Did not try, but probably more mess. ALL STUCK ON!!!!!
Since when nonstick? And you can't even -scrub- nonstick. I mean, there's wire things, there's scrub brushes, there's cloths, there's pads with plastic scrubbing stuff, there's a nearby grinder. I've even got a dremel if that would help. But it won't, cause you can't use ANY of it on nonstick. Except maybe the cloths.
hmm. Maybe it's just me and this newfangled modern technology. Microwaves make soft white goo no matter what I put in (except water - that explodes beautifully). Dishwashers seem to be good at new and interesting ways of getting foodthings stuck onto and hard to scrub off. Preprepped boxed foods just make my life difficult by turning into things that don't resemble their namesakes. Such as soft white goo.
I stick to traditional. I make VERY fine pies. Cakes. Good stews. Nice stirfries. I make cakes even. As long as from scratch. I cook on stove, no prob. Cook in oven, no prob. Cook on fire - very happy. I like cooking on fire. If I could cook everything on long sticks on fire I might be very happy indeed but it's hard to bake a good mocha cream pie that way. Or cheesecake...
I still have a pan that hasn't been clean in four days. Maybe I reconsider blowtorch option again....
