On Sat 01 Oct 2005 11:58:48a, Puester wrote in rec.food.cooking:

>
>
> Sorry, but when I read the subject line
> the first thing that came to mind was a
> new Penzey's product.
>
> gloria p
>

LOL! Me, too!

When the heavy commercial weight Caphalon cookware first came on the market
I bought a thick-walled 2-qt saucepan to see if I liked it. I didn't.
However, I do remember that the manufacturer suggested treating it with a
light coating of oil inside and out before using it, heating in a slow oven
for half an hour, then washing by hand. As long as it's hand-washed, the
"seasoning" was said to last quite a long time. Frankly, I don't think
that Caphalon has any real non-stick properties, although it does provide
non-reactive properties when used with acidic foods. Aside from that, I
prefer washing cookware in the dishwasher, so this was not a good choice
for me. I still have it, but rarely use it.

--
Wayne Boatwright *¿*
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