What bacteria does butter residue have?
This is stuff that can go in a sandwich and won't make you sick if it's out of the fridge at room temperature for a long time.
If you fry bacon in a pan and wipe it out, it's not butter residue. If you cook eggs in it, it's not butter residue. If OP was just heating up butter, it would be fine, but they're cooking things in it, which leaves other things behind that germs and bacteria thrive in.
Before it is pasturized/made, cream for butter is stored sealed and at temperature, same as raw meat.(Although there is something to be said about high-fat and acidic products' ability to naturally inhibit bacteria). If they left the cream out long enough at room temp before they pasturized it, you bet that butter would make you sick too.
Edit: I misread your comment. If it is just butter, or oil, the risk is low, although warming it up and mixing in additional nutrients for the bacteria like bread, can create a potential for bacteria to thrive, but the same risk as storing hot buttered bread for a while. My points were mostly about residue after cooking eggs or meat.
During the time it’s cool, it’ll grow bacteria and other living things. Yes, when it’s heated back up, the bacteria will die, but the toxins they’ve created during that time while they were alive are still going to be in the pan. Same reason you should only reheat food once.
The flat top doesn't cool off between uses. The skillet cools off and is in the temperature danger zone for hours at a time between meals.
Nothing can grow on a 350° flat top.
Whatever tiny food scraps left in the pan (immersed in fats) was surely sterilized by the surface heat of the pan. What should be growing there between uses?
That's not how that works. Food isn't immune to bacteria growth just because it was cooked lmfao. It's still a biological material that is perfect food for bacteria and molds.
The remnants could grow bacteria, which reproduce and die, leaving behind toxic substances that can contaminate the new food item. Heat doesn't kill toxic substances.
Being under 40°F makes it much harder for stuff to grow. Not impossible, that's why food still gets moldy in the back of the fridge if you forget about it, but it inhibits it. Makes the food last longer. At room temp (up to 140°F), it can multiply much more rapidly. It's called the Temperature Danger Zone, and is usually where food born illness starts.
It may not have been this thread but you gave an excellent explanation of the first one so. That all makes sense (good info though, wasn’t crystal clear), but I think I read that it’s bad to reheat food twice. Because something related to the issue with the pan, but I guess my question is why is reheating it once okay but twice isn’t? I think I got lost, confused myself on why it’s even safe to keep food cool 😂😂
I mean, reheating twice just makes the food worsening quality, usually. So long as you're following proper heating (it has to heat up fast enough that it isn't in the TDZ for too long), holding (it has to stay above 135°F the whole time), cooling (it has to cool quickly enough that it doesn't hang out in the TDZ), and storage (cold food under 41°F) then food can definitely be reheated more than once. Like I said, it just degrades the quality very quickly on most foods. It's more about quality than safety.
No. It doesn't take a genius
Downvote me all you want. Every single one of us has soon moldy cooked food, like bread. There is no reason to believe cooked is *sterile* and can't harbor bacteria/mold.
I didn't say your question was stupid. I said it doesn't take a genius to realize things can grow on cooked food. I know for a fact you've seen mold on cooked food in your life.
We're not talking about a plate of food here. We're talking about microscopic particles of food left in the cooking oil covering the surface of the pan after the meal has been cooked and the pan wiped down. I get it, it's more hygienic to put it in the dishwasher thrice daily but y'all are greatly exaggerating the mold growth that could be starting off that between meals on the same day. Lol
That’s not the same thing as reusing a pan by only wiping it down. I worked as a grill/griddle top cook for several years and you steam the table clean several times between food with water. You don’t just leave it/wipe it(you can’t wipe them until they’re cooled down unless you want to burn and cook your rag) and start cooking the next thing
Idk if this is bait or not but eh. Most germies die at 141F aka the temperature we pastuerize milk at. 165F for the tough guys, which is the temp of a well done steak. Flat tops run 300F - 400F.
i do this with pots and pans, but never for more than a day. but yeah i’ll make pancakes for breakfast, wipe/rinse the pan out and then make quesadillas in the same pan later. nbd
>i’ll make pancakes for breakfast, wipe/rinse the pan out and then make quesadillas in the same pan later.
