|
I don't know of any way to season a SS pan. However, I don't know of any way to get the searing advantage of SS and the resulting wonderful, dark sauces you can make. One of the tricks is to let the meat cook until it "releases" and is ready to be turned over. It does this when the side is done. You can actually feel it "let go."
__________________
If you're wringing your hands you can't roll up your shirt sleeves.
Stangers have the best candy.
|