How to make Cream Cheese Garlic?
You really don't have to 'season' a stainless steel fry pan like you would a wokPut some Peanut oil in it, heat it up and with a heavy wad of paper towels, smear the oil all over it, so every part is coveredThen take is offWash the oil out with waterDry it and you are ready to cookUse Peanut oil because it has no flavor but it has the highest smoking temperature for cooking things really fast.
You season cast iron , not stainless steel cookware.
She doesn't need to do anything but a quick washYou don't season stainless steelIf she's not used to cooking with stainless; she will have a bit of a learning curveIt takes them a bit longer to get hot but they hold the heat longerOnce the pan gets going, you can turn the heat downIt's actually a good idea because it will start burning what you're cookingClassic example, when I'm cooking scrambled eggs, I leave the heat on until they are about 2/3 of the way doneThere is enough residual heat in the pan to finish cooking them just fine You will need to use a bit of oil or oil spray to keep foods from sticking but stainless lasts so much longer, cooks more efficiently and lets you get a really nice sear on things so much better than almost anything else.
Wrap garlic in aluminium foil and bakedThen mashed into cream cheese ( at room temperature to soften) I also make chili (/ roasted jalape?o, honey cream cheese or dried tomatoes cream cheese too '
