This pan is ready for re-non-stickify'ing.
This is scrambled egg detritus.
I run this procedure on them when they loose their luster. If I was the only one cooking (and cleaning) around here, they'd never loose their luster -- you can do stuff on the cooking and cleaning side of things to keep them non-stick forever -- but I'd rather just let others do their thing with the pans instead of standing over them and fussing.
|The after: clean, shiny, non-sticky, and lovely.|
I wouldn't do this to All-Clad pans, but I did this to my sister's set of Calphalon many many years ago and they took it well.
My great buddy Adam taught this to me when we were about 20 years old. By the time Adam was 20 he was fully obsessed with cooking; he'd been lead saute cook at Patsy Clarks in high school, line cook at Beverly's for a year or so, and he was CIA-bound. He learned this trick at SCC or at Beverly's before he left for New York a zillion years ago.
Anyway, this will make just about any steel (and some aluminum) pan non-stick. To keep it non-stick, use heat judiciously, stay away from high-acid foods, don't wash it in soapy water. Just wipe it out and apply a light coat of high-heat oil every now and then when the pan is hot and clean.
- Kosher salt
- Chunk of a burlap sack (potatoes still come in burlap -- or if you know coffee roasters, beans also come in burlap -- one coffee bag is a life time supply of burlap for this application)
- Canola oil
- One egg
- Keep grinding that salt into the steel surface. I'm thinking the idea here is that the surface of the pan is opening up a bit and the goal is to smooth out the rough texture of the steel by cramming hot salt into the open pores. But that's all guesses. Get in the edges too. If you're working a saute pan, try to get a centimeter or so up the sides.
|Burlap on the left. Pan and salt on the right.|
|This egg was scrambled in the pan with a bit of butter.|
Amazing! If only I could get it to cut through tin cans
then through a tomato.