Marianne Martinez
Stoneware is a popular choice for cooking due to its versatility and ability to produce crispy, golden crusts. However, food can sometimes stick to it, especially when new. To prevent this, stoneware needs to be cured or 'seasoned' before use. This involves coating the stoneware with oil and heating it in the oven, creating a non-stick surface. This process can be done using a variety of oils, such as olive oil, flax oil, or ghee, and may need to be repeated several times to build up a thick layer. Proper curing and maintenance of stoneware can make it a long-lasting piece of cookware that adds a unique flavour and texture to food.
How to cure a stone pan
| Characteristics | Values |
|---|---|
| Purpose of curing | To create a non-stick surface |
| Oil used | Flaxseed oil, olive oil, peanut oil, vegetable oil, coconut oil, mustard seed oil, macadamia nut oil, avocado seed oil, ghee |
| Steps | 1. Wash the pan with warm water and let it dry. 2. Apply a thin layer of oil to the pan, ensuring it is evenly coated. 3. Place the pan in the oven and heat to 450°F for 15-30 minutes. 4. Repeat steps 2-3 several times to build up coats of seasoning. |
| Cleaning | Run hot water over the surface and hand dry. For baked-on food, soak in hot water for 5 minutes, scrape with a plastic scraper, and rinse. |
| Caution | Use only natural oils to avoid a plastic-like coating. Do not soak cast iron in water to avoid rusting. |
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What You'll Learn
The importance of seasoning a stone pan
Stoneware is a popular choice for cookware due to its unique benefits and versatility. However, proper care is essential to maintain its performance and longevity. One crucial aspect of caring for stoneware is seasoning, which involves creating a non-stick coating on the pan's surface. This process not only enhances the cooking experience but also ensures the longevity of the stoneware.
Additionally, seasoning a stone pan helps to wick moisture away from the food, resulting in a crisp, golden crust. This is especially beneficial for baked goods, as it ensures an even bake and a desirable texture. The process of seasoning also adds flavour and character to the food. Over time, the stoneware develops its own unique appearance, enhancing the overall culinary experience.
Moreover, seasoning acts as a protective barrier for the stoneware. By creating a hard, heat-resistant glaze, the seasoning shields the stoneware from rust and other forms of degradation. This protective coating is formed by heating thin layers of fat, such as oil, causing them to bond with the stoneware and create a non-greasy, blackened skin.
The seasoning process is relatively simple and can be achieved using natural oils like olive oil, peanut oil, or flaxseed oil. It typically involves coating the pan with oil, heating it in the oven at a high temperature, and repeating this process several times to build up a durable, non-stick coating. Proper seasoning ensures that your stoneware not only performs optimally but also stands the test of time, making it a cherished piece in your kitchen for generations.
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How to season a stone pan
Stoneware pans are great for evenly baking food and producing a crispy golden crust. However, food can stick to the surface, especially when the pan is new. This problem can be solved by seasoning the pan, which involves building up several thin coats of seasoning. This process can be sped up by pre-seasoning your new stoneware.
To season a stone pan, start by getting an unglazed stoneware pan. Glazed stoneware does not need to be seasoned. Next, preheat your oven to 450°F. Using your fingers, wipe a thin layer of flax oil, olive oil, peanut oil, or another natural oil on the inside of the pan, making sure to cover all areas that will come into contact with food. Let the oil soak into the pan for a few minutes, then use a cotton cloth or paper towel to wipe away any excess. Be careful not to leave any lint or dust on the surface, as it will become fused to the pan during baking.
After oiling the pan, place it in the preheated oven and bake for 30 minutes. Do not open the oven door during this time. Once the time is up, turn off the oven and let the pan cool down slowly. This helps to contain smoke and gives the coating more time to harden. You may notice some darker or lighter areas on the pan, but this is normal. The pan should not feel sticky or oily, as the oil will have polymerized and formed a hard, thin layer.
Repeat the oiling and heating process at least three more times to build up a good initial layer of seasoning. Once you have finished, simply let the pan cool down and it will be ready for use.
Some other methods for seasoning a stone pan include boiling water in the pan for 30 minutes and then letting it cool, or sautéing high-antioxidant spices in ghee before using this mixture to cure the pot.
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Oils to use for seasoning
Seasoning a stone pan is a great way to prevent food from sticking to it. The process involves applying a layer of oil to the pan and heating it in the oven. This allows the oil to settle into the pores of the pan and form a natural, non-stick coating.
