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Walked into a diner in Jersey City and noticed the chef was using a dented half sheet pan for everything
I watched him slide that pan under the broiler for the peppers, then immediately drop it on the flat top for the bacon grease to sizzle off. The thing had a corner bent up at a 45 degree angle and a dent right in the middle, but everything coming off it was spot on. Does that kind of seasoning just come from years of abuse or is there a trick to breaking in a pan like that?
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evah4024d ago
Those pans get hammered into shape over time, it's not something you can just buy new. The trick is to never let it cool down all the way between uses and keep that oil film on it. A gentle rap with a rubber mallet on the dent every few months keeps it flat enough, but a little wobble never hurt nobody's food.
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