The Forestry Forum is sponsored in part by:
0 Members and 1 Guest are viewing this topic.
I assumed that the outside is seasoned to prevent rust. I only use peanut oil on my pans, and they have an attractive uniform black non-stick finish. I also need the non-stick on the outside because I use a smaller pan to mash foods that buckle when cooked, like ham and beef steaks, and hamburgers keep a nicer shape when weighted down with a smaller pan on top of them. My corn bread pan is over 50 years old now. My daughter's in law are beginning to argue over who gets the pans when I'm gone.
It's never had anything other than biscuits cooked on it and as far as I know has never had a drop of water touch it. Just wiped off after each mornings biscuits are cooked.