Badger
Thinks s/he gets paid by the post
- Joined
- Nov 2, 2008
- Messages
- 3,418
I have SS pans and don't season them. Never have a problem with sticking as long as I bring up the heat first, use a little oil and then cook. If anything does stick a little I just put water in them and let them sit for an hour before wiping them with a scrubbie sponge. I pretty much do the same with my 40 year old carbon steel wok except I wipe it off with a little peanut oil before I store it. I have a few CI pots and pans but don't use them on the ceramic top stove. I do use the dutch oven in the oven when making no-knead bread though.
Cheers!
Cheers!
