As I was frying some eggs this morning, I noticed a very faint fishy smell. I wondered if this was a strange sign that my eggs had turned really bad (first sulphur, then fish maybe) but the aroma was fleeting so I ignored it. However, when I took my first bite, I definitely noticed a very, very slight fishy taste. Then I remembered the last thing I had cooked in this skillet was salmon. What I was tasting was a bit of fish oil residue.
Now, I am positive that I washed this pan very well because I recently got into an argument with my s.o. about his less-than-great pot washing skills and now make it a point to wash especially smelly pans myself with scalding hot water and copious amounts of detergent. Also, after I washed the skillet this morning (several times since I was now quite paranoid about the issue) I let it dry and then sniffed it. It smelled very faintly of the fried eggs and soy sauce (my mom always made them that way; maybe it's a Chinese thing, I don't know) I had cooked this morning.
Now I'm wondering is it me? Is there a special way to wash pans that I'm missing? Is it the pan (it says Calphalon on the bottom but I'm not sure what specific line, though I think it's nonstick anodized aluminum)? Would I still have this problem if I used a pan with a stainless steel interior? Would it be worse with cast-iron or the like? What about non-stick surfaces?
This group seems pretty opinionated about cookware, so I'm expecting some good insights. ;-) Thanks!
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