Did I not say my pans are well-seasoned? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Tonguea.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I have things that stick sometimes because I cook with almost no oil- would never cook 2 eggs with a whole teaspoon of butter! Typically I'll spray a squirt of olive oil or rub a little on with a paper towel, but that's about it. So it's a trade-off. I generally try to boil stuff loose but that doesn't always work after pan-roasting at 500 degrees with very little fat!

But my pans have no rust, no metal, and are beautifully smooth & black! My whole point was that if they're well-seasoned, I can do just about anything to them without damaging them. If they start to get dry-feeling, I re-season in the way you mentioned, but I haven't had to do it in years!

No coddling in this kitchen! Not of pans, nor eggs. Not even with Spam. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />