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?

Thanks,
EJ in NJ

On Mar 26, 7:10 am, "l, not -l" > wrote:
> [snip].... Spray with something like Pam before each
> use, before heating the pan; don't exceed 450-500F.
> --
Why spray? The pan is already supposed to be non-stick. I've never
used Pam or its ilk. Nonstick pans don't need it and I like real oil
whose taste I like for uses that need it. Sprays seem to occupy an in-
between space in my kitchen that never arises. What am I missing?
-aem

"EJ Willson" > wrote in message
...
> 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?

Wash it.

aem wrote on Fri, 26 Mar 2010 08:16:53 -0700 (PDT):

> On Mar 26, 7:10 am, "l, not -l" > wrote:
>> [snip].... Spray with something like Pam before each
>> use, before heating the pan; don't exceed 450-500F.
>> --
> Why spray? The pan is already supposed to be non-stick. I've
> never used Pam or its ilk. Nonstick pans don't need it and I
> like real oil whose taste I like for uses that need it.
> Sprays seem to occupy an in- between space in my kitchen that
> never arises. What am I missing? -aem

It is a mistake to use many cooking sprays with non-stick pans. The
sprays contain lecithin that leaves a layer that is just about
impossible to remove by safe scrubbers and degrades the non-stick
qualities. I would just *spray* a little cooking oil like canola or
olive.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 3/26/2010 10:54 AM, 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?

Well, washing it is probably a good idea.

On Mar 26, 11:16*am, aem > wrote:
> On Mar 26, 7:10 am, "l, not -l" > wrote:> [snip].... * Spray with something like Pam before each
> > use, before heating the pan; don't exceed 450-500F.
> > --
>
> Why spray? *The pan is already supposed to be non-stick. *I've never
> used Pam or its ilk. *Nonstick pans don't need it and I like real oil
> whose taste I like for uses that need it. *Sprays seem to occupy an in-
> between space in my kitchen that never arises. *What am I missing?
> -aem

How old is your oldest nonstick pan which you say doesn't needed
spraying? All I have tried have eventually given up their oomph and
need some help from oil. They're nonstick for a while, but after a few
months, they heed help.

I think that the surface finally starts to disappear after even the
most careful handling.

On Mar 26, 11:38*am, "James Silverton" >
wrote:
.. I would just *spray* a little cooking oil like canola or
> olive.


Surely you don't mean to say you're using the MIsto? : )) I HATE
that thing and wish I'd never bought it.

Kalmia wrote on Fri, 26 Mar 2010 09:24:53 -0700 (PDT):

> On Mar 26, 11:38 am, "James Silverton" >
> wrote:
> . I would just *spray* a little cooking oil like canola or
>> olive.

> Surely you don't mean to say you're using the MIsto? : )) I
> HATE that thing and wish I'd never bought it.

It works just fine for me!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 3/26/2010 9:54 AM, 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?
>
> Thanks,
> EJ in NJ

All my non-stick fry pans are T-Fal brand. T-Fal recommends washing them
with hot, soapy water then hand drying. After that swirl some cooking
oil in the pan and heat it up gently. I've always done that and I have
non-stick pans that are 10 or 12 years old and still good.

I also occasionally wash them in the dishwasher and then "cure" them
again. The most important thing to remember is to never use metal
turners or any other metal utensil in them. I use only silicon or wood
myself.

On 2010-03-26, EJ Willson > wrote:
> Is there any conditioning technique for a new non-stick fry pan.

No.

nb

In article >,
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?
>
> Thanks,
> EJ in NJ

Just wash it. ;-) As far as I know (and have experienced when I used
them in the past) there is no "seasoning" needed for a teflon coated pan.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Kalmia > wrote:

> On Mar 26, 11:16*am, aem <aem > wrote:
> > On Mar 26, 7:10 am, "l, not -l" > wrote:> [snip].... *
> > Spray with something like Pam before each
> > > use, before heating the pan; don't exceed 450-500F.
> > > --
> >
> > Why spray? *The pan is already supposed to be non-stick. *I've never
> > used Pam or its ilk. *Nonstick pans don't need it and I like real oil
> > whose taste I like for uses that need it. *Sprays seem to occupy an in-
> > between space in my kitchen that never arises. *What am I missing?
> > -aem
>
> How old is your oldest nonstick pan which you say doesn't needed
> spraying? All I have tried have eventually given up their oomph and
> need some help from oil. They're nonstick for a while, but after a few
> months, they heed help.
>
> I think that the surface finally starts to disappear after even the
> most careful handling.

