Tiffany Haney
Ceramic pans are a popular choice for home cooks due to their natural non-stick surface. However, this protective layer doesn't last forever, and over time, food may start sticking to the pan. The good news is that you can reseason your ceramic pan to restore its non-stick properties and save yourself from having to buy a new one. Reseasoning your ceramic pan involves washing it thoroughly, coating it with oil, and heating it slowly so that the oil gets soaked into the surface, creating a smooth non-stick layer. This simple process can be done at home and will drastically improve your cooking experience.
How to Reseason a Ceramic Pan
| Characteristics | Values |
|---|---|
| Cleaning | Use a soft sponge/cloth and mild soap/detergent to gently clean the pan. Avoid abrasive sponges, steel wool pads, and harsh brushes. |
| Drying | Let the pan air dry completely. Do not use towels or other absorbent materials to dry the pan. |
| Oil Type | Use oils with a high smoking point, such as vegetable oil, peanut oil, grapeseed oil, canola oil, sunflower oil, or lard. Avoid oils with a low smoking point, such as olive oil, coconut oil, butter, and flavored cooking sprays. |
| Oil Application | Add a small amount of oil (a few drops, a teaspoon, or a tablespoon) and spread it evenly across the entire surface of the pan, including the bottom and sides. Use your fingers, a soft cloth, a brush, or a paper towel for spreading. |
| Heating Method | You can use an oven, a stove, or direct sunlight. |
| Heating Temperature | If using an oven, preheat to around 300°F (150°C). If using a stove, set to medium heat. |
| Heating Duration | Heat the pan for about 20 minutes in the oven or until it begins to smoke. If using direct sunlight, expose the pan to sunlight for about 3-5 days. |
| Cooling | Allow the pan to cool to room temperature. Do not use water or refrigeration to speed up the cooling process, as this can damage the pan. |
| Final Touches | Use a clean paper towel to wipe off any excess oil. |
| Frequency | Reseasoning frequency depends on pan usage and model. For new pans, reseason every 1-2 months for the first few months to build up a permanent layer. Afterward, reseason every 6 months or when the ceramic coating starts to fade or food begins to stick. |
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What You'll Learn
Wash the pan with mild soap and a soft sponge
To reseason a ceramic pan, it is important to start with a clean slate—a spotless pan surface. This is because the non-stick coating will cling to inconsistencies and small pores on the ceramic surface, so it is crucial to remove any food or burnt oil.
To achieve this, wash your ceramic pan with mild soap and a soft sponge. Avoid using abrasive sponges, steel wool pads, or harsh brushes as these can damage the pan's surface by chipping the outer coating. Instead, opt for a soft sponge or cloth, and gently clean the surface of the pan with warm water and a gentle dish soap mixture. Spending a little extra time on this step will ensure your pan is thoroughly cleaned and save your non-stick coating from unnecessary wear and tear.
If your pan has stubborn food residue, create a mixture of baking soda and hot water to help loosen and remove it. You can also try adding a cup of water, two tablespoons of bicarbonate of soda, and half a cup of white vinegar to your pan, heating it on the stovetop for about ten minutes, and then washing the pan as usual.
Once your pan is spotless, you can move on to the next step of reseasoning: adding oil to the surface.
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Use vegetable oil or another oil with a high smoking point
To reseason a ceramic pan, it is recommended to use vegetable oil or another oil with a high smoking point. Oils with a high smoking point work best, such as peanut oil, grapeseed oil, canola oil, sunflower oil, or lard. Oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, and butter, should be avoided as they can leave an unpleasant smell and flavour when used for seasoning.
Before adding the oil, it is important to ensure that your ceramic pan is thoroughly cleaned and dried. Use mild soap, warm water, and a soft sponge or cloth to gently wash the pan. Avoid using abrasive sponges, steel wool pads, or harsh cleaning chemicals as these can damage the pan's surface.
Once the pan is clean and dry, add a few drops or about a tablespoon of oil to the pan. Use your fingers, a soft cloth, a brush, or a paper towel to spread the oil evenly across the entire surface of the pan, including the bottom and sides. Add more oil if necessary, ensuring that the entire surface is well-coated.
