Stainless Steel Pan Prep: Quick And Easy

Stainless steel pans are easy to prep and don't require seasoning. However, some people like to season their stainless steel pans to create a non-stick surface. To season a stainless steel pan, wash and dry the pan, heat it on the stove, add oil, spread the oil evenly, and then let the pan cool. Repeat this process as required. To prep a stainless steel pan for cooking, heat the pan, add oil, and then add your food.

Choosing the right oil

When seasoning your pan, it is important to heat the pan first and then add the oil. This allows the metal to expand, creating a smoother surface for the oil to slide on and preventing food from sticking. Adding oil to a preheated pan will bring it to the appropriate temperature faster, and you will see the oil texture change before your eyes. You will know your pan is ready when a drop of water sizzles and moves easily across the surface.

It is also important to use enough oil to coat the bottom of the pan evenly. This creates a barrier between the pan and the food, preventing sticking and making clean-up easier.

Remember, if you notice food starting to stick to your pan again, it's time to re-season. This simple process will keep your stainless steel pans in top condition and make cooking and cleaning a breeze.

Heating the pan

Once the pan is hot, add some oil. It is important to choose an oil with a high smoke point, such as peanut oil, vegetable oil, soybean oil, or sesame oil. Avoid using oils that tend to smoke rapidly when they come into contact with high temperatures, such as olive oil, canola oil, and coconut oil.

When adding oil to the pan, use a wadded piece of paper towel or a wadded rag to spread the oil evenly across the surface of the pan. You should aim for a thin layer of oil with no pooling or visible droplets.

Once the oil is added, heat the pan until it begins to smoke. This is when the oil and heat bond together, creating a non-stick surface. Be careful not to overheat the pan, as this can lead to a fire.

Adding oil to the pan

Adding oil to your stainless steel pan is a crucial step in the cooking process. Here are some detailed instructions and tips to ensure you're adding oil to your pan correctly:

Choosing the Right Oil:

It is recommended to use oils with a high smoke point, such as peanut oil, vegetable oil, soybean oil, sesame oil, or grapeseed oil. Oils with lower smoke points, like olive oil, canola oil, and coconut oil, tend to smoke rapidly at high temperatures.

Heating the Pan:

• Before adding oil, make sure your stainless steel pan is heated properly. Place the pan on the stove and turn the heat to medium or medium-high. You can test if the pan is ready by splashing a few drops of water on its surface. If the water forms into balls and dances across the surface (the Leidenfrost effect), your pan is hot enough. At this point, you can add oil.
• It is important to note that you should not preheat an empty stainless steel pan over high heat for a prolonged period, as it may cause warping or damage. A minute or two over low to medium heat is sufficient.

Adding and Heating the Oil:

• Once your pan is hot, add the oil. Use enough oil to coat the bottom of the pan evenly. You can use a wadded piece of paper towel or a rag to spread the oil.
• After adding the oil, you will notice that it becomes looser and more fluid as it heats up. Tilt the pan slightly; the oil should slide across the surface in a glistening layer. This is known as the "shimmering" effect. If the oil doesn't coat the pan or moves slowly in long droplets, it's not hot enough yet.
• It is important to ensure that your oil is heated properly before adding food. If the oil is too cold, it can cause your food to stick to the pan.

Cooking with Oil:

• When cooking with oil in a stainless steel pan, it is generally recommended to cook over medium to medium-high heat. Stainless steel heats up quickly, so you don't need to turn the dial on your stove to the highest setting. A medium to medium-high heat will suffice for most dishes.
• Always add oil to the pan before adding food. Adding cold oil to a hot pan ensures that the oil doesn't get trapped in the pores of the steel, preventing your food from sticking.
• If you're cooking something in a shallow pan with about 1/8 inch of oil or more, you can test if the oil is hot enough by inserting the end of a wooden spoon or chopstick. If the oil bubbles around it, it's ready.
• When adding food to the pan, make sure it is not straight from the fridge. Cold food can cause the pan's temperature to drop, increasing the chances of sticking. It is best to let your food rest at room temperature for a bit before cooking.

Cleaning and Maintenance:

• After cooking, it is important to clean your stainless steel pan properly. Allow the pan to cool completely before washing it with warm water and gentle dish soap. Avoid using steel wool, as it can damage the surface of the pan. Instead, use a soft cloth or sponge.
• If you notice any stubborn buildup, you can use baking soda to aid in removal. You can also use a small amount of oil and salt to loosen stuck-on food.
• To maintain the non-stick properties of your stainless steel pan, you may need to re-season it from time to time. Simply repeat the steps of heating the pan, adding oil, and allowing it to cool.

Cooling the pan

After heating your stainless steel pan on the stove, adding oil, and spreading it evenly across the surface, it's time to let the pan cool down. This is an important step in the seasoning process, which helps to create a non-stick surface for your pan.

Once your pan is hot and begins to smoke, remove it from the heat source and let it cool down completely. It's important to be patient during this step and not rush the cooling process. Once the pan has cooled down, use a paper towel or a rag to remove any excess oil. It's important to make sure that the pan is completely cool before removing the oil, as you don't want to risk any burns or accidents.

After the pan has cooled and the excess oil has been removed, you can proceed to season the pan again if needed. Seasoning your stainless steel pan is not a one-time process, and you may need to repeat it if food starts to stick to the surface during cooking.

It's worth noting that not everyone agrees on the need to season stainless steel pans. Some people argue that it's unnecessary and even a "ridiculous TikTok fad." However, others swear by it, saying that it creates a non-stick surface that makes cooking and cleaning easier. Ultimately, it's up to you to decide if seasoning your stainless steel pan is worth the effort.

Cleaning the pan

The best way to clean a stainless steel pan is to soak it in soapy water and then scrub it with a soft sponge or cloth. If your pan is particularly dirty, fill it with a small amount of dish soap and water, and place it on the stove. Bring the water to a simmer, then turn off the heat and let the pan soak. After it has cooled, scrub the pan with a metal spatula, wooden spoon, bamboo or plastic brush, or a soft sponge. Be careful not to use steel wool, as this can damage the surface of your pan.

If you want to restore your pans to their original shine, sprinkle a non-abrasive cleaner like baking soda, Barkeeper's Friend, or Bon Ami over the surface and add a bit of water to create a paste. Polish the problem areas with a soft sponge or cloth, then rinse with warm, soapy water.

If you are dealing with stubborn stains or stuck-on food, try using a combination of oil and salt to loosen the food from the surface of the pan. For more difficult buildup, baking soda can help aid in removal.

For minor messes, stainless steel pans can also be cleaned in the dishwasher. While this may cause watermarks on the surface, they can be easily removed with a quick polish and will not affect the quality of your cookware.

Frequently asked questions