Non stick pans are cheap. When I used to use them, once they became
"sticky", I simply replaced them. I've not used them tho' since I was in
college. My seasoned cast iron pans are non-stick enough for me now. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
George Shirley > wrote:

> The most important thing to remember is to never use metal
> turners or any other metal utensil in them. I use only silicon or wood
> myself.

Seconded!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On 3/26/2010 8:23 AM, Omelet wrote:
>
> Non stick pans are cheap. When I used to use them, once they became
> "sticky", I simply replaced them. I've not used them tho' since I was in
> college. My seasoned cast iron pans are non-stick enough for me now. :-)

I've been buying a new pan every 4 or 5 months. They'll be about $20 at
Ross. I like the clad-construction fry pan but those seem to be a dying
breed. Single layer anodized pans are the rage these days. I just got a
new pan a couple of weeks ago and it fries like a dream. Getting a new
pan is like getting a new set of tires or a haircut. :-)

Omelet wrote on Fri, 26 Mar 2010 12:24:39 -0600:

>> The most important thing to remember is to never use metal
>> turners or any other metal utensil in them. I use only
>> silicon or wood myself.

> Seconded!

Of course non-scratch utensils probably extend the life of the non-stick
coating but you can fry an egg in a new non-stick pan without grease but
you can't do it after a few months.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
dsi1 > wrote:

> On 3/26/2010 8:23 AM, Omelet wrote:
> >
> > Non stick pans are cheap. When I used to use them, once they became
> > "sticky", I simply replaced them. I've not used them tho' since I was in
> > college. My seasoned cast iron pans are non-stick enough for me now. :-)
>
> I've been buying a new pan every 4 or 5 months. They'll be about $20 at
> Ross. I like the clad-construction fry pan but those seem to be a dying
> breed. Single layer anodized pans are the rage these days. I just got a
> new pan a couple of weeks ago and it fries like a dream. Getting a new
> pan is like getting a new set of tires or a haircut. :-)

I know what you mean. <g> I liked to purchase the Silver stone pans.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"James Silverton" > wrote:

> Omelet wrote on Fri, 26 Mar 2010 12:24:39 -0600:
>
> >> The most important thing to remember is to never use metal
> >> turners or any other metal utensil in them. I use only
> >> silicon or wood myself.
>
> > Seconded!
>
> Of course non-scratch utensils probably extend the life of the non-stick
> coating but you can fry an egg in a new non-stick pan without grease but
> you can't do it after a few months.

That's when you replace them. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Omelet" > wrote
>> Of course non-scratch utensils probably extend the life of the non-stick
>> coating but you can fry an egg in a new non-stick pan without grease but
>> you can't do it after a few months.
>
> That's when you replace them. <g>
> --
> Peace! Om

I never use them that way. A tiny bit of butter improves the taste of the
egg and keep the non-stick quality for years. A wipe of oil for other uses.

George Shirley wrote:
> I also occasionally wash them in the dishwasher and then "cure" them
> again. The most important thing to remember is to never use metal
> turners or any other metal utensil in them. I use only silicon or wood
> myself.

Same here, I only use wood and silicon. When my children were learning
to cook, if they tried to use anything else, I would give them "the
look", if you know what I mean.


Becca

On 3/26/2010 4:14 PM, Becca wrote:
> George Shirley wrote:
>> I also occasionally wash them in the dishwasher and then "cure" them
>> again. The most important thing to remember is to never use metal
>> turners or any other metal utensil in them. I use only silicon or wood
>> myself.
>
> Same here, I only use wood and silicon. When my children were learning
> to cook, if they tried to use anything else, I would give them "the
> look", if you know what I mean.
>
>
> Becca

I use the Barb Schaller method of control, reach for the giant wooden
spoon and the offender quickly flees the scene of his or her crime. <G>

dsi1 wrote:
> I've been buying a new pan every 4 or 5 months. They'll be about $20
> at Ross. I like the clad-construction fry pan but those seem to be a
> dying breed. Single layer anodized pans are the rage these days. I
> just got a new pan a couple of weeks ago and it fries like a dream.
> Getting a new pan is like getting a new set of tires or a haircut. :-)

