I was recently reading a Serious Eats/Food Lab post, and in the series of pics that Kenji Lopez Alt included was a black baking rack.
In the comments, someone chided him over using a coated baking rack, saying that the coating invariably flakes off and into the food.
KLA humorously pointed out that the rack wasn't coated, it just had years of crud baked onto it.
I used to be fastidious about lining baking sheets, mainly because I don't like scrubbing. The last couple of years, though, I've stopped doing that for the most part, and I just bake directly on the sheet, scrub it reasonably thoroughly, and if anything remains...so be it.
Here's my mini baking sheet after making sausage patties this morning:
I'll get that pretty clean, but I've already noticed a little buildup starting. That's ok, I'll just call it kitchen mojo.
How about you? Are you a Fussy Felix about your pots and pans, and they must be kept in like-new condition, or do you like to show off the well-earned marks and scars of a pan or pot that sees lots of use?
In the comments, someone chided him over using a coated baking rack, saying that the coating invariably flakes off and into the food.
KLA humorously pointed out that the rack wasn't coated, it just had years of crud baked onto it.
I used to be fastidious about lining baking sheets, mainly because I don't like scrubbing. The last couple of years, though, I've stopped doing that for the most part, and I just bake directly on the sheet, scrub it reasonably thoroughly, and if anything remains...so be it.
Here's my mini baking sheet after making sausage patties this morning:
I'll get that pretty clean, but I've already noticed a little buildup starting. That's ok, I'll just call it kitchen mojo.
How about you? Are you a Fussy Felix about your pots and pans, and they must be kept in like-new condition, or do you like to show off the well-earned marks and scars of a pan or pot that sees lots of use?