Cookware (was Re: Please everyone set up an email filter)
How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
Re: Cookware (was Re: Please everyone set up an email filter)
I just coat new pans with vegetable oil, heat them until the oil just starts to smoke, then wipe it out and put it away. I usually do this two or three times before cooking with it. Thereafter, I never ever wash them with soap. I usually just wipe them out. Once in a while, I'll rinse one with water if necessary, but I wipe it with oil before putting it away. PAM non-stick spray can be used in lieu of oil. It appears to be justt oil with alcohol added. The alcohol evaporates almost immediately. Paul -- Original message -- From: Shel Belinkoff [EMAIL PROTECTED] How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
Re: Cookware (was Re: Please everyone set up an email filter)
Not sure about the Calphalon, but I use cast iron quite a bit. After cleaning it, and just before putting it away, use a paper towel to rub a very light coat of shortening on it. On 12/20/06, Shel Belinkoff [EMAIL PROTECTED] wrote: How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- Scott Loveless http://www.twosixteen.com Shoot more film! -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
Re: Cookware (was Re: Please everyone set up an email filter)
I second that, i.e. the Calphalon hard anodized. I bought a set as Calphalon started to change over to teflon, and its the best stuff I've ever seen (well seasoned). rg [EMAIL PROTECTED] wrote: How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- Someone handed me a picture and said, This is a picture of me when I was younger. Every picture of you is when you were younger. ...Here's a picture of me when I'm older. Where'd you get that camera man? - Mitch Hedberg -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
Re: Cookware (was Re: Please everyone set up an email filter)
I think All Clad is the best, but if you live close to a commercial restaurant supply service, you can find aluminum clad stainless steel cookware that's almost as good as All Clad for a lot less. For my own taste, I'd avoid the adonized aluminum and the non stick coating. The adonized aluminum, even if seasoned, doesn't take to it as well as cast iron, and will eventual stain and speckle. And ironically the more expensive nonstick coatings aren't as good as the cheapo brands, since they're so slick there's almost no peaks and valleys on the surface that prolongs the life of the pan. So I buy a cheapo 10 nonstick and replace it every few years. Also, All Clad -- if you go that route -- has the best cooking handles that rarely need pot holders to handle. A hot pan with cold oil to start will never, ever stick on you -- not even fish! Micah On Dec 20, 2006, at 9:15 AM, Shel Belinkoff wrote: How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
Re: Cookware (was Re: Please everyone set up an email filter)
[EMAIL PROTECTED] wrote: I just coat new pans with vegetable oil, heat them until the oil just starts to smoke, then wipe it out and put it away. I usually do this two or three times before cooking with it. Thereafter, I never ever wash them with soap. I usually just wipe them out. Once in a while, I'll rinse one with water if necessary, but I wipe it with oil before putting it away. PAM non-stick spray can be used in lieu of oil. It appears to be justt oil with alcohol added. The alcohol evaporates almost immediately. Paul What he said, except I just use oil - not Pam (I don't buy anything that comes in a aerosol can) ann -- Original message -- From: Shel Belinkoff [EMAIL PROTECTED] How would you suggest breaking it in and seasoning it? Shel [Original Message] From: Paul Stenquist I'd recommend the Calphalon hard anodized over any pan with a non- stick coating. You don't need the coating if you break it in right, and your pan will last forever. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net
