« previous next »
Pages: [1]   Go Down

Author Topic: seasoning with pam?  (Read 811 times)

Offline Taylor Brogan

  • Regular member
  • *
  • Posts: 111
  • Karma: +0/-0
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?
Logged

Offline Chuck Rogers

  • Forever in our hearts!
  • Regular member
  • *****
  • Posts: 8671
  • Karma: +0/-0
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.
Logged
"As long as a hundred of us remain alive we will never be subject to tyrannical dominion because it is not for glory or riches or honours that we fight, but for freedom alone which no worthy man loses

Offline Taylor Brogan

  • Regular member
  • *
  • Posts: 111
  • Karma: +0/-0
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.
Logged

Offline Cheryl Watson

  • Administrator
  • Regular member
  • *****
  • Posts: 8979
  • Karma: +2/-1
  • The HersheyPark Kitty
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.........
Logged
Pages: [1]   Go Up
« previous next »