Pan-seasoning (was Re: [london.food] griddling)

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On Thu, Apr 14, 2005 at 01:21:31PM +0100, Simon Wistow wrote:

>[*] tips of proving pans appreciated. I have a lovely little omlette pan 
>which has never quite been proven properly and I should really get round 
>to doing it.

A friend's guide to omelette pans:

Wash the pan with water for the last time ever, dry it with a cloth,
and then put it onto the stove on a flame just wide enough to lick
round the sides. When it starts to look as though it is Hot, put in a
little olive oil and move the pan around so that the oil gets onto
every bit of the inner surface. Try not to let it burst into flames. 
Once you've oiled the whole pan, take it off the heat and get a couple
of bits of kitchen towel, and clean all the oil out of the pan. Next,
sprinkle salt over the whole surface, to which it will stick in the oil
that isn't there any more, and use the salt as a scouring powder,
rubbing hard with more kitchen towel. The salt will go grey with bits
of aluminium. Wipe it all out of the now-cooling pan, put the pan back
on the heat and repeat the process. The inside of the pan is now shiny
and about as non-stick as a pan ever gets.

• [london.food] griddling Simon Wistow 13:21 on 14 Apr 2005
  Last night I did basmati rice cooked with roasted and crushed cumin and
  • Pan-seasoning (was Re: [london.food] griddling) Roger Burton West 13:32 on 14 Apr 2005
    A friend's guide to omelette pans:
    • Re: Pan-seasoning (was Re: [london.food] griddling) Joel Bernstein 14:00 on 14 Apr 2005
      But whatever you do, don't try this with a nonstick pan.
      • too deep to show
  • Re: [london.food] griddling David Turner 14:06 on 14 Apr 2005
    What works for me when using a griddle is to have the pan as hot as
• Nigel Rantor 14:43 on 14 Apr 2005
  I sympathise. I too have had experiences with people who cannot the
  • Joel Bernstein 14:47 on 14 Apr 2005
    I've never tried cumin with fish... A really good seasoning for fish is
    • Kake L Pugh 14:53 on 14 Apr 2005
      Do it! It's really good.
    • Nigel Rantor 15:00 on 14 Apr 2005
      Cool, got any recommended amounts for that mixture?
      • too deep to show
• [london.food] griddling KAY WISTOW A15 14:47 on 14 Apr 2005
  --- Received from GA.KWIST1 TBC HOT DESKING 14-04-05 13.4=
  • Re: [london.food] griddling Tom Sulston 13:57 on 14 Apr 2005
    I second this: a thin oil layer on the food surface is good for keeping

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