what is the cooking surface coating? does it have to be seasoned?
1666280
There is no coating. The pans have been preseasoned and I just washed with hot water(no soap ever on seasoned pans) before the first use. Love them! Enameled bottom is perfect for glass top electric stove use by people who like to cook in cast iron.
1666281
It is like a teflon coating, it can scratch, I like using mine to cook with it is heavy but nice. no seasoning required...
1666282
In the specs, it says it is dishwasher safe. With that in mind, I would think it doesn't have to be seasoned.
1666283
It came seasoned, but I seasoned mine anyway... Just cook some bacon on it a few times; by far the nicest and smoothest cast iron pan I own....
2093687
No paint and you need to season it on a burner not in the oven, but it still needs to be seasoned.
595282
I must admitt, I've not had this experience, so I really cannot answer. But I think you've been given some good advice by Louis A., and Homer G. I have been under the impression, that like cast iron, the surface of this iron also needs to be 'seasoned'. I hope you'll post your end results to help anyone else who encounters the same issue? Best Wishes.
1272823
I don't know for certain as I went ahead and seasoned it anyways. Ours is to be used primarily on an outdoor grill, so I liked the idea of seasoning it with bacon fat.
2047494
It is stainless steel, It doesn't need seasoned. That is just for those old heavy the cast iron ones.
163288
It doesn't require any seasoning. You can cook on it right out of the box. According to the instructions, you generally shouldn't scrub it all that much. If anything sticks, my experience has been that a little hot water will take it right off. A seasoning layer will build up on it, and thats totally normal and doesnt need to be removed.
1012160
I didn't season mine and it's fine. But always use oil when frying/sauteeing; it's not really non-stick. Also, do not put in the dishwasher. And be advised: It is not real ceramic; it's a plastic polymer-coated pan. The coating is "safe", but if it's scratched, throw it away because the layer under the coating contains lead and other heavy toxic metals such as cadmium. Most of the reviews/research I have read say its usage life is about a year. Good luck.
1379324
Every cooking surface needs to e constantly seasoned in order to give 100 percent of what you're expecting. I spray mine with Pam or a non-stick spray every time before and even after the final wipe down after cleaning it... never had a problem with it, after so many uses, you'll see wear and tear on it, as with anything...
564124
Does not have to be seasoned - wash with soap and water. Just remember that this is in no way a non stick pan - you need use oil or butter or whatever - otherwise you will have a lot of scrubbing to do!
1100259
Hard to explain, but there is no teflon coating on it but I have used the pan extensively so it is a well used pan. I like to call it seasoned and it works just as good today as when I first started to use it.
1865114
If it's the same one I have, it's stainless steel. But, if you keep it "seasoned", it is pretty much "non-stick". I really have no problem with it. Infact, I LOVE it! Use it all the time. Hope this helps.
1514720
This pan has a non stick coating on the inside...you Don't season it. I travel with it...and love it....small but suits my needs
1877821
I don't know what it is seasoned with. Oil I think. It ain't Teflon. The reason I say oil is that it will rust if you don't keep it sprayed with vegetable oil.
979399
I seasoned it like a normal cast iron pan. Lightly coated with vegetable shortening placed in the over at 425 degrees for 45 minutes and then let it completely cool. I repeated this at least 10 times in 2 weekends. And the pan still was only marginally "non stick".
339497
solid cast iron, but comes seasoned (perhaps that's what they mean by coated)
986937
A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. Enamel-coated cast iron pans do not need seasoning, as the enamel coating prevents rust in most instances. Television chef Alton Brown advocates re-seasoning cast-iron cookware yearly to ensure a non-stick surface and to protect the surface from rust. A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. Enamel-coated cast iron pans do not need seasoning, as the enamel coating prevents rust in most instances. Television chef Alton Brown advocates re-seasoning cast-iron cookware yearly to ensure a non-stick surface and to... » Read More A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. Enamel-coated cast iron pans do not need seasoning, as the enamel coating prevents rust in most instances. Television chef Alton Brown advocates re-seasoning cast-iron cookware yearly to ensure a non-stick surface and to protect the surface from rust. « Show Less
2134075
You don't need to season a stainless pan though some do. I don't. But I mostly pan fries stuff and the preheating process with oil is similar to the seasoning process anyway. For things stuck, if not burnt, it is easily soaked and cleaned. For burnt on, I use the barkeepers friend to clean it up. Not really difficult.I am not a chef, so my opinions worth 2 cents.