Wake n Bake, Nothing Better!

mysunnyboy

Well-Known Member
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.
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

Ursus marijanus
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.
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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