Post B991H6MwpRSgTcvRL6 by ninapaley@spinster.xyz
 (DIR) More posts by ninapaley@spinster.xyz
 (DIR) Post #B991H5bnejkQ7Ormqm by ninapaley@spinster.xyz
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       Looks like the manual for my new cooking pan was written with the help of a sycophantic chatbot and designed by someone who can't read English.(It's a very good pan by the way.)
       
 (DIR) Post #B991H62k2ZIZSxTIqO by SirBlackthorne@noauthority.social
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       @ninapaley what pan?
       
 (DIR) Post #B991H6MwpRSgTcvRL6 by ninapaley@spinster.xyz
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       @SirBlackthorne https://a.co/d/05qDDL7a
       
 (DIR) Post #B991H6WsEXOwyPZMoK by ent@noauthority.social
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       @ninapaleyIf it's nonstick, it doesn't need to be seasoned. 🤨 That kind of care only applies to cast iron and carbon steel, generally speaking @SirBlackthorne
       
 (DIR) Post #B9BcZKTLDY2q38OGp6 by ninapaley@spinster.xyz
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       @ent @SirBlackthorne It’s nonstick by texture, not coating. It isn’t coated. It’s a really neat little pan.
       
 (DIR) Post #B9BcZKgSQmXKhoWkGe by ent@noauthority.social
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       @ninapaley Interesting, I've seen some other pans with that sort of texture but haven't delved into the details. If it's just metal, then treating it like you would cast iron or other more easily corroded steels isn't going to hurt it any. The only amendment I'd make to the directions in the OP is if you really want to season it, you can skip the water in the last step after heating and applying the oil. Just wipe off the excess and let it cool. @SirBlackthorne