I just acquired two Levcoware Japan pans, a 6 and a 10. I'd love to know something about their history, they look pretty old and I think I got a steal of a deal for $25 for both pans!
I read elsewhere to throw the pans in the woodstove overnight, and my other two pans came out amazing when I did that, so I will do the same with these two unless there is some reason I shouldn't?
Been using bacon fat to season, seems to be working well! I'm really enjoying the fact that I can sear my meat then throw into the oven to roast to perfection. Pork tenderloin last night was fabulous, and the pan cleaned up like a dream this morning! Unreal!
I read elsewhere to throw the pans in the woodstove overnight, and my other two pans came out amazing when I did that, so I will do the same with these two unless there is some reason I shouldn't?
Been using bacon fat to season, seems to be working well! I'm really enjoying the fact that I can sear my meat then throw into the oven to roast to perfection. Pork tenderloin last night was fabulous, and the pan cleaned up like a dream this morning! Unreal!