jkumorek

Help! Does anyone have a sure fire way to clean the outside and bottom of a 20 year old original Calphalon Chef's Pan? It looks like it has been in a very greasy restaurant.

I think most of us who cook at home learned this when we graduated from overly salted grocery store cooking wine. If I am cooking I usually have a bottle of everyday drinking wine open which I use. If I don't have a 750ml bottle open I have found the Frontera Brand Cab Melot blend from Concha Y Toro in the small bottle 4 pack a good substitute and has the additional advantage of each bottle containing one cup