The Cellar - View Single Post

BrianR · 10-23-2005, 08:04 PM

It's not seasoning in the strict sense of the word. That is for cast iron.

What you are doing is wiping a LIGHT film of food-grade oil on the pans to protect them from corrosion while in storage. This is not strictly necessary if you use them regularly. Just make sure they're clean and use care cleaning the copper parts. Beware verdigris!

Brian "owner of two copper-bottomed saucepans"

10-23-2005, 08:04 PM	#2
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	It's not seasoning in the strict sense of the word. That is for cast iron. What you are doing is wiping a LIGHT film of food-grade oil on the pans to protect them from corrosion while in storage. This is not strictly necessary if you use them regularly. Just make sure they're clean and use care cleaning the copper parts. Beware verdigris! Brian "owner of two copper-bottomed saucepans" __________________ Never be afraid to tell the world who you are. -- Anonymous