On Wed, 05 Aug 2009 18:51:19 GMT, "brooklyn1"
> wrote:

>
>"Nancy2" wrote:
>> Becca wrote:

>Yes you do. And I've described how to season stainless steel cookware many
>times. Stainless steel cookware is seasoned exactly the same way one
>prepares/seasons internal combustion engine cylinder surfaces and machine
>tool way surfaces to make them more slippery

Is it permitted to point out that few internal combustions use S/S
cylinder sleeves? And fewer yet use S/S engine blocks. Chromed steel
I have seen, yes. But how, if you please, does this relate to
seasoning, as you call it, of S/S pans? Do they use moly sulphide
to coat the surfaces, as has been used in transmissions? Hm?

Hardly useful for S/S skillets, I think.

PLease explain. I've been online for over 15 years and have no
memory of ever seeing a decent "explanation" of how one
"seasons" S/S.

Alex, starting the timer.....