Curing Stainless Steel Pans: Quick And Easy Guide

How to Cure Stainless Steel Pans

Curing a stainless steel pan is a great way to create a non-stick surface without the harmful chemicals found in traditional non-stick pans. While it is not necessary to cure a stainless steel pan, doing so can help to reduce sticking and keep your pan from getting rusty. In this article, we will guide you through the process of curing your stainless steel pan, as well as provide tips on how to care for and maintain your cured pan.

How to season a stainless steel pan

While it is not necessary to season a stainless steel pan, some cooks choose to do so to create a smoother, non-stick surface. Seasoning stainless steel pans can be done in a few simple steps.

First, wash and dry your pan. Use a gentle dish soap and warm water to thoroughly clean the pan, then rinse and dry it completely. Once the pan is dry, heat it up on the stove. At this point, you can add a little bit of oil—sesame, vegetable, peanut, soybean, grapeseed, or canola oil are good choices. Use a paper towel to distribute the oil evenly across the pan's surface.

Once the pan is coated, heat it on the stove until it begins to smoke. Then, remove it from the heat and let it cool. Finally, use another paper towel to remove any excess oil, leaving a glossy sheen in the base of the pan. This non-stick surface will be ready to use for cooking!

It is important to note that washing a seasoned pan with soap and water will remove the oil, so it is recommended to simply wipe the pan with a paper towel after each use. If the pan becomes too messy, you can clean it with soap and water, but you will need to re-season it afterward.

How to clean a stainless steel pan

Step 1: Scrape out excess oil

Use a spatula or paper towel to get rid of excess oil.

Step 2: Deglaze the pan

Add some hot water to the pan. Cleaning a hot pan is easier, and adding hot water won't damage it.

Step 3: Loosen any stuck-on food

Use a long-handled dish brush to loosen any bits of stuck-on food.

Step 4: Scrub the pan

Use a fresh scouring pad or sponge to remove stains. A Scotch-Brite scouring pad or sponge is the most effective tool. A softer sponge, such as a Dobie pad, won't leave scratches but will require more elbow grease.

Step 5: Rinse and dry

Rinse the pan with warm water and dry with a clean, absorbent towel.

For tougher stains:

If dish soap and scrubbing aren't cutting it, you have two options: a baking soda paste or Bar Keepers Friend.

Option 1: Baking soda paste

Make a paste with baking soda and a small amount of water. Spread the paste over the stain and let it sit for a few minutes. Then, scrub it off with a scouring pad. You can also leave the paste on overnight for tougher stains.

Option 2: Bar Keepers Friend

Bar Keepers Friend is a powdered cleaner that can effectively scrub off tough stains without damaging the pan. Follow the manufacturer's instructions for use.

For burnt-on grease or food:

If your pan has burnt-on grease or food, you can try the following methods:

Option 1: Boil water and baking soda

Add a few spoonfuls of baking soda to the pan, along with enough water to cover the burnt areas. Bring the mixture to a boil and simmer until most of the water has evaporated. Then, scrub away the buildup with a non-abrasive sponge and wash in hot, soapy water.

Option 2: Boil the pan in a mixture of water and baking soda

For bigger, tougher stains, you can try boiling the pan in a mixture of water and baking soda. Choose a large pot or roasting pan that will fit your stainless steel pan. Fill it with enough water to submerge or mostly submerge the pan, and add a hearty amount of baking soda (about 1/4 to 1/2 cup). Place the pan in the water and bring it to a gentle boil for about 15-30 minutes. You should start to see the burnt residue flaking off. Carefully remove the pan from the water and scrub it with a mixture of baking soda and water while it's still hot.

Additional tips:

• Always let your stainless steel pan cool down before cleaning to avoid warping.
• Avoid using abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can damage the surface of the pan.
• To prevent food from sticking, preheat your pan before adding oil, and wait until the oil is hot before adding food.
• Dry your cookware immediately after washing to prevent water spots.

How to store a stainless steel pan

Stainless steel pans are a great addition to your kitchen. They are durable, functional, and elegant. Here are some tips on how to store them properly to ensure they last for years to come:

Clean the Pans Before Storing:

Start by giving your stainless steel pans a good wash before putting them away. Use warm soapy water with a gentle dish soap and a soft cloth to clean the pans. Avoid using metal scrubbing pads, steel wool, or abrasive cleaners as these can damage the surface of your pans. Rinse the pans thoroughly and dry them completely before storing.

Avoid Stacking Pans Directly on Top of Each Other:

When storing stainless steel pans, avoid stacking them directly on top of each other. This can cause scratches and damage to the cooking surface. Instead, consider using pan protectors, which are felt or cloth pads that go in between the pans to prevent scratching. You can also use hanging racks or install hooks to hang your pans, which allows for easy access and saves cabinet space.

