"Howard Dean" wrote in
:


"Michel Boucher" wrote in message
...
CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION
CAUTION

I have purchased a carbon steel frying pan, two-person omelet
sized. I already had a carbon steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I
believe) this week where the chef indicated that her carbon steel
pans were seasoned with heated oil and coarse salt and that she
never washes the pans nor put water in them. Coarse salt is used
for all cleaning of food stuck to the surface. I have used it
and found it worked quite well to remove the gunk on the surface
of the pan. Obviously, once the pan has developed a patina, it
will require less vigorous cleaning than the first times it gets
used. My guess is you avoid water because the steel tends to
rust.

Does anyone else have carbon steel? How do you clean yours.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams

We don't need lying shitworms like you to advance our ideas.
Take the mis-qoute out of your sig and deal with the world
on an even keel.
Your a bungmuncher,
Howard the First

Yegads, another one...Dean...go **** yourself.

--
"The problem with the French is they have no
word for entrepreneur."

attributed to George W. Bush by Tony Blair
via Baroness Williams