[CH] chile pan

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Inagaddadavida: "Re: [CH] Green eggs & ham"
• Previous message: Gil White: "Fw: [CH] Staking plants"
• Next in thread: Mark Gelo: "Re: [CH] chile pan"

** Reply to note from Judy Howle <howle@ebicom.net> Fri, 01 May 1998 08:13:35 -0500  
  
  
> Any tips other than baking it at 350 for an hour, coated with melted shortening? How come    
> the old ones are so smooth and the new ones rough?  
  
Yeah... Cook with it! I mean cook with it and keep cooking with it. Don't cook anything acidic    
like tomatoes until you've cooked lots of stuff in it. After you have cook, wash it with hot, hot    
water and no soap. Be sure and use some sort of oil each time you cook in the pan. The    
smoothness takes time.  Keep cooking with it. That's the key. That and no soap.  
  
 

• Next message: Inagaddadavida: "Re: [CH] Green eggs & ham"
• Previous message: Gil White: "Fw: [CH] Staking plants"
• Next in thread: Mark Gelo: "Re: [CH] chile pan"