That's what I was wondering. I've got a non-stick frying-pan that got scratched, and what I've effectively done is reseasoned the scratched bits by treating it like a not-non-stick pan. (I didn't do the proper cast-iron seasoning thing, but I've kept using it and wiping it down as one would a regular pan.)
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timeasmymeasure
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Date: 2008-06-01 08:01 am (UTC)