If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
nikolausp , they are a pain in the butt to clean. I keep a bottle of sanitizer spray in the kitchen, which helps. I use it when I need to slice a bunch of stuff all at once, cleaning each time when slicing a new food. It also slices bread.
RichieB , I never thought of nitriles over (I actually wear them under). Thanks for the great idea!
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