How To Season Your Green Pan

GreenPan is a popular brand of cookware due to its non-stick coating. While seasoning Green Pans is not a must, it is recommended to do so before use to keep them functioning at their best. Seasoning is a simple process, but it is important to choose the oil carefully. Peanut oil is most often used because it has a very high flashpoint, but vegetable oil, canola oil, and extra virgin olive oil are also good options. Butter and olive oil are not recommended, but you can use lard or shortening.

To season your Green Pan, first, wash it with warm, soapy water, rinse thoroughly, and ensure the pan is completely dry. Then, pour a small amount of oil into the pan and use your fingers to spread it around and coat the inside cooking surface completely. Next, heat the pan on the stovetop over moderate heat until the oil begins to smoke. Remove the pan from the heat and allow it to cool completely. Finally, use a clean cloth or paper towel to wipe away any excess oil. Your pan is now ready to be used or stored.

Do you need to season your Green Pan?

Why you should season a Green Pan

Green Pans are a popular brand of cookware due to their non-stick coating. However, to keep these pans functioning at their best, it is recommended that you season them before use. Seasoning Green Pans is a simple process, but it is important to choose the oil you will be using carefully.

• To keep food from sticking to the pan: Seasoning the pan creates a hard, protective coating that is formed by heating incredibly thin layers of fat (like oil) on the pan. As the fat is heated, it bonds to the metal and to itself in a process called polymerization, converting the fat into a form of plastic.
• To enhance the flavour of dishes: Seasoning also enhances the flavour of dishes cooked in the pan.
• To improve durability: Seasoning protects the pan from rust and corrosion, thus improving its durability.
• To get the most out of your pan: While Green Pans are high-performance and well-manufactured, seasoning them can improve their performance.
• To remove stickiness: Using extra virgin olive oil or canola oil before starting to cook is enough to remove the stickiness of the pan.
• To make cleaning easier: Each time you cook with fat in a seasoned pan, you will be laying down more seasoning. This will make cleaning easier.

How to season a Green Pan:

• Wash your pan in warm, soapy water, rinse thoroughly and dry.
• Ensure the pan is completely dry before beginning the seasoning process.
• Pour a small amount of oil into the pan. Use your fingers to spread it around and coat the inside cooking surface of the pan completely.
• Heat the pan on the stovetop over moderate heat until the oil begins to smoke.
• Remove the pan from the heat and allow it to cool completely.
• Use a clean cloth or paper towel to wipe away any excess oil. Your pan is now ready to be used or stored.

How to season a Green Pan

To season a Green Pan, start by washing the pan in warm, soapy water, rinsing it thoroughly, and drying it. Ensure the pan is completely dry before beginning the seasoning process.

Pour a small amount of oil into the pan. Use your fingers to spread it around and coat the inside cooking surface of the pan completely. Peanut oil, vegetable oil, and canola oil are all good options.

Heat the pan on the stovetop over moderate heat until the oil begins to smoke. Remove the pan from the heat and allow it to cool completely.

Use a clean cloth or paper towel to wipe away any excess oil. Your pan is now ready to be used or stored.

Repeat the seasoning process once every six months, or sooner if food starts sticking to the surface of the pan.

Best oils to use

While seasoning your Green Pan, it is important to choose the oil carefully. The best oils to use with ceramic nonstick cookware are those with high smoke points, such as peanut oil, grapeseed oil, canola oil, and vegetable oil.

Peanut oil has a very high flashpoint and is therefore the most commonly used oil for seasoning Green Pans. However, vegetable oil, canola oil, and grapeseed oil are also good options.

Some other oils with high smoke points include:

• Refined coconut oil
• Safflower oil
• Avocado oil
• Sunflower oil
• Soybean oil
• Corn oil
• Clarified butter
• Ghee

Food scientists agree that highly unsaturated fats work better because they are more prone to oxidation and polymerizing. That means oils high in saturated fats like bacon grease, lard, and coconut oil aren't the best choices.

It is recommended to avoid using butter, olive oil, or any oils in spray form when seasoning your Green Pan. These fats have a notably low smoking point and the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan.

How to clean a Green Pan

Green Pans are easy to clean and maintain. Here are some tips for keeping your Green Pan in top shape:

• Always allow your pan to cool before washing. Plunging a hot pan into cold water can cause thermal shock, which may warp your pan and shatter glass lids.
• Wash your pan with a soft sponge, warm water, and mild soap. Avoid using abrasive detergents, steel wool, or iron sponges, as these can damage the pan's surface.
• Green Pans are also dishwasher-safe.
• If your pan has sticky spots or carbonization, you can use a melamine sponge (such as the GreenPan Restore Sponge) to wipe them away. First, fill the pan halfway with water and bring it to a boil for about 2 minutes. Then, pour out the water and place the pan on a sturdy surface, such as a wooden cutting board. Use the melamine sponge to carefully wipe away the carbonized spots.
• For the exterior of the pan, mix baking soda and water to form a smooth paste. Use kitchen paper to rub the paste over any stained areas.
• To prevent scratches and dents, use a pan protector when storing your Green Pan. This will keep your cookware from getting damaged when it gets knocked around in your cabinets.
• Avoid using oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan.
• Use high-smoke-point oils (like grapeseed) for high-heat cooking instead of olive oil.
• Preheat your pans before adding ingredients.
• Always wash and dry your Green Pan by hand.

How often to season a Green Pan

Green Pans are popular due to their non-stick coating, but they need to be seasoned properly before use and maintained to ensure they function at their best.

It is recommended that you season your Green Pan every six months or so. However, if food starts to stick to the surface before this time has passed, you should re-season the pan.

How to Season a Green Pan

• Wash your pan in warm, soapy water, rinse thoroughly and dry. Ensure the pan is completely dry before beginning the seasoning process.
• Pour a small amount of oil into the pan. Use your fingers to spread it around and coat the inside cooking surface of the pan completely. Peanut oil, vegetable oil, and canola oil are good options.
• Heat the pan on the stovetop over moderate heat until the oil begins to smoke.
• Remove the pan from the heat and allow it to cool completely.
• Use a clean cloth or paper towel to wipe away any excess oil. Your pan is now ready to be used or stored.

Frequently asked questions