Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> 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>
>> You mean it wasn't true! Dang it
>>
>> <O hurries out to see if she can find the last pan she buried>
>
> <snicker>

I have a metal detector she can borrow
EJ in NJ