Too Many Chefs: Comment on Grilled Zucchini, Mushroom, and Teleggio Panino

Comments: Grilled Zucchini, Mushroom, and Teleggio Panino

Comments

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

Posted by: Meg in Paris | May 5, 2004 10:28 AM

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.

Posted by: Barrett | May 5, 2004 10:49 AM

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...

Posted by: Meg in Paris | May 5, 2004 11:12 AM

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.

Posted by: Todd | May 5, 2004 12:52 PM

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.

Posted by: Barrett | May 5, 2004 1:10 PM

That looks sooo good. Yummy.

Posted by: FatMan Seoul | May 6, 2004 7:43 AM

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

Posted by: Bryan | May 6, 2004 10:45 AM

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

;)

Posted by: Meg in Paris | May 6, 2004 10:57 AM

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

Posted by: Barrett | May 6, 2004 1:48 PM