The Best Way To Season Your Pan With Rice Bran Oil

Rice bran oil is a flavourless oil with a high smoke point, making it a good option for high-heat cooking. It is derived from the hard outer layer of brown rice, which is usually discarded. The oil has a high smoke point of 450-490 degrees Fahrenheit, one of the highest of all cooking oils. It is also a popular ingredient for stir-fries and has a subtle nutty flavour. Rice bran oil is largely produced in Thailand and India and is a popular cooking oil in many Asian countries, including Japan, Korea, China, Taiwan, Thailand, and Indonesia. It is a good option for seasoning cast iron pans as it has a high smoke point and can create a natural non-stick cooking surface.

How to prepare a new pan for seasoning

A new pan will likely arrive unseasoned, with a thin layer of oil to protect it during transit. Before seasoning, it's important to clean the pan to ensure there is no packaging or manufacturing residue. Rinse the pan under hot water and dry it with a cloth or on a warm stovetop.

To season a pan, you will need to use an oil with a high smoke point. Rice bran oil is a good choice, but other options include grapeseed oil, canola oil, avocado oil, or lard.

There are two main methods for seasoning a pan: oven seasoning and stovetop seasoning.

Oven Seasoning:

• Preheat your oven to 90°C.
• Place the pan in the oven for 15 minutes.
• Remove the pan from the oven and place it on a heat-resistant surface.
• With a lint-free cloth, wipe a thin layer of oil over the entire pan.
• Increase the oven temperature to 250°C.
• Place the pan upside down in the oven for 1.5-2 hours.
• Turn off the oven and leave the pan to cool for at least 30 minutes or overnight.
• Repeat the oven seasoning process 3-6 times to establish a strong seasoning foundation.

Stovetop Seasoning:

• Heat the pan slowly on the stovetop, gradually increasing the temperature.
• Add a teaspoon of rice bran oil or another high smoke point oil to the pan.
• Using a paper towel and tongs, continuously wipe the oil around the pan until it starts to smoke.
• Once smoking, continue to wipe for 20 seconds. The oil should be a very thin layer with no pools or lumps.
• Remove the pan from the heat and allow it to cool for at least 1 minute.
• Repeat steps 1-5 for 10-15 minutes, over two or more sessions, until the base is black, slick, and oil-repellent.

To maintain your pan's seasoning, it is recommended to re-season it every few months. Additionally, when cleaning, avoid using soap as it can affect the seasoning. Instead, use hot water and a scrubbing tool to remove any food scraps.

Oven seasoning instructions

Firstly, you should wash your cast iron pan with hot water and a brush (no soap and no steel brushes or scourers). You can also use warm water and a kitchen sponge for everyday cleaning. Dry the pan thoroughly straight away, as water is cast iron's enemy. You can hand-dry the pan with a tea towel and then place it on the hob over high heat to evaporate the remaining moisture.

Next, you'll want to apply a layer of oil to the pan. Rice bran oil is a good choice as it has a high smoke point and a neutral flavour. Other options include grapeseed oil, canola oil, avocado oil, or lard. Rub the oil all over the pan, including the bottom, and place it upside down in the oven. Place a baking tray underneath the shelf to catch any excess oil.

Heat the oven to 230°C or more and leave the pan inside for one hour. At this temperature, the oil will undergo a chemical reaction and become a polymer, creating a sturdy non-stick layer on the pan.

Leave the pan to cool in the oven for at least 30 minutes. Repeat the process 2-3 times to build up a good foundation.

To maintain the seasoning, re-season your pan every few months. Remember to avoid using the pan for cooking acidic foods or liquids until the seasoning is well established.

Stovetop seasoning instructions

Rice bran oil is a great choice for seasoning your cast iron pan. Here are the steps to properly season your pan on your stovetop:

• Wash your cast iron pan with hot water and a brush. Avoid using soap, steel brushes, or steel scourers.
• Dry the pan thoroughly with a towel or paper cloth.
• Place the pan on the stovetop and turn the heat to low.
• Using rice bran oil or another high smoke point oil, apply a thin layer of oil to the entire pan, including the inside, outside, and handle. The pan should look dry with no glistening pools of oil, only a very thin shimmer.
• Continue to heat the pan on low for 5-10 minutes.
• Remove the pan from the heat and let it cool for a few minutes.
• Repeat steps 4-6 for 2-3 more times to build up a good seasoning foundation.
• Your pan is now ready to use!

