D.M. Procida wrote:
Dave wrote:


As it was quite an expensive one, I took off the handle and coated the
pan with a thin film of ground nut oil and put it in the oven at the
maximum temperature. The result of this was I had a new non-stick pan
again :-)


How exactly does this work?

Daniele

Sorry for delay in answering you, I am having computer problems.

As Fred has stated, it is not as good a non-stick surface, but it is
certainly a lot harder. Even if you do damage the surface, it will self
repair next time you get the pan hot. Assuming that you do get a pan
very hot before you put anything in it, that is.

One bad thing about this old fashioned non-stick surface, is that it can
go on the bottom of a pan and that can be very dangerous, as the pan
will slip and slide all over the hob.

HTH

Dave