Who does the cleaning up after the show and how the hell do they do it? Your stainless cookware looks brand new, you brown meat on high heat and never get a spot of grease on the cooktop and every cutting board looks like it just arrived from the manufacturer freshly oiled!
I buy Bartender's Friend by the six-pack, scrub stainless cookware for what seems like hours and never get that new look back. If I want to brown something(even in a Dutch oven) I have to cover the cooktop in foil or there are grease spatters everywhere! I've tried mineral oil, cutting board oil from the manufacturer and beeswax on my cutting boards and they still end up with stains.
Or do you just use all new stuff for every episode? It must get expensive...
All seriousness aside, how about a video on how you clean up after a cook? I'm sure I'm not the only one that would like to know.
Thanks!
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COMMENTS
Bill G.
June 30, 2019
Thanks, Chris. I do the de-glazing thing routinely and it really helps but it still leaves a lot of scrubbing. I only use plastic cutting boards for raw poultry, I like the feel of knives on wood and love my maple boards.
I guess it's like any tool: If you use it it'll look used!
I've found that a cold oven cleaner works on stainless for those impossible-to-remove burnt on stains, I've used it on my cooktop but you have to mask off any parts that aren't stainless.
Thanks for the info, love the show!
P K.
July 23, 2019
“For TV, we do use new stuff”
So what‘s next for the “used once for TV” stuff?
P K.
July 23, 2019
Stacy M.
January 23, 2020
what size is the blue Staub cocotte you use for stews (and most everything)?
Stacy M.
January 23, 2020
Stacy M.
January 23, 2020
what size is the blue Staub cocotte you use most on TV?