Remember to re-season your cast iron pan every few months to maintain its non-stick properties and improve its performance. Always avoid using soap and harsh scrubbers when cleaning your seasoned pan, as this can damage the seasoning. Instead, use hot water and a soft brush or cloth to clean the pan after each use.

How to fix a sticky pan

If your pan is sticky, it is likely that there is residue left behind. To fix this, you should start by washing the pan with soap and water to get rid of any lingering manufacturing grease. You can also try using a nylon scrubbing pad and some soapy water to scrub off the residue. For heavily soiled pans, add a cup of vinegar to the water.

If your pan is a cast iron pan, you can try the following:

• Wash your cast iron pot or pan with hot water and a brush (no soap and no steel brushes or scourers).
• Use an oil with a high smoke point (such as rice bran oil) and sauté some vegetable scraps like carrot peelings.
• Remove the vegetables and let the pan cool before repeating step 1.
• Repeat steps 1-3, 2-3 times.
• After the final wash, dry the pan inside and out with a tea towel and put it on low heat on the stove for 5 minutes to completely dry.

If your pan is a non-stick pan, you can try the following:

• Heat the pan on a medium to a medium-high flame for 2-3 minutes.
• Add some coconut oil to the pan and allow it to melt.
• Swirl the pan so that the oil coats the entire surface.
• Once the pan starts to smoke, remove it from the heat and set it aside to cool.
• After the pan cools, rub the oil into the pan again with a paper towel.

Alternatively, you can try this method:

• Place the empty pan on the stove and heat it until it starts to smoke.
• Put coarse sea salt into the pan. Make sure the salt covers the entire surface area with a layer of salt that is around 2 cm thick.
• Leave the pan on the flame and allow the salt to cook until it turns a dark brown color.
• Throw away the salt and rub the surface of the pan with a towel or a piece of cloth covered in oil.
• Repeat the process 2-3 times.

For a Teflon or anodized aluminum-coated pan, boiling water may be useful. Heat water in the pan until it reaches a scalding level and boils off. Let the pan cool and clean the surface with a dry cloth.

How to fix a flaky pan

Flaky seasoning on a pan is usually caused by a weak seasoning foundation. This can be due to a variety of factors, such as using too much oil, incomplete seasoning, low temperatures during the seasoning process, not allowing the pan to cool between layers, cooking acidic foods, boiling acidic liquids, harsh scrubbing, or cleaning with detergents.

To fix a flaky pan, you can follow these steps:

Step 1: Scrub the Pan

Use fine steel wool, sandpaper, or a scourer to scrub off the flaky bits from your pan. Focus only on the areas that are flaking or have lumps. Do not worry about scrubbing the entire pan.

Step 2: Stovetop Seasoning

After scrubbing, follow up with a few quick stovetop seasonings to build up the seasoning again. Here is a general guide on how to season your pan:

• Wash your pan with hot water and a brush. Do not use soap or steel brushes/scourers.
• Dry the pan thoroughly with a tea towel.
• Place the pan on low heat on the stove for a few minutes to ensure it is completely dry.
• Apply a thin layer of oil with a high smoke point, such as rice bran oil, grapeseed oil, or canola oil. Avoid using olive oil as it has a low smoke point.
• Heat the pan on the stovetop over medium heat.
• Continue heating and wiping the pan with a cloth or paper towel for about 20 seconds as the pan smokes.
• Allow the pan to cool for at least one minute.
• Repeat the above steps for about 10-15 minutes over two or more sessions, until the base is black, slick, and oil-repellent.

Step 3: Maintain the Seasoning

To maintain the seasoning and keep your pan in good condition, follow these tips:

• Avoid harsh scrubbing or cleaning with detergents.
• Avoid cooking acidic foods or boiling acidic liquids in the pan, as these can strip the seasoning.
• Re-season the pan regularly to maintain its non-stick properties.
• Store the pan in a dry place to prevent rust.

Frequently asked questions