Seasoning Stainless Steel Calphalon Pans: A Quick Guide

How to Season a Stainless Steel Pan

Seasoning a stainless steel pan is a simple process that can improve its non-stick properties and make cooking and cleaning easier. While it is not necessary to season stainless steel pans, it is a popular choice among professional chefs and home cooks. The process involves washing and drying the pan, oiling it, heating it up, and then allowing it to cool. This creates a non-stick surface that makes cooking and cleanup a breeze. The type of oil used is important, with oils such as sesame, vegetable, peanut, and soybean oil being ideal due to their high smoking points.

How to Season Stainless Steel Calphalon Pans

Wash and dry the pan

To season a stainless steel Calphalon pan, you must first wash and dry the pan. This is an important step as it ensures that your pan is clean and ready for seasoning. Here are some detailed steps to guide you through the process:

Firstly, use a gentle dish soap and warm water to thoroughly wash your stainless steel pan. You can use a soft sponge or cloth to apply the soap and gently scrub the pan. Make sure to pay attention to the corners and edges of the pan, as food particles and grease can get stuck in those areas. Rinse the pan with warm water to remove any soap residue.

Next, dry the pan completely. You can use a clean cloth or paper towel to wipe the pan dry. Make sure that all the moisture is removed, as any remaining water can affect the seasoning process. You can also let the pan air dry for a while before giving it a final wipe. It is crucial that your pan is completely dry before you proceed to the next step of seasoning.

Once your pan is washed and dried, it is ready for the seasoning process. Remember that seasoning your stainless steel pan is optional but can provide a non-stick surface for easier cooking and cleanup. If you choose to season your pan, follow the subsequent steps carefully.

Note: The following steps are part of the seasoning process and will be included in the next instruction, i.e., "Oil your pan."

[Detailed steps on oiling the pan will be provided in the next section.]

Use oil with a high smoking point

Seasoning a stainless steel pan is a great way to create a non-stick surface and protect your pan from rust. The process is simple and only requires a few steps. Firstly, wash your pan with dish soap and warm water, then dry it thoroughly. Once your pan is completely dry, heat it up on the stovetop and add a little bit of oil with a high smoking point. Examples of suitable oils include sesame, grapeseed, peanut, canola, vegetable, and soybean oil. Use a paper towel to distribute the oil evenly across the pan's surface.

After adding the oil, heat the pan over medium heat until it starts to smoke. Then, remove the pan from the heat and let it cool down. Once the pan is cool, use another paper towel to remove the excess oil. You can repeat this process whenever you find that food is starting to stick to your pan again.

Using an oil with a high smoking point is crucial when seasoning a stainless steel pan. Oils with lower smoking points may not adequately coat the pan's surface and can burn too quickly, leaving a gummy residue. By using oils with higher smoking points, you ensure that the oil reacts well to the heat, adheres better to the pan, and creates a more durable non-stick surface. This helps to extend the effects of the seasoning and reduces the need for frequent re-seasoning.

Heat the pan and add oil

Heating your stainless steel pan before adding oil is essential for preventing food from sticking to the pan and making the pan easier to clean. The pan should be heated for two to three minutes over low-to-medium heat. If you're using an induction hob, make sure to heat the pan gradually to avoid the risk of warping.

There are two ways to test whether your pan is hot enough. The first is the water droplet test, also known as the Mercury Ball Test or Leidenfrost Effect. Add a teaspoon of water to the pan. If the water forms one large drop that bounces around the pan, it's ready for oil. If the water doesn't form beads and instead fizzles and foams, the pan is too cold. If the water breaks into many small beads and evaporates, it's too hot. Remember to wipe off the water before adding oil, so it doesn't sputter.

The second method is the Hover Test. Hover your hand a few inches above the pan's surface. If you can hold your hand there for more than six seconds, the pan is too cold. If you need to pull your hand away immediately, the pan is too hot. The ideal temperature is when you can hover your hand for four to six seconds.

Once your pan is at the right temperature, add a thin layer of oil or fat. Make sure the oil covers the entire surface of the pan. If your pan is above medium heat, reduce the temperature to medium or lower to prevent the oil from burning. The oil is ready when it glistens, shimmers, and spreads around the pan easily.

To test if the oil is hot enough, bring a small portion of your ingredient close to the pan's surface using tongs. If it sizzles immediately, the pan is ready. Alternatively, you can use a high-heat culinary thermometer; the ideal temperature for frying is between 160°C and 180°C. Tilt the pan so the oil pools at the side to ensure you're measuring the oil's temperature and not the pan's surface.

Heating your stainless steel pan before adding oil is crucial for creating a smooth surface that prevents food from sticking and makes cleanup easier. By following the steps outlined above, you can ensure your pan is properly heated and ready for cooking.

Cool the pan

Cooling your pan is an important step in the seasoning process and in maintaining the longevity of your cookware. Stainless steel pans, such as Calphalon pans, should be cooled properly to avoid thermal shock, which can ruin your pans.

When a hot pan is placed under cold water, it causes thermal shock, which can damage your pan over time, regardless of whether it's stainless steel, non-stick, or cast iron. This is because metals expand when heated and contract when cooled. Introducing a sudden change in temperature causes the pan to cool too quickly, and it starts to pull against itself. This can cause warping, cracking, or chipping. Warped pans are a major problem as they won't cook evenly and won't sit flat on induction or electric cooktops.

To avoid thermal shock, it is important to let your pan cool down gradually. You can let it cool on the stovetop or place it on a trivet or another heat-proof surface. If you're using a granite countertop, make sure to wipe it clean first to avoid any accidental contact with water.

Once your pan has cooled down, you can use a paper towel or a clean, dry cloth to remove the oil. This step is important in the seasoning process as it ensures that your pan is ready for the next use and helps maintain its non-stick properties.

By properly cooling your stainless steel Calphalon pans, you can avoid damage and ensure even cooking in the future.

Repeat the process

To season a stainless steel pan, you must first wash and dry the pan. Use a gentle dish soap and warm water to thoroughly wash the pan. Rinse and dry the pan completely. Once the pan is completely dry, place it on the stovetop and turn on the heat. Add a little bit of oil—sesame, vegetable, peanut, or soybean oil are good options as they have high smoking points. Use a wad of paper towel to distribute the oil around the pan's surface.

Once the pan is hot and starts to smoke, remove it from the heat and let it cool. When the pan is cool, use another paper towel to remove the oil. If you want to be more environmentally friendly, substitute a clean, dry cloth for the paper towel.

While seasoning is not required for stainless steel pans, it can help seal the pores in the metal and create a non-stick surface, making cooking and cleanup easier.

Frequently asked questions