There were a number of letters in the Daily Telegraph earlier this year about easy cleaning of scrambled egg saucepans. At Salamander we have at last tried out the method suggested by Roger le Clerq of Stoke Poges and as it worked so brilliantly I’m sure he won’t mind us passing on the information. Here is his letter: ‘Sir – Easy cleaning of scrambled egg saucepans is ensured by searing the pan prior to cooking. Start with a clean steel saucepan and melt a small bit of butter until smoking, swirling it around the entire pan. Over the sink, briefly run cold water into the pan, tip it out and then wipe the pan bottom dry with a paper towel ball. Return the still-hot pan to the hob and cook as normal, using a steel spoon (never wood). Afterwards, the pan can be cleaned with warm water and a standard nylon brush – but no soap – in seconds.’

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