#1 - maybe. On cast iron, you're basically polymerizing fats into a hard coating. The texture of the pan gives the seasoning something to stick to. Never tried it on anything but cast iron though.Can a non stick pan be seasoned?
Or are you just seasoning what's in it?
Griswold. That's one of those names I couldn't remember. Never had one but they sure seem to be highly cherished by knowledgeable folk.My old pan. Love this thing.
Never seen those super polished ones before...am curious.
The one pictured above is just the conversation starterSome roughness is needed. The ones polished to a mirror shine are, IMO, a bad idea.
I've never found a mirror smooth pan that would season as easily or thoroughly as a textured one. I haven't tried a bunch, obviously, but to me "mirror polish" == "food's gonna stick."Question is, why would a mirror polish be bad? I guarantee oil will still stick to it and polymerize.
I wish I had time to test this...I've never found a mirror smooth pan that would season as easily or thoroughly as a textured one. I haven't tried a bunch, obviously, but to me "mirror polish" == "food's gonna stick."
That's exactly what you want, imo.My old pans are pretty smooth, MUCH smoother than modern Lodge, but not mirror.
Griswold and Wagner seem to the ones in demand.Griswold. That's one of those names I couldn't remember. Never had one but they sure seem to be highly cherished by knowledgeable folk.