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Reply to "What kind of pan do you use to scramble eggs?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Cast iron, well seasoned. It acts like nonstick.[/quote] Can someone please explain what “seasoned” means in this context? I am not an experienced cook.[/quote] Well seasoned cast iron has a shiny black (effectively non stick) surface that is the result of many many applications of oil and heat. A new pan is generally oiled and seasoned in the oven, but an older pan acquires additional seasoning over time if you don’t over clean it. I have pans that belonged to my great grandmother that are better than Teflon. [/quote]
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