Condition new pans by wiping with shortening before the first use. Do not use metal stirring spoons or forks. Do not cut with knives, etc, in pans. Do not use any abrasives, scouring powders, metal pads, etc. Don't overheat.

This article was written by Anne Field, Extension Specialist, Emeritus, with references from DuPont Corporation.



MSU 2003