Prime Stainless Steel: Oil And Heat

Stainless steel pans are durable, easy to clean, and great at transferring heat. However, food can get annoyingly stuck to their surfaces. To prevent this, you can season your stainless steel pan to create a non-stick surface. This involves coating the pan with oil and heating it in the oven or on the stove. This process creates a Teflon-like coating that won't leech harmful chemicals into your food.

Wash the pan with soapy water before priming

To prime a stainless steel pan, you'll need to wash the pan with soapy water before you begin. This is an important step to ensure your pan is clean and ready for seasoning. Here's a step-by-step guide to washing your stainless-steel pan before priming:

Step 1: Rinse the Pan

Use hot water to rinse away any food residue or grease. Use the spray attachment on your faucet or fill a cup with hot water and pour it into the pan to ensure all areas are rinsed. This step is especially important if you've been cooking greasy foods or if there are stuck-on food particles.

Step 2: Apply Dish Soap

Place a few drops of dishwashing liquid on a damp, non-abrasive sponge or dishcloth. You can use a gentle, concentrated dish soap designed for cutting through grease, ensuring you only need a few drops to create a soapy lather. Work the soap into the sponge by scrunching it a few times.

Step 3: Wash the Pan

Using your soapy sponge, wash the pan in the direction of the metal grain. Stainless steel has a grain, which you can usually see and feel. Washing in the direction of the grain will help prevent scratching. Be sure to wash the entire surface of the pan, including the sides and bottom.

Step 4: Rinse and Dry

Rinse the pan with hot water to remove any soap residue. Then, dry the pan thoroughly with a microfiber cloth or a clean, reusable cloth. This step is important to prevent water spots and keep your pan looking shiny.

Tips for Washing Stainless Steel:

• Avoid using abrasive tools like steel wool or harsh cleaners like bleach, as these can damage the surface of your pan.
• Always let your pan cool down before washing to avoid warping.
• If you have stuck-on food, fill the pan with soapy water, bring it to a boil, and then scrape the food away with a wooden spoon or spatula.
• For tougher messes, you can also try boiling water with a few spoonfuls of baking soda in your pan, then scrubbing with a non-abrasive sponge after it cools.

Now that your stainless steel pan is clean and dry, it's ready for the priming process!

Choose an oil with a high smoking point

When seasoning a stainless steel pan, it's important to use an oil with a high smoking point. This is because the process involves heating the oil until it begins to smoke. Using an oil with a low smoking point will result in a burnt flavour and may release chemicals that can affect the taste of your food.

Oils with high smoking points include:

• Avocado oil (refined): 480-520°F
• Safflower oil: 450-500°F
• Canola oil: 400-475°F
• Sunflower oil (refined): 450°F
• Peanut oil (refined): 450°F
• Coconut oil (refined): 400-450°F
• Grapeseed oil: 390-420°F
• Sesame oil (refined): 410°F
• Macadamia oil: 400°F

These oils are suitable for high-heat cooking methods such as frying, grilling, and deep-frying. They can be heated to high temperatures without smoking, making them ideal for seasoning stainless steel pans.

It's worth noting that the smoking point of an oil can vary depending on its quality and the type of heat used. Additionally, oils with high free fatty acid content tend to have lower smoking points and are more susceptible to oxidative aging.

Heat the pan on the stove for 2-5 minutes

Heating your stainless steel pan is an essential step in the seasoning process, which will make your pan non-stick. Seasoning stainless steel pans will make them effectively non-stick, without the harmful chemicals that are present in Teflon pans.

To begin the seasoning process, heat your pan on the stove for 2-5 minutes over a medium heat. Avoid turning the heat up too high, as this will cause the pan to heat unevenly and may burn the oil. Stainless steel pans are great at transferring heat, so you only need a medium heat to begin the seasoning process.

The length of time you heat the pan for will depend on the oil you use. If you are using an oil with a high smoking point, such as canola, grapeseed, or sesame oil, heat the pan for around 2-3 minutes. If you are using an oil with a lower smoking point, such as coconut oil, heat the pan for a shorter amount of time, around 2 minutes.

Heating the pan for this amount of time will ensure the oil can react to the heat and will allow it to adhere better to the pan. This will create a non-stick barrier between the proteins in your food and the metal, preventing your food from sticking.

Remove the pan from the heat when the oil starts to smoke

When the oil in your stainless steel pan starts to smoke, it's important to act quickly to prevent any damage to your pan or harm to your health. Here are some detailed steps and tips to help you handle this situation effectively:

Remove the Pan from the Heat Source

Take the pan off the burner or stove immediately. This step is crucial as it will prevent further heating and slow down the chemical reaction that produces smoke. Place the pan on a heat-resistant surface, such as a stovetop or a cooling rack, to ensure that the residual heat doesn't damage your kitchen counters.

Allow the Oil to Cool Down

Give the oil some time to cool completely. The smoking point of an oil is the temperature at which it starts to decompose and emit smoke. By removing the pan from the heat, you interrupt the heating process, but the oil will still be extremely hot. Be cautious and avoid touching the pan or the oil until it has cooled down.

Dispose of the Oil Safely

Once the oil has cooled, carefully pour it out into a heat-resistant container, such as a glass jar or a metal can. Make sure to handle the pan and oil with oven mitts or pot holders to protect your hands from the residual heat. Do not pour the oil down the drain as it can solidify and cause clogs in your pipes. Instead, dispose of it in the trash or recycle it if possible.

Clean the Pan Thoroughly

Use a paper towel or a soft cloth to wipe out any remaining oil from the pan. You want to ensure that all the oil is removed, as any residue can cause smoking and sticking issues the next time you use the pan. If needed, use a mild dish soap and a non-abrasive sponge to clean the pan gently. Rinse it with warm water and dry it thoroughly before storing it away.

Choose the Right Oil and Heat Settings

When using your stainless steel pan in the future, opt for oils with a high smoke point, such as avocado oil, sunflower oil, or canola oil. These oils can withstand higher temperatures without smoking. Additionally, be mindful of the heat settings on your stove. Excessive heat is the primary reason for pans smoking, so adjust your burner temperature accordingly to prevent overheating.

Season Your Pan Regularly

Seasoning your stainless steel pan creates a protective layer that prevents food from sticking and reduces the likelihood of smoking. To season your pan, heat it to a medium-high temperature and add a thin layer of high smoke point oil. Allow the oil to smoke, then remove the pan from the heat and let it cool completely. Wipe out the excess oil, and your pan will have a non-stick surface.

Remember, it's essential to work quickly and carefully when dealing with a smoking pan. Always put your safety first and ensure proper ventilation in your kitchen to avoid inhaling any toxic fumes.

Wipe the inside of the pan with a paper towel

To prime a stainless steel pan, you'll need to season it. Seasoning a stainless steel pan will create a non-stick surface. This is how you do it:

Heat your pan on medium to medium-high heat for 2-3 minutes. Once the pan is hot, add a thin layer of cooking oil with a high smoking point, such as canola oil or coconut oil, and swirl it around to evenly coat the pan. Heat the oil until it starts to smoke, then remove the pan from the heat source and let it cool down completely. Once the pan has cooled, pour out the excess oil and wipe the inside of the pan with a paper towel. You want to leave a glossy sheen on the base of the pan. This is your non-stick surface.

It is important to note that you should avoid washing the pan with soap if you want to maintain the non-stick surface. Instead, simply wipe the pan clean with a paper towel after each use. When the pan becomes too dirty, wash it with soap and water, but keep in mind that you will need to season the pan again afterward.

Frequently asked questions