You are awfully rough on those pans, honey. Just don't ask to borrow my
car. ;-) We have accumulated 3 Hoffritz soft touch pans, all of them
purchased at different times and in different places. It wasn't
intentional, it just worked out that way. I really like them, they are
8" 10" and 12". These pans have thick bottoms and they stay hot for
quite a while. I get the skillet really hot when I make fried rice, and
the pan stays hot.


http://www.pfaltzgraff.com/hoffritz-...efault,pd.html


Becca

On Fri, 26 Mar 2010 16:14:47 -0500, Becca > wrote:

> George Shirley wrote:
> > I also occasionally wash them in the dishwasher and then "cure" them
> > again. The most important thing to remember is to never use metal
> > turners or any other metal utensil in them. I use only silicon or wood
> > myself.
>
> Same here, I only use wood and silicon. When my children were learning
> to cook, if they tried to use anything else, I would give them "the
> look", if you know what I mean.
>
>
I don't remember silicon ten years ago.


--
Forget the health food. I need all the preservatives I can get.

On Fri, 26 Mar 2010 16:19:12 -0500, George Shirley
> wrote:

> On 3/26/2010 4:14 PM, Becca wrote:
> > George Shirley wrote:
> >> I also occasionally wash them in the dishwasher and then "cure" them
> >> again. The most important thing to remember is to never use metal
> >> turners or any other metal utensil in them. I use only silicon or wood
> >> myself.
> >
> > Same here, I only use wood and silicon. When my children were learning
> > to cook, if they tried to use anything else, I would give them "the
> > look", if you know what I mean.
> >
> >
> > Becca
>
> I use the Barb Schaller method of control, reach for the giant wooden
> spoon and the offender quickly flees the scene of his or her crime. <G>

Scaring them out of the kitchen seems counterproductive. Teach them
to cook if you want them to leave home,

--
Forget the health food. I need all the preservatives I can get.

On Fri, 26 Mar 2010 16:52:21 -0500, Becca > wrote:

> dsi1 wrote:
> > I've been buying a new pan every 4 or 5 months. They'll be about $20
> > at Ross. I like the clad-construction fry pan but those seem to be a
> > dying breed. Single layer anodized pans are the rage these days. I
> > just got a new pan a couple of weeks ago and it fries like a dream.
> > Getting a new pan is like getting a new set of tires or a haircut. :-)
>
> You are awfully rough on those pans, honey. Just don't ask to borrow my
> car. ;-) We have accumulated 3 Hoffritz soft touch pans, all of them
> purchased at different times and in different places. It wasn't
> intentional, it just worked out that way. I really like them, they are
> 8" 10" and 12". These pans have thick bottoms and they stay hot for
> quite a while. I get the skillet really hot when I make fried rice, and
> the pan stays hot.
>
>
> http://www.pfaltzgraff.com/hoffritz-...efault,pd.html
>
Oooo and the price is right too!

--
Forget the health food. I need all the preservatives I can get.

On 3/26/2010 11:52 AM, Becca wrote:
> dsi1 wrote:
>> I've been buying a new pan every 4 or 5 months. They'll be about $20
>> at Ross. I like the clad-construction fry pan but those seem to be a
>> dying breed. Single layer anodized pans are the rage these days. I
>> just got a new pan a couple of weeks ago and it fries like a dream.
>> Getting a new pan is like getting a new set of tires or a haircut. :-)
>
> You are awfully rough on those pans, honey. Just don't ask to borrow my
> car. ;-) We have accumulated 3 Hoffritz soft touch pans, all of them
> purchased at different times and in different places. It wasn't
> intentional, it just worked out that way. I really like them, they are
> 8" 10" and 12". These pans have thick bottoms and they stay hot for
> quite a while. I get the skillet really hot when I make fried rice, and
> the pan stays hot.

Nah, me and cars have a rapport - it's the people that don't understand
mechanical things that have problems.

I am kinda hard on pans. The problem being that the non-stick coating
gets damaged from high heat and mechanical damage and I don't want to
change my cooking style. The solution would be to learn to use SS pans -
those would last a long time. Then the pan and I would have some chance
at a meaningful relationship. :-) I have a couple of SS pans - perhaps
I'll dig one out.

The Hoffritz soft touch would be fine except I use frypans for roasting
at high temps and need plain metal handles.

