Is it necessary to season an enameled skillet?
I love to cook and am lucky enough to have a lot of old cast Iron Cookware (not a big fan of the newfangled non-stick types). I was recently given a set of enameled pots & pans, and I don’t like the way the skillet performs (sticking, blackening, scorching, etc.) Does a fry pan like this need to be seasoned like a cast iron pan? If so, how does one do such a thing?
No need to “season” them
like you I prefer cast iron cook ware.
Hint: heat them dry, when hot add your cooking oil.
Hot pot cold oil will really help prevent food sticking to the pan
You may want to try reducing you cooking heat just a little this may also be helpful.
good luck
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