On 30/10/2020 20:36, Roger Hayter wrote:
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.

I only have stainless steel - which can be cleaned with aggressive
abrasives - or cast iron pans and skillets. If te cast iron gets coated
wire wool type scrubbers get rid of it.
No teflon coated pan, tray or dish I have ever had has lasted more than
abut 6 months before there was some damage to it.


--
€œThose who can make you believe absurdities, can make you commit
atrocities.€�

€• Voltaire, Questions sur les Miracles Ã* M. Claparede, Professeur de
Théologie Ã* Genève, par un Proposant: Ou Extrait de Diverses Lettres de
M. de Voltaire