In article >,
Mark Thorson > wrote:

> EJ Willson wrote:
> >
> > Is there any conditioning technique for a new non-stick fry pan. I know
> > what to do to a cast iron one, but what should you do to a non-stick
> > (teflon like) one to get it ready for use?
>
> Don't listen to those idiots. They are propagating myths
> invented by the non-stick pan companies. The proper way
> to season a non-stick pan is to fry a pound of the cheapest
> cheese you can find at Wal-Mart (or wherever) in it and
> make sure the entire surface is thoroughly coated. Then,
> without removing the cheese crust, you dig a hole at least
> six inches deep and bury it there for 3 to 6 months. When
> you dig it up, the remains of the cheese crust, if it still
> exists, can be wiped off with a paper towel. Rinse it
> thoroughly with plain water (no detergent). That will
> give you the perfect seasoned non-stick pan! Do not ever
> use detergent or soap on this pan, because that will ruin
> the seasoning.
>
> Some people would recommend lining the hole with
> chickenwire before burying the pan, as protection
> against burrowing rodents. It depends where you live.
> Hope this helps! :-)

Did your tongue get stuck in your cheek Mark?
That was pretty deep. <g>
--
Peace! Om

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