Need help please. It's urgent...thank you.
Read the passage below.
Unlike regular frying pans, cast iron skillets do not come with a non-stick surface. Cast iron skillets require building an oily, seasoned base. The best way to do this is to use the pan for what it was made for—cooking!
There are two ways to develop a glossy patina; a glazed or polished finish. One, after cooking with oil and spices, simply wipe the pan down, leaving some of the oil and spices on the surface. This will build up a glaze of oil and seasoning on the bottom of the pan.
A second, faster way is to simply bake the oil on. To do this, preheat an oven to 375 degrees. Coat the pan with oil and place it upside down into the preheated oven. Make sure to place aluminum foil at the bottom of the oven to catch the drips from the pan. After about 15 minutes take the pan out and leave it to cool. After its cooled, there should be a glossy, oily surface left over the top of the iron.
Based on the passage, is it reasonable to infer that frying pans have a slippery surface?
a)no, because they need to be seasoned to develop a patina
b) yes, because they come with a non-stick surface
c) yes, because they get coated when cooked with oil
d) no, because you do not want a slippery surface on the bottom of your pan
