On Fri, 02 Jan 2004 20:55:59 +0000, Uncle Vinnie wrote:
Yep, I agree about the rust.

I favour a wide thin wok, and after using tend to rinse, dry and then
"season" with a bit of veg. oil immediatly, if I don't, when I come to use
it, even the smallest speck of moisture left on it from last time has
turned it orange with rust... not nice...

Just so we are clear too...
looking at some of the pictures of a well used griddlepan(ridged not
smooth) in a copy of a cookbook by nigel slater shows that it has been
well encrusted with old "unsanitary" cooked on residue.
Thats how something like a griddle pan puts on a good "patina"
a coating of carbonised food and oil residue.

think about it, griddle pans cook best HOT (really hot) nothing
survives...
as long as it is black residue, not brown, and cannot be scraped off with
a fingernail (it is well stuck down and cannot "float" off into whatever
you are cooking) it should be fine (call be wrong if you want...)

Flame on! :-)

P.