Seasoned cookware is not pots and pans sprinkled with salt and pepper. Rather, it's cookware that you've coated with an edible oil, like vegetable oil, then baked at 350 for an hour or more in your oven.
Once you've done that, your cookware will be nearly non-stick, if not just plain non-stick. Seriously.
You can season all kinds of cookware...
-- cast iron, spun aluminum, you name it. I would skip the non-stick cookware, though. Just yesterday I picked up a small cast-iron pan and an aluminum one, for small jobs. The small cast iron pan was looking pretty gnarly. It was rusty too. So I took it home and scrubbed it with a scrub bud from Amway (I love their stuff.), rinsed and dried it, then I seasoned it. Now it looks awesome and I can't wait to cook with my little pan. I did the same thing with the aluminum pan that I acquired. And now it has a nice, non-stick coating, achieved with nothing more unnatural than vegetable oil.
Personally, I am not a fan of non-stick, chemically-coated cookware.I often wonder whether those chemicals and that coating is flaking off into my food. Secondly, I find that it's usually not that non-stick anyway.
Do you have problems with food sticking to your pans? Make sure you are not cooking at too high of a heat setting. Heat that is set too high will make your pans insta-sticky. This is especially true with eggs. They're sticky enough as is. :)
Benefits of Seasoning Your Cookware / Pots and Pans
- If the seasoning wears off, just season them again.
- It's simple: coat the inside with veggie oil or whatever, bake @ 350 for an hour or so.
- All natural.
- Allows you to use very sustainable products, like cast-iron, with the ease of non-stick products that aren't as durable.
So there you have it - You really need seasoned cookware, and once you've tried it, you will thank me. In fact, if you have any input or tips about seasoned cookware, please share them and feel free to leave comments!