Story time. Thought I'd killed my non-stick skillet for good by using metal utensils on it, and brissly sponges to clean its surface. I had it a couple of years & it was time for a new pan. I thought I'd try to salvage it anyway by cleaning/seasoning it the way I would a cast iron pan. I figured, I was already gonna throw it away - so why not at least try. (Plus I was bored)
I used boiling water to sanitize, salt to scrape dry, and a buffer (cloth, avocado skin, butter wrapper, ect) then - lastly I coated lightly with an even layer of oil to season.
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| bring to a boil |
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| dump out. watch for steam |
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| add course salt and use the salt to scrape the pan clean |
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| don't neglect the edges |
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| or any curve or crusty |
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| clean enough |
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| choose a fat |
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| then evenly coat |
While I saved the skillet (for now) - I don't treat it the same as my cast iron pan as far as how I use it when I cook goes (even tho I use the same process/method to clean it).
I like to shallow fry in this skillet because the bottom of the pan is thinner. It is great for "wok" recipes, sauteeing thin cutlets of meat (chicken, pork, ect.). And I must say, it makes for great melty cheese crispies. - That's for another post.
All in all, it's nice to have around. I also feel good that I didn't have to throw it away. But that's just me.
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| a beaut if you ask me. |
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