Reseasoning Blue Steel Pizza Pans: Tips & Tricks

Blue steel pizza pans are made from uncoated carbon steel and must be seasoned before use. Seasoning is the process of adding a high smoke point oil, followed by exposing the pan to heat, which prevents corrosion and adds a protective layer that prevents rust. It also makes the pan more stick-resistant, which is useful when cooking pizza.

Clean the pan thoroughly before seasoning

To clean your blue steel pizza pan, you will need to fill your sink with warm water. Add a tablespoon of dish-washing liquid as the sink is filling. Put on some rubber gloves and lift the pan out of the water. Sprinkle baking soda over its surface, using at least a tablespoon if there is burnt food residue.

Scrub the rim of the pan, including the interior side of the lip, to remove any grease. Next, scrub the front and back of the pan's surface. If necessary, let the pan soak for 15 minutes to loosen stuck-on food. Wipe the pan with a sponge to remove loosened food particles. If they are still difficult to remove, let the pan soak for another 15 to 30 minutes.

Rinse the pan beneath warm running water and dry it with a clean towel before storing it.

Another method for cleaning a pizza pan involves boiling a gallon of water with 2 cups of vinegar. Pour this mixture into a large, plugged sink. Add your pizza pan to the sink and, if it doesn't fit, rotate it a few times as it soaks. When the water is cool enough, sprinkle the pan with baking soda and scrub with a scouring pad. Clean the pan with soap and water, then rinse and re-season with vegetable oil.

If your pizza pan has tough, stuck-on stains, you can spray it with Carbon-Off to dissolve grease and carbon build-up. Let the pan soak for 5 minutes, then scrub with a scouring pad. Clean the pan as normal and re-season with vegetable oil.

It is important to note that blue steel pans should never come into contact with soap or water. Instead, use a plastic scraper to remove excess oil and crumbs, ensuring there is no leftover debris inside the pan. Store the pan in a clean, dry place.

Use a high smoke point oil

To reseason a blue steel pizza pan, you'll need to use a high smoke point oil. Smoke point refers to the temperature at which an oil starts to burn and smoke. Oils with a high smoke point are ideal for frying, sautéing, and searing.

When seasoning a pan, it's best to use an oil with a high smoke point, as you'll be heating the pan to a high temperature. Oils with a high smoke point include grapeseed oil, avocado oil, peanut oil, vegetable oil, and canola oil.

Avocado oil has an incredibly high smoke point of 520°F (271°C). However, this can be dangerous, as you'll need to heat the pan to this temperature before adding the oil. Grapeseed oil is also a good option, as it has a high smoke point and is almost entirely neutral in aroma and flavour. Canola oil and other vegetable oils are also popular choices, as they are inexpensive and have high smoke points.

When seasoning your blue steel pizza pan, make sure to use a thin layer of oil and then expose it to heat for 30 minutes to an hour. This process creates a protective layer on the surface of the pan, preventing corrosion and making the pan more stick-resistant.

Bake the pan in the oven for 30 minutes to an hour

Once you have thoroughly cleaned your blue steel pizza pan and applied a thin layer of oil, it's time to bake the pan in the oven. Preheat your oven to 350°F (175°C) and place the pan inside for 30 minutes to an hour. This step is crucial, as it creates a protective surface on the pan and prevents sticking. During the baking process, the pan may get darker, which is a natural part of the seasoning process.

While the pan is in the oven, polymerization and carbonization of the oil occur. This process creates a protective layer on the pan's surface, preventing corrosion and rust. It is important to use an oil with a high smoke point, such as refined coconut oil, to avoid burning and smoking. Additionally, ensure that your oven is well-ventilated to manage any smoke that may occur.

After the allotted time, leave the pan in the oven to cool completely before removing it. Hot steel is extremely dangerous, so exercise caution. Once the pan has cooled, you can store it in a dry place, as exposure to moisture can lead to rust development.

Remember, the frequency of reseasoning your blue steel pizza pan depends on how often you use it. As a general rule of thumb, reseasoning every 3-6 months (2-4 times a year) is recommended.

Allow the pan to cool before removing from the oven

Allowing your pan to cool before removing it from the oven is a crucial step in the pizza-making process. Not only does it ensure the safety of the baker, but it also helps to maintain the integrity of the pan and the quality of the pizza. Here are some reasons why it is important to wait for the pan to cool before handling it:

Safety

Hot steel can be extremely dangerous, and mishandling it can lead to severe burns. By allowing the pan to cool down, you significantly reduce the risk of injury. It is always advisable to use oven mitts or heat-resistant gloves when handling hot pans, even after they have cooled slightly.

Maintaining Pan Integrity

Removing a pan from the oven while it is still hot can cause rapid temperature changes, which may lead to warping or other damage to the pan. This is especially true if the pan is placed on a cold or wet surface. Allowing the pan to cool in the oven helps to prevent such issues and ensures the pan remains in optimal condition for future use.

Pizza Quality

The cooling process is essential for achieving the desired texture and flavour of your pizza. Removing the pizza from the pan too early can cause excess moisture to condense onto the crust, resulting in a soggy and unappealing texture. By letting the pan cool, you allow the pizza to continue cooking gently and develop a crispier crust.

Proper Storage

Once the pan has cooled, it is important to clean and store it properly. Blue steel pizza pans should be seasoned with vegetable oil, animal fat, or salt to prevent corrosion and rust. Properly seasoning the pan will ensure that your pizza doesn't stick to the pan during future bakes. Additionally, it is crucial to never wash blue steel pans with soap and water, as they should never come into contact with water. Instead, use a plastic scraper to remove excess oil and crumbs, and always store the pan in a clean, dry place.

Store the pan in a dry place

Once your blue steel pizza pan has been seasoned, cleaned, and dried, it's important to store it in a dry place. This is crucial to prevent rust from forming on the pan. Even if your pan is made from stainless steel, it can still rust if exposed to moisture. Therefore, it's best to avoid storing your pizza pan in humid environments, such as basements, or near sources of heat or water, like ovens, sinks, or dishwashers.

The ideal environment for storing your blue steel pizza pan is a cool, dry place, such as a cabinet, cupboard, pantry, or cellar. Aim to maintain a temperature between 68 and 77°F (20-25°C) and a humidity level between 30 and 60%. Keeping your pan within this temperature and humidity range will ensure it stays in optimal condition and prevent premature deterioration of the non-stick coating.

Additionally, when storing your blue steel pizza pan, avoid stacking it with other pans or utensils that could scratch its surface. Instead, use a pot and pan organiser rack to store your pan upright, or consider installing a wall-mounted pot rack if you're short on cabinet space. This will help prevent scratches and preserve the integrity of the pan's surface.

By following these storage guidelines, you'll ensure your blue steel pizza pan remains in excellent condition for years to come, allowing you to continue baking pizzas with ease.

Frequently asked questions