Seasoning and Cleaning Your French Chef Omelette Pan
- Seasoning: Not needed
- Cleaning: As Used - wash the pan in soapy water, using a nonabrasive sponge. Hand dry, DO NOT AIR DRY.
- Cleaning: As Needed - At times when heated to high temperatures, cooking oils can leave a residue on nonstick surfaces. To clean the pan, fill it with water and add 1/2 cup white vinegar. Bring to a boil. The residue should float to the top. Skim it off, pour out the liquid, then wash the pan in soapy water, using a nonabrasive sponge. Hand dry, DO NOT AIR DRY.
High Polished and Natural
- Seasoning: 1.Scrub it with a paper towel and soap. Then rinse and dry. 2. Pour in a generous amount of cooking oil. Place the pan on the burner and heat pan until oil is hot. Take it off the heat, move oil around in the pan, to coat all sides and then let it stand overnight. 3. The next day pour oil out. Pour some salt in the pan, heat the pan and rub the warm salt all around the pan with a paper towel. Then take it off the burner and wipe out all the salt. The pan is now seasoned and ready for the first omelette. (The reason for rubbing the salt in the pan is to pick up the oil that has not been absorbed into the surface.)
- Cleaning: As Used - after each use, clean only by wiping out with paper towel. DO NOT WASH.
- Cleaning: As Needed - At times your high polished or natural omelet pan will need a thorough cleaning – 1. Wash aluminum pan to remove any dirt and hand dry. 2. Mix 1 tablespoon cream of tartar, vinegar or lemon juice with one quart of water. Mix enough of this solution to fill the discolored pan. 3. Place on the stove over medium heat until the water comes to a simmer. 5. Boil for 10 minutes or until the discoloration is gone. 6. RESEASON.
- To clean the outside of the pan, apply a mild, nonabrasive cleaner or silver polish.