Coating Metal Pans: Necessary?

Do you need to coat your metal pans? Well, it depends on the type of metal pan you have. Carbon steel and cast iron pans, for example, require seasoning before use, which involves coating them with a thin layer of oil and heating them to create a non-stick surface. On the other hand, stainless steel pans are ready to use straight out of the box and do not require seasoning. However, some people choose to season their stainless steel pans to create a smoother, more non-stick surface, even though it may make cleaning more difficult. Ultimately, whether or not to coat your metal pans depends on personal preference and the type of metal pan you own.

Should you season a stainless steel pan?

There is no clear answer to this question. Some people claim that seasoning stainless steel pans is very common among professional chefs, while others argue that it is unnecessary and counterproductive.

The main reason for seasoning a pan is to create a non-stick coating, which can be especially useful when cooking eggs or pancakes. Seasoning stainless steel pans can also help seal in the pores in the metal, reducing the chance of food sticking to the pan. However, some people argue that this is unnecessary, as stainless steel pans are naturally non-stick when heated properly, and that the seasoning process is useless and adds extra time to cleaning and care.

If you decide to season your stainless steel pan, it is important to use an oil with a high smoke point, such as peanut, vegetable, or grapeseed oil. The process involves preheating the pan, adding a small amount of oil, and then heating it until it starts to smoke. The pan is then removed from the heat and allowed to cool before wiping out any excess oil. This process can be repeated when food starts to stick to the pan again.

It is worth noting that once a pan has been seasoned, it should not be washed with soap, as this can damage the seasoning. Instead, it should be cleaned with hot water and a non-abrasive brush or cloth.

What is seasoning?

Seasoning is the process of applying a very thin layer of coating to the surface of a pot or pan. This coating acts as a barrier between the cookware and the food being cooked in it. The coating is achieved by applying a thin layer of oil, such as vegetable oil, to the surface of the cookware and then heating it until it forms a solid, plastic-like polymer. This process can be repeated to build up layers of seasoning, creating a non-stick surface.

Seasoning is commonly done with carbon steel and cast iron cookware, which require seasoning before use to prevent rusting and create a non-stick surface. Stainless steel cookware, on the other hand, does not typically need to be seasoned as it usually comes with a non-stick coating. However, some people choose to season their stainless steel pans to create a smoother, more non-stick surface.

The process of seasoning involves heating the cookware, applying a thin layer of oil, and then heating it again until the oil forms a polymer. This process can be repeated to build up layers of seasoning. It is important to use an oil with a high smoking point, such as canola oil, and to avoid using too much oil, as this can result in a splotchy, sticky coating.

While seasoning can be a useful way to create a non-stick surface and protect cookware from rust, it is important to note that it requires regular maintenance and re-seasoning, especially if the cookware is washed with soap and water.

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also lighter than cast iron and are excellent heat retainers. However, to get the most out of your carbon steel pan, you need to season it. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating

Most carbon steel pans come with a protective coating to prevent rusting. Remove this coating according to the manufacturer's instructions. Some pans, like the de Buyer brand, come coated in beeswax, which can be scrubbed off with hot water and a sponge.

Step 2: Wash and Dry the Pan

Once the protective coating is removed, wash the pan thoroughly. Then, dry it right away to prevent rusting. You can towel-dry the pan and then place it on a stovetop burner to cook off any remaining moisture.

Step 3: Heat the Pan

Heating the pan helps the oil go on more thinly and evenly. You can do this on a stovetop burner or in an oven preheated to 450°F (230°C) or 475°F, depending on the source. If using an oven, ensure your pan's handle is oven-safe.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, grapeseed oil, soybean oil, avocado oil, peanut oil, or sunflower oil. Avoid using butter, lard, olive oil, or flax-seed oil. Rub the oiled towel onto the pan, inside and out, ensuring you buff away any excess. The pan should look dry; too much oil will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or in the hot oven. On a stovetop, you may need to move the pan around to ensure even heating. The oil is ready when it has formed a polymer, indicated by a faint brown colour on the pan. The pan will smoke heavily during this process, so ensure good ventilation.

