Alphonse
Member
- Messages
- 11
- Grill(s) owned
- Matador
Anyone found a magic way to season the SS pan so the food doesn't stick to it so badly? Yes, I recognized that would be problematic when I bought it but just looking for some tips that may help.
BTW, I am using a 14 1/2" cast iron skillet, have the griddle, and will also buy a traditional WOK to go with it. I made some square tubing adapters to fit the burner shroud ring to hold the big skillet. All in all I like the quality of the burner and the pan. The burner is a bit anemic but is passable as is for me.
BTW, I am using a 14 1/2" cast iron skillet, have the griddle, and will also buy a traditional WOK to go with it. I made some square tubing adapters to fit the burner shroud ring to hold the big skillet. All in all I like the quality of the burner and the pan. The burner is a bit anemic but is passable as is for me.