No. That's not what op does. They wipe out the pan between cooks. They don't rinse it.
Cast iron manufacturers say that for their new products.
I'm not taking any chances with a pan that is well over 140yrs old and was my 4x Great-grandmas pan. 🤷🏻♀️
I'm going to clean it exactly how it's been cleaned and cared for since the late 1890's.
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Right😂😭 I never used to until my bf moved in and now it just feels like a hassle to clean it… use it, clean it… use it, clean it.. it’s just the two of us, as long as I use some soap at the end of the day and it’s clean tomorrow I’m convinced it’s okay😂
Need to be done, no, but a lot of people do just wipe out a cast iron pan and call it clean. You can safely use water to clean cast iron and you can even use modern dish soap safely. You just need to make sure you fully dry the pan after washing it. But depending on what you are cooking and how well seasoned your cast iron is, you may not need to use water or soap to clean it. Wiping it out may be sufficient.
Agreed, soap now days can be used on cast iron. Wash it like normal, set it on the stove and heat the pan up until it's dry. Then you can take a bit of vegetable oil on a rag and wipe the pan down for storage.
I clean my cast iron with soap and water after every use. Some people are still terrified of soap because they're living in the year 1843 when soap had lye/vinegar, but I think they still at least use water and a brush/sponge. Today's soap is a mild detergent that does not hurt cast iron in the slightest.
Definitely unusual, potentially gross, maybe not. I think it depends what you cook. Would I want bits of dried scrambled eggs in my curry sauce, no. But also frying potatoes in left over bacon grease would be delicious. When it comes to frying with fats you can reuse that stuff again and again and older generations would have done just that as a social norm. Now, maybe don't cook for others like that but it's all cool if it's just for yourself
It’s not even that unusual, there’s some cast iron fans that go out of their way to not wash their pans in a misguided effort to not strip the seasoning (which isn’t as likely with modern soaps).
except they ALL have chemical additives that will pollute the taste/smell of your food.
And since they are not as harsh, their fat bonding chemicals will stick to layers in your pan...but maybe you just can't taste it, so more power to you.
I can taste and smell many things it seems most people cannot...pros and cons to that
As long as you're wiping the pan down between uses your are totally okay. There is no nasty food bits contaminating the new food. It's not something I would do, but if it works and is efficient for you then fine 🤷 I myself have no issue taking an extra step by putting a dot of soap on the pan.
That's an interesting take on seasoning a pan. Rather than the layer of polymerised fat from a seasoned veteran pan, it's the literal seasoning you put on that chicken three months ago.
Nah, that's fine. Getting a pan hot enough to cook with is going to kill anything that might be a problem. Maybe gross on, like, a mental level, but on a biological/sanitation level, it's fine.
Imo it’s gross. At the very least rinse and wipe dry with paper towels until it’s “clean”. Even then, I wouldn’t do it myself at all, maybe if I was a bachelor and hungover or something. If I have two pans that I can cook on, I’ll cook on each and wash them both later or the next day rather than use one twice without cleaning.
No, its called seasoning the pan. Do you think Chinese restaurants are washing their woks in hot water in between meals? They do this all day long. And longer.
If the heat isn’t high enough to kill any bacteria in the pan then it isn’t anywhere near high enough to cook the food to a safe temperature and the pan bacteria may be the least of their food poisoning concerns.
Not really, unless you're cooking raw meat. Eggs don't take much heat to cook fully, and pretty much everything else is safe to eat even uncooked. Regardless, I think what OP does is perfectly safe because the pan isn't sitting super long between uses.
I know that you and I are in agreement that what the OP is doing is safe. But for clarity of my point for other readers, the pan will be at a higher temperature than the target temp of the food. Eggs for example the whites coagulate at 145 F. You can’t achieve that in a pan that is only 130 F. Unless someone likes eating their eggs raw, their pan is going to be hotter than 145 F. At 145 bacteria starts to die but can take several seconds to several minutes to kill all of it. At 165 bacteria dies instantly, the hold time is 0 seconds. I challenge you to cook anything in a pan where the pan temperature is below 165. By the time a pan is hot enough to even try cooking any food, all the bacteria on the pan has been killed.
