Steel Pan Coating: Diy Guide

Steel pans are a popular choice for home cooks and professional chefs alike. However, they often require seasoning to create a non-stick coating, which can be done at home with a few simple steps. Seasoning steel pans involve creating a protective, non-stick coating through the accumulation of thin layers of oil that have been heated and transformed into a solid, plastic-like polymer. This process not only makes the pan easier to cook with and clean but also protects the metal from rusting. While there are different methods for achieving this, such as using a stove burner or an oven, the basic principle remains the same: heat the pan, apply a thin layer of oil, and repeat until the desired non-stick surface is achieved.

Characteristics of 'Do-It-Yourself' Steel Pan Coating

Pre-heat the pan

Pre-heating your pan is a crucial step in the seasoning process. It helps to heat the pan first so that the oil can be applied as thinly as possible. This initial heating process also helps to ensure that any remaining moisture is driven off, as even a small amount of excess water can cause issues when you add the oil.

To pre-heat your pan, place it over a burner on your stovetop and turn the heat to medium or medium-high. Leave the pan to heat up for a couple of minutes—you can also do this in an oven preheated to 450°F (230°C) if your pan's handle is oven-safe. If you're using a carbon steel pan, be aware that it doesn't conduct heat well, so you may need to move the pan around to ensure even heating.

Once your pan is hot, you can turn up the heat a little higher. The aim is to get the pan hot enough that the oil will start to smoke. This is an important part of the process as it's when the oil will polymerize, creating a protective, non-stick coating. You may want to turn on your fan or open a window at this point, as it can get a little smoky.

When your pan is hot enough and the oil is smoking, keep the heat up for a couple of minutes. Then, turn off the heat and allow the pan to cool completely. This gradual cooling process is important as it helps the oil to polymerize and form a durable non-stick coating.

After the pan has cooled, you can wipe off any excess oil with a clean paper towel. You want to be left with a glossy sheen in the base of the pan—this is your non-stick surface.

Use a high-smoke point oil

The first step in seasoning your steel pan is to heat it up. You can do this over a burner or in an oven. If you choose to use an oven, make sure the handle of your carbon steel pan is oven-safe, as some handles cannot withstand high oven temperatures. Heat the pan for about 2 minutes on a stovetop or for about 6 minutes in an oven at 450°F (230°C).

Once your pan is heated, it's time to add oil. Choose an oil with a high smoke point, such as canola, grapeseed, or sunflower oil. Oils with high smoke points are better for seasoning because they can withstand higher temperatures without breaking down. Apply the oil sparingly, using a kitchen towel to rub a thin layer of oil onto the pan, inside and out. Make sure to buff away any excess oil until the pan looks dry. This step is crucial, as too much oil will result in a splotchy, sticky coating.

After oiling the pan, return it to the heat source and let it heat up again. The oil will begin to smoke, which is an indication that it is reaching its smoke point. Keep the pan on the heat until the smoking stops, which means the oil has completed its transformation into a solid, plastic-like polymer. This process can take several minutes on a burner or about 30 minutes in an oven.

Repeat the process of applying thin layers of oil and heating until they darken as many times as needed until the pan turns a dark shade of brown. The more layers you add, the darker the pan will become, and the better the non-stick coating will be.

It's important to note that you should avoid washing your pan with soap and water after seasoning, as this will remove the coating. Instead, wipe it clean with a paper towel or cloth between uses. If the pan becomes too dirty, you will need to re-season it.

Avoid washing the pan

To maintain a non-stick coating on a steel pan, it is important to avoid washing the pan if possible. Instead, simply wipe it clean with a paper towel or sponge between uses.

While this method will help maintain the non-stick coating, it is not a permanent solution. Over time, the pan will become dirty and will need to be washed. When this happens, the non-stick coating will be lost, and the pan will need to be seasoned again.

To avoid having to wash the pan too frequently, it is recommended to only use the pan for certain types of cooking. For example, carbon steel pans are great for eggs, pancakes, crepes, and blini. Traditional omelette and crepe pans are made from carbon steel.

Additionally, certain foods can damage the seasoning on the pan. Acidic foods such as white wine, tomato sauce, and lemon can cause lighter stains in the coating. If this happens, the pan will need to be seasoned again to restore the non-stick coating.

By following these tips and avoiding washing the pan whenever possible, you can maintain the non-stick coating and prolong the life of your steel pan.

Buff away excess oil

Buffing away excess oil is a crucial step in the process of seasoning a steel pan. Seasoning a steel pan involves creating a protective, non-stick coating by building up thin layers of oil that have been transformed, via heat, into a solid, plastic-like polymer.

To buff away excess oil, use a paper towel or a kitchen towel to wipe the pan's surface, inside and out, until the pan looks dry. It is important to be generous in this step, as too much oil will result in a splotchy, sticky coating that is difficult to fix. You should be able to see that there is still oil in the pan, but it should be just enough for seasoning.

The goal is to have a thin layer of oil remaining, which will give the pan a glossy sheen. This sheen is your non-stick surface.

Once you have buffed away the excess oil, the next step is to heat the oiled pan, either on a burner at its highest setting or in an oven at 450°F (230°C).

Don't cook acidic foods

If you've seasoned your steel pan and want to keep it non-stick, it's best to avoid cooking acidic foods. Here's why:

Acidic foods, such as tomato sauce, lemon, or white wine, can react with the metal in your steel pan, causing discolouration and staining. The acid can also strip away the patina or seasoning that you've built up, meaning your pan will lose its non-stick properties.

Additionally, steel pans can leach nickel and chromium when they come into contact with acidic foods. For these reasons, it's best to use non-reactive cookware, such as enameled, cast-iron, or non-stick pans, when cooking acidic foods.

If you do use your steel pan for acidic dishes, you may notice lighter stains in the coating. You can fix this by seasoning your pan again, and your non-stick coating will be good as new.

So, while it's not the end of the world if you cook acidic foods in your steel pan, it's best to avoid doing so if you want to maintain the non-stick coating and the appearance of your pan.

Frequently asked questions