Tiffany Haney
Stainless steel pans are popular among chefs due to their ability to produce unrivalled results. However, cooking with stainless steel can be challenging as it requires understanding temperature control to prevent food from sticking to the pan. While seasoning stainless steel pans is not necessary, it can be done to create a non-stick surface. The process involves washing and drying the pan, heating it up, and then adding oil, preferably one with a high smoking point, such as vegetable or grapeseed oil.
Characteristics and values of seasoning a stainless steel pan
| Characteristics | Values |
|---|---|
| Purpose | To create a non-stick coating |
| Temperature control | Preheat the pan on medium to medium-high heat, avoid maximum heat |
| Oil | Use oils with high smoke points, e.g. vegetable, peanut, grapeseed, sesame, soybean |
| Cleaning | Use baking soda for stubborn build-up, avoid steel wool as it can damage the surface |
| Alternative methods | Salt scrub, use of fat instead of oil |
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What You'll Learn
Whether to season stainless steel pans
One of the main advantages of using stainless steel pans is their ability to create fond, which is the small amount of pinched food that remains in the pan after cooking. This fond can be used to create flavorful pan sauces, especially when using acidic ingredients, due to the non-reactive properties of stainless steel. The porous nature of stainless steel at a microscopic level contributes to the formation of fond, which is not possible with non-stick cookware.
To prevent food from sticking to a stainless steel pan, it is crucial to understand temperature control. Preheating the pan properly, using low to medium heat, and adding cooking oil after preheating are essential steps. Additionally, allowing the pan to return to temperature after adding large pieces of protein can reduce sticking issues.
While seasoning is not mandatory for stainless steel pans, some cooks choose to season their pans periodically to enhance non-stick properties. This involves cleaning the pan thoroughly, applying a thin layer of high smoke point oil, heating the pan until the oil smokes, and then letting it cool before wiping away excess oil. However, regular washing with soap and water will remove the seasoning, requiring more frequent re-application.
When seasoning a stainless steel pan, it is important to select the right type of oil, such as canola, vegetable, sesame, grapeseed, or peanut oil, which have high smoke points. Avoiding oils with low smoke points, like avocado oil, is crucial since they can burn at lower temperatures.
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How to season stainless steel pans
While some sources claim that seasoning stainless steel pans is unnecessary, others argue that it can be beneficial. Seasoning can help create a non-stick surface, improve the taste of food, and extend the lifespan of the pan. Here is a step-by-step guide on how to season your stainless steel pans:
Step 1: Wash and Dry the Pan
Begin by thoroughly cleaning your pan. Use warm water and a gentle dish soap to remove any residues or stains. Rinse the pan well and ensure it is completely dry before moving on to the next step.
Step 2: Preheat the Pan
Place the pan on your stovetop and turn the heat to medium or medium-low. You want the pan to be hot but not smoking. The ideal temperature will depend on the type of stovetop you have, so it may take some experimentation to find the perfect setting.
Step 3: Add Oil
Once the pan is hot, add a small amount of oil. Oils with high smoke points, such as vegetable, peanut, sesame, or grapeseed oil, are recommended. Use a paper towel or pastry brush to coat the entire cooking surface evenly. Avoid using oils that smoke quickly at high temperatures, like olive oil, coconut oil, or canola oil.
Step 4: Heat the Oil
Continue heating the oiled pan until the oil shimmers but does not smoke. This indicates that the oil has been properly seasoned into the pan's surface. Listen for a sizzling sound when you add the oil, which signifies that the pan is ready.
Step 5: Cool and Wipe Down
Allow the pan to cool before handling it. Once it has cooled, use a towel to wipe down the excess oil. Your stainless steel pan is now seasoned and ready for cooking!
Remember that proper temperature control is crucial when cooking with stainless steel. Always preheat your pan, and avoid overcrowding it with food to maintain the desired temperature. Additionally, always allow the pan to cool before cleaning it, and avoid using steel wool or harsh abrasives as they can damage the cooking surface.
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Oils to use
Seasoning a stainless steel pan is a natural way to reduce sticking and keep your pan from getting rusty. It is important to note that stainless steel gets very hot very quickly, so a medium to medium-high heat should be used.
