Strong-tasting food need additional cleaning?

V

Vance McAlister

New member
Newbie question here. I was wondering whether I need to do additional cleaning when I cook something with a particularly strong flavor to avoid it effecting later foods. I cooked some parsnips and brussell sprouts with a honey mustard sauce (with an avocado oil base) that was pretty strong. I just scraped and wiped and it seemed clean, so I added a bit of new crisco, wiped it down good and put it away. Do I need to worry about the oil residue carrying those strong flavors over?
 
Something I cook frequently and don't wish to have "carry over" flavor from is salmon. My pans are well-seasoned, and a drop of Dawn d/w liquid on my plastic scrubber and hot water takes care of it well without issue.
 
You don’t have to worry about the flavors being carried over, they will. You can dilute them with other flavors like potatoes and popcorn or blend them with onion, garlic, celery or fish. They won’t last forever.

Hilditch
 
There is the saying "fat carries the flavor". There is also the slogan "Dawn gets grease out of your way". Both are true. Dawn d/w liquid by itself won't remove polymerized oil aka seasoning (although the discontinued Dawn Power Dissolver product would). It will remove the smelly oils left by your food, though. Will the carry over flavor dissipate in time on its own? Yes, it will, but if for some reason you can't or don't want to wait, there's nothing to fear from a little d/w liquid.
 
Doug D. said:
There is the saying "fat carries the flavor". There is also the slogan "Dawn gets grease out of your way". Both are true. Dawn d/w liquid by itself won't remove polymerized oil aka seasoning (although the discontinued Dawn Power Dissolver product would). It will remove the smelly oils left by your food, though. Will the carry over flavor dissipate in time on its own? Yes, it will, but if for some reason you can't or don't want to wait, there's nothing to fear from a little d/w liquid.
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That is very good to know, thanks! This particular flavor wouldn't be horrible, it just may not blend well with others. I have heard that if I want to make sweet dishes rather than savory, I could be good to have a designated skillet for that.
 
For some reason dishwashing liquid removes the polymerized oil, fat and stuck on food perfectly from my enameled cast iron and tinned copper skillets with just a dishrag leaving a bare surface.

Hilditch
 
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