Ella Walter
Seasoning a pan is a process that helps create a non-stick surface, reducing food adhesion and enhancing the pan's longevity. While some pans, such as those with Teflon® or ceramic coatings, do not require seasoning, others like cast iron, carbon steel, and spun iron pans benefit from it. These pans are typically seasoned by applying thin layers of oil and heating them to transform the liquid grease into a solid, plastic-like polymer. However, it's important to note that the handles of these pans may not always be oven-safe, so checking the owner's manual is essential before seasoning.
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What You'll Learn
The benefits of seasoning a pan
Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. The process of seasoning involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process, known as "polymerization", transforms the oil from a liquid state into a solid, plastic-like polymer that protects the pan from the elements and prevents rusting. Here are some benefits of seasoning a pan:
Non-stick Properties
One of the main benefits of seasoning a pan is to create a natural, non-stick coating on the surface. This makes cooking and cleaning easier, as food is less likely to stick to the pan. The thin layer of oil, when heated, undergoes polymerization and forms a protective barrier that prevents food from adhering to the pan's surface.
Enhanced Flavour
Seasoning a pan can also enhance the flavour of the dishes cooked in it. While the process of seasoning does not involve adding spices or aromatics, some people claim that cooking in a seasoned pan imparts a subtle flavour to the food. This flavour build-up is not considered seasoning in the context of cookware.
Improved Durability
Seasoning helps to improve the durability of the pan by protecting it from rust and corrosion. The oil layer acts as a barrier, shielding the pan from moisture and oxygen, which can cause rust and corrosion. This is especially important for cast iron and carbon steel pans, which are prone to rusting if not properly seasoned or maintained.
Ease of Cleaning
A seasoned pan is also easier to clean than an unseasoned one. The non-stick surface allows for easier food release, reducing the amount of scrubbing and cleaning required. Additionally, seasoned pans can be cleaned with just hot water and a sponge, without the need for harsh chemicals or detergents that could damage the seasoning.
Versatility in Cooking
Seasoning a pan allows for more versatility in the types of food that can be cooked. While it is advised to avoid cooking highly acidic foods in a seasoned pan, as they can strip the seasoning, a well-seasoned pan can handle a wider range of ingredients without negative consequences. This includes cooking with oils and fats, making it ideal for dishes like chicken, bacon, or deep-fried foods.
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How to season a pan
Seasoning a pan is necessary for new pans or if the seasoning on an old pan is damaged. It is a process that involves removing the manufacturer's protective coating, thoroughly cleaning the pan, and then applying multiple thin layers of oil or fat, allowing it to polymerize by heating the pan, and building up a hard, protective coating. This coating is hydrophobic and oleophilic, preventing food from sticking to the pan and protecting the pan from rust.
To season a pan, first, check if it has a protective coating, which is usually present on cast iron pans. If it does, remove this coating by following the instructions provided with the pan. Then, wash the pan and dry it thoroughly and immediately to prevent rust. Next, heat the pan over a burner or in an oven at 450°F (230°C). It is important to ensure that the handle of the pan is oven-safe.
Once the pan is heated, the next step is to apply oil. Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, or grapeseed oil. Avoid using olive oil, butter, lard, or flax-seed oil. Rub the oiled towel onto the pan, inside and out, ensuring that you buff away any excess oil. You only need a very thin layer of oil, enough to make the surface of the pan oily to the touch.
After applying the oil, place the pan back in the oven or on the burner for another 30 minutes. Remove the pan and let it cool. Repeat these steps of oiling and heating two to three more times to build up a good initial layer of seasoning. Once complete, your pan is ready for cooking.
It is important to note that seasoned pans should not be used for cooking acidic foods like tomatoes or vinegar, as these can strip away the seasoning. Additionally, avoid using metal utensils, harsh abrasives, or high-heat settings that can damage the non-stick surface. Regular cleaning with gentle dish soap, hot water, and a soft sponge is recommended to maintain the seasoning.
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Oils to use for seasoning
Seasoning a pan is the process of accumulating thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer. This process is done to prevent rust and create a non-stick surface.
When it comes to choosing an oil to season your pan, it is recommended to use an oil with a high smoking point. Oils with high smoking points will react more readily to heat and will "stick" better to the pan, making the seasoning process more effective and long-lasting. Here are some oils that are suitable for seasoning:
- Canola oil
- Vegetable oil
- Grapeseed oil
- Sesame oil
- Peanut oil
- Avocado oil
- Olive oil
- Sunflower oil
- Flaxseed oil
- Solid shortening
It is important to note that while all types of oils can be used for seasoning, some oils, like flaxseed oil, have a very low smoke point, which means they will polymerize quickly and may not be as durable. On the other hand, oils like olive oil may be more expensive and often have sediment, so they are not the best choice for seasoning.
