Oiling Stainless Steel Pie Pans: To Oil Or Not?

Stainless steel pans are a popular choice for cooking, but they can be a little tricky to use. One common question that comes up is whether or not you need to oil a stainless steel pie pan before baking. The answer is a little more complicated than a simple yes or no.

Firstly, it's important to understand that the surface of stainless steel is porous at a microscopic level. As the pan heats up, these pores shrink, and food can get stuck in them, leading to sticking. One way to prevent this is to preheat the pan properly and use low to medium heat. Adding oil to a preheated pan can also help create a non-stick surface. However, it's important to use the right type of oil and add just enough to coat the bottom of the pan. Oils with a high smoke point, such as grapeseed or canola oil, are ideal for this purpose.

Additionally, it's recommended to let the food come close to room temperature before cooking, as a large temperature difference can also cause sticking. Following these tips can help ensure that your pie doesn't stick to the pan and make it easier to clean up afterward.

Stainless steel pans can be seasoned to create a semi-nonstick surface

While it is not necessary to oil a stainless steel pie pan, doing so can help prevent sticking. Stainless steel pans are great for cooking meats and vegetables, but food tends to cling to them. Oiling and seasoning a stainless steel pan can add a non-stick layer that ensures your food comes off the pan intact.

To season a stainless steel pan, start by washing the pan with dish soap and warm water. Rinse the pan thoroughly and let it air dry. Next, choose an oil with a high smoke point, such as grapeseed, canola, or vegetable oil. Pour enough oil into the pan to thinly coat the bottom, swirling the pan to spread the oil to the sides. Heat the pan over medium heat for 2-5 minutes, or until the oil begins to smoke. Remove the pan from the heat and let the oil cool for at least 30 minutes. Pour out the excess oil into a sealed container and dispose of it in the trash or compost. Wipe the remaining oil out of the pan with a paper towel using circular motions. This will give your pan a noticeable shine and indicate that it is now non-stick.

To maintain the seasoning on your pan, always preheat it to medium heat for about 10 minutes before cooking. Avoid cooking on high heat, as this can cause food to stick. It is also important to thaw frozen foods to room temperature before cooking and to avoid overcrowding the pan with too many ingredients. Stainless steel pans are great for cooking sauces, vegetables, gravies, broths, eggs, and fish.

After cooking, gently wipe the pan with a dry paper towel. To prevent scratches, place a layer of paper towels in the bottom of the pan before stacking it with other cookware. It is okay to wash a seasoned pan with soap and water if it becomes very soiled and greasy. You can also remove stubborn residue by boiling water in the pan for 5 minutes. Once the pan is clean, be sure to reseason it before using it again.

Preheat the pan before adding oil

Heating a pan before adding oil is a widely recommended practice, especially for stainless steel pans. Here are some reasons why you should preheat your pan:

Preventing Oil Breakdown

Adding oil to a hot pan prevents it from breaking down prematurely. Oil can break down and become sticky when heated for an extended period, which can ruin your culinary creations. By adding oil to a hot pan, you reduce the time it spends heating up, minimizing the risk of breakdown.

Smoother Pan Surface

When a metal pan is heated, it expands, closing up the pores in its surface. This creates a smoother surface at a microscopic level, which can help prevent food from sticking.

Better Temperature Control

Preheating the pan gives you more control over the cooking temperature. Adding oil to a hot pan allows you to gauge the heat more effectively. You'll know it's time to add oil when the rim of the pan is hot to the touch, and the oil is ready when it starts to ripple or shimmer.

Evaporating Water

In a restaurant setting, heating the pan first can help evaporate any water that may be present in the pans, ensuring a dry surface for cooking.

Reducing Stickiness

While a non-stick pan may seem like an exception to the rule, adding oil to a hot pan can still be beneficial. The heat causes the pores in the metal to expand, creating a grippier surface that helps food stick less.

Enhancing Flavor

Heating oil for a prolonged period can lead to the formation of off-flavors. By adding oil to a hot pan, you reduce the time it spends heating up, preserving the desired flavors in your oil.

Safety

Heating a dry pan first is safer than adding cold oil to a cold pan. A dry pan is less likely to spit or splatter, and you reduce the risk of forgetting about a pan heating up on the stove.

In summary, preheating a stainless steel pie pan before adding oil offers several advantages, including preventing oil breakdown, improving the pan's surface for cooking, enhancing flavor, and ensuring safer cooking practices.

Use oil with a high smoke point

When using a stainless steel pie pan, it is important to consider the type of dough and pan before greasing the pan. While pie and tart doughs have so much butter in them that they almost grease themselves during baking, using a cooking spray or grease can help to prevent sticking.

If you are using oil to grease your stainless steel pie pan, it is important to use an oil with a high smoke point. The smoke point of an oil is when it reaches its burning point, when it stops shimmering and starts smoking. Oils with a high smoke point are ideal for high-heat cooking, grilling, and deep-frying.

• Refined avocado oil (480-520°F)
• Safflower oil (450-500°F)
• Canola oil (400-475°F)
• Refined sunflower oil (450°F)
• Refined peanut oil (450°F)
• Refined coconut oil (400-450°F)
• Grapeseed oil (390-420°F)
• Refined sesame oil (410°F)
• Macadamia oil (400°F)
• Refined olive oil (465°F)
• Olive pomace oil (460°F)
• Clarified butter (450°F)
• Vegetable oil (400-450°F)

It is important to note that the smoke point of an oil can vary depending on the quality of the oil, the type of heat used, the amount of air in the oil container, and the free fatty acid content. Additionally, oils with a high smoke point may not be suitable for all applications, as some dishes may require a flavored oil or a neutral-tasting oil.

Clean the pan with dish soap and warm water

To clean a stainless steel pie pan with dish soap and warm water, start by scraping out excess oil with a spatula or paper towel. Then, rinse off excess food with warm water. Next, soak the pan in warm, soapy water for a few minutes. After that, scrub the pan with a non-abrasive sponge, soft sponge, or dish brush, and warm, soapy water. Finally, dry the pan with a towel or microfiber cloth.

It's important to note that you should always let your stainless steel pan cool down before running it under cold water, as a sudden change in temperature can cause the pan to warp.

Food is less likely to stick to a preheated pan

To preheat the pan, place it on the stove and turn the stove to medium heat. Allow the pan to heat up for 2-4 minutes, until it reaches a temperature of between 225°F and 235°F. You can test whether the pan is heated properly by doing a water droplet test. Add a few droplets of water to the pan's surface and observe its behaviour. If the pan is at the right temperature, the water will bead into little balls and roll around the pan.

Once the pan is preheated, add some oil or butter. This will create a barrier between the pan and the food, and ensure smooth flipping or stirring. It will also enhance heat transfer from the pan to the food, promising even cooking.

When the fat in the pan starts to shimmer and thin out, it's the perfect time to add your ingredients. Remember not to overcrowd the pan, as this can lower the temperature and cause your food to steam rather than sear.

Frequently asked questions