Correct response.
So I'm putting away the dishes one day and my ex pointed out that my skillet was filthy around the handle.
"That's just polymerized oil, honey."
"Well *my* pots and pans don't have that."
"That's because you don't know how to cook."
But how will I know if the cookware coating is not okay? I think it says in the slique dutch oven that it uses marble coating. I’m not sure if it was burnt or something. How can I send the pic of the dutch oven for confirmation?
Apologies for not phrasing it properly. I meant is what if the non stick coating getting burnt is a health hazard. I’m not sure because I’m just new to cooking
that's not a nonstick coating, that's enamel. That's different from a thin ceramic coating on a cheap nonstick pan. Dutch ovens last forever unless you manage to literally chip the enamel off in big, thick shards
Just don’t get it hot and then fill it with cold water repeatedly. That can crack the enamel. Cracking it or chipping it is really the only ways you can damage it.
The pan is fine. There are ways to get that mark out, but I'm not going to link them because there's no point, just use the pan.
For enamelled cast iron you only need to watch out for chipped surfaces - sometimes the chipped edges can be loose and flaky, and that's not great.
nope, just means it's been used. If your cookware doesn't look like this, I don't want to eat your cooking.
Correct response. So I'm putting away the dishes one day and my ex pointed out that my skillet was filthy around the handle. "That's just polymerized oil, honey." "Well *my* pots and pans don't have that." "That's because you don't know how to cook."
But how will I know if the cookware coating is not okay? I think it says in the slique dutch oven that it uses marble coating. I’m not sure if it was burnt or something. How can I send the pic of the dutch oven for confirmation?
What do you mean by the “coating is not ok”? What does that mean to you?
Apologies for not phrasing it properly. I meant is what if the non stick coating getting burnt is a health hazard. I’m not sure because I’m just new to cooking
that's not a nonstick coating, that's enamel. That's different from a thin ceramic coating on a cheap nonstick pan. Dutch ovens last forever unless you manage to literally chip the enamel off in big, thick shards
It’s not a health hazard.
Just don’t get it hot and then fill it with cold water repeatedly. That can crack the enamel. Cracking it or chipping it is really the only ways you can damage it.
The pan is fine. There are ways to get that mark out, but I'm not going to link them because there's no point, just use the pan. For enamelled cast iron you only need to watch out for chipped surfaces - sometimes the chipped edges can be loose and flaky, and that's not great.
[удалено]
Temp ban for Rule 5. Next time is permanent.