Tiffany Haney
Orgreenic pans are known for their non-stick ceramic surface, which is free of any potentially hazardous chemicals. While the pans are marketed as non-stick, seasoning them can help improve their performance and longevity. Seasoning involves packing carbonized oil into the cooking surface, creating a barrier that prevents food from sticking. This process needs to be repeated every six months or so, and there are several methods to do it. The stovetop method is the official recommendation, but other methods include using an oven or sunlight.
How do you season an Orgreenic pan?
| Characteristics | Values |
|---|---|
| Frequency of seasoning | Every six months or twice a year |
| Stovetop method | The Orgreenic company's recommended method |
| Oven method | Place the pan upside down in the oven at 325 degrees for an hour |
| Sunlight method | Leave the pan in sunlight for several days |
| Oils to use | Vegetable oil, peanut oil, grapeseed oil, canola oil, vegetable shortening |
| Oils to avoid | Olive oil |
| Cooling the pan | Leave the pan in the (turned-off) oven for 10-15 minutes, then finish cooling at room temperature |
| Cleaning | Wash by hand with warm water and soap, dry with a dish towel or paper towels, do not use abrasives |
| Dishwasher | The Orgreenic website says its pans are dishwasher-safe, but other sources advise against dishwashing |
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What You'll Learn
The stovetop method is the official recommendation
Next, pour one tablespoon (15 ml) of vegetable oil into the pan. Using your fingers or a soft paper towel, spread the oil over the entire inner surface of the pan, including the bottom and sides. While Orgreenic recommends vegetable oil, other oils or vegetable shortening can be used, preferably those with a high smoking point, such as peanut oil, grapeseed oil, or canola oil.
After coating the pan with oil, place it on the stovetop and heat it to smoke off the oil. This process helps to carbonize the oil, creating a non-stick surface. Once the oil has smoked off, turn off the heat and allow the pan to cool down.
Finally, use a clean paper towel to wipe away any excess oil from the inside of the pan. The surface may still feel greasy, which is normal and should not be scrubbed away as it contributes to the non-stick properties of the pan.
It is recommended to repeat this seasoning process about twice a year, or every six months, to maintain the non-stick coating. Additionally, always wash your Orgreenic pan by hand after each use and avoid using abrasives or putting it in the dishwasher, as this can damage the seasoning and the pan's surface.
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Seasoning frequency
The seasoning process involves packing carbonized oil into the cooking surface, creating a non-stick layer. This layer can be built up over time, with several layers of oil enhancing the non-stick properties of the pan.
To season an Orgreenic pan, it is recommended to use the stovetop method. First, ensure the pan is clean by washing it by hand with warm water and soap, then drying it completely. Next, pour one tablespoon of vegetable oil (or a similar oil with a high smoking point) into the pan and spread it evenly across the entire inner surface using your fingers or a soft paper towel.
After seasoning, it is important to properly care for your Orgreenic pan to maintain the seasoning. This includes washing the pan by hand after each use, avoiding the use of abrasives, and not placing it in the dishwasher, as this can damage the seasoning and the pan's surface.
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Oils to use
Oils play a crucial role in seasoning Orgreenic pans, as the process involves packing carbonized oil into the cooking surface to prevent food from sticking. While the Orgreenic company recommends using vegetable oil, other types of oils can also be used effectively. Here are some specific oils that are suitable for seasoning Orgreenic pans:
- Peanut oil
- Grapeseed oil
- Canola oil
These oils are recommended due to their high smoking points, which make them ideal for the seasoning process. It is important to avoid using oils with low smoking points, such as olive oil, as they may not produce the desired results.
When seasoning your Orgreenic pan, start by pouring approximately one tablespoon (15 ml) of your chosen oil into the pan. Use your fingers or a soft paper towel to spread the oil evenly over the entire inner surface, including the bottom and sides. Ensure that the pan is clean and dry before applying the oil. After applying the oil, follow the recommended seasoning method, such as the stovetop method or the oven method, to properly season your Orgreenic pan.
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How to clean the pan
To clean your Orgreenic pan, it is recommended to wash the pan by hand using warm water. Avoid putting the pan in the dishwasher, as this can wash away the seasoning and damage the surface. You can use soap, but some people advise against this as it can affect the taste of your food. After washing, dry the pan with a dish towel or paper towels.
If you are looking to re-season your pan, you should first ensure that it is clean. You can then follow the steps outlined in the Orgreenic instructions: spread a thin layer of oil over the entire inner surface of the pan, wipe off any excess, and bake in the oven at 325 degrees Fahrenheit for an hour. You can also use the stovetop method, which involves heating the pan on the stovetop and smoking off the excess oil before wiping the pan clean.
Other methods of seasoning include placing the pan upside down in a brown paper bag and leaving it in direct sunlight for several days. The bag should feel notably warm to the touch. After removing the pan from the bag, wipe away any excess oil. This method may need to be repeated more frequently, as the gentleness of the process means the seasoning may not last as long.
You should re-season your Orgreenic pan twice a year or once every six months. If food starts sticking to the pan before this time has passed, you should re-season it earlier.
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The oven method
To season an Orgreenic pan using the oven method, start by preheating your oven to a temperature between 250 and 350 degrees Fahrenheit (130 and 180 degrees Celsius). Do not exceed this temperature range.
Next, lightly coat the pan with cooking oil. Pour 1 to 2 teaspoons (5 to 10 ml) of vegetable oil or flaxseed oil into the pan. Using your fingers or a clean paper towel, spread the oil evenly over the entire inner surface of the pan, including the sides and the bottom. Wipe off any excess oil with a clean paper towel, but be aware that the surface may still feel greasy, which is normal.
Place the oiled pan in a brown paper bag, wrapping it around the coated part of the pan. The handle can be exposed or hidden inside the bag. The paper bag will protect the pan's surface, concentrate the heat, and catch any oil drips.
Finally, put the pan in the preheated oven and bake it for about an hour. After baking, remove the pan from the oven and allow it to cool down to room temperature. Do not place the hot pan in a refrigerator or freezer to speed up the cooling process, as the drastic change in temperature can damage the pan.
It is recommended to re-season your Orgreenic pan every six months, or earlier if food starts sticking to the surface before that time. You can re-season it using the same oven method or try one of the other methods, such as the stovetop or sunlight methods.
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