Emilie Meyer
When using a new pan for the first time, it is important to clean and season it before cooking. While non-stick pans do not require any particular treatment, other types of pans, such as cast iron, carbon steel, and stainless steel, may need to be seasoned before use. Seasoning creates a non-stick surface, improves the pan's longevity, and enhances the flavour of your food. To season a new pan, wash it with soap and hot water, dry it, and then rub a thin layer of oil or fat on its surface. For cast iron pans, preheat the oven to 400 degrees Fahrenheit, apply a thin coat of vegetable shortening or lard, and place the pan in the oven for 45 minutes to an hour. For other types of pans, heat the pan over medium heat for 1 to 2 minutes or place it in an oven preheated to 300 degrees Fahrenheit for 20 minutes.
Characteristics of using a new pan to cook
| Characteristics | Values |
|---|---|
| Seasoning | Pans made of cast iron, carbon steel, hard-coat aluminum, or tin plate need to be seasoned before cooking. |
| Cleaning | Wash new pans with hot, soapy water before use. |
| Drying | Dry pans with a clean towel or in a preheated oven at 300-500 degrees Fahrenheit for 15 minutes. |
| Oil | Coat the surface with a thin layer of oil (vegetable, canola, or flaxseed oil) before use. |
| Heating | Heat the pan over medium heat for 1-2 minutes or in the oven at 300 degrees Fahrenheit for 20 minutes. |
| Utensils | Avoid using metal utensils on non-stick pans. Use wooden or silicone utensils instead. |
| Maintenance | Wash non-stick cookware by hand with warm soapy water and a soft sponge. Avoid stacking pans without something in between. Do not put non-stick pans in the dishwasher. |
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What You'll Learn
Cleaning a new pan before use
Before using a new pan, it is important to clean and prepare it properly to ensure optimal cooking performance and the longevity of your cookware. Here is a step-by-step guide to cleaning and seasoning a new pan before its first use:
Step 1: Wash the Pan
Start by thoroughly washing your new pan with warm or hot soapy water and a soft sponge or dishcloth. This will remove any dust, residue, or manufacturing chemicals from the pan's surface. Ensure you dry the pan completely with a clean towel or let it air dry.
Step 2: Preheat the Oven and Season the Pan (Optional)
If your pan is made of cast iron, carbon steel, or porous metals, it is recommended to season it before use. Preheat your oven to the recommended temperature for your specific type of cookware, typically between 300 and 500 degrees Fahrenheit. Once the oven is preheated, place the clean and dry pan inside for about 15 minutes to ensure it is completely dry.
Step 3: Apply Oil or Fat (Optional)
Once the pan is cool enough to handle, apply a thin layer of vegetable oil, canola oil, flaxseed oil, or fat to the entire surface of the pan, excluding the handle. You can use a disposable paper towel or a soft cloth for this step. This step is often referred to as "preseasoning" and helps create a non-stick surface.
Step 4: Bake the Pan (Optional)
Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch any drippings. Place the oiled pan on the middle rack of the preheated oven. You may place the pan upside down to allow excess oil to drip off during the seasoning process. Bake the pan for the recommended time, usually 45 minutes to an hour, depending on the material.
Step 5: Final Steps
Remove the pan from the oven, wipe it dry with a clean cloth, and let it cool completely. You can repeat the oil application and baking steps up to three times for a more seasoned pan. Once cooled, your pan is now ready for use.
Not all pans require seasoning, and some may come pre-seasoned. Always refer to the manufacturer's instructions for specific care guidelines. Additionally, certain pans, like non-stick ceramic pans, may have unique care instructions, so be sure to familiarize yourself with the proper cleaning methods for your particular pan.
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Seasoning a new pan
To season a new pan, it must first be thoroughly cleaned to remove any protective coating, manufacturing residues, or manufacturer-applied anti-corrosion coating. This can be done by scouring the pan with hot soapy water, scrubbing it with steel wool, or burning off the coating over a high heat. Once the pan is clean, it should be dried, either in an oven or with a towel.
Next, a thin layer of fat or oil is applied to the pan. This can be vegetable oil, canola oil, flaxseed oil, lard, or another type of unsaturated fat. The oil should be buffed out so that only a very thin layer remains. The pan is then heated, either on the stovetop or in the oven, at a temperature between 300 and 500 degrees Fahrenheit. During this process, the oil undergoes polymerization, converting into a form of plastic that bonds to the metal and creates a protective, non-stick coating.
This process of oiling and heating should be repeated multiple times to create a strong seasoning. Some sources recommend repeating the process three to four times, while others suggest doing it two to three times or "over and over again". Once the desired number of layers has been applied, the pan should be allowed to cool and is then ready for cooking.
It's important to note that certain foods should be avoided when cooking with a seasoned pan. Acidic ingredients like tomatoes, vinegar, and citrus can strip the seasoning away. Soap is generally safe to use when cleaning a seasoned pan, but harsh detergents containing lye should be avoided.
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Types of oil to use
When it comes to cooking with a new pan, there are a few things to consider regarding the use of oil. Firstly, if you are using a non-stick pan, it is generally recommended to add a small amount of oil to protect the non-stick coating and enhance the flavour of your food. While some manufacturers claim that non-stick pans can be used without oil, this is a marketing gimmick, and the protective layer will eventually degrade, reducing the pan's non-stick properties.
Now, let's delve into the types of oil you can use:
Canola Oil and Vegetable Oil:
Canola oil and vegetable oil are versatile choices suitable for various cooking methods. They have relatively high smoke points, making them ideal for stir-frying and other high-heat cooking techniques.
