"Larry Jaques" wrote in message
...
On Wed, 19 Nov 2008 01:58:14 -0500, the infamous "Buerste"
scrawled the following:


Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of
myself when I saw the great job the nephew did...It was hard to keep from
laughing or crying. I'll bet the pan is seasoned deeper than a wire brush
will get to. I wonder if it will change the flavor?

I'd sure boil the hell out of it a few times before curing/seasoning
and reusing it, Tawm.

I had a girlfriend get serious on my wonderful cast iron skillet once
and it almost broke us up. She took SOAP to it with a Brillo pad, the
heathen wench. It took a dozen boils to get the damned soap taste out
and a good month to season it properly. sigh


I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any
kind.

Surely it would have been done by now if it were doable. GOLD frying
pans would sell like hotcakes.

--
Latin: It's not just for geniuses any more.

I haven't seen or heard of anything and my customers supply restaurants.
They want to see it if it works. The down side is it's going to cost a
bunch! But, in the trade they don't care.