Restore Stainless Steel: Re-Seasoning Tips

How to Reseason a Stainless Steel Pan

Stainless steel pans are durable and can be seasoned to create a semi-nonstick surface. This process is simple and can be done in less than 5 minutes. It involves heating the pan, adding oil, and allowing it to cool. This guide will take you through the steps to reseason your stainless steel pan.

How to Reseason a Stainless Steel Pan

Choose an oil with a high smoking point

When seasoning a stainless steel pan, it is important to choose an oil with a high smoking point. This is because an oil with a high smoking point will react more readily to the heat as you begin the seasoning process, and will stick better to the pan. This helps your seasoning to last longer and be more effective.

Some great choices for seasoning your pan include sesame, grapeseed, peanut, and canola oil. Other suitable oils include avocado oil, sunflower seed oil, and soybean oil.

When choosing an oil, avoid oils with a burning point lower than 300°F (149°C) since they can't coat the surface of your stainless steel pan appropriately.

Wash your pan with dish soap and warm water

To reseason a stainless steel pan, you must first wash it with dish soap and warm water. This is an important step in the process, as it ensures that the seasoning oil will adhere better to the pan. Here is a detailed, step-by-step guide on how to effectively wash your stainless steel pan:

Firstly, scrub the pan with dish soap and a dishrag or sponge. Use a non-abrasive sponge or cloth to avoid scratching the surface of the pan. You can also use a long-handled dish brush to help loosen any bits of stuck-on food. Clean both the inside and outside of the pan thoroughly. Pay close attention to the corners and edges of the pan, as food residue and grease can build up in these areas.

Next, rinse the pan with warm water. Ensure that you remove all traces of dish soap from the pan. Warm water helps to dissolve any remaining grease or food particles, making it easier to achieve a spotless finish. Once you have thoroughly rinsed the pan, let it air dry. You can also use a microfiber towel or a soft, absorbent cloth to dry the pan before putting it away.

If your pan has any tough, stuck-on food residue or stubborn stains, you may need to take additional steps before proceeding with the reseasoning process. In such cases, you can create a baking soda paste by mixing baking soda with water in a small bowl. Apply this paste to the affected areas of the pan and scrub gently in a circular motion using a soft sponge. Rinse the pan with warm water and dry it completely before moving on to the next step of the reseasoning process.

It is important to note that you should always check the manufacturer's instructions for specific washing and care tips for your stainless steel pan. Additionally, always let the pan cool down before washing it to avoid warping or damage. By following these steps, you will effectively wash your stainless steel pan with dish soap and warm water, preparing it for the reseasoning process.

Heat the pan on the stove for 2-5 minutes

Heating your stainless steel pan before adding oil is a crucial step in the seasoning process. It ensures that the pan's surface is evenly heated, preventing your food from sticking and making it easier to clean.

When you heat your pan over medium heat for 2-5 minutes, the metal expands slightly, closing any minuscule fissures, pores, or gaps in the surface. This creates a smoother and tighter surface for the oil to slide on, preventing your food from sticking as the pan continues to heat up. It also makes the pan easier to clean later, as the oil is less likely to get trapped in those fissures when the pan cools down.

It's important to heat your pan slowly and evenly to avoid warping or damaging it. You should also avoid preheating your pan over high heat for an extended period, as this can cause damage.

Additionally, heating your pan before adding oil helps bring the oil to the appropriate temperature faster. Once the pan is preheated, you'll notice that the oil texture changes and becomes more fluid, making it easier to coat the bottom of the pan evenly.

To check if your pan is ready, you can do the water droplet test. Simply flick a drop of water onto the dry pan's surface. If it sizzles, your pan is at a good medium heat. If the water droplet rolls around on the surface, you're at a higher temperature, closer to medium-high or high heat.

Wipe the inside of the pan with a paper towel

After you've heated your stainless steel pan on the stove for around three minutes, you'll want to remove it from the heat once the oil begins to smoke. The oil is ready when thin wisps of smoke start curling up. It's important to take the pan off the burner and move it to another burner immediately. You should then let the oil cool for at least 30 minutes, until it's lukewarm or reaches room temperature.

The next step is to wipe the inside of the pan with a paper towel. This will remove any remaining excess oil and give the pan a noticeable shine. The shine indicates that the pan has been sufficiently glossed and is now non-stick. You can wad up the paper towel and run it along the inside of the pan in circular motions.

Some people find that paper towels leave behind little fibres. If this happens, you could try using a different type of paper towel, such as blue shop towels, or something else entirely, like a coffee filter, an old rag, or a well-worn cotton t-shirt.

Reseason your pan with fresh oil after washing

Reseasoning your stainless steel pan with fresh oil after washing it is a simple process. Here's a step-by-step guide:

Firstly, wash your pan with a gentle dish soap and warm water. Make sure to thoroughly clean both the inside and outside of the pan. Once you're done, rinse the pan and let it air-dry completely.

Next, choose an oil with a high smoking point, such as sesame, grapeseed, peanut, canola, or soybean oil. Add a small amount of oil to the pan—just enough to thinly coat the bottom. Swirl the pan around to spread the oil evenly across the surface, ensuring the entire interior is coated.

Now, it's time to heat the pan. Place it on the stove over medium heat for about 2-5 minutes. Keep an eye on the oil; once you see thin wisps of smoke, remove the pan from the heat immediately. Allow the oil to cool down—at least 30 minutes, or ideally, leave it overnight.

Once the oil has cooled, use a paper towel or a clean, dry cloth to remove the excess. Don't worry if you still see some oil in the pan; this is okay. Dispose of the excess oil in a sealed container, or consider composting it.

Finally, give the inside of the pan a wipe with a paper towel, using circular motions. Your pan should now have a noticeable shine, indicating that it's been reseasoned and is ready for cooking!

Remember, while seasoning a stainless steel pan is not necessary, it can help create a non-stick surface, making your cooking and cleanup experience easier.

Frequently asked questions