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Swedish Rosette Irons - how to season?

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i just got a set of swedish rosette irons to make chinese pretzels (which i dont think are chinese, and they're not pretzels either, but not the point)... and the package said to "season the irons before you use them" - does anyone know how to do this? i was thinking it might be the same way you season a cast iron skillet, but i wasnt sure...... anyone have tips or suggestions? thanks!

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