Yak_Chat
Quote:
Put 5 or 6 cm of oil in them - cover the entire pottom with 1 cm of salt and heat the pan up to the point of the oil be smoking hot - like i mean rlly smoking hot - leave it for 20 or so minutes at this heat - ie turn the heat down once they gte that hot - and after 20 mins turn the heat off - and let the pan cool down - this takes several hours.
As i say - do NOT do this inside the house - do it on the BBQ - becasue ifthe oil catches fire
As i say - do NOT do this inside the house - do it on the BBQ - becasue ifthe oil catches fire
Pretty much as seasoning a pressed iron (traditional) wok. Best non-stick surface that will last forever (unlike Teflon which eventually degrades and can't stand high heat). Just a quick scrub with light soapy water and dry. If you don't use it often then lightly oil it with a piece of absorbent paper before putting away.