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Looks like a a home security cam footageWhy was he recording at that specific time?
Looks like a a home security cam footageWhy was he recording at that specific time?
Any tips for cleaning an air fryer? We have the standard basket and bucket model. All the holes and slots built into the basket make it a pain in the ass to clean. So, we don't clean it after each use. Or many uses...
Now there's crud and grease built up that's only coming up with fingernail scraping. Dishwasher and soaking aren't doing anything.
is the basket coated or stainless? most likely it's coated so you can't use the good stuff like bartenders friend, then make a paste of vinegar/baking soda and let it sit and scrub it off later.Any tips for cleaning an air fryer? We have the standard basket and bucket model. All the holes and slots built into the basket make it a pain in the ass to clean. So, we don't clean it after each use. Or many uses...
Now there's crud and grease built up that's only coming up with fingernail scraping. Dishwasher and soaking aren't doing anything.
Does that work for Teflon?It's probably carbonized by now. Get it hot and spray some Easy Off on it for 15 minutes or so. Don't leave it on too long and rinse it good afterword or the easy off will corrode it.
Easy Off will be fine for coated surfaces and stainless steel. It will eventually corrode and/or pit any other metal such as aluminum etc.Does that work for Teflon?
carbon steel or nothingLanx do you, or anyone else, have a good recommendation for a non-stick wok. The one I had for years is kind of kicked the bucket. Need to find another.
Was wondering if there are any of the ones out there that are ceramic coated that might be a decent option. Open to any suggestions and would appreciate them.
Lanx do you, or anyone else, have a good recommendation for a non-stick wok. The one I had for years is kind of kicked the bucket. Need to find another.
Was wondering if there are any of the ones out there that are ceramic coated that might be a decent option. Open to any suggestions and would appreciate them.
also are you on induction/glass or gasstove?Lanx do you, or anyone else, have a good recommendation for a non-stick wok. The one I had for years is kind of kicked the bucket. Need to find another.
Was wondering if there are any of the ones out there that are ceramic coated that might be a decent option. Open to any suggestions and would appreciate them.
Gas stove. And I think of Viking 14-in Teflon and it lasted for a good long time and did a pretty good job. But also take it out and use it on the grill for higher temps and I think maybe that's where it shit the bed.also are you on induction/glass or gasstove?
if it's induction/glass then you'd have to settle for a flat bottom wok, i loathe flat bottom woks, i'm pretty sure i described flat bottom woks as just a large frying pan, if youre gonna get a wok, get a round bottom wok, so you can go "swish swish" so you can have the food go round and round like the ball of death
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Gas stove. And I think of Viking 14-in Teflon and it lasted for a good long time and did a pretty good job. But also take it out and use it on the grill for higher temps and I think maybe that's where it shit the bed.
I just didn't know if there was new technology in coatings like ceramics to where you can get much higher temperatures, and not worry about degradation. I thought about buying carbon steel in my past but I just don't want to have to fuck with the upkeep. I don't use it that often, hence the reason to have a non-stick. I could get a cast iron maybe, it's not that I don't keep up with a bunch of those.
I'm just trying to find an easy solution for the times where I need to use one.
Yeah, I was just trying to see if I could find a solution that was non-stick and holds up to high heat. Again I just don't want to have to screw around with maintaining a seasoning for something I don't screw around with much. I'm not Oriental, and I pull out the wok maybe once a month.Properly seasoned cast iron should be fine, but most wok cooking involves either a ton of oil or constant moving. Sticking shouldn't be an issue
Yeah, I was just trying to see if I could find a solution that was non-stick and holds up to high heat. Again I just don't want to have to screw around with maintaining a seasoning for something I don't screw around with much. I'm not Oriental, and I pull out the wok maybe once a month.
All my Le creuset cast iron is well seasoned, and I guess that's why I was asking about that specifically because I would imagine they probably have a decent offering, or somebody else does.
I guess that's why the non-stick stuff has always worked out well. I had that deal for maybe four or five years, but I made fried rice the other day and it was just sticking like never before, I don't typically have that problem. I understand sometimes cooking implements don't last you a lifetime, but hell I've got some things that are older than I am.This is why I gave up on "traditional" methods long ago. I was starting to be overrun by specialty cooking "tools" and running out of room for things I barely ever use. Like my Vitamix. It's cool and all but I almost never use it
Gas stove.
Trust me I tried to deglaze using every trick in the book, and it wasn't working. I think though w ok was just shot. Doing that screwed up the fried rice I was making, and I guess that's what I kind of realized I needed to switch over to a new one. I think it's just boils down to the non-stick ones only have a certain lifespan, especially if you subjected to super high heat which I had been doing. I used it for a long time and I never had problems with things sticking before until the other night.Even if stuff sticks you can get creative and deglaze it into a sauce.
yea i noticed teflon (of any kind) really has a "working" life of 2 years or lessTrust me I tried to deglaze using every trick in the book, and it wasn't working. I think though w ok was just shot. Doing that screwed up the fried rice I was making, and I guess that's what I kind of realized I needed to switch over to a new one. I think it's just boils down to the non-stick ones only have a certain lifespan, especially if you subjected to super high heat which I had been doing. I used it for a long time and I never had problems with things sticking before until the other night.