Stainless Steel: Seasoning's Best Friend

Stainless steel pans are not designed to be seasoned, but some cooks choose to do so to create a non-stick surface. Seasoning stainless steel pans involves coating the pan with oil and heating it until it smokes, then letting it cool and wiping out the excess oil. This process fills in the pores of the metal, creating a barrier between the pan and the food. While seasoning stainless steel pans is not necessary, it can make for easier cleanup and a smoother cooking experience.

Do stainless steel pans hold their seasoning?

Stainless steel pans can be seasoned similarly to cast iron pans

To season a stainless steel pan, follow these steps:

• Wash and dry the pan thoroughly with gentle dish soap and warm water.
• Heat the pan on the stovetop over medium-high heat.
• Add a small amount of oil with a high smoke point, such as sesame, vegetable, peanut, or soybean oil, just enough to coat the pan with a thin layer.
• Use a paper towel to evenly spread the oil around the surface.
• Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool completely.
• Wipe out any excess oil with a paper towel, leaving a glossy, non-stick surface.

It is important to note that the seasoning on stainless steel is temporary and not meant to be continuously built up like cast iron. The pan will need to be seasoned before and after each use, as washing the pan with soap and water will remove the oil. Additionally, food should be allowed to come to near room temperature before cooking to prevent sticking.

Seasoning stainless steel pans is not necessary but can be done to create a non-stick surface

Seasoning stainless steel pans is not necessary, but it can be done to create a semi-non-stick surface. The surface of a stainless steel pan is somewhat porous at a microscopic level. When the pan expands with heat, these pores shrink, and food can get pinched, causing it to stick. While stainless steel pans are fabulous for cooking meats and veggies, they tend to cling to the food. Seasoning stainless steel pans can add a non-stick layer that ensures 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 sesame, vegetable, grapeseed, peanut, canola, or soybean oil. Pour about 2 tablespoons (30 mL) of the oil into the pan, then swirl the pan around to evenly coat the bottom and sides. Heat the pan over medium heat on the stove for 2 to 5 minutes, or until the oil begins to smoke. As soon as you see any smoke, immediately move the pan off the burner and let it cool. Let the oil cool for at least 30 minutes, then pour the excess oil into a sealed container and dispose of it. Finally, wipe the remaining oil out of the pan with a paper towel.

To keep your seasoned pan in good condition, always preheat it to medium heat for about 10 minutes before cooking. Avoid cooking at high temperatures as this will cause food to stick. Also, make sure to thaw frozen foods to room temperature before cooking and avoid overcrowding the pan with too many ingredients. Stainless steel pans work best for cooking acidic foods, water-based foods, sauces, vegetables, gravies, and broths. They are also great for frying or searing proteins like eggs and fish.

After cooking, gently wipe the pan with a dry paper towel. To prevent scratches, put a layer of paper towels in the bottom of the pan before stacking other cookware inside. It is okay to wash a seasoned pan with soap and water if it gets very soiled and greasy. However, this will remove the seasoning, so you will need to reseason the pan afterward.

Oils with a high smoke point are best for seasoning stainless steel pans

Stainless steel pans are durable, gorgeous, and can work magic on the stovetop. However, they require regular maintenance in the form of seasoning. While seasoning, it is important to use oils with a high smoke point.

Oils with a high smoke point are refined oils, which have had impurities and fatty acids removed from them. These oils are ideal for seasoning your stainless steel pans as they can withstand high temperatures without burning and smoking.

Some examples of oils with a high smoke point include:

• Avocado oil
• Grapeseed oil
• Peanut oil
• Canola oil
• Vegetable oil
• Sunflower seed oil
• Soybean oil

When seasoning your stainless steel pan, it is important to use a thin coat of oil and heat the pan over medium heat. This will help create a non-stick surface, making it easier to cook and clean up afterward.

By using oils with a high smoke point, you can effectively season your stainless steel pans, resulting in a smooth, hard, and evenly-colored surface that will last for years to come.

Pans should be cleaned with gentle soap and warm water before seasoning

The pan should then be heated on the stove, and a small amount of oil should be added—just enough to thinly coat the bottom of the pan. Oils with a high smoke point, such as grapeseed, canola, or peanut oil, are recommended. The oil should be evenly distributed across the surface of the pan. Once the oil begins to smoke, the pan should be removed from the heat and allowed to cool. It is important to let the pan cool completely before handling.

Once the pan is cool, any excess oil should be wiped out with a paper towel. This will leave a glossy, non-stick surface. It is now ready to be used for cooking!

Seasoning stainless steel pans may make cleaning more difficult

Seasoning a stainless steel pan can make cleaning more difficult. While it is not necessary to season a stainless steel pan, some people choose to do so to create a smoother, more non-stick surface. However, this can lead to more maintenance as the pan will need to be seasoned before and after each use.

To season a stainless steel pan, it is recommended to wash the pan with dish soap and warm water, and then dry it thoroughly. Once the pan is dry, heat it up on the stove and add a small amount of oil with a high smoking point, such as sesame, vegetable, peanut, or canola oil. Use a paper towel to distribute the oil evenly across the pan's surface. Once the oil starts to smoke, remove the pan from the heat and let it cool. After it has cooled, use another paper towel to remove the excess oil.

While seasoning a stainless steel pan can create a non-stick surface, it is important to note that it will need to be cleaned with soap and water if it becomes too messy or greasy. This will remove the oil from the pores of the pan, and it will need to be reseasoned before use. Therefore, seasoning a stainless steel pan may not be the best option for those looking for a low-maintenance option.

Frequently asked questions