New Non-Stick Pan? Prep It Right!

Non-stick pans are a popular choice for home cooks due to their easy maintenance and versatility in the kitchen. However, over time, non-stick pans can lose their non-stick properties, and food may start sticking to the surface. To prevent this, it is important to prep a new non-stick pan properly and maintain it with regular care. This process is known as seasoning the pan, and it will help prolong the lifespan of the pan, improve food taste, and reduce the amount of fat needed during cooking. Seasoning a non-stick pan is a quick and easy process that involves cleaning the pan, coating it with oil, heating it, and then wiping away any excess oil.

Wash and dry your new pan before use

To prep a new non-stick pan, it's important to wash and dry it thoroughly before its first use. Here's a step-by-step guide:

• Start by washing your new pan with hot, soapy water. Use a soft sponge or cloth to gently clean the pan, ensuring you remove any residue from manufacturing, packaging, or transportation. Avoid using abrasive tools like steel wool, scouring pads, or stiff brushes, as these can damage the non-stick surface.
• Rinse the pan thoroughly with warm water to remove any soap residue.
• Dry the pan completely. It's crucial to ensure that the pan is entirely dry before moving on to the next step. You can use a soft cloth or paper towel to absorb any remaining water.
• Once the pan is dry, you can proceed with seasoning the pan. This step is optional but highly recommended as it will improve the non-stick properties and prolong the lifespan of your pan.
• To season the pan, lightly coat the surface with a thin layer of neutral oil, such as vegetable, canola, coconut, or peanut oil. Avoid using olive oil or butter, as these have lower smoke points.
• Use a paper towel or cloth to evenly distribute the oil across the entire surface, including the rim of the pan.
• Place the pan on the stove over medium heat for about 1-2 minutes. Alternatively, you can place it in the oven at 300 degrees Fahrenheit for 20 minutes if it's oven-safe.
• After heating, remove the pan from the heat source and allow it to cool down completely.
• Once cool, use a paper towel to wipe away any excess oil, and your pan is ready for its first use!

Remember, this process of washing, drying, and seasoning your new non-stick pan will help create a protective layer, enhance its non-stick properties, and ensure your pan lasts longer.

Seasoning your pan

Step 1: Cleaning the Pan

Before seasoning your pan, it is essential to clean it thoroughly. Mix half a cup of white vinegar, one cup of water, and two tablespoons of baking soda and pour the mixture into your pan. Place the pan on the stovetop over medium heat and let it boil for about ten minutes. Then, remove the pan from the heat, pour out the mixture, and wash the pan with dish soap and a sponge. Dry the pan with a soft cloth or paper towel to ensure that no water residue is left before adding oil.

Step 2: Applying Oil

For this step, you will need a neutral oil with a smoking point above 300°F (149°C). Good options include vegetable, canola, coconut, peanut, grapeseed, avocado, soybean, corn, sesame, or sunflower oil. Avoid olive oil, as it tends to break down at medium temperatures, and never use butter due to its low smoke point.

Pour a small amount of oil into the pan, using just enough to coat the surface thinly and evenly. You can use a towel or paper towel to distribute the oil across the entire surface, bringing it up to the pan's rim.

Step 3: Heating the Pan

There are two methods for this step: oven seasoning or stovetop seasoning.

For oven seasoning, preheat your oven to 300-350°F (149-177°C). Place the oiled pan inside the oven for approximately one hour. This duration allows for polymerization, a chemical reaction where fatty acids change composition. Ensure you do not exceed the maximum temperature recommended by the manufacturer, as it may damage your pan.

For stovetop seasoning, place your oiled pan on the stove over medium heat for one to two minutes. If your cookware is oven-safe, you can also heat it over the stovetop for a brief period before transferring it to the oven.

Step 4: Cooling and Wiping

After heating, remove your pan from the heat source and let it cool. Once it has cooled, wipe away any excess oil with a paper towel or cloth. Your pan is now ready to use!

By following these steps, you will help your non-stick pan perform at its best and last longer.

Choosing the right oil for seasoning

Type of Oil:

• Neutral oils with a high smoke point, such as vegetable, canola, or coconut oil, are ideal for seasoning non-stick pans. These oils have a higher smoking point, preventing burnt-on residue and protecting the non-stick coating.
• Avoid non-stick cooking sprays as they can damage the non-stick coating over time.
• Olive oil is also recommended by some experts for seasoning non-stick pans.

