October 10, 2004
To every season
Okay, so I'm sure I am going to get some nasty emails about this. The whole issue of "seasoning" pans is probably going to generate opinions on each side.
Here's what happens when you put a brand new 12" Iron Clad pan into my hands. I decided that I'm going to "season" the heck out of this one, which basically means burning oil onto the surface until it becomes quite black and slick. 30 minutes before this photo was taken, the pan was a pristine stainless steel color.
I am fairly certain that I am insane. But this is supposed to be the correct way to go about this. One thing for sure, the surface is currently slick as a pig. Gross looking, yet effective. This is what pans end up looking like eventually -- seasoning is really just sort of speeding up the process. I don't do this to all of my pans, and I'll probably leave the 14 inch alone for now, but I wanted to get this one up to speed quickly.
This is one of two new pans showing up at my house in prep for the holiday party. I've been meaning to get some new fry pans, and well, here one is. Or was.
Posted by dowdy at October 10, 2004 12:21 PM