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| Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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10-23-2005, 08:04 PM
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Cleverly disguised as a responsible adult
Join Date: Jan 2001
Location: Dallas, TX
Posts: 3,338
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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"
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