At 2:44 AM +0000 5/5/02, Alex Silbajoris wrote: >I have both iron and non-stick. Both have their nice points, so >I'll choose according to the job to be done. If it's a vegetable >stir-fry, I'll use the nonstick wok and the gas burner. If it's >hard-slam meat frying session, I'll use iron, and wail on it with a >metal spatula, exactly what you should not do with non-stick. My >pieces are still too new to have the smooth finish; I'm actually >still breaking them in by scraping scraping scraping. You can season in a much easier manner than that... Coat the pan (inside and out) with olive oil. wipe excessive drips. Bake in a 450 degree oven 1 hour. Wipe off oil. Repeat until it's nice and black (usually 6 or 7 times). It won't be the same as if the pan were old, but it'll get you closer faster and with less lost food than cooking and scraping. -- Chad Gard, KB9WXQ INCHASE: http://www.inchase.org Co-founder SCOA: http://www.stormchasersofamerica.org Member #3 INSWA: http://www.insw.org Unit #21