I normally wash and dry my cookware after use and store it in dust- and critter-proof locations. For the next use, I usually just look to make sure there’s no MoF in it, and then cook away.
However… today I was boiling water to brew coffee in my Aeropress. When the water in the covered saucepan started really steaming, I removed the cover and smelled dish soap! It wasn’t overpowering, but neither was it easy to ignore.
That got me thinking that: (a) maybe I should carefully rinse every pan immediately prior to use; and (b) that I ought to find a more rinse-able and unscented dish soap.
Is there anyone else out there who thinks about whether soap is that “mystery ingredient” in their cooking?