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Message: <blockquote data-quote="Dutto" data-source="post: 1140700" data-attributes="member: 15579">“Agree” with cleaning immediately after use ….. but ….. “Disagree” with the use of a washing up liquid!Washing up liquid is the only stuff I have totally banned from the Brewing Shed and don’t even allow it to touch my stuff in the house, (i.e. the wok, saucepan used for crispy rice, sauté pan & frying pan).Washing up liquid is a detergent that combines with oils and fats to penetrate into the tiny scratches on the surface of utensils.  IF the surface is “Non-stick” then fine, but if it isn’t then everything will stick to the newly cleaned surface; which in the case of a wok, sauté pan etc is a real bummer!To get a non-stick pan I “condition” it with suet until it smokes and then wipe it with kitchen paper (three times with a new pan).  Afterwards, all I normally have to do is wipe it with a bit of kitchen paper after a rinse in cold water.IF food subsequently sticks, a quick soak in cold water and a clean with a SS scouring pad will bring it back to normal.:hat:PSI know it may seem OTT, but we didn’t have non-stick pans or detergents back in the day; because they weren’t necessary!</blockquote>

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