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stainless or non stick utensals
Is it possible to take an ordinary *stainless steel* frying pan and 'season'
it like one would a wok ,with a high boiling temperature oil like sunflower oil. The idea being so that it ends up as good as a 'non stick' coated aluminium one, or am I better buying yet another non stick aluminium one (whose surface never seems to remain non stick for very long). Grateful for advice on whether I should get a stainless one or stick to what i know. |
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