We don't cure/season ours at all. I can't imagine not washing and scrubbing it thoroughly after each use. I just rub a bit of oil into it with a paper towel after cleaning and drying it and we've never had a problem with it.
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We don't cure/season ours at all. I can't imagine not washing and scrubbing it thoroughly after each use. I just rub a bit of oil into it with a paper towel after cleaning and drying it and we've never had a problem with it.
Nothing like a cuddle from DD after a hard day's work!
yes i have but it ended up going all rusty!
I followed the instructions too so soory no help here
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If it goes rusty, all you ned to do is scrub it and reseason it.
To stop it going rusty, you need to store it oiled. You will need to do this if you live in a humid climate (and you will find this is how almost all restaurants store their pans regardless)
Nothing like a cuddle from DD after a hard day's work!
Really??? Cool! I will have to try it as i almost threw it away! and it was suppose to be an expensive wok.
THanks!
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lol yep have a go. If you have left it too long you may not get the rust off it, but worth a try.
When you oil it, just put a bit on a cloth or paper towel and wipe over all the cooking surface with it so it has a nice sheen on it. You can store it with a teatowel or something over it if you store other pans in it in the cupboard.
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The whole point of seasoning pans is to make them non-stick essentially. They will sear meat rather than having it stick to the metal surface (there is a scientific reason for this to do with the tiny holes in the metal surface). If the pan is properly seasoned and cared for, then there is no need to scrub anything, because nothing is stuck to it. It simply wipes clean.
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