15. May 2010 11:32
A minor disaster happened in the kitchen this week. My wife decided to scrub my favorite frying pan. This isn't a good idea. Black, groaty looking frying pans are better than any non-stick surface. So after a couple of disasterous attempts to use the frying pan, I decided to re-season it.
- [Optional] Since the pan has lost its seasoning, go ahead and wash the bejeebers out of it. I don't advise this, but it's your pan.
- Wipe the pan as clean as you can with a dry paper towel and a couple of drops of cooking oil.
- Place the pan on a burner under high heat.
- Add a teaspoon of high flash point cooking oil, e.g. peanut oil.
- Allow the frying pan to heat to a temperature where the oil starts smoking (a little smoke, not a lot, this stuff can catch on fire and it burns like diesel)
- Let the pan smoke for five to ten minutes, depending on what your wife can stand. (I usually do this on my propane grill, outside.)
- Allow the pan to cool to the point where you can get near it with a dry paper towel. Don't fry yourself!
- Wipe the pan down, spreading any remaining oil to cover all surfaces.
- Make sure wife knows not to scub cast iron and cast aluminum cookware.