Timeline for Is it really necessary to wash a skillet that will be heated up again soon?
Current License: CC BY-SA 3.0
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| Aug 5, 2011 at 20:59 | history | edited | Satanicpuppy | CC BY-SA 3.0 |
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| Aug 5, 2011 at 20:53 | comment | added | Satanicpuppy | @aaronut: Well, I'm in the "Don't need no damn water on my cast iron" camp, but I don't leave food sitting in it either. I wouldn't be worried about bacteria the next day (as long as food wasn't being added to a cold pan), but I would be concerned about lingering tastes, because remaining oils will pick up flavours. | |
| Aug 5, 2011 at 20:45 | history | edited | Satanicpuppy | CC BY-SA 3.0 |
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| Aug 5, 2011 at 20:44 | comment | added | Aaronut | There's an important point you're glossing over, which is that most cooks rinse and wipe cast iron (or non-stick) shortly after use, they don't leave it lying around at room temperature with bits of food on it. I wouldn't be satisfied with just a wipe after waiting a full day, I'd do a quick burn-off afterward just to make sure everything's dead or inactivated. | |
| Aug 5, 2011 at 20:30 | history | edited | Satanicpuppy | CC BY-SA 3.0 |
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| Aug 5, 2011 at 20:24 | history | answered | Satanicpuppy | CC BY-SA 3.0 |