johnnyr@ihu1n.UUCP (John R. Rosenberg) (02/25/86)
We just replaced our Wear-ever silverstone pots and pans with a significant investment in magnalite professional cookware, basically a Calphalon-type heavy guage dark aluminum. They are really wonderful...except... Using the fry and saute' pans for actual frying or sauteing results in sticking and burning, even when using more oil or butter than usual. We did not season the pans, since the booklet that came with said it was not necessary. Now that might be the way to go. Is it appropriate to season this type of pan? Is it effective in preventing sticking? Will I be forced to go back to a silverstone lining for saute'ing? HELP?!?!! Thanks for any information. John Rosenberg AT&T-NS ihnp4!ihu1n!johnnyr