Reseasoning A White Ceramic Green Pan

How to Reseason a White Ceramic Green Pan

White ceramic green pans are a fantastic addition to any kitchen, offering excellent non-stick properties. However, over time, the non-stick coating can begin to fade, leaving you with a pan that is frustrating to use. But don't worry, you can bring your pan back to life by reseasoning it! In this article, we will guide you through the steps to reseason your white ceramic green pan and make it non-stick once more.

Cleaning the pan

Before seasoning your ceramic pan, it is important to clean it thoroughly. Here is a step-by-step guide on how to clean your ceramic pan:

• Allow the pan to cool down: Always let your ceramic pan cool down completely before attempting to wash it. Removing the pan from the heat source and placing it on a counter or a placemat for about 10-15 minutes should suffice. This gradual cool-down period helps prevent "thermal shock" and potential shattering due to extreme temperature changes.
• Wash with soapy water: Fill your sink or a dishpan with warm water and add a few squirts of mild dish soap. Use a non-abrasive sponge or a soft dishcloth to clean the pan's surfaces. Avoid using steel wool, abrasive nylon pads, metal pads, or abrasive cleaners, as they can scratch the ceramic coating, reducing its non-stick quality. Rinse the pan with warm water and dry it with a soft dish towel, or let it air dry on a dish rack.
• Remove hardened food with baking soda: If there is burnt or stuck-on food, allow the pan to soak in warm, soapy water for at least 30 minutes. You can also create a baking soda paste by mixing baking soda with a small amount of water. Apply this paste to the affected areas and scrub with a damp, non-scratch sponge. For more stubborn residue, add a bit of white vinegar to the paste to create a bubbling action that loosens burnt-on food. Rinse and dry the cookware after cleaning.
• Remove tough stains with vinegar: For tough stains, create a solution of one part white vinegar to four parts warm water and pour it into the pan. Place the pan on the stove over medium-high heat and bring the solution to a boil for 3-4 minutes. Turn off the heat and allow the pan to cool down to room temperature. Scrub the pan with a soft sponge to remove any remaining residue.
• Lighten dark stains with hydrogen peroxide: To help lighten discoloured spots or scorch marks, pour enough 3% hydrogen peroxide into the pan to cover the bottom. The hydrogen peroxide should bubble to indicate that it is working. Let it sit for about 30 minutes, then rinse and dry the pan. The slight bleaching action of the peroxide will brighten the finish.
• Buff out scuff marks with a powdered cleanser: To remove scratches or scuff marks, use an oxalic acid powder cleanser like Bar Keeper's Friend. Sprinkle a small amount of the powder into the pan and add enough water to coat the surface. Wait about 10 minutes, then gently buff out the stains with a non-scratch sponge or a microfiber cloth.
• Preventative maintenance: To maintain your ceramic pan and keep it in good condition, always hand-wash it with mild dish soap and a soft sponge or cloth. Avoid using lemon or other acidic substances, as they can erode the finish. Use plastic, wood, nylon, or silicone utensils to prevent scratches. Store your ceramic pans carefully to avoid scuff marks, and season your pans with oil to restore their non-stick qualities.

Additional Tips for Cleaning:

• If your pan has a lot of burnt-on residue, you can try a mixture of baking soda and vinegar. Gently scrub the stains with this paste using a towel or a microfiber cloth.
• For very stubborn food residue, you can create a mixture of two cups of water and half a cup of white vinegar. Soak the pan in this solution overnight or bring it to a boil for a few minutes to loosen the stains. Let the pan cool before scrubbing.
• Always avoid using harsh chemicals, abrasive cleaning tools, or high temperatures when cleaning your ceramic pan, as these can damage the coating and reduce its non-stick properties.

Applying oil to the surface

The first step is to clean your pan. Wash it with some dish soap and a soft cloth, avoiding abrasive sponges or brushes. Rinse it thoroughly with clean water and dry it with a soft cloth.

Now it's time to add the oil. You can use a variety of oils, such as vegetable oil, peanut oil, grapeseed oil, lard, canola oil, rapeseed oil, soybean oil, or flaxseed oil. Avoid using olive oil or butter as their smoking point is low. Add a few drops of oil to the pan and spread it evenly across the entire surface, including the bottom and sides, using your fingers or a paper towel. You can add more oil if needed, but avoid using too much as this can make the pan sticky.

Once the oil is applied, it's time to heat the pan. Place it on a stovetop burner and heat it on medium heat until it begins to smoke. Don't be tempted to turn up the heat as you want the oil to heat slowly and soak into the surface of the pan. Remember to turn the pan periodically to prevent the oil from pooling. Alternatively, you can place the pan in the oven at 300°F (150°C) for about 20 minutes, which is a good option for ceramic baking pans. Make sure to check that your pan is oven-safe before placing it in the oven.

