• John_McMurray@lemmy.world
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    4 months ago

    There really is something to that, the non stick surface you can get if you never introduce acid or meat. Used mayonnaise to season a dutch oven and fry pan over time after seeing what mayonnaise slathered bread used to make grilled cheese sandwiches did over time to a flat top. The dutch ovens for rye bread, skillet for corn.