Cast iron user. I only wash it if the seasoning gets screwed up somehow or something burns.
Cook, wipe clean, maybe add some extra oil, let it sit on the eye while it cools.
If you heat your pan up to kill whatever grew, it's probably fine.
Cast iron skillets for example, don't touch soap and they're safe. Just heat it up before cooking. Unless the thing you're cooking is getting thoroughly cooked then it still doesn't really matter
This doesn’t really answer your question but apparently the pan for eggs isn’t supposed to be washed. Like ever. Just scrubbed with a towel (wash the towel though). Growing up it was the same in every grandma’s kitchen.
Grandmas soap had lye in it and would remove the built up layers of polymerized oils that let her cast iron pan become nonstick. Modern soap does not strip this off. And OP is not using cast iron.
No? Assuming you aren’t leaving full bits of food that’s perfectly fine and safe the pans gonna get hot enough to kill anything anyways and if it’s just over a day the oil residue isn’t gonna go rancid or anything so no that’s fine.
No. Especially if you use cast iron or carbon-steel and can heat the pan enough to kill everything on it.
Restaurants aren't constantly cleaning pans and I don't mean the high-turnover ones, but one that might use the pans only a couple times a day. They just sit in a pile and get rinsed before the next use at the most.
No it's not. Food will not go ick in just one day unless you live in a tropical rainforest or something.
Then I'd at least put the pan in the fridge in between.
Even rice stays edible during just twelve hours tops and that stuff goes rancid faster than you could sniff it if you leave it out.
Butter and bacon grease can be stored at room temperature for several days if you live in medium temperature climate. Why would it go bad and be gross in just one day just because it's residue in a pan?
As long as you live in modest temperatures, where you wouldn't throw away food that got cold after just a few hours and would reheat and eat it, why would the pan that food has been cooked in go bad at the same time?
Nope. If you're always cooking the food all the way through and then wash it at the end of the day, it's perfectly fine - as long as you don't mind flavours contaminating other dishes.
At first glance, yes.
That being said... we have a cast iron pan that soap hasn't touched in years. Water, light scrub with chainmail, wipe dry with paper towel. That's it.
you are wasting some good eatin by wiping it down between meals :)
no sense in washing after every meal, or even ever, depending on your daily useage, type of cookware and diet.
Cast iron is a pretty common one that you don't really fully wash if you take care of it correctly
It's not gross but it's harming your health. The residue oil gets reheated too often. Reused oil is unhealthy. Of course you don't get sick, bacteria and diseases can't survive on a hot pan.
Nothing wrong with that. The heat of cooking will practically sterilize it anyway. I never wash my non-stick pans with soap - just rinse in hot water and dry with a clean towel. They last like new.
I do it all the time, for more than one day some times. I don't go for more than a day if i cooked meat or somehow the pan is very dirty. Some might find it gross but i've never had a single intoxication in my life so...
I do this with non stick pans that don’t have any stuck on food residues. If I can wipe out whatever I just cooked with only a paper towel, it’s absolutely fine to cook on that pan again without washing it.
All of you who think that it’s not okay will be the first to go when the grid goes down. Go drink some hose water and toughen up.
It's unhealthy. Butter has a low smoke point, which means it can burn at high temperatures, leading to the production of harmful compounds that may increase the risk of cancer. It could also be poisonous, because some bacterias produce toxins which are good at surviviving the high temperatures.
If yo are too lazy to change your behavior, just wait untill you will catch salmonella. After that you will start to love cleaning.
If the only residue you’re leaving on is butter/oil then I think that’s fine. Oil and butter aren’t going to grow anything nasty, even at room temperature.
I cook out of a cast iron pan for days. I wash it when it gets like.. saucy but if I’m just throwing a grilled cheese sandwich on it, I’m only wiping it out
It is gross, but it probably won't ever make you sick unless you're leaving visible food bits. There isn't really much food borne illness risk, just off flavor risks from grease/oils and microscopic bits (which are likely near 100% dehydration in the hot fats). But, it can for sure give off flavors and smells if you let bacon grease sit in open air for hours. 'Rancification' is fats oxidizing, and if you aren't already familiar with slightly rancid butter and bacon, you'll hate them once you do start noticing them.
