[Sca-cooks] scorched

Elaine Koogler kiridono at gmail.com
Sat Jan 6 10:09:38 PST 2007

It makes sense...the way I've been taught to clean a wok that's got stuff
stuck to it is to use a combination of salt and oil...and a stiff bamboo
brush-kind of thing.


On 1/6/07, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
> It _is_ a mild acid, more or less. Devra, do you remember ever
> dealing with something called "sour salt", for various cleaning jobs?
> I believe I've only seen it in households trying to observe some
> level of Kashrut, but it seems to me it might come in handy for this
> sort of job.
> Adamantius

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