"Jane Gillett" > wrote in message
...
> In article >,
> congokid > wrote:
>> In article >, Omelet
>> > writes
>> >In article >,
>> > bugbear > wrote:
>
>> >> The (Meyer) non stick pan ended up with a tightly
>
>> >. It sounds like your pan is not seasoned properly
>> >tho'.
>
>> I thought that part of the point of non-stick pans is that they don't
>> need seasoning.
>
> I agree. Logic says that non-stick pans use a lining that things don't
> stick to. In which case, the thing you want is the lining absolutely clean
> without any sort of covering. Seasoning a non-stick pan will just add a
> layer on top of the lining and food can stick to that layer. I suggest
> what
> happened with the onions may have been polymerisation - you formed a type
> of plastic which was resistant to water and detergents and that's why you
> couldn't remove it.
>
> I remember causing offence on this group some time ago over this issue. I
> said that IMO it was vital to keep non-stick pans "sparkling clean" and
> got
> the response that her pans were always clean! I obviously didn't get the
> message over. I am old enough to remember the time before non-stick pans
> were widely available - cleaning frying pans was not an issue. "Wash a
> frying pan?" It never happened; not in our house anyway; my mother just
> added more fat when the existing fat dropped too low. Breakfast was
> fried,
> often including fried bread which soaked up the fat, and as for health
> issues, a much larger proportion of the population did active manual work;
> and, I expect, they had heart attacks.
>
Mum used to wash the FP from time to time, I suspect after frying fish. She
then seasoned it by boiling potato peelings in it leaving a "skin" of
starch, I suppose.
Graham