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Author Topic: seasoning with pam?  (Read 813 times)

Offline Taylor Brogan

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seasoning with pam?
« on: November 10, 2013, 10:15:44 PM »
Ive noticed when a pan is seasoned with pam it looks beautiful, but when you go to cook with it your shortening will puddle up like a non-stick teflon skillet and the oil will not coat the pan. what causes this?
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Offline Chuck Rogers

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Re: seasoning with pam?
« Reply #1 on: November 10, 2013, 10:39:48 PM »
I season with Pam all the time, and continue to use it for cooking as well. I do know what you mean though. When I try to put any additional seasoning on, immediately following seasoning with Pam. it does the same thing. Pam is advertised as a non-stick cooking spray, so I guess that includes other oils as well.
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Offline Taylor Brogan

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Re: seasoning with pam?
« Reply #2 on: November 11, 2013, 09:08:25 PM »
the oil will puddle up and its like water on a oiled pan, it wont attach to the pan, same as the oil it just puddles up.
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Offline Cheryl Watson

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Re: seasoning with pam?
« Reply #3 on: November 12, 2013, 10:42:24 AM »
The seasoning will continue to build, in spite of the puddling of oil....
It is when those oils CARBONIZE onto the previous layer, that the seasoning 'builds'.

It is a process that occurs over great lengths of time, with regular use.

Grandma's skillets didn't get there in a day, that's for sure. Years....

One very thin layer of carbon at a time.........
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