What Sohla El-Waylly Can’t Live Without

I hadcast ironsfor a long time and didn’t use any of them. The seasoning process felt so intimidating. I thought you couldn’t wash it, couldn’t cook with acid on it, you had to scrub it with salt. Turns out, all of that’s a lie. I didn’t actually know how to take care of acast ironuntil I worked at Serious Eats, where they’re all about fact-based research. It’s really quite simple. When you first get one, you rub it down with a really thin layer of oil as if you’re putting moisturizer on. (You don’t need to fill it to the brim with fat, which is another thing I had heard before.) Then, put it upside down in an oven and bake it at like 450 until it stops smoking. Just repeat that with multiple layers. And once you do that the first time, you’re pretty much set for life. After every cook, all you gotta do is wash it with soap and water, dry it thoroughly, heat it up on the stove until it’s really hot, and do a really thin buffing. If you do this, your cast iron will last forever. It gives you a really dark, crispy crust because it retains heat so well. It’s basically nonstick without having any toxic chemicals. I do most of my cooking in this pan. Everyone should have it.

As soon as I became a professional and started buying my own salt, I switched to Diamond Crystal. It’s the go-to for every professional kitchen and recipe developer. It has really big, fluffy crystals that are easy to sprinkle. It’s very easy to become Salt Bae with this salt. On top of that, it’s got no additives. A lot of people know that a lot of additives in salt don’t have to be listed on the package. There are certain kosher salts, who will remain unnamed, that have additives that can affect when you dry-brine protein or when you cook with a sugar syrup; it can cause crystallization. I also like that it’s less dense than other kosher salts. It’s less salty, so it prevents overseasoning, especially when you’re just starting to cook. My husband and I watch a lot ofTop Chef, which uses Morton as their official salt. We talk about how if we ever went on the show, we’d have to bring our own suitcase of Diamond Crystal Kosher salt. I don’t know how to season any other way.

Because we live in a basement apartment in New York, there’s not a lot of ventilation. We like having candles since they help get any fish smells or cooking aromas out. A lot of candles are very floral and aggressive, though. My friend got me acandlefrom this brand for Christmas, and I immediately loved it. It’s very subtle, but it helps with any weird smells in our apartment. My favorite is the teakwood and tobacco, which doesn’t sound like it would be that appealing, but is actually very warm and inviting. We also just like that they come in these apothecary-like glass containers. It fits the aesthetic in our home.

I don’t do a whole lot with my hair because anytime I have too many products in, it gets really flat. I decided to try this to combat thefrizzinessI get in the summer without weighing down my hair. After I get out of the shower, I put a little bit of this on while my hair’s a little wet. It keeps my hair from turning into a big fluff ball in the humidity.

So I havebangs. Anyone who has bangs knows that they’re a challenge to maintain and keep looking fluffy and fresh. I get very sweaty when I’m cooking, so I always have this little bottle ofdry shampooin mypurse. It doesn’t leave a powdery film on my dark hair like other dry shampoos have, and it doesn’t weigh my hair down. It’s especially helpful when I’m on-camera. I just do a quick spray, shake my bangs with my fingers, and my bangs de-stick from my forehead. I don’t even need a brush.

When I’m cooking all day, especially on set when I have layers and layers of makeup, I get really, really greasy and gross. I love using this as a firstcleanse. A little goes a long way. It also comes with this little bamboo powder that I sprinkle in for a little exfoliation. I rub it on before wetting my face, and it gets everything off — every bit of makeup, dirt, waterproofmascara, everything. It’s pretty amazing.

I’m chronically very stuffy. It’s a big problem, especially when food is your job. Half of it is smell. I used to take Benadryl every night. I triedneti pots, but they’re hard because you’re just waiting for the liquid to drip through. Then, my husband got me this. It’s like a battery-operatedneti pot. It’s easy to use because it’s got this weird suction thing happening, but it pushes the liquid through your nose and pumps everything out. It’s a total game changer. I can smell food and breathe through my nose. I use it every night. It’s like an unmedicated way to stay decongested.

A lot of times, snacks are undersalted, and you need to eat so much to feel satisfied. These are seasoned really aggressively. They’re punchy. You just need five for a good hit. I always have them in mypurse. They come in handy especially on very long shoot days when I’m too anxious to get a big meal down. I have a few nuts here and there and stay alive.

We’ve been using them for several years now for wiping thedogs. They’re a lot better than dog wipes, which for some reason are very expensive and flimsy. We have a bulldog, and she’s always covered in gunk. I just use one wipe, and it really gets her clean. These are sturdy, and we love that it’s mostly water. They don’t dry out the dog’s paws and fur like other wipes we tried. Now that we’re going to have a baby, we’re going to use it for its proper use. We’re excited to be able to use it on a baby’s butt in addition to a dog’s.