Arm & Hammer to the rescue …

The other day I tried a new recipe, one from a friend. I cooked it in an enamel cast iron dutch oven. To my horror, when it was done cooking and I started to dish it out, I could see that the entire bottom of the pot was pretty thickly-coated with black, burnt, caked-on food. And I do mean the entire bottom.

A kitchen disaster. I could have cried. The pot is new and was expensive.

Gulping, I consulted the booklet that came with the pot. Following the instructions, first I let the pot cool. Plunging a hot pan into cold water can result in cracking or loss of enamel. I then filled it with warm water Continue reading

Before and after — vive la difference!

It’s a miracle, I tell you. Believe it or not, the frying pan you see in this photo, is exactly the same frying panfrying-pan that occupied this same space last week. In case you don’t remember, click here. Except last week it was charred beyond recognition. And here it is again, good as new.

I’d given it up for dead immediately. Then a few friends shared a secret “recipe” with me:

“Put some dish soap and water in the pan,” they said. “Then put one of those Bounce dryer sheets on top. Put the pan on the burner, turn on the stove, give it about a half hour — et voila!”

“And make sure you watch the damn pan this time!!!”

Except I don’t have any Bounce dryer sheets. I don’t use them because I can’t Continue reading