Roasting Tin

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mrs bouquet

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  • Location: Worthing,West Sussex
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Roasting Tin
« on: August 21, 2018, 13:27 »
I have an old tin, which has gone completely black now.  I remember my Mum and Nan used to say, things cook better when the tin goes black.   Now I wonder was that an excuse for us not cleaning them properly.
 I used mine a couple of days ago, used brillo etc, when it was dry it still smelt very sort of oily, garlicky, veggy, etc.  Today, I rose to the challenge.   Soaked it in boiling soda crystals, got old knife, scraped, pressed, scrubbed etc.

I then showed to the maintenance men who are doing some general work for me.   Feeling very proud of myself,  one of them replied, why didn't you just buy a new one.  I felt so  :( :mad: after all my effort, and the mess.    I have several new ones, all sizes,  but they are not the same for a particular meal that I use it for.  I told him, no  cups of tea for you today.    :lol:  Mrs Bouquet
   
« Last Edit: August 21, 2018, 13:28 by mrs bouquet »
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Goosegirl

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Re: Roasting Tin
« Reply #1 on: August 23, 2018, 13:06 »
Actually, using the same roasting tin or cooking vessel can condition it especially if it's made of cast-iron.
Spring always comes when we sow the seeds of life.


 

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