The Magic Of Seasoning: Transforming Pans

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. Seasoning or curing a pan involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process, known as polymerization, forms a protective layer that prevents food from sticking and enhances the flavour of dishes cooked in the pan. While some frying pans and skillets come pre-seasoned, many do not, and the process of seasoning a pan can vary depending on the type of pan and the desired results.

Why seasoning is necessary for some pans

Seasoning is necessary for some pans to prevent food from sticking to the surface and to protect the pan from rust and corrosion. While stainless steel and aluminium cookware do not require seasoning, it can help with browning and prevent sticking.

Seasoning is particularly crucial for cast iron and carbon steel pans. These pans need to be seasoned to prevent rusting, as they are prone to rapid oxidation. Seasoning also helps to create a non-stick surface, which makes cooking and cleaning easier.

The process of seasoning involves coating the surface of the pan with a thin layer of oil or animal fat and heating it to a specific temperature. This polymerizes the oil, creating a protective layer that prevents food from sticking. The colour of the coating is known as its "patina" and will darken with use.

To season a new pan, it must first be cleaned to remove any protective coatings applied during manufacturing. The pan is then coated with oil or fat and heated to form the protective layer. Multiple layers are required for the best long-term results.

Some pans come pre-seasoned by manufacturers, but they will usually still need to be further seasoned by the user for optimal non-stick performance.

How to season a cast iron pan

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide on how to season a cast iron pan:

Step 1: Wash and Dry Your Pan

It is important to wash your new cast iron pan with warm, soapy water to remove any residue or protective coating that may be present. After washing, dry the pan thoroughly with a clean towel. You can also place the pan on a stovetop flame for a minute or two to ensure that it is completely dry.

Step 2: Apply a Thin Layer of Oil

Once your pan is clean and dry, apply a thin layer of cooking oil to the entire surface of the pan, including the bottom but excluding the handle. You can use vegetable, canola, corn, or flaxseed oil for this step. Avoid using too much oil, as excess oil can pool during seasoning and form hardened droplets or turn sticky.

Step 3: Heat the Pan in the Oven

Place the oiled pan in a preheated oven at a temperature between 300 to 500 degrees Fahrenheit (depending on the material of your pan). It is recommended to use a baking sheet or aluminium foil to catch any drippings. Leave the pan in the oven for 30 minutes to an hour. The oil will polymerize during this time, forming a protective coating.

Step 4: Repeat the Process

Remove the pan from the oven and let it cool down completely. Wipe it with a clean cloth to remove any excess oil residue. Repeat the process of oiling and heating the pan two to three more times to build up a durable seasoning layer.

Step 5: Maintenance

After the initial seasoning process, your cast iron pan is now ready for use. Each time you cook with the pan, you will be adding more seasoning. You can use your cast iron pan for various dishes, such as frying eggs, pan-searing steaks, or sautéing vegetables. To maintain the seasoning, simply wash the pan with hot water and scrub it clean after each use. Avoid using dish soap or metal scouring pads, as these can damage the seasoning. Instead, use a sponge or a nylon brush for cleaning.

How to season a carbon steel pan

Seasoning a carbon steel pan is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide to achieving a well-seasoned pan:

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come unseasoned, with a protective coating to prevent rusting. Remove this coating following the manufacturer's instructions, then wash the pan with soap and water.

Step 2: Dry the Pan

As soon as the protective coating is removed, dry the pan right away. You can use a towel to wipe it down, and then place it on a stovetop burner to ensure any remaining moisture is cooked off.

Step 3: Heat the Pan

Before applying oil, heat the pan to help ensure the oil goes on as thinly and evenly as possible. You can do this over a burner or in an oven preheated to 450°F (230°C). 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, or avocado oil. Avoid using lard, shortening, butter, olive oil, or flax-seed oil. Rub the oil onto the pan, inside and out, then buff away any excess until the pan looks dry. It is important to use a very light coat of oil to avoid 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. The pan will smoke heavily during this step, so ensure your kitchen is well-ventilated. Heat until the oil has formed a polymer, indicated by a faint brown colour on the pan.

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 shade of brown and you have a strong, non-stick coating.

Step 7: Use and Maintain the Pan

With enough roasting and sautéing, you will continue to build up the seasoning. You can also re-season using the heat-oil-heat process outlined above. Remember to avoid using acidic ingredients like vinegar or tomatoes in your carbon steel pan, as these can break down the seasoning. To clean, simply rinse with hot water and scrub with a brush or sponge, then dry and rub with oil.

How to clean a seasoned pan

To clean a seasoned pan, it's important to avoid damaging the seasoning. This means avoiding soaking the pan, using harsh chemicals, or abrasive scouring pads, which could scrub away the seasoning.

• Clean the pan while it is still warm, as this will make the process easier.
• Wash the pan with hot water and a sponge.
• Avoid using harsh chemicals; hot water and a sponge are all you need.
• Only use cloths or sponges to clean the pan. A mild scouring pad can be used for hard, stuck-on stains.
• Dry the pan with a clean cloth or paper towel.
• Re-apply a thin layer of vegetable oil to the pan after cleaning.
• Store the pan in a cool, dry place to prevent rust.

By following these steps, you can effectively clean a seasoned pan while preserving the non-stick, corrosion-resistant properties of the seasoning.

How often to season a pan

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. The process involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This polymerises the oil and forms a protective layer, enhancing the flavour of dishes and improving the pan's durability.

So, how often should you season your pan? Well, the simple answer is: it depends.

Firstly, you should always season a new pan before its first use. This will create a base layer of protection and ensure your pan is non-stick from the get-go. After that, it's a matter of maintenance and keeping an eye on your pan's performance.

You should consider re-seasoning your pan when:

• Food starts to stick to the surface.
• The surface of the pan starts to look grey.
• Rust is starting to form.
• You've washed your pan with soap or a strong detergent, which can strip away the seasoning.
• You've used acidic ingredients, such as vinegar or tomatoes, which can also break down the seasoning.

If you're using your pan regularly and taking good care of it, you may only need to re-season it occasionally. However, if you're using it for high-heat cooking or not maintaining it properly, you may need to season it more frequently.

Some people like to create a schedule to ensure they're regularly seasoning their pans and maintaining that non-stick surface. This could be a good idea, especially if you're using your pan often and want to keep it in top condition.

Remember, the process of re-seasoning is the same as the initial seasoning, so you can follow the same steps outlined above.

Frequently asked questions