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Old 07-16-2014, 11:28 AM   #11
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A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
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Old 07-16-2014, 12:18 PM   #12
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A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
Since most of my cooking is done in tin lined copper, wooden utensils are about the only acceptable scrapers.

I also use the handle end to stir the french press.
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Old 07-16-2014, 12:31 PM   #13
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Originally Posted by Bigjim68 View Post
Since most of my cooking is done in tin lined copper, wooden utensils are about the only acceptable scrapers.

I also use the handle end to stir the french press.
I used to do that, but now I use a chopstick.
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Old 07-16-2014, 01:39 PM   #14
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I used to do that, but now I use a chopstick.
I remember that from an earlier thread. But I don't care for Chinese coffee.
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Old 07-16-2014, 01:42 PM   #15
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I remember that from an earlier thread. But I don't care for Chinese coffee.
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Old 01-27-2015, 03:07 PM   #16
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The obvious one to me is to give it to the loosing team at the end of a competition!!
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Old 01-27-2015, 03:59 PM   #17
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I notice no one mentioned child discipline, a very important use for my grandmother.
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Old 01-27-2015, 04:01 PM   #18
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A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
In recipes, I see it almost all the time when they call for scraping the brown bits of fond off the bottom of the pan for sauces.
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Old 01-27-2015, 07:52 PM   #19
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It helps to have some water boiling in the pan while scraping. I use a wooden spatula much more often than a spoon because the flat edge makes better contact with the pan.
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Old 01-27-2015, 09:19 PM   #20
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It helps to have some water boiling in the pan while scraping. I use a wooden spatula much more often than a spoon because the flat edge makes better contact with the pan.
Actually I usually use wine to deglaze the pan, or stock if I'm not using wine. Something that adds to the sauce.
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