Sally,
You cannot enamel them yourselves. Enamels are a form of glass, and unless you have a kiln or lehr, you have no way of producing the high heat required for enameling.
Just use them occasionally, and if you continue to have problems, fry up a couple of pounds of bacon. Provides a great non-stick coating.
Colin
sally pepper wrote:
...........................................
=== I had the same feeling of revulsion. I won't get over this for a while. === ===
ROFL!!! ;-D
K.
And really good BLTs
Gunner
"The British attitude is to treat society like a game preserve where a certain percentage of the 'antelope' are expected to be eaten by the "lions". Christopher Morton
As far as I can tell all the 'seasoning' business is so much hooey, I just throw the cast iron pots and pans into the dishwasher with all the rest, can't stand that fried on grease of seen on some of them.
-- wf.
L Beck wrote:
You can do anything you want with them. But like anything else, if you use as intended and follow directions, you get a little better service from the product.
Steve
On Sun, 30 Nov 2003 18:14:27 -0700, randee brought forth from the murky depths:
You obviously don't care about the original anti-stick cooking surface that comes from a clean, seasoned cast iron. And you don't seem to care about the taste of soap in your food. If that's alright with you, fine. Some of us prefer to have a nicely seasoned pan. I can flip omelets in my 10-incher. Try that on an unseasoned pan.
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