On Mon 15 Jun 2009 07:07:16p, Lou Decruss told us...

> On Mon, 15 Jun 2009 15:40:01 GMT, "brooklyn1"
> > wrote:
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>> On Sun, 14 Jun 2009 14:43:32 -0600, wrote:
>>>
>>>>Chemiker > writes:
>>>>
>>>>
>>>>> trolling. The boldness of his/her assertions (seasoned S/S?)
>>>>
>>>>I also don't believe SS can be seasoned.
>>
>>Just because yoose don't know how doesn't mean it isn't done...
>
> Please get a competent news reader or learn how to use the POS you're
> using. Although I agree with notbob I didn't say that.
>
>>those who think all knowledge begins and ends with their own are the
>>most ignorant.
>
> Ironically you're the biggest victim of YOUR own ignorance. Any time
> someone says something you're not familiar with you call them a liar.
> You're a looser shemp. And not really all that bright. But I'll give
> you -3 points for trying.
>
>>Stainless steel cookware certainly can be seasoned, I've explained the
>>process I think three times already. Stainless steel is seasoned the
>>same as automobile engine bearing surfaces are seasoned to make them
>>slippery. Btw, machined cast iron surfaces cannot be seasoned... anyone
>>who buys cast iron cookware with a machined cooking surface is buying
>>damaged goods, the reason for machining is because it was a faulty
>>casting, machining removes the flaws but also renders the cookware
>>virtually useless as cookware, makes a good door stop is all... once the
>>glassine surface from the sand casting is peeled off it's just another
>>piece of scrap iron.
>
> Whenever I'm feeling a little insecure and struggling with self
> confidence I just read one of your posts. I always feel much better
> when I'm done reading.
>
> Lou
>

Reading his posts would raise a gnat's self-esteem.

--
Wayne Boatwright
------------------------------------------------------------------------
They eat the dainty food of famous chefs with the same pleasure
with which they devour gross peasant dishes, mostly composed of
garlic and tomatoes, or fisherman's octopus and shrimps, fried in
heavily scented olive oil on a little deserted beach. ~Luigi Barzini