Ella Walter
Orgreenic pans are known for their natural non-stick ceramic surface, which is free of any potentially harmful chemicals. However, to get the most out of your Orgreenic pan, it is essential to season it before use and then re-season it regularly. The seasoning process involves packing carbonized oil into the cooking surface, creating a barrier that prevents food from sticking. This paragraph will explore the steps involved in reseasoning your Orgreenic pan to ensure it remains in optimal condition.
How to Reseason an Orgreenic Pan
| Characteristics | Values |
|---|---|
| Frequency | Every six months or when food starts sticking to the surface |
| Oils | Vegetable oil, flaxseed oil, grapeseed oil, canola oil, peanut oil |
| Oven method temperature range | 250–350 °F (130–180 °C) |
| Stovetop method | Heat pan at medium-low temperature for a few minutes |
| Sunlight method | Place the pan in a brown paper bag and leave it upside down in direct sunlight for 3–5 days |
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What You'll Learn
Using the oven method
To reseason an Orgreenic pan using the oven method, start by preheating your oven to a temperature between 250 and 350 degrees Fahrenheit (130 and 180 degrees Celsius). Pour 1 to 2 teaspoons (5 to 10 ml) of vegetable oil into the pan. You can also use flaxseed oil, which is lighter and ideal for a mild coating. Spread the oil evenly across the entire inner surface of the pan, including the sides and bottom, using your fingers or a clean paper towel.
Next, place the pan in a brown paper bag, wrapping it around the coated part. This will protect the pan's surface, concentrate the heat, and catch any dripping oil. Put the pan, still wrapped in the bag, upside down in direct sunlight for three to five days. The sunlight will help season the pan, and placing it upside down will prevent the oil from congealing inside the pan.
Alternatively, after coating the pan with oil, place it in the preheated oven instead of the sun. Leave the pan in the oven for several hours, allowing the heat to season the surface.
Remember to re-season your Orgreenic pan every six months or sooner if food starts sticking to the surface.
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Using the stovetop method
The stovetop method is the officially recommended method by the Orgreenic company for seasoning Orgreenic pans. Orgreenic pans have a natural non-stick ceramic surface and are not coated with any potentially hazardous chemicals. However, seasoning the pan can help improve its non-stick properties.
To begin, make sure your pan is clean before you season it. Wash the pan by hand using warm water and soap. Dry it completely with a dish towel or paper towels. Avoid using a dishwasher as it can wash away the seasoning and damage the surface of the pan.
Next, pour about 1 tablespoon of vegetable oil or flaxseed oil into the pan. Using your fingers or a clean paper towel, spread the oil over the entire inner surface of the pan, coating the bottom and sides.
After that, place the pan on your stovetop and heat it over medium-low heat for a few minutes. Let the pan cool, then wipe away any excess oil with a paper towel. Repeat this process a few times to build up a thin layer of seasoning on the pan's surface.
It is recommended to re-season your Orgreenic pan every six months. Additionally, always use low to medium heat settings on your stove to prevent the coating from deteriorating and avoid cooking spray oils as they can create a layer of carbonization on your pan.
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Using the sunlight method
To reseason an Orgreenic pan using the sunlight method, start by pouring 1 tablespoon (15 ml) of vegetable oil into the pan. You can use another type of oil, but make sure it has a high smoking point, such as peanut oil, grapeseed oil, or canola oil. Flaxseed oil is also a good option, as it is very light and mild, making it ideal for applying a light coating to the pan.
Use your fingers or a soft paper towel to spread the oil over the entire inner surface of the pan, including the bottom and sides. Make sure the pan has a thin, even coating of oil.
Next, place the pan in a brown paper bag. Wrap the bag around the coated part of the pan, with the handle exposed or hidden inside. The paper bag will protect the surface of the pan, help to concentrate the sun's heat, and catch any oil drips.
Find a sunny spot, such as a windowsill, and place the pan, still wrapped in the bag, upside down in direct sunlight. Leave it there for three to five days. Placing the pan upside down will prevent the oil from congealing inside the pan.
After the specified time, remove the pan from the sunlight and the brown bag. Use a clean paper towel to wipe away any visible oil. The surface may still feel a little greasy, but this will help the pan's non-stick properties. Ensure there are no puddles of oil or sticky spots remaining.
You will need to re-season your Orgreenic pan using this method or another method about once every six months. However, if food starts sticking to the pan before this time has elapsed, you should re-season it ahead of schedule.
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Choosing the right oil
When it comes to choosing the right oil to reseason an Orgreenic pan, there are a few factors to consider. Firstly, it is important to select an oil with a high smoking point, as the process of reseasoning involves heating the oil to a temperature where it can polymerize and form a protective coating on the pan's surface. Oils with low smoking points, such as extra virgin olive oil, are not suitable as they will break down and turn rancid at higher temperatures.
Grapeseed oil is a popular choice for reseasoning pans due to its high smoking point and ability to form a tough coating that protects the metal from rusting. Other suitable oils with high smoking points include peanut oil, canola oil, and flaxseed oil. Flaxseed oil, in particular, is very light, making it ideal for applying a light coating to the pan. However, it is important to choose the correct variety of flaxseed oil, as some types may flake off after seasoning.
Coconut oil has also been mentioned as an option for reseasoning pans, although it is high in saturated fats, which are not the best for polymerization. Bacon grease and lard fall into the same category and are not recommended as the primary oil for reseasoning. Instead, opt for "healthy" oils, which are high in unsaturated fats and more prone to oxidation and polymerization.
When applying the oil, it is important to use a thin coat and repeat the process multiple times to build up a thin layer of seasoning. This technique will ensure that the oil settles into the pores of the metal and creates a smooth, slick, and nonstick surface.
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How often to reseason
Orgreenic pans have a natural non-stick ceramic surface and are not coated with any potentially hazardous chemicals. However, to get the most out of your Orgreenic pan, you need to season it before use and then re-season it regularly. The seasoning process packs carbonized oil into the cooking surface, thereby preventing food from sticking to it.
It is recommended that you re-season your Orgreenic pan every six months. However, if food starts sticking to the surface before this six-month period is up, you should re-season the pan ahead of schedule.
The frequency of re-seasoning may also depend on how often you use your pan and the types of food you cook in it. For example, if you frequently cook acidic foods such as tomatoes, you may need to re-season your pan more often to maintain its non-stick properties.
Additionally, it's important to note that excessive heat can damage the non-stick coating on your Orgreenic pan. Therefore, try to avoid cooking at high temperatures and use low to medium heat settings whenever possible to prolong the lifespan of the non-stick coating.
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