After the oil is evenly spread, it's time to heat the pan. You can use a stove or an oven for this step. If using a stove, place the pan on a burner and turn it to medium heat. Allow the oil to heat slowly, and be sure to turn the pan periodically to prevent the pooling of oil. Heating the pan will take several minutes, and you should continue until the oil begins to smoke.
If using an oven, preheat it to around 300 degrees Fahrenheit or 150 degrees Celsius. Place the oiled ceramic pan in the oven, preferably on the middle rack, and let it heat for about 20 minutes. As with the stove method, heat the pan until the oil begins to smoke.
Once the oil starts to smoke, remove the pan from the heat source and set it aside to cool. Allow the pan to cool to room temperature naturally. Do not use water or place the pan in the refrigerator to speed up the cooling process, as this can damage the pan's surface.
Finally, use a clean paper towel to wipe away any excess oil from the pan's surface. Your ceramic pan is now reseasoned and ready to use!
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Spread the oil evenly with a soft cloth or paper towel
After washing your ceramic pan, the next step is to add oil to the surface. Oils with a high smoking point work best, such as vegetable oil, peanut oil, grapeseed oil, lard, canola oil, sunflower oil, or avocado oil. Avoid oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, and butter, as they can leave an unpleasant smell and flavour.
Once you have your oil of choice, add a tablespoon to the pan first and spread it evenly with a soft cloth or paper towel. You can also use your fingers if you don't mind getting your hands a little oily. Make sure to cover not just the base of the pan, but also the sides. If needed, add more oil until the entire surface is coated. You want to avoid letting the oil puddle up and instead aim for a light, even coating.
You can also use a brush to spread the oil, but make sure it is a soft brush so as not to damage the pan's surface. It is important to spread the oil evenly so that it can fill in the tiny pores and inconsistencies on the ceramic surface, creating a smooth cooking surface that prevents food from sticking.
Once the oil is evenly spread, you can then place the pan on the stovetop or in the oven to heat.
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Heat the pan on a stove or in an oven until it begins to smoke
To reseason a ceramic pan, you must first ensure that the pan is completely clean. Wash the pan with warm water and standard kitchen detergent. You can also use a mixture of water, white vinegar, and bicarbonate of soda to clean the pan. Once the pan is clean, dry it thoroughly.
Next, you will need to add oil to the pan. Oils with a high smoking point work best, such as vegetable, avocado, canola, peanut, grapeseed, or lard. Avoid oils with a low smoking point, such as olive oil, coconut oil, and butter. Spread a thin layer of oil evenly across the surface of the pan.
Now, you are ready to heat the pan. You can do this on a stove or in an oven. If using a stove, place the pan on a stovetop burner and turn the heat to medium. It is important to let the oil heat up slowly, so do not turn the heat above medium. The oil may take some time to start smoking, so be patient. Turn the pan periodically to prevent the pooling of oil.
If using an oven, preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius. Place the pan in the oven, preferably on the middle rack, and let it heat for about 20 minutes.
Regardless of whether you use a stove or an oven, you will know that the pan is ready when it begins to smoke. Remove the pan from the heat source and let it cool to room temperature. Do not use cold water or put the pan in the fridge to cool it off quickly, as this can damage the pan. Once the pan is cool, use a paper towel to wipe away any excess oil.
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Let the pan cool to room temperature
After heating your ceramic pan on the stove or in the oven, remove it from the heat and place it on a plain surface to cool. It is important to let the pan cool to room temperature naturally. Do not be tempted to speed up the cooling process by running the pan under cold water or placing it in the fridge or freezer. A sudden change in temperature can damage the surface of the ceramic pan, reducing its cooking abilities.
The pan will cool down in about 10 to 15 minutes, depending on the method you used to heat the pan. If you used an oven, it may take a little longer. You will know the pan is cool enough when you can comfortably touch the handle or bottom of the pan.
While the pan is cooling, you can prepare a brown paper bag, preferably a shopping bag. You will place the pan in the bag and then put it in a sunny place to sit in direct sunlight for about three to five days. The bag should be warm to the touch. This step is optional but helps to enhance the non-stick properties of the pan.
Once the pan has cooled to room temperature, use a clean paper towel to wipe away any excess oil from the surface. The pan will still look and feel a little greasy, and this is normal. Do not scrub or wash the pan to try to remove the oiliness.
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