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
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 w
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?
>
> Sh
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]
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 al
[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 i
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