I have a couple of paint-brush-style brushes I use for cooking. I guess
they're technically pastry brushes. I don't do pastries. But I paint my
fish with OO when I grill them -- and so forth.

Yes, I wash them very - very - thouroughly.

Who uses these new silicon brushes with the matrix of skinny little legs,
and who uses traditional bristle brushes?

Other than cleanup, are there any advantages to the silicon brushes? I
mean, I've never melted a conventional brush; and it doesn't seeem like
the wiggly-legged silicon brushes would hold your liquid as well as
a conventional brush, between the container and the food.


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Blinky
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