JoNorvelleWalker

Wonderful to know I'm not the only eGulleter with a blast chiller! Though I may be the only one with a blast chiller in her living room.

Actually I also worry about exploding Pyrex -- however I have several pieces of Corning Pyroceram that should be ideal for the application. And their white color would be pretty with the pink salt too.

I've been known to drop things.

Something like this? (eG-friendly Amazon.com link)

Salt corrodes cast iron. However cast iron is thick enough that it should be years before the bottom rusted out.

Parchment paper should be safe, but at 425F the paper would darken and crumble and have to be replaced each time.

The water softening salt I saw on amazon was pellets.

I dress mine with olive oil and sometimes sour cream.

https://www.gutenberg.org/files/1080/1080-h/1080-h.htm

I'm not sure that would end well. (Pun possibly intended.)

I believe aluminum foil salt corrodes very rapidly.

Why not ask them?

What is the best material for salt resistant cookware? This query follows a baked potato discussion from the dinner thread: https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2301122 I bake my potatoes in a bed of salt. Every few years I needs replace my potato pan because the metal has corroded through*. I know salt is not kind to aluminum or to stainless steel. Glass for the application has its own set of issues. Issues that I'd rather not imagine. I don't want to buy anything new, but what about Le Creuset? Any other thoughts? *envision pounds of hot salt in a pan whose bottom is not there.

Just nested in the salt.

I went down another rabbit hole. Indeed, most rock salt is not to eat. Morton Ice Cream salt has delicious pictures on the box but the label says "Not For Human Consumption." Fortunately on amazon I found some culinary rock salt specified for food. This is what I just ordered... (eG-friendly Amazon.com link)

Both. Sometimes I neglect to poke the potatoes and they come out fine. I can't recall not using salt. I think that's what the Joy of Cooking copy I had in college said to do. My oven is a regular apartment sized GE oven. I once tried a potato in the CSO (CSO recipe book instructions) and was disappointed.

When I was in college instant noodles were a new thing, not available in stores. Most stores at least. A Chinese friend introduced me to them. He wrote out instructions for the shop in Chinatown that had them. I took the train to the city and found the store. I handed the instructions to the young woman at the counter but she said, "I'm sorry I don't read Chinese." We eventually found the right product. On the other hand, at the Italian market ground beef was 25 cents a pound so we students didn't starve.

I reuse the salt. It would be an expensive dinner otherwise. I'd use rock salt if I had it, but what I use is Diamond Kosher salt.

Thank you. Rub the skin of the washed and dried potatoes with oil. I use grapeseed. Bake 2 hours at 425F in a bed of salt. I usually poke the potatoes with a fork after about 45 minutes. Timing is not critical. The potato in the photograph was a large one and it baked for almost 3 hours (partially because of rum). If memory serves, credit for the method goes to Richard Olney. Now, if only I could make half good mashed potatoes.

The oven doesn't tell you at what temperature it is cooking?

I live in NJ and I'm not sure I've ever had macaroni and cheese. I know I've never cooked it.

https://forums.egullet.org/topic/162697-the-great-british-food-myths/?do=findComment&comment=2300984

Last night’s dinner. Individual rib chops were not to be had so I was forced to purchase a rack and break it down. First real test of my new butcher knife. Spring would not be spring without a brand new knife.

I do have a beautiful, well seasoned, just short of 12 inch cast iron wok -- or since it is Japanese, what they call Chinese cooking vessel. But since I am afraid to ruin it, what I usually grab is my banged up 3-ply Thai stir fry pan.

How about for one old person?