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Cleaning your egg
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CoachTbush
Posts: 0
Whats the best way to clean your egg. During my first use i let the egg burn very hot which i learned later not the best idea. Anyway is their a correct way to clean the ceramic parts of my egg.
Comments
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Actually that is what most of us do, let it burn really hot for a while after a cook. It does fry the stock gasket, but still seems to be the only way I've heard of to clean the parts and the inside.
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A really hot first burn may compromise the integrity of your gasket. It's best to do a couple of moderate temperature cooks to start with.
This thread begs the question: What is the tipping point for cleaning the inside of the egg? Number of cooks? Types of cooks? Accumulation of residue? Time? Having had an egg for less than a year, it's not even on my radar. Yet.
XL and Medium. Dallas, Texas. -
I've never done a clean burn on purpose. I do enough pizzas (once every 2-3 weeks) where I preheat the egg/plate setter/pizza stone to around 550-600. That keeps everything pretty clean. If you capture dripping fat from roasts with a drip pan or foil or something, that helps keeps you from getting in a situation where you have, for example, greasy pig fat smoke impacting your spatchcock chicken.
______________________________________________I love lamp.. -
+1nolaegghead said:I've never done a clean burn on purpose. I do enough pizzas (once every 2-3 weeks) where I preheat the egg/plate setter/pizza stone to around 550-600. That keeps everything pretty clean. If you capture dripping fat from roasts with a drip pan or foil or something, that helps keeps you from getting in a situation where you have, for example, greasy pig fat smoke impacting your spatchcock chicken.
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