Frying-pan residue

[africankiwi]

Does any-one know what chefs call the greasy lining they sometimes deliberately leave on their frying-pans? I've heard the term once and cannot recall it.

[alfiebrady]

A 'patina' - which just means a thin surface layer.

[Blyss]

proof?

[southportram]

I would have said proof too, i worked in a restaurant for six years and that is what they refered to something as!!

[africankiwi]

Thanks to all of you. I've been doing my head in for months over this one. Proof rings a bell. Patina makes sense too, but it may be too general. Thanks again guys.

[heathfield]

Sure. When you buy a new pan, if the salesperson is at all knowledgeable, (rare, these days!), they might advise you to 'prove' the pan.

[waimarie]

Hi africankiwi, I think you will find this is called a deglacage (with a cedilla under the 'c'). Chefs will refer to 'deglacing' a pan which means to swill out with a good quality stock or wine. By the way, it is not a greasy lining as such, it is the sediment remaining in the pan after the fat is drained off.

[waimarie]

Hi africankiwi, wrong again !! Sorry, I misread the question. Yup, I'll go along with 'proving' a pan.

[moppettshow]

When we used to get new pans in the kitchen I used to work in, we would oil the bottom and sides, and put them in a high oven for an hour. This was called 'seasoning' the new pan, and helped to stop food sticking to the bottom.

[africankiwi]

waimarie, I think you nailed it the first time. I was looking for the name of the 'lining' rather than the name for the process of making it. It was hard to word the question. 'Delacage' sounds right as I thought the word may have started with, or had, an 's' in it. Thanks heaps.

[Alibobs]

I would definitely season a new pan