No, it was just in the back of the fridge in a fairly airtight deli container. I was really skeptical that it was doing anything the first couple days but realized I just needed to give it better food. Once that happened it was doubling faster, though it never did more than double.
Thanks! I don’t have an official lame, I’ve used those thin flexible razor blades before, but I couldn’t find one and used a scalpel instead.
I inherited a small enameled Le Creuset and I don’t know how to work with it. Scrambled eggs stuck even with plenty of oil. I could probably make naan or tortillas; just not sure what the best use is. I tend to grab the Griswold or the Lodge first.
I’ve had this pan for about a year and really like it. I do tend to turn up the heat pretty high (though never the max) and so far so good. I also run stuff through the dishwasher which is often a no-no with nonstick and there are a few spots on the underside but the inside is fine.