"Blinky the Shark" > wrote in message
news
>
> 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.
>

I have moved over from the conventional brushes to silicon. I like that they
are easier to clean and I hate that the little bristles come out of the
conventional ones. But that's just me. I have some larger "bristled"
silicone and some that are smaller and more tightly packed that I found at
Crate and Barrel last Christmas. They don't hold the liquid as well but they
do it good enough for me.

Cindi


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