Olive Oil:
Olive oil is a popular option for cooking, especially for lower-heat methods like sautéing. Extra virgin olive oil is considered a healthy choice for clean-eating diets. However, it is not recommended for high-heat cooking as it has a lower smoke point.
Coconut Oil:
Coconut oil, especially virgin coconut oil, is another healthy option for clean-eating diets. It typically has a high smoke point, making it suitable for various cooking methods. However, some cooks have noted that coconut oil can sometimes reach its smoke point faster than expected, so caution is advised.
Other Options:
Other commonly used oils include grape seed oil, sunflower oil, and butter. Butter has a low smoke point and can scorch easily, so it should be used with care. Some cooks also use rendered animal fat as a cooking fat. Additionally, certain recipes may call for specific oils, such as sesame oil or avocado oil, to enhance the flavour of the dish.
Remember, always refer to the instructions provided by the pan manufacturer to guide your choice of oil and heating methods.
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Utensils to use with non-stick pans
When using a non-stick pan, it is important to use utensils that will not scratch the surface. It is best to avoid metal utensils as they can scratch and wear down the coating. Instead, opt for utensils made from silicone, wood, nylon, or plastic. These materials are gentle on the non-stick surface and will not damage your pan.
Silicone utensils are a great option as they are super gentle on non-stick pans and can withstand high temperatures. They are also easy to clean and dishwasher-safe. The Chopula, for example, is a flexible silicone spatula that is perfect for flipping delicate foods like fish or pancakes without damaging them. When turned on its side, it can also be used to break up foods like ground beef or frozen vegetables.
Wooden utensils are another good choice as they are sturdy and long-lasting when cared for properly. Avoid putting them in the dishwasher and they can last for decades. However, wooden utensils are not ideal for flipping foods as they do not have a thin, flexible edge like silicone spatulas.
Nylon utensils, such as the Misen pastry brush, are also gentle on non-stick surfaces and highly durable. The brush's soft and resilient silicone bristles make it ideal for basting and glazing foods, and it can withstand temperatures up to 450 degrees Fahrenheit.
Plastic utensils can also be used with non-stick pans, but be gentle as they are not as durable as the other options.
In addition to the materials used, certain utensils are better suited for specific tasks. For example, tongs are great for gripping food, while a slotted turner is useful for serving pasta. A spatula with a flat tip, such as the Supoon, is perfect for scraping up bits from the pan without damaging the non-stick coating. It also has measurement lines for easy recipe adherence.
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Caring for non-stick pans
Non-stick pans are convenient for cooking and cleaning, but they require careful maintenance. Here are some tips for caring for your non-stick pans to ensure their longevity:
Avoid High Heat
Never use non-stick pans over high heat. High temperatures can ruin non-stick pans, causing the coating to separate and flake off into your food. Stick to low or medium heat to maintain the integrity of the non-stick surface. If you're using a ceramic non-stick pan, remember that it conducts heat efficiently, so you won't need to turn up the heat as high as you might with other pans.
Choose the Right Oil
Select oils with high smoke points, such as grapeseed, sesame, or avocado oil. Oils with low smoke points, like extra virgin olive oil, burn more easily, which can reduce the non-stick properties of your pan. Always add oil to the pan while it's still cool, and preheat the pan before adding your ingredients.
Utensils and Cleaning
Avoid using metal utensils with non-stick pans, as they can scratch or deteriorate the coating. Opt for wooden, rubber, or plastic utensils instead. When cleaning, never use steel wool or harsh, abrasive cleaning materials. Instead, use a gentle dishwashing liquid and a soft sponge, dishcloth, or cleaning cloth. If your pan has burnt-on food residue, try using baking soda and hot water to loosen it, rather than abrasive scrubbers.
Hand Wash and Dry
Avoid putting your non-stick pans in the dishwasher. Instead, wash them by hand as soon as possible after use. Wash the pan with hot, soapy water, using a sponge or dishcloth. Dry the pan thoroughly with a clean towel or air dry it before storing. If you need to stack your pans, use a pan protector or a cloth between them to prevent scratches.
Seasoning
Some new pans may benefit from seasoning before first use. Check the manufacturer's instructions, as some pans recommend rubbing the pan with oil or fat before initial use. This can help remove any excess coating residue from the manufacturing process. For cast iron pans, seasoning is essential to create a non-stick surface and can be done by coating the pan with vegetable shortening or lard and baking it in the oven.
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Frequently asked questions
It is recommended to wash a new pan with soap and hot water before using it for the first time. Some pans also need to be seasoned before use, which involves coating the surface with oil and heating the pan in the oven. Check the instructions that came with your pan to see if it needs to be seasoned.
First, wash your pan with soap and hot water, then dry it with a clean towel. Preheat your oven to the temperature recommended for your type of pan (usually between 300 and 500 degrees Fahrenheit). Place the pan in the oven for 15 minutes to dry fully. Once the pan is cool enough to handle, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, excluding the handle. Place a lined baking sheet on the bottom rack of your oven to catch any drippings, and put the pan on the middle rack. Leave the pan in the oven for 45 minutes to an hour. Remove the pan, wipe it dry, and let it cool completely.
Pans made of porous metals like cast iron, carbon steel, hard-coat aluminum, or tin plate need to be seasoned before cooking to prevent rust and improve their performance and longevity. Non-stick pans do not need to be seasoned before use, but seasoning them can help them last longer.
