I purchased a #NonStick roasting set, and the (very generic) instructions say I need to season the pans to improve the lifespan of the non-stickness. As one who has seasoned a handful of 'blue' steel and or/cast iron pans, I am a bit dubious about seasoning a non-stick pan. Advice welcome, but ultimately, I will do whatever I do.
(I have no idea what the non-stick element is made of: most non-stick pans gleefully exclaim they have "no PFOAs" and the like...)



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