"sf" > ha scritto nel messaggio

> Most people don't clean as they go, so they have big, congealed messes> to
> clean up after they finish cooking. I can't stand grease
> splatters, for instance, so I take care of them up as I cook and> general
> clean up is minimal when I'm finished.

I have no idea how I compare to others in terms of messiness or cleanliness.
A lot is dictated by the kitchen in which you work. Mine is compact with
one sink, so I can't stack dirty dishes in it. I try to have DW empty so I
can rinse and fill, but I certainly don't stop cooking to clean fat spatters
off.

> As far as abrasives> go, we had ss in my childhood kitchen and I think my
> mother did use
> abrasives on every surface... I think the abrasives put a nice patina
> on ss. People seem to want everything to look like it just came out
> of the box these days and are afraid of scratches, when in fact enough
> scratches will improve the appearance of the object.

When I designed that was my mantra "you are patinating!" "Do you want to be
the only thing in your kitchen that is aging?" OTH, I don't use many
abrasives because they are usually chemical bound. Occasionally for a
stained pot bottom. Otherwise it's those scrubby things and dish detergent
only. Copper is cleaned with lemon halves and salt. Microfiber cloths do
fine polishing. Being allergic to a lot of thing takes you right back to
basics.