To season a pan, follow these general steps:
- Clean the pan thoroughly with dish soap and warm water, and ensure it is completely dry.
- Heat the pan over medium heat for 2-4 minutes.
- Apply a thin layer of oil to the pan, inside and out, using a paper towel or a kitchen towel.
- Buff away any excess oil until the pan looks dry.
- Place the pan in the oven upside down over a baking sheet to prevent oil from pooling, and heat it according to the oil's smoke point.
- Repeat the process to build up the thickness of the seasoning layer.
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Pans that don't need seasoning
Pans with non-stick coatings, such as those coated with Teflon or ceramic, do not require seasoning. These pans come pre-coated with a non-stick surface that eliminates the need for seasoning. However, it is important to follow the manufacturer's instructions for care and maintenance to ensure the longevity of the non-stick coating. If food begins to stick to these pans, seasoning them occasionally can help enforce their non-stick properties.
Aluminum pans are another type of pan that does not require seasoning. Aluminum is a non-reactive metal, so it does not rust or corrode like iron-based cookware. However, seasoning an aluminum pan can help create a non-stick surface and enhance its longevity.
Stainless steel pans also do not technically need to be seasoned. However, seasoning a stainless steel pan can add a non-stick sheen that ensures food comes off the pan intact, without leaving any bits stuck to the surface. To season a stainless steel pan, add a thin layer of oil to a clean pan and heat it over medium heat. Choose an oil with a high smoking point, such as grapeseed, canola, sesame, or peanut oil. Avoid using high heat, as this can cause the pan to heat unevenly and burn the oil.
Carbon steel pans usually come unseasoned, but they can be seasoned in a similar way to cast iron pans. To season a carbon steel pan, remove the protective coating and wash and dry the pan thoroughly. Heat the pan and apply a thin layer of oil, such as canola, vegetable, or grapeseed oil, making sure to buff away any excess.
Cast iron pans are perhaps the most well-known type of pan that requires seasoning. While they may come pre-seasoned from the factory, they benefit from regular seasoning to create a natural non-stick surface. To season a cast iron pan, rub it all over with cooking oil, including the handle, and heat it until it just starts to smoke. Let the pan cool, and your cast iron pan is now ready for cooking.
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How to clean a seasoned pan
While cleaning a seasoned pan, it is recommended to clean it immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink as it may rust. Wash the pan by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Make sure to use tongs or wear gloves if the water is extra hot. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then, rinse or wipe it with a paper towel. You can also loosen stubborn food residue by boiling water in the pan. After cleaning a seasoned pan, re-apply a thin layer of vegetable oil to the pan. Store your seasoned frying pans in a cool, dry place to prevent rust.
To clean a seasoned cast-iron pan, use hot water and a non-abrasive cleaning medium like a nylon dish brush. Make sure to not miss any dark carbon build-up from cooking. After the skillet is clean, wipe it dry with a cloth, put it back on the burner, and heat it up to remove any excess water and to sterilize. The final step is to put a small dab of canola oil and use a folded paper towel or clean cloth to rub it in, making sure there is no excess oil on the skillet. Continue to heat the pan until it just barely starts to smoke, then turn off the heat and leave it on the burner to cool down slowly.
To clean a seasoned carbon steel pan, scrub them with salt. Once you get a good deep black season on it, all it needs are some hot water and a quick rub with your hand or a cloth. However, until you reach that point, you can use soap like you would with any other pot or pan. Under no circumstance should you put it in the dishwasher.
To clean a seasoned stainless steel pan, wash the pan with dish soap and warm water. Scrub the pan with dish soap and a dishcloth or sponge. Clean both the inside and outside of the stainless steel pan thoroughly. Rinse the pan with warm water and let it air dry. Oil will adhere better to a clean pan. Scrub the pan with baking soda and a scouring pad to remove tougher stains. Choose an oil with a high smoking point to season your pan with. Sesame, grapeseed, peanut, and canola oil are all great choices. An oil with a high smoking point will react more readily to the heat and will "stick" better to the pan.
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Frequently asked questions
Pans made of porous metals like cast iron, carbon steel, spun iron, and aluminum benefit from seasoning. Stainless steel pans can also be seasoned, but it is a debated topic.
Oils with a high smoking point should be used to season pans. Some examples include canola oil, vegetable oil, grapeseed oil, sesame oil, peanut oil, and soybean oil.
First, wash the pan with dish soap and warm water. Then, heat the pan over medium heat for about 2-4 minutes. Add oil and let it heat for another 3-5 minutes until wisps of smoke appear. Remove the pan from the heat and let it cool for at least 30 minutes. Finally, wipe off the excess oil with a paper towel.
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