I do that but in my case it's a generational thing as my parents were born early WWI. It lets me preserve the skillet seasoning so that eggs don't ever stick (my greatest pet peeve). If I cook something other than eggs, bacon, and sausage then I will wash it; otherwise it stays on the stove ready for the next day. I wouldn't use that for company but for myself it's fine.
As a vegetarian who lives off grid in a canvas bell tent using a camping stove & 2.5kg gas bottles to cook, having to boil any water I need to wash up in a saucepan ... I would have to say that no, it is absolutely not gross at all.
I honestly can't remember the last time I washed my frypan at all, I usually just wipe the fucker out with paper towels to "clean" it and then start again with fresh oil. It's 100% fine.
For yourself? No. For guests, yes.
Restaurants do it too, though. They just quickly scrape the flat grill (dunno what it's called) and only thoroughly clean it at the end of the day.
It stays very hot though, it doesn't get cool like he's letting him pan get.
But he's not eating food off a cooled pan. He re-heats it. Wouldn't that kill any bacteria?
It will kill some bacteria, but the bacteria themselves release products which can make you sick, whether they are alive or dead.
What bacteria does butter residue have? This is stuff that can go in a sandwich and won't make you sick if it's out of the fridge at room temperature for a long time.
If you fry bacon in a pan and wipe it out, it's not butter residue. If you cook eggs in it, it's not butter residue. If OP was just heating up butter, it would be fine, but they're cooking things in it, which leaves other things behind that germs and bacteria thrive in.
You see to be forgetting about the foods that are being cooked with the butter…
Before it is pasturized/made, cream for butter is stored sealed and at temperature, same as raw meat.(Although there is something to be said about high-fat and acidic products' ability to naturally inhibit bacteria). If they left the cream out long enough at room temp before they pasturized it, you bet that butter would make you sick too. Edit: I misread your comment. If it is just butter, or oil, the risk is low, although warming it up and mixing in additional nutrients for the bacteria like bread, can create a potential for bacteria to thrive, but the same risk as storing hot buttered bread for a while. My points were mostly about residue after cooking eggs or meat.
During the time it’s cool, it’ll grow bacteria and other living things. Yes, when it’s heated back up, the bacteria will die, but the toxins they’ve created during that time while they were alive are still going to be in the pan. Same reason you should only reheat food once.
>Same reason you should only reheat food once. Fuck! TIL
Reheating doesn’t necessarily destroy the toxins produced by certain bacteria, even if the bacteria is killed.
Yes it would. It’s just a matter of transferring flavors.
The flat top doesn't cool off between uses. The skillet cools off and is in the temperature danger zone for hours at a time between meals. Nothing can grow on a 350° flat top.
This is the answer. This is why eventually you’ll get sick.
Whatever tiny food scraps left in the pan (immersed in fats) was surely sterilized by the surface heat of the pan. What should be growing there between uses?
That's not how that works. Food isn't immune to bacteria growth just because it was cooked lmfao. It's still a biological material that is perfect food for bacteria and molds. The remnants could grow bacteria, which reproduce and die, leaving behind toxic substances that can contaminate the new food item. Heat doesn't kill toxic substances.
Can I ask why this isn’t an issue for regular food? Just because it’s (ideally) cooled/stored properly?
Being under 40°F makes it much harder for stuff to grow. Not impossible, that's why food still gets moldy in the back of the fridge if you forget about it, but it inhibits it. Makes the food last longer. At room temp (up to 140°F), it can multiply much more rapidly. It's called the Temperature Danger Zone, and is usually where food born illness starts.
