Thanks for the replies and suggestions. They are truly appreciated. Annie, yep I took "my" time to try to clean up some pans, but yesterday I used two of the "cleaned" channel pans. I guess old habits are hard to break, someone sprayed them and I did not  low and behold it took me forever to get the french bread out of the channel pan. Not to mention what it did to the product.  The old crud on the pans is frustrating not only what it does to my coats, but I have to wipe my hands everytime I pick one up..to prevent the dough from getting stained..slows me down. I will take the challenge though and work through it and YES I use tons of parchment as well. In the two months I have been at this place I have NEVER seen a baking pan washed. (cept for the ones I washed) Just reuse them. It looks like I will be getting some new pans etc to start baking artisen breads from scratch and wanted to know about the seasoning process before they arrive. Thanks for the advice. My being sent to some training classes has the Sr guy at work upset. He wants "nothing to do with that it is more work" He hates for me to show him some braids etc. b/c I am the new guy. Go figger In so far as the passion, not many at work have that. I guess that is their issue and not mine. I will continue to be professional, and most importantly keep a tight grip on the passion to push myself every day. Wish I had a PC to work for/beside.
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Scott B
MISC
As far as the Kitchen goes, it is a long, long day that is never really over, you just go home at some point |