Step 6: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is a dark brown colour. You can then start cooking with your pan, and the seasoning will continue to build up and improve over time.

Maintenance Tips:

• Clean your carbon steel pan with hot water only after each use. Do not use dish soap as it will remove the natural non-stick coating.
• To remove stubborn food residue, use a plastic scraper.
• After rinsing, always rub the pan down with oil to prevent rusting.
• If rusting occurs, use a rust cleaner to remove it, then scrub and re-season the pan.
• Avoid cooking acidic foods like tomatoes, citrus, and vinegar as they can remove the seasoning.

What type of utensils should you use on a non-stick pan?

Non-stick pans are a favourite for many cooks due to their ease of use and cleaning. To maintain their lifespan, it is important to use the correct utensils when handling non-stick cookware. The non-stick coating is delicate and can be damaged by abrasive utensils such as metal spatulas, which can scratch or chip the surface. Therefore, it is recommended to use wooden, silicone, or nylon utensils with non-stick pans.

Wooden utensils have been a popular choice for millennia and are widely used due to their sturdiness and malleability. They are rigid enough for tasks like breaking up ground meat but won't scratch the non-stick coating. However, wooden utensils require more maintenance as they cannot be washed in the dishwasher and should not be soaked for long periods to prevent warping or cracking. Oiling them occasionally is also necessary to maintain their condition.

Silicone utensils are an excellent choice for non-stick cookware as they are incredibly durable, heat-safe, and gentle on the non-stick surface. They mould to the shape of the pan, ensuring you get every last drop of your food. Silicone utensils are also easy to clean and maintain, but it is important to ensure they are heat-safe to avoid melting. Some silicone utensils may also come apart at the head, so it is recommended to look for those with a stainless steel core for better durability.

Nylon utensils are a common choice for many home kitchens due to their rigidity, flexibility, durability, and affordability. They are safe to use on non-stick surfaces and are generally dishwasher-safe. However, nylon can leave scuffs and superficial scratches on the non-stick coating and has a low heat safety rating, so caution is needed to avoid melting. Over time, nylon can become brittle and crack, so they may need to be replaced more frequently than wooden or silicone utensils.

In summary, while there is no single perfect utensil for non-stick cookware, it is essential to choose tools that will not scratch or damage the delicate non-stick coating. By selecting from the recommended materials and following the care instructions, you can prolong the lifespan of your non-stick pans and ensure optimal cooking performance.

How to clean a non-stick pan

To clean a non-stick pan, it is important to hand wash and hand dry the pan after each use to keep it clean and free of rust and residue. Here is a step-by-step guide on how to clean a non-stick pan:

• Wash the pan by hand after every use. Avoid washing the pan in the dishwasher, even if the manufacturer labels it as dishwasher-safe.
• Clean the pan with a mild, soft soap and a soft cloth or sponge. Use lukewarm, not hot, water to rinse the pan.
• Use a nylon or microfiber cloth or sponge to best remove dirt and grime.
• If there is burnt food stuck to the pan, soak it in warm, soapy water for 10-20 minutes, then hand wash it again.
• For stubborn residue, scrub with a baking soda paste. Mix equal parts water and baking soda to form a paste. Dip a non-metallic brush or sponge into the paste, gently dab it onto the pan, and let it sit for 15 minutes. Rinse the pan thoroughly to remove the paste.
• Dry your pan immediately by hand. Don't put your pan away while it's still wet to prevent rusting.
• To protect your pan from heat, coat your cold pan evenly with butter, oil or fat before switching on the heat.
• Avoid using high heat for cooking. Instead, use low or medium heat to maintain a smooth, stick-free surface.
• Avoid using non-stick cooking sprays on your pan. Substitute this ingredient with oil, such as from an oil mister.
• Prevent metal and sharp objects from coming in contact with the pan. Use cooking utensils that won't damage your non-stick pan, such as plastic, nylon, silicone or wood.

Frequently asked questions