Reseasoning Pizza Pans: Quick Tips

Pizza pans need to be seasoned to make them darker on the bottom so they can absorb heat rather than reflect it. This is done by burning a thin layer of cooking oil onto the pan. However, if your pizza is sticking to the pan, it may be a sign that your pan needs to be reseasoned. To do this, first, clean the pan with hot water and soap, or a mixture of vinegar and water, and scrub off any rust with a nylon brush or fine steel wool. Dry the pan thoroughly inside and out, then coat it with a thin layer of oil with a high oleic index, such as canola oil, or with shortening. Place the pan upside down on a rack in an oven preheated to 350˚F for an hour. You may need to repeat this process up to three times.

How to Reseason a Pizza Pan

Clean the pan with hot water and soap or a vinegar and water solution

To clean a pizza pan, you can use hot water and soap, or a vinegar and water solution. If you're using the latter method, start by boiling a gallon of water with 2 cups of vinegar. If your sink has the capacity, maintain a ratio of 2 cups of vinegar to every gallon of water. Once the mixture is boiling, pour it into a large, plugged sink.

Place your pizza pan in the sink, ensuring that all surfaces of the pan are submerged. If your pan is too big, rotate it a few times so that every part has a chance to soak. Be cautious, as the metal will be hot.

When the water has cooled to a safe temperature, sprinkle the pan with baking soda and scrub it with a scouring pad. The baking soda will act as a mild abrasive to help scrub away any residue. Don't worry about the fizzing reaction that occurs when the baking soda and vinegar mix; this is normal and will stop soon.

If the water gets cold before you've finished cleaning the pan, drain the sink and repeat the process. Once you're done, clean the pan as you usually would with soap and water, then rinse it.

Dry the pan thoroughly

Drying the pan thoroughly is an important step in the process of reseasoning a pizza pan. This is because any remaining water can negatively impact the reseasoning process and cause the pan to rust.

To dry the pan thoroughly, you can use a towel or cloth to wipe down the inside and outside of the pan. Make sure to get into all the corners and crevices of the pan to absorb any excess water or moisture. You can also place the pan on a drying rack or in a dry place to air dry. It is important to ensure that the pan is completely dry before proceeding to the next step of reseasoning.

If you are in a hurry, you can use a hairdryer on a low setting to speed up the drying process. However, make sure that the hairdryer is set to a cool temperature to avoid damaging the pan or causing any harm to yourself.

Once the pan is thoroughly dried, you can proceed to the next step of reseasoning, which typically involves oiling the pan and heating it in the oven or on a grill. This process helps to create a non-stick surface and enhances the pan's performance.

Drying the pan thoroughly is a crucial step to ensure the success of the reseasoning process, so it is important to take your time and ensure that the pan is completely dry before moving on.

Coat the pan with a thin layer of oil or shortening

To reseason a pizza pan, you'll need to start by coating the pan with a thin layer of oil or shortening. This helps to create a natural, non-stick coating on the pan's surface, preventing food from sticking and enhancing the flavour of the food cooked in the pan.

When choosing an oil or fat to use, opt for one with a high smoke point, such as vegetable oil, canola oil, corn oil, or shortening. Oils with a high smoke point can withstand higher temperatures without smoking and creating a sticky residue on the pan.

Apply a thin layer of your chosen oil or shortening to the entire surface of the pan, including the bottom and sides. Be sure to coat the pan evenly, using just enough oil to create a thin layer. You don't want the pan to be too oily, as this can cause pooling, which will result in hardened droplets on the pan's surface.

Once the pan is coated, place it in the oven upside down. This allows excess oil to drip off during the reseasoning process. Place a sheet of aluminium foil on the lower rack of the oven to catch any drips.

Now, you're ready to heat the pan. Preheat the oven to a temperature between 300 and 500 degrees Fahrenheit, depending on the material of your pan. For most pans, a temperature of around 450 degrees Fahrenheit is ideal. Leave the pan in the oven for 15 to 30 minutes.

After the designated time has passed, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and form a durable, non-stick coating.

Once the pan is cool, remove it from the oven and wipe away any excess oil with a clean cloth or paper towel. Your pan is now reseasoned and ready for use!

Bake the pan in the oven for one hour

Once you've cleaned your pizza pan, dried it, and coated it with a thin layer of oil, it's time to bake it in the oven. Place the pan upside down on the middle rack of an oven preheated to 350˚F. This will prevent the oil from pooling inside the pan. To catch any drips, place a sheet of aluminium foil on the lower shelf.

The pan should bake for one hour. You might need to repeat the baking process to get the right look and feel of a newly seasoned pan. Don't be afraid to repeat the process up to three times to get a good non-stick surface.

After an hour, turn off the oven and leave the pan inside to cool completely. When the pan is cool, wipe away any excess oil with a paper towel.

Repeat the process up to three times

It is important to season your pizza pan to make the bottom of the pan darker so that it can absorb heat instead of reflecting it. This process is not about creating a non-stick surface. Seasoning your pan will also add flavour and texture to your pizza.

To season your pan, start by cleaning and drying it. Then, preheat your grill or oven to a little over 400 degrees Fahrenheit. Once the grill reaches 400 degrees, set all the burners to their lowest position. Next, drip a very small amount of cooking oil with a high oleic index, such as canola oil, on the bottom of the pan. Use your fingers to rub the oil into a thin layer that covers the entire bottom of the pan, as well as the sides. Place your pan inside the grill or oven with the oily side down and close the lid. Set a timer for at least 20 minutes but not more than 30 minutes. After your timer goes off, check the pan. If the bottom of the pan is dark and doesn't look wet, turn off the heat.

If the bottom of the pan is still not dark enough after the first round of seasoning, repeat the steps outlined above up to three times. After each round of seasoning, the pan should be darker in colour and more effective at absorbing heat. It is important to note that each time you season the pan, you should only use a very small amount of oil. If you use too much oil, it will puddle in the pan and prevent the dough from stretching.

Frequently asked questions