My new frypans from West Elm arrived this afternoon, and I noticed the hang tag on the handle no longer recommends boiling potato peels to prep the pan for seasoning.
Has there been a change in procedure? I've got a stainless steel scrunchy thingy that I can use to get the anti-rust coating off, but I'm also willing to sacrifice some spuds in a good cause.
Speaking of 'Taters, what is your favorite spud to pan ratio? I've got two pans to prep, an 8" and a 10", and no idea how many hash browns we'll be eating next week.
For those who care, these appear to be Carbone, with fat handles, stamped with the West Elm Market logo on the base, above the words
BY de BUYER
MADE in FRANCE