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On 12/19/2020 at 6:27 PM, mongo_jones said:

they say to cook only gravy/liquid-based dishes for the first four or five times but that's as much seasoning as is required. and of course you heat them up slowly (they return the favour by holding the heat for much longer). i'm not going to be setting them down on cold or wet surfaces after taking them off the stove to find out though.


is this the Longpi stuff the Taj hotels use?

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