And that's why cooks and chefs throw wet towels in the bin. A wet towel, in a commercial kitchen, unless specifically being used for something (creme brule, for example) is dangerous.
I hide dry towels in the ceiling tiles, so I've always got some. And out in the truck. And in the back of the freezer. And out in the building where they store the chairs......
/johnny
And that's why cooks and chefs throw wet towels in the bin. A wet towel, in a commercial kitchen, unless specifically being used for something (creme brule, for example) is dangerous.
I was just thinking about this, and you know, you're absolutely right... I was making a pan seared steak once, using a cast iron skillet that had been in the oven @ 500F heating up, and I grabbed an oven mitt that had accidentally gotten wet near the sink. As soon as the oven mitt touched the skillet, that water flashed to steam and burned the hell out of my thumb.
Mark