Seasoning Cerro Pans: Necessary?

Seasoning a pan is essential for maintaining its non-stick properties and preventing rust. It involves creating a natural, non-stick coating on the pan's surface by applying a thin layer of oil and heating the pan to a specific temperature. This process, known as polymerization, forms a protective layer that enhances the flavour of dishes and improves the pan's durability. While some pans come pre-seasoned, others require seasoning before use. For example, cast iron, carbon steel, hard-coat aluminium, and tin plate pans benefit from seasoning. On the other hand, non-stick pans coated with Teflon or ceramic do not require seasoning as they come with a pre-coated non-stick surface.

Why seasoning is necessary for some pans

Seasoning is necessary for some pans to maintain their non-stick properties and prevent rust. It is a crucial step in preparing a new pan for use and can also be done to restore an old pan's non-stick properties. The process involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil or fat and heating the pan to a specific temperature. This polymerises the oil or fat, forming a protective layer that prevents food from sticking and protecting the pan from rust and corrosion.

Seasoning is typically done on cast iron, carbon steel, hard-coat aluminium, or tin plate pans. Stainless steel and aluminium cookware do not require seasoning for protection from corrosion, but it can be done to reduce sticking and improve browning. Cast iron pans, in particular, benefit from seasoning as they are highly reactive and prone to rusting.

The process of seasoning a pan can vary depending on the type of pan and the oil or fat used. However, the basic steps involve cleaning the pan, drying it, applying a thin layer of oil or fat, and heating the pan. This process may need to be repeated multiple times to build up a strong seasoning layer.

It is important to note that not all pans require seasoning. Non-stick pans, such as those coated with Teflon or ceramic, come with a pre-coated non-stick surface and do not require additional seasoning. Additionally, some pans may come pre-seasoned by the manufacturer, although they may still need further seasoning by the user.

By seasoning a pan, you can enhance the flavour of dishes cooked in it and improve its durability. A well-seasoned pan will have a smooth, non-stick surface that is a pleasure to cook with and makes even the most stick-prone foods easy to manage.

How to season a new Cerro pan

Seasoning a new Cerro pan is crucial to maintaining its non-stick properties and preventing rust. Here is a step-by-step guide to help you season your new Cerro pan:

Step 1: Clean the Pan

Before seasoning your new Cerro pan, it is important to clean it thoroughly. Start by washing the pan with hot, soapy water. Use a stainless steel scrubber or a sponge to remove any coating or residue from the manufacturing process. Ensure that you scrub both the interior and exterior of the pan, including the handle. Once you have finished scrubbing, rinse the pan with clean water and dry it with a clean towel.

Step 2: Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for seasoning a new pan and will ensure that the oil polymerizes effectively.

Step 3: Apply a Thin Layer of Oil

After your pan is clean and dry, apply a thin layer of oil to the entire surface of the pan, including the bottom but excluding the handle. You can use vegetable oil, canola oil, flaxseed oil, or any other oil with a high smoke point. Make sure to rub the oil evenly across the surface and avoid applying too much, as excess oil can pool and form hardened droplets.

Step 4: Place the Pan in the Oven

Place a baking sheet or a piece of aluminium foil on the bottom rack of your preheated oven to catch any drippings. Then, place the oiled pan on the middle rack of the oven. You may choose to place the pan upside down to allow excess oil to drip off during the seasoning process.

Step 5: Bake the Pan

Bake the pan in the oven for 30 to 45 minutes. This duration will allow the oil to polymerize and form a protective coating on the pan. Keep in mind that it may get a little smoky, so ensure your kitchen is well-ventilated.

Step 6: Repeat the Process

For a more thorough seasoning, repeat steps 3 to 5 up to three more times. This will help build a stronger and more durable non-stick coating on your Cerro pan.

Step 7: Cool the Pan

After the final baking cycle, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize further and creates a more durable non-stick coating.

Step 8: Wipe the Pan

Once the pan has cooled, remove it from the oven and wipe it down with a clean cloth to remove any excess oil residue. Your Cerro pan is now seasoned and ready for use!

By following these steps, you will be able to properly season your new Cerro pan, ensuring that it performs well and lasts for a long time.

The best oils to use for seasoning

Seasoning a pan is essential to maintaining its non-stick properties and preventing rust. It 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, forms a protective layer that not only prevents food from sticking but also enhances the flavour of dishes and improves the pan's durability.

