New Pans: Seasoning And Care

Curing your new pots and pans is an important step in ensuring they are non-stick and long-lasting. The process involves coating the cookware with a layer of oil and heating it in the oven, which fills the pores of the pan and creates a natural, non-stick coating. This is especially important for cast iron cookware, which needs to be cured or seasoned before use. However, it is also beneficial for non-stick and stainless steel pans, as it helps to reduce wear and tear and makes cleaning easier.

How to Cure New Pots and Pans

How to cure cast iron pans

Curing cast iron pans, also known as seasoning, is a process that creates a protective coating on the cookware's surface, making it durable, preventing rust, and reducing the chances of food sticking to the pan. Here's a step-by-step guide on how to cure your cast iron pans:

Step 1: Wash and Dry Your Pan

Start by giving your cast iron pan a good scrub with warm, soapy water. This is especially important if it's a new pan, as you want to ensure any residue from manufacturing or transportation is removed. Dry the pan thoroughly with a towel, and if needed, place it on a stovetop flame for a minute to eliminate any remaining moisture.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, coat the pan with a thin layer of oil, including the bottom, sides, and handle. The type of oil you use is important. Oils with a high smoke point, such as vegetable, canola, or grapeseed oil, are ideal. Avoid using too much oil, as this can make your pan sticky. The pan should feel almost dry to the touch, with no visible pooling of oil.

Step 3: Bake the Pan in the Oven

Place the oiled pan upside down in a cold oven. Put a sheet of foil or a baking tray on the rack below to catch any oil drips. Preheat the oven to between 350-450°F, and bake the pan for about an hour. This process allows the oil to polymerize and form a hard, plastic-like coating, creating a non-stick surface.

Step 4: Cool the Pan

After an hour, turn off the oven and let the pan cool down completely inside. This is an important step in the curing process, so don't be tempted to remove the pan early.

Step 5: Repeat as Needed

If your pan didn't come pre-seasoned, or if it's a vintage pan, you may need to repeat the above steps multiple times to build up a smooth, durable finish. Each layer of seasoning adds to the pan's protection and non-stick properties.

Maintenance Tips:

• Always clean your cast iron pan immediately after use. Use warm water and a stiff brush or plastic scrubber to clean it while it's still warm.
• Dry the pan thoroughly after washing, and apply a light coat of vegetable oil before storing it in a dry place.
• Avoid soaking your cast iron pan in water or putting it in the dishwasher, as this can cause rust.
• Be cautious when cooking acidic foods, as they can strip the seasoning.
• Regular use of your cast iron pan will help maintain its seasoning, especially when cooking with oil or fat.

By following these steps, you'll be able to cure and maintain your cast iron pans, ensuring they provide a lifetime of delicious meals.

How to cure non-stick pans

Non-stick pans are convenient and easy to clean, but they do require some care to keep them in good condition. Here are some detailed instructions on how to cure non-stick pans and ensure they last for years:

Before Initial Use:

Start by washing your new non-stick pan with warm, soapy water to remove any residue from manufacturing and shipping. Make sure to dry it completely before adding oil. This step is important to ensure that your pan is ready for its first use and to create a smooth base for seasoning.

Seasoning:

Seasoning your non-stick pan will create a protective layer that fills in any small pores or uneven patches, enhancing its non-stick properties. To season your pan, coat the surface with a thin layer of neutral oil, such as vegetable or canola oil. You can use a towel to evenly distribute the oil, bringing it up to the rim of the pan. Heat the pan over medium heat for 1-2 minutes. Alternatively, if your cookware is oven-safe, you can place it in the oven at 300°F (150°C) for 20 minutes. After heating, remove the pan from the heat source and allow it to cool. Once cool, wipe away any excess oil with a towel, and your pan is ready for its first use!

