Recent content by Jeff C

The glaze permits it to be used for fish and other foods that would leave an after taste on unglazed stones. the oil / residue wipes off pretty easily.

The time has come to retin some of my vintage copper cookware. I am in So. Cal. and looking for a good place to send my ol' friends to rejuvenate them. Any suggestions on who to use would be most appreciated. Also anyone out there to avoid? Thanks

I just posted about non-stick pans and suggested Scan Pan CTX THEY ARE INSANELY GOOD You will love it. Lifetime warranty - - steel tools will not hurt the surface. My little pan 8" fry gets used about 3x per day. My saute about 3-4x per week. I have seared steaks in them (lifetime warranty...

SCAN PAN CTX IT IS INSANELY GOOD . 1. Non-stick ceramic 2. USE METAL UTENSILS 3. Lifetime warranty 4. Induction compliant 5. Stainless / Aluminum clad I have had a couple for several years. One (8" frypan) gets used 3x per day for eggs etc. Steel tools every time (per mfgr's specs ok to use...

I have both. Windsors are good for reductions as they are designed to have a large surface area thus increasing evaporation. Sauciers have rounded edges on the bottom so they are great for stirring as there is no sharpe edge at the bottom and food is less likely to stick in the edge between the...

Another option is to spray it with oven cleaner and put it in a plastic bag and let it sit for about 48 hours. The plastic bag is to keep it from drying out .

Cast iron is almost indestructible. Yours is fine. The black is carbon build-up, which makes it sort of like non-stick. That "crud" will turn into non-stick as it wears in. If you want there are many methods to re-start the seasoning process. One way is to take the pan back to raw iron. I have...