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From: johnnyr@ihu1n.UUCP (John R. Rosenberg)
Newsgroups: net.cooks
Subject: Seasoning calphalon or magnalite???
Message-ID: <334@ihu1n.UUCP>
Date: Tue, 25-Feb-86 09:41:19 EST
Article-I.D.: ihu1n.334
Posted: Tue Feb 25 09:41:19 1986
Date-Received: Fri, 28-Feb-86 04:41:55 EST
Distribution: net
Organization: AT&T Bell Laboratories
Lines: 21

We just replaced our Wear-ever silverstone pots and pans
with a significant investment in magnalite professional
cookware, basically a Calphalon-type heavy guage
dark aluminum. They are really wonderful...except...

Using the fry and saute' pans for actual frying or sauteing
results in sticking and burning, even when using more
oil or butter than usual. We did not season the pans, since
the booklet that came with said it was not necessary. Now 
that might be the way to go.

Is it appropriate to season this type of pan? Is it effective
in preventing sticking? Will I be forced to go back to 
a silverstone lining for saute'ing?

HELP?!?!!

Thanks for any information.

John Rosenberg  AT&T-NS
ihnp4!ihu1n!johnnyr