Comments: Grilled Zucchini, Mushroom, and Teleggio Panino


Sounds delicious! And glad to hear you are getting some use out of that pan - isn't it fun?

I love the pan. It's a little weird cleaning it with salt instead of water, but that's what they tell me to do.

Eventually, it gets to the point where you can just scrub it in hot water and the water will bead. I figure when you heat it to dry it you kill any remaining germs...

Cleaning the pan with salt is my favorite part of cast iron. Well, that and the way it retains heat. It's probably not a bad idea to coat it with a thin layer of oil after each use to avoid rust.

Don't get me wrong, it's very cool to use salt to clean. It just weirds me out a bit since I grew up in household that had only Morton iodized salt and that used those blue tubs at the rate of about one every eight months or so.

I can blow through a lot of kosher or rock salt cleaning the pan up. Sure, it's just 10 cents worth, but my cheap nature rebels.

I definitely oil the pan after cleaning each time. Which also feels wrong, but best practices must prevail.

That looks sooo good. Yummy.

Wow. Yum. Even the picture looks good. (This time)

Well, there's no need to exaggerate, Bryan...!


Don't push it - I have many more pictures of Soupy Sales.

OK, Kids. Go and take the green paper pictures out of your Daddy's wallet and send them to: Uncle Barrett, c/o Too Many Chefs.

It is healthy, I shall come on your site more often, thank.

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