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<h1 class="title p2 m0 absolute white bottom-0 left-0 title-shadow">Cleaning Cast Iron</h1>
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<a class="block relative bg-blue" href="https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/"> <a class="block relative bg-blue" href="https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/">

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[{"categories":null,"contents":"Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU ","permalink":"https://culinary.kemonine.info/notes/chili-pepper-notes/","tags":["Safety","Information","Peppers"],"title":"Chili Pepper Notes"},{"categories":null,"contents":" spices are a must break pasta in half or quarters prior to cooking to make the mixing of everything at the end easier ","permalink":"https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/","tags":["Chicken","Pasta"],"title":"Lemon Chicken 'Fettuccine'"},{"categories":null,"contents":"Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the jerky sweat in the container and encourage mold and bacterial growth.\nAlways remember:\nIf you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month. If you store in the fridge, you have four to six months to use it. If you choose to freeze it, you have one full year for consumption. Always remember to label a jerky bag with the date in which it was prepared and the expiration date that it\u0026rsquo;d have depending on the method of storage you\u0026rsquo;re using.\n","permalink":"https://culinary.kemonine.info/notes/storing-jerky/","tags":["Safety","Information","Jerky"],"title":"Storing Jerky"},{"categories":null,"contents":"This page was adapted from https://makewithhugo.com/add-search-to-a-hugo-site/\n","permalink":"https://culinary.kemonine.info/search/","tags":null,"title":"Search"}] [{"categories":null,"contents":"Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU ","permalink":"https://culinary.kemonine.info/notes/chili-pepper-notes/","tags":["Safety","Information","Peppers"],"title":"Chili Pepper Notes"},{"categories":null,"contents":"Put 1 tbsp olive oil in center of the pan and pour 1 tbsp salt onto it. Using tongs with paper towel, wipe the pan until clean.\n","permalink":"https://culinary.kemonine.info/notes/cleaning-cast-iron/","tags":["Information","Cleanup"],"title":"Cleaning Cast Iron"},{"categories":null,"contents":" spices are a must break pasta in half or quarters prior to cooking to make the mixing of everything at the end easier ","permalink":"https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/","tags":["Chicken","Pasta"],"title":"Lemon Chicken 'Fettuccine'"},{"categories":null,"contents":"Once the jerky is completely cool, place it in a bag or airtight container. Failing to do so will make the jerky sweat in the container and encourage mold and bacterial growth.\nAlways remember:\nIf you store at room temperature (around 70 F-74 F) leave it in a dark cool place and use it within a month. If you store in the fridge, you have four to six months to use it. If you choose to freeze it, you have one full year for consumption. Always remember to label a jerky bag with the date in which it was prepared and the expiration date that it\u0026rsquo;d have depending on the method of storage you\u0026rsquo;re using.\n","permalink":"https://culinary.kemonine.info/notes/storing-jerky/","tags":["Safety","Information","Jerky"],"title":"Storing Jerky"},{"categories":null,"contents":"This page was adapted from https://makewithhugo.com/add-search-to-a-hugo-site/\n","permalink":"https://culinary.kemonine.info/search/","tags":null,"title":"Search"}]

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<description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description> <description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description>
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<title>Cleaning Cast Iron</title>
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<link>https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/</link> <link>https://culinary.kemonine.info/recipes/lemon-chicken-fettuccine/</link>

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<!DOCTYPE html>
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Cleaning Cast Iron · KemoNine&#39;s Culinary Notebook
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<h1 class="post-title center m1 sm-mt3" itemprop="name">Cleaning Cast Iron</h1>
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<div class="recipe-source">
<div class="clearfix mt3">
Chef:
<a href="https://culinary.kemonine.info">KemoNine</a>
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<div class="tags">
<p class="clearfix">Tags:
<a href="https://culinary.kemonine.info/tags/cleanup/"><span itemprop="keyword">Cleanup</span></a>
&bull; <a href="https://culinary.kemonine.info/tags/information/"><span itemprop="keyword">Information</span></a>
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<div class="sm-col-8 mx-auto" itemprop="description"><p>Put 1 tbsp olive oil in center of the pan and pour 1 tbsp salt onto it. Using tongs with paper towel, wipe the pan until clean.</p>
</div>
</div>
<br />
<div class="px2 mt3 clearfix"><div class="sm-col-8 mx-auto" itemprop="description">
<h3 class="blue mt0 mb2 xs-center">Inspiration & Resources</h3>
<ul class="recipe-source">
<li>Alton Brown via Good Eats TV Show</li>
</ul>
</div></div>
</div>
<div class="xs-p2 center">
<figure itemprop="associatedMedia" itemscope itemtype="http://schema.org/ImageObject">
<img itemprop="image" src="rayia-soderberg-FUsq49lD1xY-unsplash.jpg" alt="A green dish rag above a cast iron skillet with metal spatual in it. The image was obtained from Unsplash at https://unsplash.com/photos/FUsq49lD1xY" style="max-width:480px"/>
<figcaption><p><b>Pictured:</b> A green dish rag above a cast iron skillet with metal spatual in it. The image was obtained from Unsplash at https://unsplash.com/photos/FUsq49lD1xY</p></figcaption>
</figure>
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<h3><a href="https://culinary.kemonine.info/notes/cleanup/">Cleanup</a></h3>
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<description>Put 1 tbsp olive oil in center of the pan and pour 1 tbsp salt onto it. Using tongs with paper towel, wipe the pan until clean.</description>
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<h3><a href="https://culinary.kemonine.info/notes/storing-jerky/">Storing Jerky</a></h3> <h3><a href="https://culinary.kemonine.info/notes/storing-jerky/">Storing Jerky</a></h3>

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<description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description> <description>Scoville Unit Table Pepper Scoville Units Bananna 0 - 500 SHU Poblano 1000 - 1500 SHU Anaheim 500 - 2500 SHU Jalapeno 3500 - 8000 SHU Fresno 2500 - 10000 SHU Serrano 10000 - 23000 SHU Cayenne 30000 - 50000 SHU Habanero 100000 - 350000 SHU </description>
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<link>https://culinary.kemonine.info/notes/storing-jerky/</link> <link>https://culinary.kemonine.info/notes/storing-jerky/</link>