When it comes to choosing the best oil for seasoning, there are several options available, each with its own unique benefits. Here are some of the top choices:

• Vegetable Oil: This is a versatile and affordable option that can be used for both cooking and seasoning. It has a relatively low smoke point, ranging from 400 to 450 degrees Fahrenheit, making it suitable for most cooking applications. Vegetable oil helps create a smooth and shiny surface on the pan.
• Canola Oil: Canola oil is another popular and inexpensive choice for seasoning cast iron. It has a similar smoke point to vegetable oil and is widely available. Canola oil helps create a sleek and shiny coating on the pan.
• Grapeseed Oil: Grapeseed oil is favoured by some cast iron enthusiasts for its versatility and effectiveness. It has a high smoke point of 500-520 degrees Fahrenheit, making it suitable for high-temperature cooking. Grapeseed oil produces a smooth and incredibly non-stick surface on cast iron cookware.
• Flaxseed Oil: Flaxseed oil is a growing trend in the world of cast iron seasoning. It has a very low smoke point of around 225 degrees Fahrenheit, which means it polymerises quickly. However, flaxseed oil tends to be expensive and challenging to find. It also has a strong smell and may flake off over time.
• Avocado Oil: Avocado oil is a healthy and versatile option for seasoning cast iron. It has a high smoke point of around 500 degrees Fahrenheit and is relatively affordable. Avocado oil is neutral in flavour, making it ideal for various dishes.
• Crisco Solid Shortening: Crisco is a popular choice for cast iron seasoning due to its versatility, affordability, and wide availability. It has a high smoke point of 490 degrees Fahrenheit and creates a durable seasoning.

While these are some of the best oils for seasoning, personal preferences and experiences may vary. It is always recommended to follow the manufacturer's instructions and properly clean and prepare the pan before beginning the seasoning process.

How to clean a seasoned pan

While ceramic pans do not need to be seasoned, cast iron pans require a thin layer of bonded oil to prevent food from sticking to the pan's surface. This layer is known as seasoning.

Step 1: Rinse the Pan

After the cast iron pan has cooled down, rinse it with warm water to remove any clingy food scraps. It is important to note that cold water should be avoided as it can cause food scraps to harden and stick to the pan. If you are in a hurry, you can pour hot water into the pan while it is still on the stove. Although cast iron pans can get wet, they should not be soaked or washed in a dishwasher as it can lead to rusting.

Step 2: Use Soap, Water, and a Scrubber

If plain water is not enough to remove the stuck-on food, a small amount of mild dish soap can be used. Warm water and a gentle dish soap along with a scrubber can help loosen stubborn scraps. Avoid using abrasive scrubbers like steel wool, as they can remove the seasoning. Instead, opt for a nylon scrubbing brush or a pan scraper. For tough residue, kosher salt can be used as a natural buffer to help remove the stuck-on food.

Step 3: Dry the Pan

Instead of air-drying the pan, use a clean cloth or paper towel to wipe it down immediately. Avoid using a light-coloured towel as the cast iron can stain it. The pan can also be dried in the oven.

Step 4: Re-season the Pan

To maintain the seasoning, apply a light coat of vegetable oil or cooking oil to the pan while it is still warm. Use a paper towel to spread the oil evenly across the interior and exterior surfaces of the pan. Ensure that the oil does not pool, and use another paper towel to absorb any excess oil.

By following these steps, you can effectively clean your seasoned cast iron pan, maintaining its non-stick properties and preventing rust.

How often to season a pan

Seasoning a pan is essential for extending its lifespan and keeping its surface non-stick. Pans should be seasoned before their first use and then regularly to ensure they never lose their non-stick properties.

When to Season a Pan

• Before first use
• When food starts to stick to the surface
• When the surface of the pan starts to look grey
• When rust is starting to form on the surface

It is recommended to season a pan regularly to keep it properly maintained and protected. However, the frequency of seasoning depends on how well the pan is taken care of. Here are some tips to ensure the seasoning lasts longer:

• Avoid washing the pan with soap or soup as this can strip away the seasoning.
• Avoid using a lot of acid in your cooking, such as tomatoes or wine, as this can affect the non-stick layer.
• Use the pan for regular frying or deep frying as this will help maintain the seasoning.
• After each use, wash the pan with soap and water, place it over high heat, and once hot, add a tiny amount of oil and wipe down so it's a super-thin layer. Keep it on high until it smokes a bit, then turn off the heat.
• Store seasoned pans in a cool, dry place to prevent rust.

How to Know if Your Pan Needs to Be Re-Seasoned

Over time, with enough use, the finish on the pan will wear off. The frequency of re-seasoning depends on how much the pan is used and how well it is cared for. If you notice any of the following, it's time to re-season:

• The finish is worn off and doesn't return to a nice shine upon cleaning.
• You're having issues with food sticking to the pan, even when using plenty of fat and low heat.

Frequently asked questions