Win a copy of Permaculture Design Companion this week in the Permaculture Design forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • paul wheaton
  • Jocelyn Campbell
  • Mike Jay Haasl
  • Burra Maluca
garden masters:
  • James Freyr
  • Joylynn Hardesty
  • Steve Thorn
  • Greg Martin
  • Carla Burke
  • Dave Burton
  • Pearl Sutton

Glazing Steel Pans

Posts: 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've just read the article on seasoning cast iron skillets and it brought to mind an experience I had 30+ years ago.

I was trying to fry eggs in an old steel frying pan and no matter how much oil I put in the eggs were sticking like they had been spot welded in place. A female friend said something along the lines of "Aunt Meg showed me a trick to sort that out". She proceeded to do something like the following (please bear in mind it was 30+ years ago so my memory may not be totally accurate here): She wiped all the oil out of the pan, scrubbed it clean and then heated it over a hot flame. When it reached an extremely high temperature she threw a handful of table salt into the pan, swilled it around a bit and then quenched the pan in water. This left a glassy glaze on the surface of the pan and when I used the pan it was non-stick and continued to be so for a couple of weeks. I scrubbed the pan in soapy water after each use which with hindsight probably wasn't the right thing to do.

I have no idea how or why this worked and I've not done it for many years but 30 odd years ago I repeated the process several times myself getting a similar effect each time.

Has anybody come across anything like this before and if so: is my description accurate and why does it work?

BTW I'm not suggesting you try super heating and quenching a cast iron skillet as it would probably shatter.
The only taste of success some people get is to take a bite out of you. Or this tiny ad:
Switching from electric heat to a rocket mass heater reduces your carbon footprint as much as parking 7 cars
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!