Seasoning and Caring for Your French Chef Omelette Pan
- Seasoning: Not needed
- Cleaning: After use - wash the pan in soapy water, using a nonabrasive sponge. Hand dry, DO NOT AIR DRY.
- Cleaning: As Needed - Wash the pan in soapy water, using a nonabrasive sponge. Hand dry, DO NOT AIR DRY and DO NOT PUT IN DISHWASHER.
- Never use metal utensils while making omelettes in a pan with a non-stick surface..
- Do not leave over high heat - excessive heat for long periods can cause the non-stick surface to flake.
- Do not store with other pans as the friction may cause the non-stick coating to flake. We recommend hanging your pan up when not in use.
- Seasoning: 1. Wash thoroughly (inside and out) with soap and a paper towel. 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 the oil out and reheat the pan. Then take it off the burner, let it cool a bit and wipe out all the oil. The pan is now seasoned and ready for the first omelette. Re-season your pan of it starts to stick..
- Cleaning: As Used - after each use, clean only by wiping out with paper towel. DO NOT WASH and NEVER PUT IN DISHWASHER.
- 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.