Tillie Doyle
Stainless steel pans are a popular choice for cooks due to their durability, quick and even heating, and non-reactive nature. However, food inevitably sticks to these pans due to their porous surfaces. To prevent this, you can break in your stainless steel pan by seasoning it with oil to create a non-stick coating. This process involves washing and drying the pan, adding a thin layer of oil, heating the pan on a stove, cooling it, and then wiping away any excess oil. This will give your pan a non-stick sheen, making it easier to cook without the hassle of food sticking to the surface.
What You'll Learn
Wash your pan with dish soap and warm water
To break in a stainless steel pan, you must wash it with dish soap and warm water. This is a crucial step as it ensures that the seasoning oil takes to the pan. Here is a detailed, step-by-step guide on how to do this:
Firstly, scrub the pan with a dishrag or sponge, using dish soap. Clean both the inside and outside of the pan thoroughly. Next, rinse the pan with warm water and let it air-dry. This is important, as oil will adhere better to a clean, dry pan.
If there are any tough stains on the pan, you can remove these by scrubbing the pan with baking soda and a scouring pad. Ensure you only use a non-abrasive sponge or scouring pad, as you do not want to damage the pan's surface. Stainless steel pans are designed to resist corrosion and rust, but they are not impervious to burnt-on messes and discolouration. Therefore, it is vital to know how to clean them properly.
Once your pan is clean and dry, it is ready to be seasoned.
Samsung WF50K7500AV Drain Pan Size Requirements
You may want to see also
Choose an oil with a high smoking point
When seasoning a stainless steel pan, it is important to use an oil with a high smoke point. A smoke point refers to the temperature at which an oil starts to smoke. Using an oil with a high smoke point will prevent the oil from burning and creating an off, burnt flavour.
Some oils with high smoke points include:
- Avocado oil (refined) 480-520°F
- Safflower oil 450-500°F
- Canola oil 400-475°F
- Sunflower oil (refined) 450°F
- Peanut oil (refined) 450°F
- Coconut oil (refined) 400-450°F
- Grapeseed oil 390-420°F
- Sesame oil (refined) 410°F
- Macadamia oil 400°F
- Extra virgin olive oil (unrefined) 325-400°F
- Avocado oil (unrefined) 350-400°F
- Vegetable oil 400°F
When choosing an oil, it is also important to consider the flavour of the oil and whether it will complement your dish. For example, sesame oil and walnut oil have strong flavours and are best used in dishes that specifically call for their flavour. On the other hand, oils like canola oil, grapeseed oil, corn oil, and avocado oil are considered neutral oils and do not impart a strong flavour.
Flameproof Roasting Pan: Safe, Sturdy, and Stylish
You may want to see also
Heat your pan on the stove for 3 minutes over medium heat
Heating your pan on the stove for three minutes over medium heat is an important step in the seasoning process for your stainless steel pan. It is recommended to heat your pan for two to five minutes, so heating for three minutes is ideal. Avoid cranking up the heat to a high temperature, as this will cause the pan to heat unevenly and may burn the oil. Medium heat is gentler on the pan and the oil and will ensure they heat up at an even rate.
You should heat your pan until the oil starts to smoke. This will take around three to five minutes. Once you see thin wisps of smoke curling up from the pan, immediately take the pan off the burner and move it to another burner. The oil is ready at this point, and your pan will have a non-stick sheen.
Magic Bars: Best Pan Size
You may want to see also
Wipe the inside of the pan with a paper towel
Once your pan has cooled down, it's time to wipe the inside with a paper towel. Wad up the paper towel and run it along the inside of the pan in circular motions. This will help to soak up any excess oil that's still in the pan. It will also give the pan a nice shine, which indicates that the pan is now non-stick.
The oil left in the pan will help to protect it from food sticking to it, so you won't need to wash the pan with soap and water after every use. Instead, simply give it a wipe with a paper towel after each use. This will keep the pan clean and prevent spotting.
If your pan does become very soiled and greasy, it's fine to give it a wash with warm water and a non-abrasive sponge or cloth. Just be sure to dry the pan with a paper towel as soon as you've finished washing it.
If you notice any stubborn bits of food stuck to the pan, you can always add hot water to the pan and place it back on the stove. Turn the heat up high and let the pan boil for about 5 minutes. The stuck-on food should then scrub right off.
Water Heater Pan: Preventing Damage
You may want to see also
Reseason your pan with fresh oil after you wash it
Reseasoning your stainless steel pan is a great way to keep it in good condition and ensure it remains non-stick. The process is simple and will only take a few minutes.
First, wash your pan with dish soap and warm water. Use a soft sponge or cloth to clean the pan, and ensure you wash both the inside and outside. Rinse the pan and let it air dry.
Next, choose an oil with a high smoke point, such as grapeseed, canola, or vegetable oil. Pour a small amount of oil into the pan—just enough to thinly coat the bottom. Swirl the pan to spread the oil and coat the sides.
Place the pan on the stove and heat it over medium heat for 2-5 minutes, or until the oil begins to smoke. As soon as you see smoke, remove the pan from the heat and let it cool for at least 30 minutes. The pan should be lukewarm or room temperature.
Pour any excess oil into a sealed container and dispose of it in the trash. Wipe the inside of the pan with a paper towel, using circular motions to remove any remaining oil and give the pan a shine.
Your pan is now reseasoned and ready to use! Always preheat the pan over medium heat before cooking to prevent food from sticking.
Pan-Roasted Veggies: A Simple, Quick Method
You may want to see also
Frequently asked questions
For everyday cleaning, scrub your pan with hot soapy water and a non-abrasive sponge. For stuck-on food, fill the pan with soapy water, bring to a boil, and scrape with a wooden spoon. For burnt-on food, add a few spoonfuls of baking soda and water to the pan, bring to a boil, and simmer until the water has evaporated. Then, scrub with a non-abrasive sponge and wash in hot, soapy water.
Wash and dry your pan. Heat it up on the stove, then add a little bit of oil with a high smoking point, such as vegetable or peanut oil. Once the pan starts to smoke, remove it from the heat and let it cool. When it's cool, use a paper towel to remove the oil.
Preheat your pan over medium heat before adding oil and food. Listen for a sizzle when food is added to the pan. Avoid overcrowding the pan. Allow food to thaw to room temperature before cooking.
Stainless steel pans are great for cooking acidic foods, water-based foods, and sauces. They are also good for frying or searing proteins like eggs and fish.
Place a few paper towels inside your pan before stacking it with other cookware to prevent scratches.
