JumbleTown Ireland - View Single Post - Frying Pan (Re-use or re-purposing ideas?)

Eco_Friendly · **Posted: 26-08-2009 , 10:14 PM** #2

Yes.........Oh Yes there is indeed a way to keep using it and indeed for anyone who might read this. HOW TO KEEP YOU FRYING PANS IN GOOD NICK - This is a method that is used by professional chefs, it's called "seasoning" your frying pan.

1) Heat you pan until it's hot (without any contents)
2) Pour in lots of table salt and heat the salt (hot)
3) using kitchen towling rub the salt into the pan (the salt will be VERY hot so be careful). You are using the salt as an abrasive method to clean the pan (dry). Do this for at least 6 minutes.
4) Pour the salt down the sink and run COLD water over it (this cleans your drains as well).
5) Making sure the pan is STILL hot Wipe off excess or any remaining salt.
6) Keep the pan hot and pour on cooking oil, Heat the oil but do not burn it.
7) Allow the oil to cool in the pan.
8) once cold pour off the oil and place a sheet of kitchen paper on the pan during storage.

This method will re-nonstick your pan (provided you DO NOT wash it).

In fact NEVER wash your pan, use the above method to clean your pan, washing causes a pan to be become non-nonstick.

Always place a sheet of kitchen paper (towling) on the pan when in storage.

I have been a master chef and this method ALWAYS works.

Good Luck.

	Posted: 26-08-2009 , 10:14 PM #2
Eco_Friendly Member Join Date: Aug 2009 Posts: 73	Yes.........Oh Yes Yes.........Oh Yes there is indeed a way to keep using it and indeed for anyone who might read this. HOW TO KEEP YOU FRYING PANS IN GOOD NICK - This is a method that is used by professional chefs, it's called "seasoning" your frying pan. 1) Heat you pan until it's hot (without any contents) 2) Pour in lots of table salt and heat the salt (hot) 3) using kitchen towling rub the salt into the pan (the salt will be VERY hot so be careful). You are using the salt as an abrasive method to clean the pan (dry). Do this for at least 6 minutes. 4) Pour the salt down the sink and run COLD water over it (this cleans your drains as well). 5) Making sure the pan is STILL hot Wipe off excess or any remaining salt. 6) Keep the pan hot and pour on cooking oil, Heat the oil but do not burn it. 7) Allow the oil to cool in the pan. 8) once cold pour off the oil and place a sheet of kitchen paper on the pan during storage. This method will re-nonstick your pan (provided you DO NOT wash it). In fact NEVER wash your pan, use the above method to clean your pan, washing causes a pan to be become non-nonstick. Always place a sheet of kitchen paper (towling) on the pan when in storage. I have been a master chef and this method ALWAYS works. Good Luck.