Hey all-
I've got a cookware question. I just got a beautiful new Calphalon chef's
casserole. However, this lovely pot is not nonstick, and the directions for
care say that seasoning is necessary, i.e.-use oil. Does anyone have any of
the Calphalon non non-stick cookware, and if so, what did you do to break
the pot/pan in properly?
This pot is too beautiful to ruin and if I really have to, I'll cook with
oil to season the pot and feed the results to my roommate. Any suggestions
or ideas?
Gayle
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