On 30 Oct 2020 at 15:52:46 GMT, "Jethro_uk" wrote:

On Fri, 30 Oct 2020 15:38:52 +0000, Dave Liquorice wrote:

On Fri, 30 Oct 2020 14:24:15 -0000 (UTC), Jethro_uk wrote:

[quoted text muted]

They aren't bad when new but they don't stay "new" for very long.

I believe the wisdom is the older the better. You build up a layer of
very tough flavinoid enhancing long chain fats. Or something like that.

We've got some German stainless steel frying pans which are quite hard to burn
things on and come up visibly clean (though probably with a thin layer of
stuff) with minimal effort. No enamel or anything.

--
Roger Hayter