Talk:Seasoning a pan

No objection to rolling this page back into Cast-iron cookware. I'm sure the author meant well, but there's not enough info to support both pages. (This has been previously discussed, WRT woks). FiveRings (talk) 13:40, 13 June 2010 (UTC)[reply]

Thank you for the note. I believe this page should be stand-alone. Seasoning a pan applies to many types of pans, not just cast iron, and therefore should not be spread among many pages. This is really not intended to be a how-to article, but it is neccessary to include some "how to" information as explaining how to season is entwinded with explaining what seasoning means. The changes on this new page substantially explain more about the underlying chemistry. However, I see how the page stucture (I had added headings) makes it seem too much like a "how to." I will reshuffle the page to be more of an explanation of what seasoning means, to alleviate the concern over being a "how-to guide". I understand that wikipedia is not an instruction manual. Please let me know if this is not sufficient. Wxidea (talk) 04:45, 14 June 2010 (UTC)[reply]

Also, to make this less of a "how to" and more of an explaination of the chemistry of the result, I have moved this page FROM "Seasoning a pan" to "Seasoned pan". Wxidea (talk) 04:50, 14 June 2010 (UTC)[reply]

I would suggest "Seasoning (cookware)" as a more wikish title. It's also established practice to discuss major changes before implementing them. Otherwise, go to it.FiveRings (talk) 05:52, 14 June 2010 (UTC)[reply]