i just got one, i keep hearing you have to coat it in oil and all that stuff to keep it nice. can a professional chef, or someone that has had one for decades help me???
what is the first thing to do?
i haven't cooked anything on it because am afraid i will mess it all up and it will end up a rusty mess.
what is the first thing to do?
i haven't cooked anything on it because am afraid i will mess it all up and it will end up a rusty mess.