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[QUESTION] What are your favorite spices to use in soups?
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My first is this silicon spatula. It's construction isnt just a silicon tip with wooden handle. Its the red silicon for much more of the handle, which I've felt makes it easier to clean and last longer, since gunk isnt getting wedged between the handle and tip. I like it so much I have two.
The second is probably just a spray bottle with water and dish soap. I clean up messes and the stove and countertops with it, and it's incredibly convenient.
Hands down.... the vinegar bottle. cheap, white vinegar.
For getting baked-on-cruft off pans and such. 50/50 mix with water, heated up to steaming (or boiling, if you're a nutter.) Poor in and let sit. Boom. if it's a pan or pot that can go on the stove; even easier.
for appliances.... coffee pot. definitely. i may be an addict.
While I agree that vinegar is excellent for most applications, you have to be careful with it because it's very acidic. So you can't use it on things like cast iron, marble or other easily etched stone, or anything non-stick. But it's damn excellent for everything else!
Can't use vinegar on cast iron?
sure you can. I do it regularly. if your pan is well seasoned to begin with, all it does is removes a slight amount of the seasoning. Which is restored the next time you cook by simply adding oil to the pan (like you should be doing anyhow.) If you let it sit or use it too strong, the worst case is generally that you've stirpped off the seasoning. with the food-grade white vinegar, it's going to take quite a lot to actually etch the pan (never mind cause pitting.) (like, Full strength full-roil boil. Salt added.)
And assuming your talking about PTFE ("Teflon") coatings.... Yeah. Noo. PTFE is nonreactive with vinegar, you can use it on things that are nonstick. Pretty sure ceramics are safe too. (they work by releasing silicone oils into the food. eyah. that's going to end well.)