Blinky the Shark wrote:
> 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 got one (a silicone one, that is) when I worked at Ikea, and ended
up giving it away. I don't think it quite works the way I want a
pastry brush to work, so I went back to using the ones that are a
little more of a pain to clean.

Serene