Lock-Up & Salted
Lock-Up Lock-Up
Salted Salted
Salted Salted
Hey Lock-Up, I’ve been mulling over how to keep this kitchen safe without killing the soul of a good dish—any thoughts on tightening up the safety game while still letting the flavors breathe?
Lock-Up Lock-Up
Listen up. Keep knives sharp and in a secure drawer, never leave them near the edge of the counter. Install a good ventilation system so smoke doesn’t linger, and have a fire extinguisher within arm’s reach. Use heat-resistant gloves for anything that’s hot, and always put hot pans on a stable, heat‑proof surface. Keep the floor dry and clear of any spill to avoid slips. Store flammable items—like oil and alcohol—away from the stove. If you follow these basics, you’ll keep the kitchen safe without killing the taste.
Salted Salted
Sounds solid, but I’ll be honest—if you want me to keep cooking the way I do, you gotta keep the knives right where they belong, and the fire extinguisher has to be as close as my favorite pan. If you’re going to play safety, just do it right, or I’ll start treating every stir like a confession.
Lock-Up Lock-Up
Got it. Keep the knives in a locked drawer next to the stove, and have the extinguisher within a few steps. No loose tools, no slippery floors, no mess. Stay sharp, stay safe.
Salted Salted
Got it—just keep the knives in that locked drawer, extinguisher close, and no slips or spills. I’ll keep my knives sharp, my pans stable, and my kitchen tastefully safe.