There are a variety of oils that can be used for seasoning stone pans, each with its own unique properties and smoke points. Here are some of the most commonly used oils for this purpose:
Grapeseed Oil
Grapeseed oil is a popular choice for seasoning cast iron pans due to its high polyunsaturated fat content and desirable ratio of polyunsaturated to saturated fat. It has a relatively high smoke point, which means it can withstand higher temperatures without burning. Grapeseed oil is also neutral in taste and smell, so it won't affect the flavour of your food.
Flaxseed Oil
Flaxseed oil is a good option for seasoning stoneware pans. It has a very low smoke point of around 225°F, which means it polymerizes quickly and forms a layer of seasoning. However, due to its low smoke point, it can produce smoke during the seasoning process, so it is recommended to have proper ventilation when using this oil.
Vegetable Oil
Vegetable oil is a versatile and affordable option for seasoning stone pans. It has a high smoke point, making it suitable for high-temperature cooking. Lodge, a reputable cookware brand, uses a thin layer of soy-based vegetable oil to season its cast iron and carbon steel pots and pans.
Olive Oil
Olive oil is a common cooking oil that can also be used for seasoning stone pans. It has a medium smoke point and will gradually produce seasoning over time. Olive oil is a natural oil that can help create a non-stick surface on your stone pan.
Sunflower Oil
Sunflower oil, similar to grapeseed oil, is high in polyunsaturated fats and has a desirable ratio of polyunsaturated to saturated fat. It is a neutral oil that won't impart any strong flavours or aromas to your food.
Ghee
Ghee, which is a type of clarified butter, can also be used to cure stone pots. It has a high smoke point and a rich, nutty flavour. Some people prefer to sauté high-antioxidant spices in ghee before using it to cure their pots, which adds a wonderful aroma to the process.
Remember, when seasoning a stone pan, it is important to use a thin layer of oil and repeat the process multiple times to build up a strong, non-stick coating. Always follow the specific instructions provided by the manufacturer of your stone pan for the best results.
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Oils to avoid
When curing a stone pan, it is important to know which oils to avoid to prevent damaging the pan or creating an unsafe cooking surface. Here are some oils and related considerations to keep in mind:
- Processed oils or blended oils: These oils can leave a plastic-like coating on the pan, inhibiting its non-stick properties.
- Virgin olive oil: While olive oil is generally a good option for seasoning stoneware, extra virgin olive oil should be avoided when cooking at high temperatures. It cannot tolerate high heat and will leave a thin carbonized coating on the surface of the pan.
- Aerosol spray oils: While these oils can be convenient, they tend to form a slightly sticky layer on the pan, making it less non-stick.
- Linseed oil: Linseed oil, also known as flax oil, is commonly used in oil paint and furniture finishes. While it can be used for seasoning stoneware, it often contains additives that make it inedible and unsuitable for culinary use.
- Oils with a low smoke point: Oils with a low smoke point, such as raw flax oil, can produce a lot of smoke when heated past their smoke point. This may set off smoke detectors and create an unpleasant smell.
- Oils that develop peroxides and free radicals: When choosing an oil for curing a stone pot, consider that the oil will be subjected to repeated heat over an extended period. Some oils, such as those with a high antioxidant content, may be preferable to avoid the formation of peroxides and free radicals.
It is important to note that while some pans, such as non-stick pans and marble pans, may claim to eliminate the need for cooking oil, a small amount of oil can still be beneficial. Oil helps to maximize the non-stick properties of the pan, improve heat distribution, and enhance the flavour of your food.
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Cleaning a seasoned stone pan
Once the pan has cooled, use a nylon pan scraper or a soft kitchen brush to remove any stuck-on food. Avoid using traditional cutlery for this step, as it can damage the pan's surface. If there is no food stuck to the pan, you can skip this step.
Next, create a baking soda paste by mixing half a cup of baking soda with 3 tablespoons of water. Spread the paste on the stoneware and let it stand for 10-15 minutes. After the paste has had time to work, scrape or wipe it off and rinse the pan with warm water. Avoid using soap, as this can strip away the non-stick finish.
Finally, ensure the pan is completely dry before storing it. Stone pans should be stored in a cool, dry location. Avoid stacking stone pans if possible, and do not store them in the oven or expose them to baking cycles when not in use, as this can burn off the seasoning.
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