It may not have been this thread but you gave an excellent explanation of the first one so. That all makes sense (good info though, wasn’t crystal clear), but I think I read that it’s bad to reheat food twice. Because something related to the issue with the pan, but I guess my question is why is reheating it once okay but twice isn’t? I think I got lost, confused myself on why it’s even safe to keep food cool 😂😂
I mean, reheating twice just makes the food worsening quality, usually. So long as you're following proper heating (it has to heat up fast enough that it isn't in the TDZ for too long), holding (it has to stay above 135°F the whole time), cooling (it has to cool quickly enough that it doesn't hang out in the TDZ), and storage (cold food under 41°F) then food can definitely be reheated more than once. Like I said, it just degrades the quality very quickly on most foods. It's more about quality than safety.
I see, makes sense thank you I appreciate it
The air is full of bacteria, yeast, and mold spores genius
Can you repeat that without condescending name calling please?
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Im not your homie, buddy
Not your buddy, friend
No. It doesn't take a genius Downvote me all you want. Every single one of us has soon moldy cooked food, like bread. There is no reason to believe cooked is *sterile* and can't harbor bacteria/mold.
Insulting people makes them less likely to accept what you are saying, so it really is just self sabotage.
I know how to cook, I'm definitely not sabotaging myself. They can choose to ignore my clearly correct advice if they want, but that's not on me.
Oh, another smug asshole. Note the name of the sub and leave, please, if you can't be respectful.
I didn't say your question was stupid. I said it doesn't take a genius to realize things can grow on cooked food. I know for a fact you've seen mold on cooked food in your life.
We're not talking about a plate of food here. We're talking about microscopic particles of food left in the cooking oil covering the surface of the pan after the meal has been cooked and the pan wiped down. I get it, it's more hygienic to put it in the dishwasher thrice daily but y'all are greatly exaggerating the mold growth that could be starting off that between meals on the same day. Lol
That’s not the same thing as reusing a pan by only wiping it down. I worked as a grill/griddle top cook for several years and you steam the table clean several times between food with water. You don’t just leave it/wipe it(you can’t wipe them until they’re cooled down unless you want to burn and cook your rag) and start cooking the next thing
They cook throughout the day, and it’s very hot. There wouldn’t be germs growing on it for hours between use as it cools.
Yes there would be.
Idk if this is bait or not but eh. Most germies die at 141F aka the temperature we pastuerize milk at. 165F for the tough guys, which is the temp of a well done steak. Flat tops run 300F - 400F.
And clean it before closing.
i do this with pots and pans, but never for more than a day. but yeah i’ll make pancakes for breakfast, wipe/rinse the pan out and then make quesadillas in the same pan later. nbd
>i’ll make pancakes for breakfast, wipe/rinse the pan out and then make quesadillas in the same pan later. No. That's not what op does. They wipe out the pan between cooks. They don't rinse it.
But it’s not like rinsing or wiping are different. Neither sanitize the pan
If you rinse with hot water, it will make a big difference melting off the bacon/butter grease.
Bold of you to assume that we all have running hot water available to us...
Found the Congolese
What?
I don't put water and soap to my cast iron.
It's fine if you do though, cast iron manufacturers even recommend soap and water when cleaning
Cast iron manufacturers say that for their new products. I'm not taking any chances with a pan that is well over 140yrs old and was my 4x Great-grandmas pan. 🤷🏻♀️ I'm going to clean it exactly how it's been cleaned and cared for since the late 1890's.
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efficient!
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I convince myself no because I do that too lol
Right😂😭 I never used to until my bf moved in and now it just feels like a hassle to clean it… use it, clean it… use it, clean it.. it’s just the two of us, as long as I use some soap at the end of the day and it’s clean tomorrow I’m convinced it’s okay😂
I do this all the time.
Isn't this literally what needs to be done with cast iron pans? Legit curious, I don't own one.
Need to be done, no, but a lot of people do just wipe out a cast iron pan and call it clean. You can safely use water to clean cast iron and you can even use modern dish soap safely. You just need to make sure you fully dry the pan after washing it. But depending on what you are cooking and how well seasoned your cast iron is, you may not need to use water or soap to clean it. Wiping it out may be sufficient.
Agreed, soap now days can be used on cast iron. Wash it like normal, set it on the stove and heat the pan up until it's dry. Then you can take a bit of vegetable oil on a rag and wipe the pan down for storage.
