Marianne Martinez
Tramontina is a Brazilian brand with over a hundred years of experience in manufacturing high-end houseware products. Its cast iron pans are pre-seasoned before shipment from the factory and do not need to be seasoned before the first use. However, Tramontina recommends that users re-season their pans as necessary. To re-season a cast-iron pan, users should clean the pan with warm water and a bit of mild soap, dry it thoroughly with a towel, apply a thin layer of cooking oil, heat the pan on a stovetop over medium heat until it starts to smoke slightly, and then let it cool down.
| Characteristics | Values |
|---|---|
| Founded | 1911 in Brazil |
| Product | High-end houseware |
| Pans | Can be re-seasoned |
| Cleaning | Cool the pan, hand wash with mild detergent, rinse and dry |
| Utensils | Use wooden, silicone, plastic or nylon |
| Seasoning | Wash, oil, heat, cool, repeat 2-3 times |
| Acidic foods | Avoid cooking acidic foods |
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What You'll Learn
Tramontina pan cleaning and care instructions
Tramontina pans are made from heavy-gauge aluminium with a reinforced non-stick coating. They are dishwasher-safe and oven-safe up to 400°F (204°C).
Cleaning and Care Instructions
After cooking, allow the pan to cool slightly, then hand wash with warm water and a mild detergent. Avoid using abrasive scrubbers to maintain the pan's finish. Be sure to remove any soap residue and dry the pan immediately with a soft towel to prevent water spots.
To protect the non-stick coating, avoid using metal utensils. Metal utensils can scratch or damage the coating, reducing the pan's non-stick properties. Instead, use wooden, silicone, or plastic utensils.
Re-Seasoning
Tramontina non-stick pans can be re-seasoned. First, wash the pan with warm water and a bit of mild soap, then dry it thoroughly with a towel. Using a cloth or paper towel, rub a thin layer of vegetable oil, flaxseed oil, or melted shortening all over the inside and outside of the pan. Place the pan on the stovetop and turn the heat to medium. Allow the pan to heat up until it starts to smoke slightly, then turn off the heat and let it cool completely on the stovetop. This process can be repeated 2-3 times to build a stronger seasoning layer. Regular stovetop seasoning can help maintain the non-stick quality and longevity of your pan.
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Recommended oils for seasoning
Tramontina recommends using vegetable oil, flaxseed oil, or melted shortening to season a cast-iron pan on the stovetop. Using a cloth or paper towel, rub a thin layer of oil all over the inside and outside of the pan.
However, Tramontina also notes that any type of cooking oil will work to season your cookware. To season your Tramontina nonstick fry pans, you can follow these steps:
- Hand-wash the cookware with warm soapy water, rinse, and dry thoroughly.
- Lightly rub cooking oil onto the interior surface of the pans.
- Heat the cookware over medium heat for two to three minutes.
- Allow the cookware to cool, then hand-wash again with warm, soapy water, rinse, and dry thoroughly.
Seasoning your Tramontina pans will help create a nonstick surface and enhance their performance. It is recommended to season your cookware every once in a while to maintain its nonstick performance and extend its life.
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Steps to seasoning a Tramontina pan
Yes, you can re-season your Tramontina pan. Here are the steps to follow:
Clean the pan
Wash the pan with warm water and a mild soap, if necessary. You can also hand-wash the pan with hot water, but avoid using soap as it may remove the pre-seasoning. Make sure to dry the pan thoroughly with a towel.
Apply oil
Using a cloth or paper towel, rub a thin layer of vegetable oil, flaxseed oil, melted shortening, or another high smoke point cooking oil all over the inside and outside of the pan. You can also use soybean oil, as this is what Tramontina uses for pre-seasoning.
Heat the pan
Place the pan on the stovetop and turn the heat to medium. Let the pan heat up until it starts to smoke slightly. This allows the oil to bond with the iron, forming a protective layer. You can also heat the pan in the oven for an hour at 176°C (350°F).
