We all dream of a spotless kitchen filled with sparkling appliances, crystal-clear glassware, gleaming pots and pans, and brilliant white kitchen towels—but what’s the easiest and best way to maintain a pristine workspace? For advice, I got in touch with a chemical engineer who is also an avid home cook.
Dr. Nancy Falk, principal and owner of Nancy A. Falk, Ph.D, Formulation Consulting LLC, talked me through the most common types of products that cooks should keep on hand for quick and efficient cleanup. Falk, who was a formulation scientist for Clorox and Unilever for nearly three decades, firmly believes that “If you have a nice clean kitchen to work in, where everything is ready to use, cooking is a much more pleasurable experience.”
I couldn’t agree more.
Read on to learn about the eight types of products Falk discussed that can be used to tackle just about any type of mess you may encounter.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.