As soon as the oil starts smoking, remove the pan from the heat and set it aside to cool. Don't be tempted to place the pan in the fridge or run cold water over it as this can damage the pan. Instead, allow the pan to cool to room temperature.

Once the pan has cooled, use a clean paper towel to wipe away any excess oil. The pan will feel greasier than usual, but this is normal and will create a non-sticky surface.

Heating the pan

Now that your pan is clean and oiled, it's time to heat it up. Place your ceramic pan on a stovetop burner and turn the heat to medium. It's important to avoid the temptation to turn up the heat as you want the oil to heat up slowly so it can get soaked up into the surface of the pan as thoroughly as possible. This process can take a while, and different oils will take different amounts of time to smoke. While you wait, turn the pan periodically to prevent the oil from pooling.

If you're using an oven, set it to 300°F and let the pan heat for about 20 minutes. This method is best for ceramic baking pans. However, most ceramic pans are safe for oven use, but make sure to check the instructions that come with your pan before putting it in the oven.

Once the oil begins to smoke, remove the pan from the heat source and set it aside to cool. Do not run cold water over the pan or put it in the fridge to cool it off quickly. A rapid change in temperature can cause severe damage to the ceramic. Instead, let the pan cool down to room temperature. The longer you wait, the better the oil will fill in the pan's inconsistencies, so if you can wait, you'll get better results.

Cooling the pan

Once the oil has started smoking, remove the pan from the heat source and set it aside to cool. It is imperative that you do not attempt to hasten the cooling process by placing the pan in a refrigerator or freezer. The rapid change in temperature can damage the ceramic. Instead, allow the pan to cool naturally until it reaches room temperature. This may take a while, but it is a crucial step in the reseasoning process.

During the cooling process, you can observe the oil being absorbed into the pan. The longer you wait, the better the oil will fill in any inconsistencies in the pan's surface. This simple trick will give you the best results in terms of a smooth and non-stick finish.

Once the pan has cooled to room temperature, use a clean paper towel or a soft cloth to wipe away any excess oil from the surface. The pan will likely feel greasier than what you are used to, but this is normal and desirable. The greasiness is what makes the pan non-sticky. Do not scrub or wash away this oiliness, as it is essential for maintaining the non-stick properties.

Safety Precautions

When cooling the pan, it is important to keep a few safety precautions in mind. Firstly, ensure that you do not touch the pan until it has cooled sufficiently. The pan will be extremely hot after heating the oil, so use oven mitts or pot holders if you need to handle it while it is still warm.

Additionally, make sure that you have adequate ventilation in the room. Even with the heat set to medium, heating oil can produce fumes, so open a window or turn on an exhaust fan to avoid any potential issues.

Frequency of Reseasoning

The frequency with which you need to reseason your white ceramic green pan depends on several factors, including the specific model of the pan and how often you use it. However, as a general rule, you should aim to reseason the pan every few months.

If you have recently purchased a new ceramic pan, it is recommended to season it more frequently, such as once a month or every two months, for the first few months of use. This will help build up a more permanent layer of seasoning.

Once the seasoning layer is established, you can reduce the frequency of reseasoning. Simply reseason the pan when food starts to stick to the surface or when the characteristics of the ceramic coating begin to fade.

Drying the pan

Drying your pan is an important step in the reseasoning process. After you have cleaned your pan, you will need to dry it thoroughly with a soft cloth or paper towel. Make sure that you get rid of all the water and soap residue, as this will affect the reseasoning process.

Once your pan is clean and dry, you can begin the reseasoning process. Start by adding a few drops of oil to the pan. You can use your fingers, a paper towel, or a sponge to spread the oil evenly across the entire surface of the pan, including the bottom and sides. Be sure to use an oil with a high smoking point, such as vegetable oil, peanut oil, grapeseed oil, or canola oil. Avoid using olive oil, as its smoking point is low.

After you have applied the oil, place the pan on the stovetop burner and heat it over medium heat. It is important to wait until the oil begins to smoke before removing the pan from the heat. The oil may take some time to smoke, so be patient and do not turn up the heat. Letting the oil heat slowly ensures that it soaks into the surface of the pan thoroughly. Be sure to turn the pan periodically to prevent the oil from pooling.

Once the oil has started smoking, remove the pan from the heat and set it aside to cool. Do not place the hot pan under running water or put it in the fridge or freezer to cool it off quickly, as this can damage the ceramic. Allow the pan to cool naturally to room temperature.

After the pan has cooled, use a clean paper towel to wipe away any excess oil from the surface. The pan will feel a little greasier than usual, but this is normal and helps make the pan non-sticky. Do not scrub or wash the pan to remove the oiliness.

Frequently asked questions