Pat them dry! The marinade has done its job and flavored the meat, and even once you’ve patted it dry, there will still be sugars and other flavorful compounds glued to the proteins on the meat’s surface. You want to get as much of the marinade off as you can, because the water it contains will make the meat steam,… Read more
I think me and a scrappy ragtag team of Takeout readers could maybe have a shot at taking down the robots if we really believe in ourselves.
Maybe the robots should take over.
Or they can take everything a food chemist knows, feed it into a computer, and then never have to pay human food chemists again. No one is safe from the bots.
The black gunk is mostly likely extra unpolymerized oil, which you should wash off. Don’t use a towel! Dampen the pan, add a light palmful of kosher salt to the damp pan and scrub in circles with something abrasive, like steel wool, chainmail, or a ball of aluminum foil. In addition to being coarse, salt helps absorb… Read more
It’s okay if you’re not a great cook. No one is until they’ve had lots of practice. I believe in you!
You’re very much welcome!
Make a thick paste of baking soda and water, smear it on the rust, let it sit for a while, then scrub in a circular motion with steel wool or a crumpled piece of aluminum foil. It may take some time to get it all off, and you may need to rinse/repeat a few times, but it will do the job! Once it’s done give it a scrub… Read more
With 60 years of polymerized oil built on there, no soap or water has a chance against your pan! That thing is a treasure, and you’re a very lucky man. I hope my kids appreciate my pans once I’m dead. (If they don’t, I vow my ghost shall give them night terrors every single time they close their eyes.)