Ella Walter
Seasoning a pan is the process of creating a thin, fat-based layer on the surface of the pan that, when heated, forms a coating that prevents food from sticking and the pan from rusting. This process, known as polymerization, can be done in an oven or on a stovetop. While the frequency of seasoning a pan may vary depending on its usage and maintenance, the general guideline is to season it as often as needed to maintain the non-stick coating and prevent rusting. For new pans, it is recommended to go through one basic round of seasoning and then repeat the process as required to build up layers of baked-on oil, enhancing the non-stick surface over time.
How often to put a pan in the oven to season
| Characteristics | Values |
|---|---|
| Frequency of seasoning | As often as you like |
| Ideal temperature | 220-450°C (450-842°F) |
| Time in the oven | 10-60 minutes |
| Number of repetitions | 2-4 |
| Type of oil | Vegetable, canola, flaxseed, lard, Crisco |
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What You'll Learn
Preheat the oven
Preheating the oven is the first step in seasoning a pan. While some pans come pre-seasoned, many do not. The oven temperature varies across sources, with some recommending 220-240°C, 300°C, or as high as the oven can go, and others suggesting 400-450°F (230°C).
Before preheating the oven, it is important to clean the pan thoroughly. This involves washing it with hot, soapy water and drying it. Some sources recommend using a stainless steel scrubber or a scouring sponge for cast iron skillets and heavy-duty carbon steel pans, while others suggest using a dish towel for tin-plate and hard-coat aluminium pans. It is crucial to ensure that the pan is completely dry before proceeding to the next step.
Once the pan is clean and dry, it can be placed in the preheated oven for 5-15 minutes to ensure any remaining moisture is evaporated. This step is particularly important for cast iron pans, as it opens the iron's pores, allowing them to better absorb the seasoning.
After preheating the oven and drying the pan, the next step is to apply a thin coat of oil or shortening to the pan. This can be done using a lint-free cloth or paper towel, ensuring that all surfaces of the pan, except the handle, are coated.
By preheating the oven and preparing the pan through these initial steps, you create the optimal conditions for the seasoning process to be successful.
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Clean the pan
Cleaning the pan is an important step before you season it. If the pan is new or new to you, give it a good wash in hot soapy water. You may need to use a stainless steel scrubber to clean cast iron skillets and heavy-duty carbon steel pans, while tin-plate and hard-coat aluminium pans will only require a dish towel to clean. Rinse your pan and dry it with a clean towel. Place the pan in your preheated oven for 15 minutes to ensure that it is completely dry.
If your pan has been used before, it may have some rust on it. In this case, use a metallic or sponge scourer to remove the rust. Then, clean the pan with hot water and a little washing-up liquid. Use a washing-up brush or scouring sponge for cast iron pans. After cleaning, dry the pan thoroughly.
If you are re-seasoning a pan, it is important to remove any excess oil from the previous seasoning. To do this, place the pan on a gas or electric hob, or in the oven, for about 5 minutes to allow the pan to dry thoroughly inside and out. Then, use a lint-free cloth to remove the oil from the pan, making sure to get into all the crevices.
If your pan has become sticky or has food stuck on it, this can be removed by heating the pan over a medium-high flame. Leave the pan to heat up until it starts to smoke, then allow the smoke to die down. The pan is now seasoned, and any stuck-on food should be removed.
Once your pan is clean and dry, it is ready for seasoning.
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Dry the pan
Drying your pan is an important step in the seasoning process. If your pan is new or new to you, give it a good wash in hot soapy water. Then, dry the pan thoroughly. Place the pan on a gas or electric hob, or in the oven, for 5 minutes and allow the pan to dry thoroughly inside and out. Make sure there is no lingering moisture.
After you have dried your pan, you will need to add oil. Drizzle a little oil onto a lint-free cloth and rub it thoroughly into the pan, inside and out, including any parts made from cast iron. Make sure you don't miss any areas. You can also use a paper towel to rub the oil in concentric circles, then take a fresh paper towel and wipe up all the residue.
After oiling your pan, you will need to put it in the oven to season. However, before you do this, it is important to make sure that your pan is completely dry. Place the pan in a preheated oven for 15 minutes to ensure that it is bone dry.
Some guides recommend blasting the oven as high as it will go, but starting with a lower temperature and slowly increasing it creates a stronger coat of seasoning. Therefore, you should preheat your oven to a lower temperature, such as 240°C, and place the pan in the oven for 10 minutes. Then, remove the pan and increase the heat to 300°C.
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Apply oil to the pan
Seasoning a pan is a simple process that involves applying a layer of oil to the pan and heating it. The oil fills the nooks and crannies of the metal, and the fatty acids in the oil react with the metal and heat, becoming oxidized and forming a protective coating. This coating improves with each use, creating a smooth, slick, and nonstick surface.
When it comes to applying oil to the pan, it is important to choose an oil with a high smoke point and a high concentration of unsaturated fats. Popular options include vegetable oil, canola oil, corn oil, grapeseed oil, avocado oil, and Crisco solid shortening. It is recommended to use a thin layer of oil, as excess oil can pool during seasoning and form hardened droplets or turn sticky if left unused for several days.
To apply the oil, use a cloth or towel to rub the oil all over the interior and exterior of the pan, including the handle. Be sure to buff the pan thoroughly afterward to remove any excess oil and ensure that the pan no longer looks greasy. Even a small amount of excess oil can affect the seasoning process, so it is important to be thorough in the buffing step.
After oiling the pan, it is ready to be placed in the oven for the seasoning process. Depending on the type of pan and oil used, the oven temperature and duration of heating may vary. For cast iron pans, preheating the oven to around 400-450°F (230°C) is recommended, while for hard-coat aluminum pans, a temperature of 400°F is suggested. The pan is then placed in the oven for 15-20 minutes for hard-coat aluminum pans and 30 minutes for cast iron pans.
Once the initial heating time is up, remove the pan from the oven and let it cool. Some sources recommend repeating the oiling and heating process multiple times to build up a good initial layer of seasoning. After the final round of heating, allow the pan to cool completely before using it for cooking.
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Place the pan in the oven
Before you place your pan in the oven, you should ensure it is clean and dry. Wash your pan in hot, soapy water, and dry it thoroughly. You can place the pan in the oven for 5–15 minutes to ensure it is completely dry.
Now, you can place your pan in the oven to season it. The oven temperature and duration depend on the type of pan. For cast iron pans, place the pan in a preheated oven at 450°F (230°C) for 30 minutes. For hard-coat aluminium pans, preheat the oven to 400°F and bake for 15–20 minutes. Tin-plate pans should be baked for 15–20 minutes at 400°F, and they will turn a dark brown or black colour.
When placing your pan in the oven, it is recommended to put it upside down on the middle rack. This will prevent any oil from pooling at the edge of the cooking surface. Additionally, place a lined baking sheet on the bottom rack to catch any potential drips of excess oil.
You can season your pan as often as you like. Regularly seasoning your pan will improve its non-stick surface and help it last longer.
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Frequently asked questions
It is recommended to season a new pan at least once before using it for the first time.
There is no fixed frequency for how often you should season your pan. You can season your pan as often as you like, and the more you do it, the more non-stick it will become.
There are several ways to season a pan, including on a gas hob, an induction hob, or in an oven. The oven method is considered the easiest and most effective way to season a pan evenly.
To season your pan in the oven, first clean and dry your pan thoroughly. Then, rub a thin layer of oil all over the pan and place it upside down on the middle rack of a preheated oven. Leave it for 10 minutes before removing it and wiping away any excess oil. Finally, return the pan to the oven and leave it for another 30 minutes to an hour.