Ongoing Maintenance:

To maintain the non-stick properties of your pan, it is important to follow certain care instructions:

• Always allow your pan to cool down before cleaning. Do not submerge a hot pan in cold water or run cool water over it, as this can cause warping.
• Hand wash your non-stick pan with warm, soapy water and a soft sponge or cloth. Avoid using abrasive tools like steel wool, scouring pads, or stiff brushes, as they can damage the surface.
• For burnt-on food or oil residue, create a paste with baking soda and water, and gently scrub the affected area. Rinse, dry, and re-season the pan with a thin layer of cooking oil.
• Avoid stacking your non-stick pans directly on top of each other. Instead, place a dish towel, napkin, or paper towel in between them to prevent scratching.
• When cooking, use wooden spoons or silicone utensils. Avoid metal utensils or anything with sharp edges that can scratch the surface.
• Avoid overheating your non-stick pan. Stick to low to medium heat to prolong the life of the coating.
• Avoid using non-stick cooking spray, as it can damage the coating over time and create a residue that builds up. Instead, opt for oils or butter.

By following these instructions, you can keep your non-stick pans in optimal condition and ensure they remain your trusted helpers in the kitchen for years to come!

How to cure stainless steel pans

Unlike cast iron cookware, curing or seasoning stainless steel pans is not necessary. However, there are some steps you can take to ensure your pans are well maintained and kept in good condition.

Firstly, before using new stainless steel pans for the first time, it is recommended to wash them in warm soapy water with a little vinegar (about 1/4 cup). This will remove any oils left over from manufacturing.

To prevent food from sticking to your pans, use the "hot pan, cold oil" technique. Heat up your pan, then add oil and allow it to heat up before adding food. This creates a steam effect that lifts the food, preventing it from touching the hot pan surface. To test if the oil is hot enough, sprinkle a few drops of water into the pan – if it is ready, the water drops should immediately vaporize.

When cooking, avoid overcrowding your pan as this can cause trapped steam and moisture, resulting in uneven cooking and sticking. If food begins to stick, lower the heat and do not move the food right away, as it may release by itself. Listen for a sizzling sound, which indicates that the water in the pan is preventing the food from burning.

After cooking, hand-wash your pans as soon as possible with warm soapy water to keep stains to a minimum. For stuck-on food, simply add water to the pan and heat it until the food loosens.

To remove burnt food or oil, fill the pan with enough soapy water to cover the residue and bring it to a boil. Allow it to cool, then scrub with a non-abrasive sponge and wash as usual. For more stubborn stains, add a few spoonfuls of baking soda to the pan along with enough water to cover the burnt areas. Bring this to a boil and simmer until most of the water has evaporated, then scrub and wash again.

To remove any rainbow-coloured discolouration, splash some vinegar in the pan and wipe the area with a soft sponge before rinsing and drying thoroughly.

Finally, to keep your pans looking shiny, sprinkle a layer of a non-abrasive cleaner like baking soda, Barkeeper's Friend, or Bon Ami over the surface. Add a bit of water and use a soft sponge or cloth to work the cleaner into a paste, then polish the problem areas and rinse with warm soapy water.

How to clean burnt pans

To clean burnt stainless-steel pans, it is recommended to use an abrasive, acidic cleaner like Bar Keepers Friend. First, rinse the pan with hot water. Then, wearing rubber gloves, sprinkle a small amount of the powder onto the burnt surface and rub it in with a damp cloth or sponge. Wait a minute, then rinse the pan again and scrub off any loosened bits of food with a sponge or scouring pad. Repeat this process if necessary.

For nonstick pans, it is important to avoid abrasive tools such as scouring pads or steel wool, which could damage the surface. Instead, sprinkle baking soda over the burnt area and add a small amount of water to form a thin paste. Let the pan sit overnight, then gently scrub with a non-scratch sponge. Rinse and wash with soap and water.

For mild burns on stainless steel and aluminium pans, a few pantry staples can be used for a more manual approach. Mix baking soda with water to create a paste, then spread it over the burnt area. Spray a little white vinegar over the paste to make it foam, then scrub with a gentle sponge.

Another method for stainless steel and aluminium pans is to use cream of tartar, which is mildly abrasive and great for scrubbing off tough gunk without damaging pans. Create a thick paste using cream of tartar and white vinegar, then scrub the burnt areas.

