Just wondering. What's really the point?
I get that some folks are concerned about keeping the cooking surface of cooking vessels "clean". For the record, I don't subscribe to the whole "NEVER scrub your cast iron with soap, etc. !" ideology. That's a whole 'notha wormhole.
So... any point in scrubbing the OUTSIDE/non-cooking surface of a cooking vessel??
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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"I've made a note never to piss you two off." - Stike
Ruining the forum, one post at a time.
Living large in the 919
I even use a magic eraser from time to time if there is some burnt-on crud.
I don't want the crud on the outside to get on the inside of the pan I place it into.
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
Large BGE.
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
"I've made a note never to piss you two off." - Stike
Ruining the forum, one post at a time.
Living large in the 919
Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
Large BGE.
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow