So I've purchased an Industry5 saute pan and a Proline skillet. These have an interior lining of "Silvinox" treated stainless. There's a few things in the Industry5 pamphlet that make me think that maybe it is intended to be used without season. Is that right? What have other owners done?
Demeyere: seasoning?
Started by
LOS
, Nov 13 2012 05:30 PM
4 replies to this topic
#2
JAZ
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Posted 13 November 2012 - 07:04 PM
While I don't own any of those lines, I do have a lot of other Demeyere pans and have used those lines as well. I've never seasoned any of them, and they perform beautifully and clean up easily.
Janet A. Zimmerman, aka "JAZ"
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#3
tim
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Posted 14 November 2012 - 07:53 AM
You never season a pan with stainless interior.
#4
boilsover
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Posted 10 December 2012 - 08:32 PM
With respect, virtually all pans benefit from some "seasoning". I put that word in in quotes because what it is differs from lining to lining and texture to texture. In my experience, tin, silver, aluminum, SS, even enamel all benefit. I would treat Silvinox the same as aluminum or non-sprayed SS--liberally oil, heat to just below the smoke point of your oil/fat, let cool, and wipe out without washing. Ideally, just wipe out or salt-scrub thereafter, in homage to Chef Stanish and other great omeleteers.
#5
flourgirl
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Posted 27 December 2012 - 10:45 PM
I have Viking cookware. I believe it is made by Demeyere. It came with instructions to season it. I seasoned all the pans prior to their first use.
Edited by flourgirl, 27 December 2012 - 10:45 PM.
