Seasoning with oil doesn't mean you have to cook something with it. It
means
you take some vegetable oil, smear it around the pan/utensil, then wipe it
off.
I don't know the why's or wherefore's of this method. Just know that it
has been
the recommended way of seasoning for many years. I wonder if a quick spray
of Pam would work too.
Reminds me of a pewter beer mug I was given years ago. I was told to
season
it with beer--pour beer into it before using it for anything. Then
continue using
it for beer and nothing else.
Lee Ann
Gayle wrote:
> 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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