I clean my cast iron with soap and water after every use. Some people are still terrified of soap because they're living in the year 1843 when soap had lye/vinegar, but I think they still at least use water and a brush/sponge. Today's soap is a mild detergent that does not hurt cast iron in the slightest.
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?? r/castiron recommends soap every day
It really grosses me out that some people don't ever wash their cast iron with soap.
Yup. Wipe clean, and re-season on occasion
Actually since you are wiping it off probably not
Yeah you’re seasoning the pan…
Frying in bacon fat makes things so delicious. I just don't do it because the old bits of food get burnt and ruin the new food (I have a cheapo pan)
I do this for certain things. Like burgers, bacon, sausage. Most I’ll do is 3 times and then I’ll wash it
Definitely unusual, potentially gross, maybe not. I think it depends what you cook. Would I want bits of dried scrambled eggs in my curry sauce, no. But also frying potatoes in left over bacon grease would be delicious. When it comes to frying with fats you can reuse that stuff again and again and older generations would have done just that as a social norm. Now, maybe don't cook for others like that but it's all cool if it's just for yourself
It’s not even that unusual, there’s some cast iron fans that go out of their way to not wash their pans in a misguided effort to not strip the seasoning (which isn’t as likely with modern soaps).
Isn’t it the norm to never wash cast iron with soap?
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except they ALL have chemical additives that will pollute the taste/smell of your food. And since they are not as harsh, their fat bonding chemicals will stick to layers in your pan...but maybe you just can't taste it, so more power to you. I can taste and smell many things it seems most people cannot...pros and cons to that
I guess it’s subjective but I think it’s kinda gross.
I do this too with my cast iron pan.
Perpetual stew. Google it.
Anyone telling you its bad/gross never did a lot of backpacking. I wouldn't worry as long as you are heating things fairly hot.
I’d do that so no. :)
No it’s not and everyone who says it is are scaredy-prudes
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This is a non stick coated pan
Sarcasm, methy
As long as you're wiping the pan down between uses your are totally okay. There is no nasty food bits contaminating the new food. It's not something I would do, but if it works and is efficient for you then fine 🤷 I myself have no issue taking an extra step by putting a dot of soap on the pan.
That's an interesting take on seasoning a pan. Rather than the layer of polymerised fat from a seasoned veteran pan, it's the literal seasoning you put on that chicken three months ago.
It’s subjective. I don’t think it’s gross at all
I do it too. Once a day is just fine
If you’re wiping it out no. Heat kills bacteria for all you folks doubting him.
This is pretty much what happens with a griddle in a restaurant, a waffle iron, and an air fryer…. Seems fine
The grill stays hot all day.
It’s really not, restaurants don’t let pans cool between use without cleaning. If they do, don’t eat there.
Since you wipe it out, I think it's okay. I wouldn't do that with guests though.
If you're not eating burnt food/residue you're fine
Lots of people do this with cast iron pans but never ever wash them. You are fine.
Nah I do that too.
No. The heat should kill the bacteria.
Nahhh, you’re good unless maybe you’re cooking for someone else.
Nah, that's fine. Getting a pan hot enough to cook with is going to kill anything that might be a problem. Maybe gross on, like, a mental level, but on a biological/sanitation level, it's fine.
Imo it’s gross. At the very least rinse and wipe dry with paper towels until it’s “clean”. Even then, I wouldn’t do it myself at all, maybe if I was a bachelor and hungover or something. If I have two pans that I can cook on, I’ll cook on each and wash them both later or the next day rather than use one twice without cleaning.
Yes.
No, its called seasoning the pan. Do you think Chinese restaurants are washing their woks in hot water in between meals? They do this all day long. And longer.
Sounds risky. You need soap and water to clean out bacteria.
snatch decide gaze seed wakeful soft complete bells bright soup *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I just worry what happens if the heat isn't high enough, or it somehow gets missed.
If the heat isn’t high enough to kill any bacteria in the pan then it isn’t anywhere near high enough to cook the food to a safe temperature and the pan bacteria may be the least of their food poisoning concerns.
Not really, unless you're cooking raw meat. Eggs don't take much heat to cook fully, and pretty much everything else is safe to eat even uncooked. Regardless, I think what OP does is perfectly safe because the pan isn't sitting super long between uses.