Cool the pan
After the pan has smoked for a few minutes, turn off the heat and let it cool completely on the stovetop. You can wipe off any excess oil remaining on the pan.
Repeat the process
Repeat the seasoning process 2-3 times to build a stronger seasoning layer. Regular stovetop seasoning can help maintain the nonstick quality and longevity of your cast-iron pan.
Care and maintenance
- To clean a ceramic-coated pan, allow the pan to cool completely, then hand-wash it with warm water and a mild detergent. Avoid using abrasive scrubbers or harsh chemicals, as they can scratch or damage the coating.
- Rinse the pan thoroughly with clean water to remove any soap residue, and dry it immediately with a soft towel to prevent water spots.
- Avoid stacking other cookware on top of your ceramic-coated pan, or use a soft cloth or pan protector between them to protect the coating.
- Avoid cooking acidic foods, such as tomatoes, in the cast-iron pan as this may damage the seasoning and give the food a metallic taste.
- Use silicone, nylon, bamboo, or wood utensils when cooking to preserve the seasoning. You can use metal utensils once the pan is well-seasoned.
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How to maintain the seasoning
Maintaining the seasoning on your Tramontina pan is essential to ensure its longevity and non-stick quality. Here are some detailed instructions to help you keep your pan well-seasoned:
Cleaning and Drying
When cleaning your pan, always allow it to cool down slightly before washing. Hand-washing with warm water and a mild detergent is recommended. Avoid using abrasive scrubbers or harsh chemicals as these can damage the coating. A soft sponge or cloth is ideal for gently cleaning the surface. Rinse the pan thoroughly with clean water to remove any soap residue, and dry it immediately with a soft towel. Proper drying is crucial to prevent water spots and rusting.
Utensils
The type of utensils you use with your Tramontina pan is also important for maintaining the seasoning. It is best to use wooden, silicone, nylon, bamboo, or plastic utensils as they are gentler on the coating. Avoid using metal utensils, especially when the pan is new, as they can scratch or damage the surface over time, reducing the pan's non-stick properties.
Cooking Tips
Always use low to medium heat when cooking with your Tramontina pan. High heat is unnecessary since cast iron retains temperature well. Additionally, allow food to release naturally from the pan. When searing or browning, let the food cook undisturbed until it easily lifts off the surface. If it's sticking, give it a little more time.
Re-seasoning
To maintain the non-stick surface and enhance the pan's performance, re-seasoning is necessary. You can re-season your Tramontina pan by first cleaning and drying it thoroughly. Then, apply a thin layer of vegetable oil, flaxseed oil, melted shortening, or another high smoke point cooking oil to the entire surface. Place the pan on the stovetop over medium heat until it starts to smoke slightly, allowing the oil to bond with the iron. Finally, turn off the heat and let the pan cool completely on the stovetop. Repeat this process 2-3 times for a stronger seasoning layer.
By following these instructions, you can effectively maintain the seasoning on your Tramontina pan, ensuring great cooking results and extending the life of your cookware.
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What to avoid when seasoning
Yes, you can reseason your Tramontina pan. Here is what to avoid when seasoning:
Do Not Use Metal Utensils
Metal spoons or utensils should not be used in a ceramic-coated pan. Metal utensils can scratch or damage the ceramic coating, reducing the pan's non-stick properties. Instead, use wooden, silicone, or plastic utensils.
Avoid Abrasive Scrubbers and Harsh Chemicals
When cleaning your pan, avoid using abrasive scrubbers or harsh chemicals as they can scratch or damage the coating. Use a soft sponge or cloth with mild dish soap to gently clean the surface.
Do Not Soak the Pan
Avoid letting your pan soak in water as the exposed iron edges could get rusty. Wash and dry your pan immediately after use.
Avoid High Heat
Tramontina pans conduct heat efficiently, so cooking on medium or medium-high heat is usually sufficient. High heat can lead to overheating, especially when cooking delicate foods.
Do Not Use Cold Water on a Hot Pan
Placing a hot pan under cold water can damage the ceramic coating. Allow the pan to cool completely before cleaning.
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