 |
I enjoy using these pans because they're easily made non stick when heated enough and they last decades unlike Teflon plastic coated pans... Preheat pan to the point where a couple drops of water dripped onto the surface skid around in balls like mercury. Leidenfrost point approx 195 Celsius - With no steam or hiss. If it's not hot enough for that then the oil in the next step won't sit in the steel's pores. Only when at this heat, pour in some vegetable oil, swirl it around, pour out the excess and then drop the temperature as it's a bit hot at this point for most things. Now the pan is nonstick. It has to be seen to be believed! Some call it seasoning a pan, but this is a very contentious issue with a dozen methods, some will say that you can't even season a stainless steel pan. (Don't believe them, try it and see. Plus I've conducted experiments with control to verify that you can) So I've avoided calling it seasoning. But anyway, make sure it's extremely hot. It'll take some time on halogen bulbs.Read full review
Verified purchase: No
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Best-selling in Frying & Grill Pans
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- Save on Frying & Grill Pans
Current slide {CURRENT_SLIDE} of {TOTAL_SLIDES}- You may also like
