How do you season a pan?
Hardly anything ever stuck to the inside of Mother's black iron frying pan. She had used it for 20 years, I suppose, before I became aware of that fact, and for the rest of her life that pan was a kitchen wonder. So how can I make my own pan work the same? I have three Le Creuset pans -- one with a so-called nonstick coating, the other two enameled -- and I've never yet cooked an egg or anything else in any of them without leaving a crust on the pan. I have heard of seasoning a pan by heating it in the oven with a coating of oil inside. Just how is that done? What oil is best? Will that work on the Le Creusets? Or am I going to have to buy an old-fashioned black iron pan and start from scratch?