The method I was shown by my nephew (a chef) involves warming the pan, putting in a little oil, then giving it a good scrub with salt (using a paper
towel). I suspect there is a combination polishing effect with the salt, and bonding of a thin polymerized layer of oil. From memory, the
polymerization is catalyzed by some metals (the basis of hardening in oil paints), I dare say iron is one of those catalysts, and the scrubbing with
salt would probably introduce small amounts of very fine iron oxide into the oil layer.
However it works, the result is exceptionally good - almost completely non-stick! |