Not sure about the Calphalon, but I use cast iron quite a bit. After cleaning it, and just before putting it away, use a paper towel to rub a very light coat of shortening on it.
On 12/20/06, Shel Belinkoff <[EMAIL PROTECTED]> wrote: > How would you suggest breaking it in and seasoning it? > > Shel > > > > > [Original Message] > > From: Paul Stenquist > > > I'd recommend the Calphalon hard anodized over any pan with a non- > > stick coating. You don't need the coating if you break it in right, > > and your pan will last forever. > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > -- Scott Loveless http://www.twosixteen.com Shoot more film! -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
