[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
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