>
>
> http://www.pfaltzgraff.com/hoffritz-...efault,pd.html
>
>
>
> Becca

On Fri, 26 Mar 2010 16:19:12 -0500, George Shirley
> wrote:

> On 3/26/2010 4:14 PM, Becca wrote:
> > George Shirley wrote:
> >> I also occasionally wash them in the dishwasher and then "cure" them
> >> again. The most important thing to remember is to never use metal
> >> turners or any other metal utensil in them. I use only silicon or wood
> >> myself.
> >
> > Same here, I only use wood and silicon. When my children were learning
> > to cook, if they tried to use anything else, I would give them "the
> > look", if you know what I mean.
> >
> >
> > Becca
>
> I use the Barb Schaller method of control, reach for the giant wooden
> spoon and the offender quickly flees the scene of his or her crime. <G>


--
Forget the health food. I need all the preservatives I can get.

sf wrote on Fri, 26 Mar 2010 15:31:35 -0700:

>> George Shirley wrote:
> >> I also occasionally wash them in the dishwasher and then
> >> "cure" them again. The most important thing to remember is
> >> to never use metal turners or any other metal utensil in
> >> them. I use only silicon or wood myself.
>>
>> Same here, I only use wood and silicon. When my children were
>> learning to cook, if they tried to use anything else, I would
>> give them "the look", if you know what I mean.
>>
> I don't remember silicon ten years ago.

I think you are describing "silicone". Silicon has been around a lot
longer than your self-centered viewpoint, being a major constituent of
the Earth..

There once was a man who said "God
Must think it exceedingly odd
That this very tree continues to be
When I am not in the Quad".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
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?
>
> Thanks,
> EJ in NJ


Wash it with hot soapy water; rinse, dry, and use.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

aem wrote:
>
> On Mar 26, 7:10 am, "l, not -l" > wrote:
> > [snip].... Spray with something like Pam before each
> > use, before heating the pan; don't exceed 450-500F.
> > --
> Why spray? The pan is already supposed to be non-stick. I've never
> used Pam or its ilk. Nonstick pans don't need it and I like real oil
> whose taste I like for uses that need it. Sprays seem to occupy an in-
> between space in my kitchen that never arises. What am I missing?
> -aem

No idea, but the little leaflets that came with our recent purchases of
nonstick cookware all say to oil/grease them before first use. We
didn't, of course, and they work just fine

sf wrote:
>> We have accumulated 3 Hoffritz soft touch pans, all of them
>> purchased at different times and in different places. It wasn't
>> intentional, it just worked out that way. I really like them, they are
>> 8" 10" and 12". These pans have thick bottoms and they stay hot for
>> quite a while. I get the skillet really hot when I make fried rice, and
>> the pan stays hot.
>>
>>
>> http://www.pfaltzgraff.com/hoffritz-...efault,pd.html
>>
>>
> Oooo and the price is right too!
>

They are nice, thick pans. We have had one of them for 3 years and it
still looks new. We paid a lot more for them than what I found on this
website, though.


Becca

On Mar 26, 11:16*am, aem > wrote:
> On Mar 26, 7:10 am, "l, not -l" > wrote:> [snip].... * Spray with something like Pam before each
> > use, before heating the pan; don't exceed 450-500F.
> > --
>
> Why spray? *The pan is already supposed to be non-stick. *I've never
> used Pam or its ilk. *Nonstick pans don't need it and I like real oil
> whose taste I like for uses that need it. *Sprays seem to occupy an in-
> between space in my kitchen that never arises. *What am I missing?
> -aem

Spray, of any type becomes a nasty glue that ruins the pan. It just
becomes a burned on lacquer. A couple of drops of canola or olive oil
will be the best you can ever dream of. PAM, et al, are very
important with an AllClad skillet without any coatings.

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! :-)

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Fri, 26 Mar 2010 19:45:33 -0400, "James Silverton"
> wrote:

> Silicon has been around a lot
> longer than your self-centered viewpoint,

The score is now two bad spellers who knew exactly what they were
talking about and one asshole who just had to pipe up.

--
Forget the health food. I need all the preservatives I can get.

"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>
--
--
https://www.shop.helpforheroes.org.uk/

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>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

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

"EJ Willson" > wrote in message
om...
> 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

She? Hey I am right here yannow!!!
--
--
https://www.shop.helpforheroes.org.uk/

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
> >
> > 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>

I forgot to mention it should be buried with
the cheese side facing down. :-)

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > In article >,
> > Mark Thorson > wrote:
> > >
> > > 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>
>
> I forgot to mention it should be buried with
> the cheese side facing down. :-)

<snork>
--
Peace! Om

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