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Early_To_Risa@sh.itjust.works

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Anon recommends a cast iron pan (sh.itjust.works)

submitted 1 month ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] idiomaddict@lemmy.world 4 points 1 month ago (1 children)

In that case, try boiling a mixture of baking soda and water in it, then scouring it using tongs with copper wool (I’d probably use steel wool, but that might also leave scratches, I don’t know). If it’s giving your food a taste, it is coming off, just really gradually and under high heat.

[–] Lumisal@lemmy.world 3 points 1 month ago (1 children)

Done that already before, twice.

[–] idiomaddict@lemmy.world 3 points 1 month ago

Womp womp