How much oil do you need to put on the bottom of this to safety heat without ruining the enamel?
84665
Just enough to coat the bottom of the pan. . . i use cooking spray. Be careful not to heat to quickly. I never use empty on high heat.
84666
Enough to coat the bottom evey. I start slowly and have never had proem. It's a wonderful pott.
1726945
Only use it with a few drops of oil. 4-8 max. It will go almost a full workday.
303704
I use a very small amount of oil. The iron surface is teflon and may not need it,but I wanted to insure the waffles didn't stick.
503614
Just enough oil to coat the pan. Wipe away any excess with clean paper towel. If storing for extended period, then be sure to bake oil into the pan before storing. I use a clean dish towel in between each nested pan. I too have never had a rancidity problem when using minute amounts of oil. I use either olive oil, bacon fat or coconut oil, whatever is handy at the moment to coat my pans. I always use bacon fat if I have to reseason pan for any reason.
1397800
It is a bit small for that, and I would hesitate to heat any quantity of oil on a stovetop. Oil would expand, creep out the spout and give you a nasty little fire.
2041335
Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the... » Read More Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! « Show Less
933547
I used a standard 55 gallon drum. I am on my second year of used and have had several cooks with bottom barrel well stoked. The high temp paint on lower halve is now in need of repainting. Top is all well.Even pushing high temp at times. Bottom holding up as far as now. May need replacement in yr or two. Hope this helps.
608258
use any king of cooking oil. Put on area and leave for a few hours. comes right off.
1424097
The bottom of the pan is marked as induction burner safe. I cannot vouch for this as I do not have an induction burner.
1514717
Heat skillet till just warm. Add enough vegetable oil to just coat the inside of the pan. Swirl the oil to evenly coat the surface. Heat oil untill ripples beginto apper on the oils surface.Turn off skillet and remove oil Let pan cool to room tempurature. Good luck with your skillet. Mine started pealing teflon on first use. I used a spatula for teflon pans. A substantual amount came off. Because there was no information with it as to where to return it , I just threw it away. Hope yours is better.
1936647
Lots of soap and water. And don't touch your eyes for a while. You can lick your hand to see if there is residual heat.
1415196
Hey if you want ENAMEL STRENGTHENING then this isn't the right stuff. Order this instead: http://www.amazon.com/gp/product/B001ECQRFK/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1
1162053
There is no "minimum amount". As long as what you are cooking can be completely immersed in the oil, then that is all you need...
487738
I am unaware of the health risks you mention but it is my practise to warm the pan a bit before I add oil or butter. It's more a matter of timing and routine though. I have ruined a non stick pan before, not a Calphalon, by forgetting I had turned the heat on. It ruined the non stick surface. This might be what the warning was about. However, I sometimes forget and have oiled it immediately with no variance in the results.
1899071
I use a small amount of butter. Small amount of oil works well. Dry not so much.
1092913
Stick with medium heat. High heat will release toxins from the coating. Hope this helps!
782492
Absolutely, I almost use nothing but enamel paints. I strongly recommend the use of a respirator as well since you will be atomizing it.