[Sca-cooks] Need Advice!

[Bonne de Traquair]

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What I've been wondering about this thread, exactly what kind of pan is it?  Saying it is the brand name Calphalon isn't much help.  If it is a Calphalon stainless steel pan, treat as any stainless steel.  A Calphalon non-stick coated pan, treat as any non-stick coated pan.  A plain old anodized aluminum pot, well, all this time, I thought plain old anodized aluminum was to be treated pretty much like cast iron, and allowed to season.  Like Ciorstan, I have the stove top griddle/grill and have allowed it to get pretty ugly, but it works beautifully and doesn't weigh so much I can't lift it.

Bonne

The quote starts here:
That said, I've got one of the big Calphalon stove-top grills, the kind
that sits on top of two burners. It's now nicely seasoned, sorta like
cast iron. I suppose that's not desirable according to Calphalon, but it
works for me.

ciorstan




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