this post was submitted on 22 Apr 2025
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You know, I'm firmly of the philosophy that a big part of being a good chef is sweeping up behind yourself as you go. Minimizing the volume of cookware and number of appliances I use is also important.
But come on, dude. You're not wiping splattered oil off a hot stove unless you're a masochist. That cast-iron isn't getting touched until it's had time to cool down.
Oh no, I agree with the latter, but aside from immediate cooking pots/pans/utensils, everything else is put away. I like the multitasking.
You have to prioritize. The cast iron pans are one of the only things that can wait because you never really have to clean them spotless anyways.
That being said, I can always use an oven mitt and my cast irons are so long seasoned that I could leave them overnight in the sink w/o a problem other than a little surface rusting on the bottom.