[CH] Re: Iron (was still cooking...)
Chad A Gard (gard@indy.net)
Mon, 6 May 2002 10:51:24 -0500
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