For cast iron pans, it is recommended to avoid soaking the pan in water or using soap, as this can damage the pan's seasoning. Instead, use a "cleaner" like The Ringer, a piece of chainmail that can be used like a washcloth to scrape off food particles. Alternatively, rub down the pan with lemon and coarse salt, which will clean the pan without harming the finish.

For nonstick pans, avoid abrasive cleaners or sponges that can damage the finish. Fill the pan with water and add a generous sprinkling of baking soda. Bring the contents to a boil, then let it simmer for 10 to 15 minutes. This should loosen the baked-on gunk so it can be scraped away with a spoon.

How to care for your pans

Caring for your pans properly will extend their lifespan and improve their performance. The best way to care for your pans depends on the material they are made of. Here are some tips on how to care for your pans based on their material:

Stainless Steel

• Stainless steel pans are dishwasher-safe, but hand-washing is recommended to avoid watermarks. Soak the pan in soapy water, then scrub with a non-abrasive sponge or brush.
• To remove stuck-on food, fill the pan with water and dish soap, bring it to a simmer on the stove, then let it soak briefly before scrubbing.
• To restore shine, sprinkle a non-abrasive cleaner like baking soda or Barkeeper's Friend over the surface, add a bit of water to create a paste, and polish with a soft sponge or cloth. Finish by rinsing with warm, soapy water.
• To prevent food from sticking, preheat your pan and add oil before adding food. This technique, known as "hot pan, cold oil," works similarly to curing and helps prevent food from sticking.
• Hand-wash your stainless steel pans with warm soapy water as soon as possible after use to keep stains to a minimum.
• Polish your stainless steel pans with a fine-powdered cleanser made specifically for stainless steel.

Cast Iron

• New cast iron pans must be cured or seasoned before use. This involves coating the pan with vegetable grease or oil and oven-cooking it to set the finish, filling the pores and creating a natural, non-stick coating.
• To cure a cast iron pan, first, scrub it with hot soapy water to remove any food residue, grime, or rust, and dry it completely.
• Warm the pan slightly and apply a coat of melted grease or oil to the inside and outside, including the lid and handle.
• Preheat the oven to 350°F and place the cookware upside down on a foil- or parchment paper-covered baking sheet to catch any drips.
• Bake for approximately 20 minutes. If it starts to smoke, reduce the temperature by 10-15 degrees.
• Drain off any excess grease and put the pan back in the oven, this time upside down, for 1-3 hours.
• Turn off the oven and let the pan cool down completely before removing it.
• After each use, rinse or quickly wash with mild soapy water. Avoid scrubbing or soaking the pan for too long, as this can remove the curing.
• If your cast iron pan has a worn coating, with rust spots, a white or gray interior, or a rough surface, it may need to be re-seasoned.

Non-Stick

• Wash new non-stick pans before use to remove any leftover factory residue.
• Coat the surface with a thin layer of neutral oil, such as vegetable or canola oil, and heat over medium heat for 1-2 minutes. Alternatively, place the pan in the oven at 300°F for 20 minutes.
• After heating, wipe away any excess oil with a towel, and your pan is ready to use!
• Repeat the seasoning process periodically to ensure your non-stick pans last longer. Some brands recommend seasoning monthly, while others say once every six months.
• Use the right oils or fats with a higher smoke point when cooking with non-stick pans to prevent burnt-on residue. Avoid non-stick cooking sprays, as these can damage the coating over time.
• Avoid overheating your non-stick pans. Stick to low to medium heat to help prolong the coating's lifespan.
• Use wooden spoons and silicone utensils when cooking with non-stick pans to avoid scratching the surface.
• Always allow your non-stick pan to cool completely after use, then hand-wash with warm soapy water, wiping with a soft sponge or washcloth. Dry with a towel and store carefully to protect the surface. Do not stack multiple pans on top of each other without something in between, and avoid the dishwasher.

Frequently asked questions