Can this skillet be saved....?

**sabrelvssammy** · 10-15-2009, 02:35 PM

so i have this cute little electric skillet that i picked up at a garage sale this spring for $1....weehee..... it's about 1/3 the size of any one that i have ever seen in the stores and that is why i love it so...i can make 2 pancakes...2 pork chops....a little of this...a little of that.... (AND....it uses very little wattage....)....so the thought of parting with my new friend is very dis-heartening....

however, we have run into a problem....food is sticking....and sticking bad.... i know the routine of never using soap or scour pads on it....and i wipe it out very well after each use and 'season' it with olive oil before i put it away.... but each time i have cooked on it lately (even if i add a little more oil...which i don't like to do)....the food is getting harder and harder to get out....a fried egg starts out as a fried egg but it becomes scrambled by the time it makes it to the plate.....is there anything that can be done....? or does one just have to put these things out to pasture when the time comes....???

can my skillet be saved ?????????

**Contrary Housewife** · 10-15-2009, 04:03 PM

What is it made out of? Aluminum? Some kind of nonstick surface? Cast iron? Most of the ones I have seen are aluminum and you have to use a lot of oil in them. Not enough to float anything in, but more than just a quick spray or a wipe of butter. Aluminum doesn't "season" like cast iron will.

**savvy_sniper** · 10-15-2009, 05:09 PM

If it is an electric skillet with a non-stick surface, it is probably done for. If heated too high over and over, it ruins the non-stick surface.

**CrazyHomemaker** · 10-15-2009, 08:59 PM

If it is cast iron, oil it up really well. Don't let pools of vegetable oil sit in the bottom. Heat up the oven to 350 to 400 degrees F. Then bake it for about an hour. It will smoke some because of the oil. Then turn off the oven and let it cool down with the pan in it. Wipe out all of the extra oil. This should re-season the pan. Make sure that when you cook with it, you get the pan hot first and then put your eggs in it.

If it's enamel, teflon or aluminum, it's probably done for.

If it's stainless steel, put some baking soda on a damp cloth and scour the inside of the pan. This should take out the stuff that makes food stick to it.

**sabrelvssammy** · 10-15-2009, 09:21 PM

Originally Posted by Contrary Housewife

What is it made out of? Aluminum? Some kind of nonstick surface? Cast iron? Most of the ones I have seen are aluminum and you have to use a lot of oil in them. Not enough to float anything in, but more than just a quick spray or a wipe of butter. Aluminum doesn't "season" like cast iron will.

its a non-stick ....nothing fancy...not cast iron or anything like that....based on the answers its looking pretty grim for my little skillet....i guess i could keep it around to fry 'heavier' things in since i threw out the deep fryer years ago....

.....poor little skillet.....

**Greebo** · 10-15-2009, 10:12 PM

I can't see saving Teflon, but I wonder if aluminum could be salvaged...

**Contrary Housewife** · 10-15-2009, 11:13 PM

I've found that non-stick can be deceptive, it implies that you never need oil, and you do sometimes. Protein is one of those things you need oil for, so eggs and meat should always be cooked in something. And olive oil is not great for frying as it breaks down at high temps. You're better off with a canola oil, or peanut oil. Oh, and you can't 'season' a non-stick surface. Wiping it with oil after you use it just attracts dust and leaves you with rancid olive oil on your pan. Better to put a few drops of fresh oil in when you are ready to cook.

**Palooka** · 10-15-2009, 11:47 PM

Originally Posted by Contrary Housewife

I've found that non-stick can be deceptive, it implies that you never need oil, and you do sometimes. Protein is one of those things you need oil for, so eggs and meat should always be cooked in something. And olive oil is not great for frying as it breaks down at high temps. You're better off with a canola oil, or peanut oil. Oh, and you can't 'season' a non-stick surface. Wiping it with oil after you use it just attracts dust and leaves you with rancid olive oil on your pan. Better to put a few drops of fresh oil in when you are ready to cook.

Yep! Very true. Even veggies will stick sometimes.

**sabrelvssammy** · 10-16-2009, 10:40 AM

Originally Posted by Contrary Housewife

I've found that non-stick can be deceptive, it implies that you never need oil, and you do sometimes. Protein is one of those things you need oil for, so eggs and meat should always be cooked in something. And olive oil is not great for frying as it breaks down at high temps. You're better off with a canola oil, or peanut oil. Oh, and you can't 'season' a non-stick surface. Wiping it with oil after you use it just attracts dust and leaves you with rancid olive oil on your pan. Better to put a few drops of fresh oil in when you are ready to cook.

you know...i gotta agree with ya on the 'seasoning' thing....its just something i was always taught to do growing up but you are right...the oil just 'sits' there on top and i look at it when i get the skillet out and i think 'this is so gross'..... but i 'thought' i was spose to be doing it.... so no more...... i will just take my chances and add the oil before i cook...(its not like i could possibly make things any worse...i am so not a cook....).....

and i will take into consideration the canola thing...tks!