On Nov 14, 9:25 pm, "JoeSpareBedroom" > wrote:

> > Well, of course you're comparing a pan that gets used all day every
> > day to one that's used occasionally to stir-fry some meat and
> > veggies.. They also had bare steel wok/pans that require seasoning,
> > but it seemed this might be impractical if I don't use it all the time.
>
> Why impractical? I have a seasoned cast iron pan. If I only use it twice a
> year, the seasoning doesn't care. It doesn't dry up and fly away if it's not
> used more often.


I seem to recall the seasoning directions on the pans I was reading
indicated that if too much time elapsed, it would have to be repeated.
I'm thinking about rust and possibly the oil going rancid?

Getting back to the original question, are you aware of any hazards
per se using a Xylan coated pan?