Huge wrote:
Ian Stirling writes:
Huge wrote:
Ian Stirling writes:
Huge wrote:
(D.M. Procida) writes:
It's a perfectly good heavy frying-pan, except the non-stick surface has
worn away and it's a nuisance to cook with, but it seems very wasteful
simply to get rid of it. Is it worth doing anything else with it?
Clean the remaining non-stick off with a wire brush, "season" the pan
as described in any good cook-book and continue using it for the rest of
your life.
Aluminium doesn't really season.
Ah, if it's aluminium, I would throw it away.
I don't believe any non-stick pans are cast iron.
Bzzzzt! next contestant, please.
I could say that I'm completely right, as I refuse to believe otherwise
Le Creuset make them. They're very heavy, the non-stick comes off
quite easily and they shatter if dropped onto a tiled floor.
Won't do the floor much good either.
What's the point?
Would work better with a thin Al layer on the inside.