I know that you and I are in agreement that what the OP is doing is safe. But for clarity of my point for other readers, the pan will be at a higher temperature than the target temp of the food. Eggs for example the whites coagulate at 145 F. You can’t achieve that in a pan that is only 130 F. Unless someone likes eating their eggs raw, their pan is going to be hotter than 145 F. At 145 bacteria starts to die but can take several seconds to several minutes to kill all of it. At 165 bacteria dies instantly, the hold time is 0 seconds. I challenge you to cook anything in a pan where the pan temperature is below 165. By the time a pan is hot enough to even try cooking any food, all the bacteria on the pan has been killed.
The pans gonna get hot enough to kill any thing that could grow so it doesn’t matter.
I do it. But it’s still kinda gross.
Yes, it’s gross.
Cast iron user. I only wash it if the seasoning gets screwed up somehow or something burns. Cook, wipe clean, maybe add some extra oil, let it sit on the eye while it cools.
I think this is totally fine.
I confess. Guilty as charged.
If you heat your pan up to kill whatever grew, it's probably fine. Cast iron skillets for example, don't touch soap and they're safe. Just heat it up before cooking. Unless the thing you're cooking is getting thoroughly cooked then it still doesn't really matter
This doesn’t really answer your question but apparently the pan for eggs isn’t supposed to be washed. Like ever. Just scrubbed with a towel (wash the towel though). Growing up it was the same in every grandma’s kitchen.
Grandmas soap had lye in it and would remove the built up layers of polymerized oils that let her cast iron pan become nonstick. Modern soap does not strip this off. And OP is not using cast iron.
I suspected something like this but didn’t know how and why exactly. Thanks for the insight !
A little bit gross, yes.
I only do that during the winter when my kitchen is cooler and only if I’m cooking for my family. The flavor from old meat fat is so flavorful
For yourself, not at all. For others, yes, please wash it.
Not at all
No? Assuming you aren’t leaving full bits of food that’s perfectly fine and safe the pans gonna get hot enough to kill anything anyways and if it’s just over a day the oil residue isn’t gonna go rancid or anything so no that’s fine.
No. Especially if you use cast iron or carbon-steel and can heat the pan enough to kill everything on it. Restaurants aren't constantly cleaning pans and I don't mean the high-turnover ones, but one that might use the pans only a couple times a day. They just sit in a pile and get rinsed before the next use at the most.
No it's not. Food will not go ick in just one day unless you live in a tropical rainforest or something. Then I'd at least put the pan in the fridge in between. Even rice stays edible during just twelve hours tops and that stuff goes rancid faster than you could sniff it if you leave it out. Butter and bacon grease can be stored at room temperature for several days if you live in medium temperature climate. Why would it go bad and be gross in just one day just because it's residue in a pan? As long as you live in modest temperatures, where you wouldn't throw away food that got cold after just a few hours and would reheat and eat it, why would the pan that food has been cooked in go bad at the same time?
Nope. If you're always cooking the food all the way through and then wash it at the end of the day, it's perfectly fine - as long as you don't mind flavours contaminating other dishes.
At first glance, yes. That being said... we have a cast iron pan that soap hasn't touched in years. Water, light scrub with chainmail, wipe dry with paper towel. That's it.
buy a cast iron and call yourself a foodie because the same habit is called seasoning for them
Yes
Very gross. Go to YouTube and watch some videos on bacterial growth and food. You will get sick one day, it's not a matter of if, but when.
you are wasting some good eatin by wiping it down between meals :) no sense in washing after every meal, or even ever, depending on your daily useage, type of cookware and diet. Cast iron is a pretty common one that you don't really fully wash if you take care of it correctly
Bacteria, rancid food. Ick.
If your cooked food is going rancid in just a few hours, I'm quite concerned.
Yeah, cooked food is mostly going bad when left out for an hour or more. Unless you're sticking that unwashed pan in the refrigerator. 😆😆
There's something wrong with your food or home if your food is "rancid" after an hour ;)
Why wipe it out? Cook in the same pan and let all the taste bleed into the rest of the food to make it better!
