• Here is a link to the full explanation: https://rollitup.org/t/welcome-back-did-you-try-turning-it-off-and-on-again.1104810/

Wake n Bake, Nothing Better!

mysunnyboy

mysunnyboy

Well-Known Member
cannabineer said:
I’ve never had luck with nonstick. Durability as well as releasing a scrambled egg never really met the hype.

About a decade ago a friend taught me how to season a metal pan. Hers was cast iron. Mine was anodized aluminum, and it easily seasoned up to the skating-eggs criterion.

I have a steel pan now which seasons up like the others. Once I learned the trick, I left nonstick behind.
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How? I just bought one :eyesmoke:
Btw I’m about to pass out so I’ll check you guys for wake and bake, be there or be square.
 
cannabineer

cannabineer

Ursus marijanus
cannabineer said:
Two reasons.
“High smoke point” is the one that sounds good.
But the real deal is I have it abundantly on hand.
Lard works too. High smoke point, don’t’cha know.
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Corollary: I only use naturally saturated fat. This means lard or tallow. Butter has a low smoke point.
Vegetable oils contain a variably large degree of unsaturation. At pan-seasoning temperatures they turn to thick varnish. I have not given coconut oil a try.
 
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