Seasoning Stainless Steel Crepe Pans

Seasoning a stainless steel crepe pan is a great way to reduce sticking and prevent rusting. To season your pan, start by washing it with dish soap and warm water. Then, choose an oil with a high smoke point, such as vegetable, peanut, or grapeseed oil. Heat the pan over medium heat and add a thin layer of oil. Once the oil starts to smoke, remove the pan from the heat and let it cool. Finally, wipe away any excess oil with a paper towel. Your pan is now seasoned and ready to use!

Choosing the right oil

The first step to seasoning a stainless steel crepe pan is to choose an oil with a high smoke point. Oils with a high smoke point will react more readily to the heat and will "stick" better to the pan. This helps your seasoning to last longer and be more effective.

Some great choices for seasoning your pan include sesame, grapeseed, peanut, canola, avocado, sunflower seed, and soybean oil.

You'll want to avoid oils with a low smoke point, such as extra virgin olive oil, coconut, and any unrefined oil. These oils are more sensitive to heat and will begin to burn and smoke once they hit their temperature limit.

When seasoning your pan, you'll also want to avoid using butter, lard, and shortening. While these options are great for cooking, they are not ideal for seasoning due to their lower smoke points and the presence of water and milk solids.

Now that you know which oils to choose and which to avoid, here's a step-by-step guide to seasoning your stainless steel crepe pan:

• Wash your pan with dish soap and warm water. Make sure to scrub both the inside and outside of the pan and rinse thoroughly.
• Dry your pan completely before moving on to the next step. You can use a towel to dry it initially and then place it on a stovetop burner to cook off any remaining moisture.
• Choose your preferred high smoke point oil and pour a small amount into the pan. You only need enough to thinly coat the bottom of the pan, usually about 2 tablespoons.
• Swirl the pan around to evenly coat the bottom and sides.
• Heat the pan over medium heat for 2-5 minutes, or until the oil begins to smoke. Keep an eye on the pan as the oil can burn if the heat is too high.
• Once the oil starts to smoke, remove the pan from the heat and let it cool completely.
• Pour out any excess oil into a sealed container and dispose of it in the trash. You can also compost your leftover oil or ask a community garden if they can make use of it.
• Wipe the inside of the pan with a paper towel using circular motions to remove any remaining excess oil and to give the pan a nice shine.

Heating the pan

Firstly, ensure your pan is dry and free of any residue. Water or leftover food particles can interfere with the seasoning process, so it is important to start with a clean pan. Once your pan is clean, heat it up on the stove. You can also use an oven if your pan's handle is oven-safe, but be sure to check the owner's manual first.

It is recommended to heat the pan over medium heat for about 2-5 minutes. Avoid using high heat, as this can cause the pan to heat unevenly and may burn the oil. Medium heat provides a gentler and more even heating process.

As the pan heats up, you will want to apply a thin layer of oil. Oils with a high smoke point, such as sesame, grapeseed, peanut, or canola oil, are ideal for seasoning. Avoid using too much oil, as this can lead to a splotchy and sticky coating. Buff the oil onto the pan, inside and out, using a kitchen towel, and then buff away any excess until the pan looks dry. This step is crucial, as too much oil will result in an uneven and ineffective seasoning.

Continue heating the oiled pan over the burner or in the oven. The oil will begin to smoke heavily, so ensure proper ventilation by opening windows and turning on fans. The smoking will eventually stop, indicating that the oil has completed its transformation into a solid, plastic-like polymer. This process can take several minutes on a burner, depending on the burner's heat output and the size of the pan, or about 30 minutes in an oven.

Once the oil has stopped smoking, remove the pan from the heat and allow it to cool. The pan will be very hot, so exercise caution during this step. Let the oil cool for at least 30 minutes, or until it is lukewarm or at room temperature. You can also let the pan sit with the oil overnight to ensure it is completely cool.

After the pan has cooled, you can pour out any excess oil into a sealed container and dispose of it in the trash or compost. Wipe the inside of the pan with a paper towel using circular motions to remove any remaining oil and to give the pan a shiny finish.

By following these steps, you will effectively heat and season your stainless steel crepe pan, creating a protective, non-stick coating.

Applying the oil

The next step is to heat your oiled pan in the oven or on the stovetop. Keep in mind that the entire process depends on the heat level. So, it is not the same as what method you want to use.

• In the oven – Heat the oil on 350 F (177 C) for approximately one hour.
• On the stovetop – Let the pan on medium heat, and remove it as soon as the oil begins to smoke. It usually takes about 2 to 3 minutes while the oil seasons the dish evenly without burning the oil and leaving any spots behind.

After the stipulated time, you should remove your pan from the heat and cool it for about 30 to 45 minutes. When it reaches room temperature, you can manipulate the seasoned cookware without any fear of burns.

Once the temperature is adequately low, you can remove the excess oil with a paper towel. Be cautious and avoid touching the pan while it’s still hot! This case is one of those when it is necessary to be patient.

Take care to collect the remaining warm oil and dispose of it appropriately. Never pour this oil down the drain, as it can cause blockages and is environmentally harmful.

After removing the pan from the stove and cooling it properly, you should use paper towels and wipe it thoroughly. The goal is to remove excess oil from the cooking surface. You will know that you finish the job right if there is a brown line between the part you have just seasoned and the rest of the pan.

Now, you can use your dish to prepare a meal or to store it for future use. The best way is to place a layer of paper towel between each piece to avoid soiling the shelves and scratching the cookware.

Cooling the pan

Once you have a hot pan, and it starts to smoke, remove it from the stovetop and let it cool. The pan should be left to cool for at least 30 minutes. The oil should be lukewarm or at room temperature. You want the oil to be cool enough not to burn your skin. Ideally, leave the pan to sit with the oil overnight.

Once the pan has cooled, use a paper towel or a clean, dry cloth to remove the oil. You will still be able to see some oil in the pan once you've finished; this is okay.

The cooling process is an important step in seasoning your stainless steel crepe pan. It allows the oil to set and form a non-stick coating on the pan. This coating will help prevent food from sticking to the pan and make it easier to clean.

If you are using the oven method to season your pan, the cooling process is even more important. After applying the oil and heating the pan in the oven, let the pan cool completely in the oven before removing it.

Remember, patience is key when seasoning a stainless steel pan. Don't rush the cooling process, and your pan will be properly seasoned and ready for cooking crepes or any other delicious dishes!

Removing excess oil

If you are cleaning your pan after cooking, simply scrub the pan with hot soapy water and a non-abrasive sponge. If there is stuck-on food, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon.

For tougher stains, you can use a commercial cleaner like Bar Keeper's Friend. Moisten the pan, making sure the burnt food is saturated, then add the cleaner and scrub with a non-abrasive scrubber or soft cloth. Rinse the pan with clean water and repeat if the burn marks are still present.

Another method for removing excess oil and tough stains is to use a mixture of vinegar and baking soda. Fill the bottom of the pan with water, add 1 cup of vinegar, and bring to a boil. Once boiling, remove from the heat and add 2 tablespoons of baking soda. Briefly mix, empty the pan, and scrub with a non-abrasive sponge to remove any remaining food particles.

Always make sure to dry your pan immediately after washing to prevent water spots and to keep your stainless steel crepe pan in good condition.

Frequently asked questions