Amount of Oil:

• Use a small amount of oil to rub across the entire surface of the pan. You can use a folded paper towel or cloth to ensure the oil is evenly distributed.
• For a thin layer of oil, bring it up to the rim of the pan.

Heating Method:

• Heat the pan on medium heat for 1-3 minutes. If using the stovetop method, ensure the oil is melted and coats the pan's surface.
• If your pan is oven-safe, you can place it in the oven at 300°F (150°C) for 20 minutes.

Cooling and Wiping:

• After heating, remove the pan from the heat source and allow it to cool completely.
• Once cool, wipe away any excess oil with a towel or paper towel.
• Your pan is now seasoned and ready to use!

Remember, seasoning your non-stick pan helps maintain its non-stick properties, prevents food from burning, and reduces the amount of oil needed during cooking.

How to season a pan on a stovetop

Seasoning a pan is essential to maintaining its non-stick properties and preventing rust. It involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process, called polymerization, forms a protective layer that prevents food from sticking and enhances the flavour of dishes cooked in the pan.

To season a pan on a stovetop, start by choosing an oil with a medium to high smoke point, such as vegetable oil, canola oil, or corn oil. Avoid using butter or olive oil, as they have lower smoke points and can lead to a sticky residue on the pan.

Next, place your pan on the stove over medium heat. Allow the pan to heat up gradually to ensure even seasoning. Once the pan is warm, add a small amount of oil to the pan. Using a clean, dry towel held with a pair of tongs, spread the oil evenly across the entire surface of the pan, including the sides.

Let the oil heat up until it starts to smoke slightly, indicating that the oil is polymerizing and creating a protective layer on the pan's surface. Turn off the heat and allow the pan to cool down completely. Once cooled, wipe off any excess oil with a clean paper towel.

Repeat the process of heating, oiling, and cooling the pan up to three times to build up a durable seasoning layer. Your pan is now ready for cooking!

Tips for Maintaining Your Seasoned Pan:

• Clean your pan while it is still warm to make the process easier.
• Use only hot water and a sponge to clean a seasoned pan; never use harsh chemicals.
• Only use cloths or sponges to clean seasoned pans, as abrasive scouring pads may scrub away some of the seasoning.
• For hard, stuck-on stains, use a mild scouring pad.
• After cleaning a seasoned pan, re-apply a thin layer of vegetable oil to the pan.
• Store your seasoned frying pans in a cool, dry place to prevent rust.

How to care for your non-stick pan day-to-day

To ensure your non-stick pan lasts longer and performs better, it's important to care for it properly on a day-to-day basis. Here are some tips to help you do just that:

Wash and Season Your Pan Before First Use

Before using a brand-new non-stick pan, it's important to wash it with hot, soapy water to remove any residue from packaging or manufacturing. Dry it thoroughly, then season the pan. This will help even out any inconsistencies in the coating and improve its non-stick properties. To season the pan, rub a thin layer of cooking oil over the surface, heat the pan on the stove over medium heat for a few minutes, and then wipe away any excess oil with a paper towel before storing.

Use the Right Cooking Utensils

Avoid using metal utensils with non-stick pans as they can scratch and damage the coating. Instead, opt for wooden spoons or silicone utensils, which are safer and less likely to cause scratches. Be careful not to cut or stab the non-stick surface with any sharp objects, as this can also damage the coating.

Don't Overheat the Pan

High heat can damage the non-stick coating over time, so it's best to stick to low to medium heat when cooking. Keep the pan at a safe temperature by always having oil, water, or food in it before turning on the burner. Most oils start to smoke at 400°F or higher, so using oil will help ensure you're cooking at a safe temperature for non-stick coatings.

Avoid Using Non-Stick Cooking Spray

While it may seem counterintuitive, non-stick cooking sprays can actually damage your non-stick pan. They tend to burn at a lower temperature than the non-stick coating, which can lead to residue build-up and damage to the pan over time. Instead, stick to using oil or butter to help with browning and prevent sticking.

Wash and Care Properly

Always allow your non-stick pan to cool completely before washing it. Hand-wash the pan with warm, soapy water, using a soft sponge or washcloth. Avoid using steel wool, scouring pads, or stiff brushes, as these can damage the non-stick surface. Dry the pan with a towel and store it carefully to protect the surface. Avoid stacking pans on top of each other without something in between, and do not put your non-stick pan in the dishwasher.

Frequently asked questions