Tramontina Pans: Seasoning Secrets

Tramontina pans are made from a variety of materials, including stainless steel, aluminium, cast iron, and ceramic. While stainless steel pans cannot be seasoned due to the hardness of the metal, Tramontina recommends seasoning aluminium, cast iron, and ceramic pans to enhance their non-stick performance and extend their lifespan.

Tramontina pan materials and seasoning

Tramontina offers a wide range of cookware materials, including stainless steel, aluminum, cast iron, and ceramic. Each material has unique properties and requires specific care and maintenance, including proper seasoning, to ensure optimal performance and longevity.

Stainless Steel

Stainless steel cookware is known for its durability and ease of maintenance. However, it is not suitable for seasoning due to the hardness of the metal. Stainless steel pans are better suited for storing food as the food will not react with the metal. For cooking, other materials are recommended.

Aluminum

Aluminum pans are lightweight and excellent heat conductors, providing even heat distribution. To season an aluminum pan, start by washing it with soap and water using a sponge or cloth (avoid steel sponges). Rinse and dry the pan thoroughly. Heat the pan until it is hot, then add two ounces of oil, swirling to coat all surfaces. Allow the pan to cool, remove the excess oil, and repeat the process. After seasoning, avoid using soap and instead, wash with warm water, drying with a paper towel.

Cast Iron

Cast iron cookware is renowned for its superior heat retention, making it ideal for searing, crisping, and oven-finishing. The black matte porcelain interior of Tramontina's cast iron pans comes pre-seasoned, but seasoning the exposed edges before use is recommended. To season cast iron, wash the pan with soap and water, dry it thoroughly, then heat it until very hot. Add two ounces of oil, coating all sides, and let it cool. Remove excess oil and repeat the heating process until the pan begins to smoke. Cast iron should never be washed with soap after seasoning and should be stored in a way that prevents rusting.

Ceramic

Tramontina's ceramic cookware, such as the Ceramica_01 Deluxe and Ceramica lines, can be seasoned to enhance their performance. To season, lightly rub cooking oil onto the cooking surface and heat the pan over medium heat for 2-3 minutes. After cooling, hand wash the pan with warm, soapy water and rinse. Re-seasoning can be done as needed to maintain the nonstick properties of the ceramic coating.

Steps to season a Tramontina pan

While Tramontina pans come pre-seasoned, seasoning your pan before its first use is recommended for better results. Seasoning pans helps to maintain the slick, non-stick performance of the cooking surface. Here are the steps to season a Tramontina pan:

• Wash the pan with hot water and dry it thoroughly. Using soap may remove the pre-seasoning.
• Apply a light coating of cooking oil with a high smoke point, such as canola oil, to the entire cooking surface. You can use a paper towel or your hand to rub the oil onto the surface.
• Place the pan upside down on a baking sheet in the oven at 350°F (176°C) for about an hour. The baking sheet will catch any excess oil.
• Turn off the oven and allow the pan to cool down completely.
• Once cool, you can wipe off any excess oil with a paper towel.
• Repeat this process as necessary to maintain the seasoning. While you don't need to season the pan every time you use it, it is recommended to do so occasionally.

Additional Tips:

• Use wooden, nylon, or silicone utensils to avoid scratching the pan's surface.
• Avoid cooking acidic foods, such as tomatoes, as they can damage the seasoning and give your food a metallic taste.
• Always let the pan cool down before washing it to avoid damaging the enamel coating.
• Hand-wash and dry the pan thoroughly to preserve the seasoning.

How often to season a Tramontina pan

Seasoning your Tramontina pan is essential to prevent food from sticking to the surface and making a mess. It also makes cleaning easier and enhances the taste of your food.

Tramontina pans are available in different materials, and the seasoning process varies for each. Stainless steel pans, for example, cannot be seasoned due to the hardness of the metal. Cast iron pans, on the other hand, require a more thorough seasoning process involving multiple rounds of oil coating and heating.

For non-stick or ceramic Tramontina pans, the seasoning process is straightforward and similar to that of aluminium pans. Here's a step-by-step guide:

• Wash the pan with mild soap and water using a sponge or cloth (avoid steel sponges).
• Rinse and dry the pan thoroughly.
• Lightly rub cooking oil onto the cooking surface.
• Heat the pan over medium heat for 2-3 minutes.
• Turn off the heat and let the pan cool down.
• Once cool, wash the pan with warm, soapy water and rinse.