Choose a Dry and Safe Storage Area:

Make sure to store your stainless steel pans in a dry and safe area. Avoid placing them in damp or humid environments as this can promote rusting. Ensure the storage area is out of the reach of children and pets to prevent accidents.

Store Pans with Similar Items:

Group your stainless steel pans together with other similar cookware. This makes it easier to find what you need when cooking and also creates a visually appealing and organised kitchen. You can also use dividers or separators in your cabinets to keep your pans from shifting around and getting disorganised.

Handle with Care:

When taking out or putting away your stainless steel pans, handle them with care. Avoid banging them against each other or dropping them, as this can cause dents and scratches. Place them gently in their designated storage area.

By following these simple tips, you can ensure that your stainless steel pans remain in top condition and are a joy to cook with for years to come.

How to choose the best oil for seasoning

Seasoning stainless steel pans can be done in a few simple steps, but choosing the right oil is crucial to the process. The best oils for seasoning have a high smoke point, are refined, and are "clean", meaning they are free of food bits and impurities.

Oils with a high smoke point include grapeseed oil, canola oil, avocado oil, peanut oil, and flaxseed oil. These oils are ideal because they can withstand high temperatures without burning and smoking. Refined oils are also preferable as they have higher smoke points due to the removal of impurities and fatty acids during the refining process.

Some popular choices for seasoning stainless steel pans include Chosen Foods 100% Pure Avocado Oil, Native Harvest Expeller Pressed Non-GMO Peanut Oil, and Sky Organics Grapeseed Oil. These oils are known for their high smoke points, neutral taste, and ability to create a protective barrier on the pan's surface.

It is important to avoid oils with low smoke points, such as extra virgin olive oil, coconut oil, and unrefined oils, as they can burn and smoke at lower temperatures, creating an unpleasant smell and imparting a burnt taste to your food.

When seasoning, it is also essential to use only a small amount of oil to create a thin layer on the pan's surface. This allows the oil to bond effectively with the metal, creating a natural non-stick coating.

By choosing the right oil and following the proper seasoning techniques, you can unlock the full potential of your stainless steel pans, improving their cooking performance and extending their lifespan.

How to cook with a stainless steel pan

Stainless steel cookware is a favourite of professional chefs and home cooks alike. It is the most versatile cooking surface you can find, but if you're new to using it, the idea of cooking with stainless steel can be daunting. Here are some tips and tricks to help you get the most out of your stainless steel pans.

Preheating

Before adding any food to the cooking surface, remember to preheat your pan. This ensures that your food will start cooking from the moment it touches the surface, cooking evenly. You can test if your pan is hot enough by dripping a little water on the surface—if it dances on the pan, it's preheated and ready to go. Preheat your pan for a few minutes over medium-low heat before adding oil.

Temperature

Use medium to moderate heat to avoid damaging your pan and the food inside. Overheating your pan can also damage any oils you are using. The only time to turn the heat up high is when boiling liquids.

Fat

After preheating your pan for a couple of minutes, add a fat source such as butter or oil. Different fats have unique smoking points, so choose one based on your cooking temperature to avoid overheating the fat and rendering it bitter. For example, use butter at low heat, olive oil for moderate heat, and grapeseed or vegetable oil on higher heat. Once the oil is shimmering or the butter has stopped bubbling, you're ready to start cooking.

Timing

Once you've added your ingredients, don't be in a rush to move them around. If you move your food too early, it will stick to the cooking surface. The stainless steel surface will release your food when it is ready to be flipped. You can test this by gently nudging your food from side to side. If you encounter resistance, give it a little longer.

Delicate ingredients

If you're cooking something delicate like fish or eggs, adding a little more oil to the pan will help to reduce sticking. Again, make sure your pan and oil are properly preheated, and let your food cook for long enough before stirring or flipping. For skin-on fish, lay the fillet skin-side down, making sure it's flat against the skillet's surface. Let the fish cook until it easily releases when you slide a thin spatula underneath. For eggs, preheat your pan over medium-high heat, add oil, and then cook in your preferred style.

Cleaning

Any residue left on your pans will cause food to stick, so make sure they are fully cleaned after each use. For everyday cleaning, warm water, soap, and a sponge work well. Rinse and dry your pan with a towel to prevent watermarks and potential calcium deposits.

Seasoning

Seasoning your stainless steel pan is not necessary, but some cooks choose to do so. Seasoning is the process of applying a thin layer of coating, such as vegetable oil, to the surface of your pan, creating a non-stick barrier. To season your pan, heat it over a medium or medium-high heat for 2 minutes, then add enough oil to coat the bottom of the pan with about 1/8 inch of oil. Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool. Once cool, pour out the excess oil and wipe the pan with a paper towel, leaving a glossy sheen—your non-stick surface.

Frequently asked questions