RE: [CH] A question about capsicum and cooking?

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>  No matter how hard I clean my pots and pans.   My
> family claims that they can feel the heat when they
> use the pans at a later time.   This is especially
> true with my Cast Iron skillet.    Does anyone have
> any ideas as to how to de-Chile a pan.     Or do I
> just need to buy separate pans?

   For non-reactive cookware (corningware, stainless steel)
you should be ok with lots of hot soapy water, a good
scouring pad and some elbow grease..... anything they
taste after that is a product of their imaginations.
   For teflon pans you should be ok with the same, just use
an appropriate scrubber so you don't ruin the finish.
   For cast iron pans you're probably best off with a separate
set for chile "contaminated" foods.  The porous nature of the
iron traps all sorts of stuff.  The black stuff you see as seasoning
goes by much more unflattering names for those that are
overly sanitation-conscious.  To get rid of the leftover capsaicin
you would have to clean to the point where you need to reseason
the pan.  Not worth the effort IMHO.

   Or, you could convert the family to ChileHeads and save the
expense of duplicate cookware.

Scott... KCK

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