Comments on: Making a homemade non stick pan

By: David

David — Thu, 15 Mar 2012 10:34:24 +0000

Hey Mike,
beeing a non-stick pan fan, I just loved this post. My only question ist, does this work only on cast iron pans or can i use the same technique on a steel or stainless steel?
thanks in advance

By: bague diamant

bague diamant — Sat, 07 Jan 2012 11:00:18 +0000

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By: Scott

Scott — Mon, 10 Oct 2011 19:31:45 +0000

Thanks for confirming that, Fiona. Will have to give it a try one day.

By: Fiona

Fiona — Mon, 10 Oct 2011 08:43:31 +0000

Use this technique with woks and my cast iron pans. It works well have not washed my frying pan in 10yrs and nothing sticks to it. Nor have I poisoned anyone ;0).

By: Scott

Scott — Fri, 01 Jul 2011 19:06:04 +0000

This sounds great and I have read a similar technique for when buying a new wok. What I am a bit unsure of is the non cleaning part with water. Is it hygenic to only wipe it with kitchen towel? If it is then why am I washing roasting pans which never get clean!

By: Cynthia Cartier

Cynthia Cartier — Fri, 15 Apr 2011 15:57:45 +0000

Thank you for this post. My mimi, who is now passed, used to do something like this, but I would never have known how she did it. I’m going to follow your steps and season some pans.

Thanks,
Cynthia

By: Rich Fletcher

Rich Fletcher — Sat, 11 Dec 2010 01:26:40 +0000

Found you thru twitter, well actually you found me first . lol
I love my cast iron cookware , Ive had it for years and it never lets me down. Its so well seasoned it looks like a non stick pan now I do/did everything the same as you , except used considerably less salt. and usually clean it by boiling a cup of water in it them rinsing clean . I do however have to add a drop of oil back to the pan after that . Thanks for the tips, Im going to try it out on one if my smaller , less seasoned ones.

By: High Speed HDMI

High Speed HDMI — Thu, 09 Dec 2010 15:33:26 +0000

Great idea -I have done something similar with a wok but obviously not using the salt – it would slide to the bottom!

By: mikesaxon

mikesaxon — Mon, 12 Jul 2010 10:37:16 +0000

Hi Reeta,

This is a very slow and loving process where the salt is slowly cooked and browned over a low heat.

The salt will slowly “season” the metal over time and the pan will get better and better the more you endure the process.

Some oil will seep out of the salt and then penetrate the porous metal making the metal softer and more non stick.

It can take hours or even days to get the pan sorted out, but when you have it done its yours forever.

Warm regards,

Mike.

By: Reeta Luthra

Reeta Luthra — Thu, 08 Jul 2010 11:23:33 +0000

Hi Mike

I try and avoid teflon whenever I can so this article is right up my street.

How long does it typically take the salt to burn and do you stir it while it’s “cooking”?