You don't need to season your Tramontina pan every time you use it. However, regular seasoning will maintain its non-stick performance. It is recommended to re-season your pan when you notice that the characteristics of the ceramic coating are fading.

Additionally, always wash your Tramontina pan by hand to extend its life. Avoid using metal scouring pads as they can remove the seasoning. Instead, opt for silicone, nylon, bamboo, or wood utensils to preserve the seasoning.

Why seasoning is important

Seasoning is important for several reasons. Firstly, it helps to prevent food from sticking to the pan, which can be frustrating when trying to cook a meal. A well-seasoned pan will make cooking easier and more enjoyable, and can even improve the taste of your food. Seasoning also helps to protect your pan from corrosion and rust, increasing its longevity.

The process of seasoning involves coating the surface of cookware with fat or oil, which is then heated to produce a corrosion-resistant layer of polymerized fat. This layer fills in the microscopic jagged surface of the pan, creating a smooth and natural, easy-release finish. This makes both cooking and cleaning much easier.

The more you cook with oil or fat in a seasoned pan, the thicker the layer of seasoning becomes, improving its performance over time. Seasoning your pan when you first purchase it will give you the best results, and some pans even come pre-seasoned by the manufacturer.

Tramontina enameled cast iron cookware, for example, has a thin border of exposed cast iron along the rim of the vessel and lid that needs to be seasoned to protect the surface. This can be done by rubbing a light coating of neutral, high smoke-point oil on the exposed cast iron and baking it in the oven.

Tramontina pan cleaning and care

Tramontina pans are available in a variety of materials, including stainless steel, aluminium, cast iron, and ceramic. Here are some general guidelines for cleaning and caring for your Tramontina pans:

• Always refer to the specific care instructions for your Tramontina pan, as different materials require different care routines.
• Hand-washing and drying is recommended for most Tramontina pans. Wash with warm, soapy water and a non-abrasive sponge or cloth. Avoid using steel sponges or abrasive pads unless specifically instructed.
• Avoid placing cold pans into hot water, as this can damage the enamel coating.
• Dry your pans immediately after washing to prevent rusting, especially on exposed iron edges.
• For stubborn residue, use a small amount of soap, hot water, and a non-abrasive pad to scrub it off.
• For cast iron pans, avoid using metal utensils to prevent scratching or chipping the enamel. Opt for wooden, nylon, or silicone utensils instead.
• Always use oil, butter, or liquid in the pan before cooking to prevent sticking and ensure even heat distribution.
• Avoid stacking other pans on the cooking surface to prevent damage to the coating.
• For non-stick pans, avoid using high heat and metal utensils, as this can damage the non-stick coating.

Stainless Steel Tramontina Pans:

If you have a Tramontina stainless steel pan, follow these additional care tips:

• Use a stainless steel polish and stain removal paste to maintain the shine and remove any stains.
• Avoid using steel wool or other abrasive materials, as they may scratch the surface.

Aluminium Tramontina Pans:

To season your aluminium Tramontina pan:

• Wash the pan with soap and water using a sponge or cloth. Rinse and dry thoroughly.
• Heat the pan until hot, then add two ounces of oil. Carefully swirl the pan to coat all surfaces.
• Let the pan cool, then remove the excess oil. Repeat this process one more time.
• From this point on, do not use soap to wash your pan. Instead, wash with warm water and dry with a paper towel.

Cast Iron Tramontina Pans:

To season the edges of your cast iron Tramontina pan:

• Use a paper towel to rub a light coating of neutral, high smoke-point oil (such as canola oil) on the exposed cast iron rim and lid edges.
• Place the pan and lid upside down on a baking sheet in a 350ºF oven for one hour. This will prevent the oil from dripping.
• Allow the pan and lid to cool completely before use.

Ceramic Tramontina Pans:

To season your ceramic Tramontina pan:

• Lightly rub cooking oil onto the cooking surface.
• Heat the pan over medium heat for 2-3 minutes, then remove from the heat.
• Once the pan has cooled, hand-wash it in warm, soapy water and rinse. Your pan is now ready for use!
• Over time, the ceramic coating may fade. Revitalize its performance by re-seasoning your cookware following the same steps.

Frequently asked questions