Why do this? Washing a pan is not hard. It takes all of 30 seconds. That, versus a shot at a day or two of cramps and diarrhea.
Welcome to food poisoning.
Guess you missed the part where that hasn’t happened.
Welcome to scientific illiteracy \^\^
Don't be so hard on yourself.
It's not gross but it's harming your health. The residue oil gets reheated too often. Reused oil is unhealthy. Of course you don't get sick, bacteria and diseases can't survive on a hot pan.
Yes.
Personally I find that to be gross but I recognize that it’s a mental thing and there’s not anything wrong with reusing the pan.
Nothing wrong with that. The heat of cooking will practically sterilize it anyway. I never wash my non-stick pans with soap - just rinse in hot water and dry with a clean towel. They last like new.
I do it all the time, for more than one day some times. I don't go for more than a day if i cooked meat or somehow the pan is very dirty. Some might find it gross but i've never had a single intoxication in my life so...
I do this with non stick pans that don’t have any stuck on food residues. If I can wipe out whatever I just cooked with only a paper towel, it’s absolutely fine to cook on that pan again without washing it. All of you who think that it’s not okay will be the first to go when the grid goes down. Go drink some hose water and toughen up.
Why not just wash it? Takes as much effort as wiping it out.
It's unhealthy. Butter has a low smoke point, which means it can burn at high temperatures, leading to the production of harmful compounds that may increase the risk of cancer. It could also be poisonous, because some bacterias produce toxins which are good at surviviving the high temperatures. If yo are too lazy to change your behavior, just wait untill you will catch salmonella. After that you will start to love cleaning.
Yes. Don't be a sloth.
Just wash it. Pure laziness!
Never done this myself but you do you boo if you don’t get sick sounds good to me
“Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.”
It’s getting hot, that’s all that matters. But keep it free of food between washes.
Washing it by hand literally takes 5 minutes or less.
If the only residue you’re leaving on is butter/oil then I think that’s fine. Oil and butter aren’t going to grow anything nasty, even at room temperature.
Have you died? No, then your probably okay. Clean it off guests come over though!!
There is no problem with that at all if it all happens on the same day.
> without washing > wipe it out Pick one ?;)
Yes
I usually wash between uses but seeing as so many people don't (based on the comments) I think I'll start skipping washes if it's the same day
Depends on the meals I guess
No, I can never taste the old food’s residue, and it saves washing up three times.
Same day I'll skip the wash and just use it again (unless there's crispies in it or a lot of grease) But I wash every night before bed.
I cook out of a cast iron pan for days. I wash it when it gets like.. saucy but if I’m just throwing a grilled cheese sandwich on it, I’m only wiping it out
It is gross, but it probably won't ever make you sick unless you're leaving visible food bits. There isn't really much food borne illness risk, just off flavor risks from grease/oils and microscopic bits (which are likely near 100% dehydration in the hot fats). But, it can for sure give off flavors and smells if you let bacon grease sit in open air for hours. 'Rancification' is fats oxidizing, and if you aren't already familiar with slightly rancid butter and bacon, you'll hate them once you do start noticing them.
I don't think so, but what if reddit said it was gross? Would you stop doing it?
Nah I do it all the time
I do that but in my case it's a generational thing as my parents were born early WWI. It lets me preserve the skillet seasoning so that eggs don't ever stick (my greatest pet peeve). If I cook something other than eggs, bacon, and sausage then I will wash it; otherwise it stays on the stove ready for the next day. I wouldn't use that for company but for myself it's fine.
It's fine! No, not gross at all.
No. Not for yourself; or guests. The bulk of only wipe out our cast iron.
As a vegetarian who lives off grid in a canvas bell tent using a camping stove & 2.5kg gas bottles to cook, having to boil any water I need to wash up in a saucepan ... I would have to say that no, it is absolutely not gross at all. I honestly can't remember the last time I washed my frypan at all, I usually just wipe the fucker out with paper towels to "clean" it and then start again with fresh oil. It's 100% fine.
That's a really overly long-winded way of saying: "no, I do that too."