Beyond the physical insertion, the positioning and orientation of the rock bits are equally crucial
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Sauté Pan
Once the pan has cooled down, use a clean paper or lint-free towel to wipe excess oil and grease. Cover the skillet's surface with coarse kosher salt, add a small amount of hot water to form a paste, and scrub with a sponge to remove any stuck-on food. Rinse the pan with hot water and then thoroughly towel dry the skillet. Evenly rub a light layer of cooking oil onto the inside of the skillet and store it in a dry place.
Copper’s ability to heat up and cool down rapidly makes for a great addition to your cookware collection.
French skillets also come in different sizes, but they are typically much smaller, ranging from 8 to 12 inches.