To season a stainless steel pan, you must first wash the pan with dish soap and warm water. Scrub the pan with a sponge or cloth dishrag, then rinse off with warm water and let it air dry.
When choosing an oil, it is recommended to use an oil with a high smoking point. This is the temperature at which the oil produces smoke. The lighter the hue of the oil, the higher the smoke point. Oils such as sunflower, peanut, lard, corn, sesame, grapeseed, avocado, rice-bran, and canola oil are all great choices. Oils to avoid are coconut, virgin or extra virgin olive oil, as their smoke point is too low.
Once you have chosen your oil, add a thin layer to the pan, then heat it up until it smokes. Take the pan off the burner and let it cool down completely. Pour out the excess oil and wipe the pan with a paper towel.
After cooking with your seasoned pan, it is best to wipe it out with a paper towel. Washing a seasoned pan with soap and water after every cooking session will strip away the oil, forcing you to reseason.
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Oils to avoid
While seasoning a stainless steel pan, it is important to choose the right oil. Some oils have a low smoking point and are not suitable for seasoning. Oils to avoid for seasoning stainless steel pans include:
- Avocado oil: Avocado oil has a low smoking point and burns too cool.
- Olive oil: Olive oil has a low smoking point and is not suitable for seasoning.
- Flaxseed oil: Flaxseed oil has a low smoke point and is not suitable for seasoning.
- Coconut oil: Coconut oil has a low smoke point and is not suitable for seasoning.
- Butter: Butter has a low smoke point and will burn and stick to the pan.
It is important to choose an oil with a high smoking point for seasoning stainless steel pans. Oils with high smoking points will react more readily to heat and will "stick" better to the pan, creating a non-stick surface. Some suitable oils include grapeseed oil, canola oil, sunflower oil, peanut oil, lard, and corn oil.
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Cleaning seasoned pans
While some sources suggest that seasoning a stainless-steel pan is unnecessary, others claim it is essential to prevent food from charring. If you have seasoned your stainless-steel pan and it has tough stains, you can use Bar Keepers Friend or baking soda to scrub them off without damaging the pan. For lighter stains, either substance will do the trick. Be sure to wear cleaning gloves to protect your hands.
If you are cleaning a seasoned cast-iron pan, you can use a paper towel to remove excess oil, a dish brush to loosen stuck-on food, and a scouring pad or sponge to remove stains. You can also use a small amount of soap to clean cast iron, but avoid using large amounts as this can strip the seasoning off the pan. If you need to remove stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use a scraper after the pan has cooled. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, this is just the seasoning and is perfectly normal.
To maintain the seasoning on a cast-iron pan, rub a light layer of cooking oil or seasoning spray onto the surface and wipe away any excess with a paper towel. You can also use kosher salt to remove stuck-on food. Simply add 1/4 cup of kosher salt and a few drops of warm water to the pan while it is warm, and scrub with a wooden spatula or a scrub brush.
If you have accidentally left your cast-iron pan in water for too long and it has developed rust, don't panic. You can remove the rust by scouring it, rinsing, drying, and rubbing the pan with vegetable oil.
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Frequently asked questions
There is no consensus on whether you need to season a stainless steel pan. Some sources say that seasoning is unnecessary, while others claim it is required to prevent food from charring. Seasoning stainless steel pans is uncommon.
To season a stainless steel pan, wash and dry the pan thoroughly with gentle dish soap and warm water. Once the pan is dry, heat it up on your stovetop and add a little bit of oil, ensuring it has a high smoking point, such as vegetable or grapeseed oil. Avoid oils with low smoking points, like coconut oil.
Seasoning a stainless steel pan creates a non-stick coating, preventing food from sticking to the pan and improving the cooking process.
Add a small amount of water to the pan. If the water droplets "dance" across the pan, it is ready for you to add oil or butter.
Avoid preheating the pan at a high temperature as this may cause fires when oil is added. Do not use steel wool or harsh abrasives when cleaning the pan as they can damage the cooking surface.
