Cody Casey
Cast iron skillets are a versatile kitchen tool, but they do require some extra care to keep them in good condition. One important step is seasoning, which is the process of baking oil onto the pan to create a natural, non-stick finish. This article will provide a step-by-step guide on how to reseason a stainless pan, covering everything from cleaning and drying to oven temperature and baking time, so that your pan can be used for years to come.
How to Reseason a Stainless Pan
| Characteristics | Values |
|---|---|
| Reason for Reseasoning | Rusty patches, dull appearance, loss of non-stick surface |
| Cleaning Method | Scrub with hot, soapy water, then dry thoroughly inside and out |
| Oil Type | Grapeseed, avocado, canola, safflower, flaxseed, vegetable, olive, peanut, or any oil with a high oleic index |
| Oil Application | Use a clean paper towel or spray to coat the entire pan, absorbing any excess oil |
| Oven Temperature | Preheat to a minimum of 400°F (204°C) or 350°F (177°C), depending on the oil |
| Baking Time | 30 minutes to 1 hour, until smoke disappears |
| Cooling | Leave the pan in the oven to cool completely |
| Final Step | Wipe away excess oil with a paper towel |
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What You'll Learn
Choose an oil with a high smoke point
When choosing an oil to reseason a stainless pan, it is important to select one with a high smoke point. The smoke point is the temperature at which the oil starts to smoke and break down. For seasoning cast iron, the most effective temperatures are between 400-500 degrees Fahrenheit, so an oil with a high smoke point can withstand these temperatures.
Oils with lower smoke points, such as extra virgin olive oil, will break down and turn rancid at higher temperatures, so these are not suitable for seasoning. Oils with higher smoke points include Crisco solid shortening, which has a smoke point of 490 degrees Fahrenheit and is a popular choice for seasoning cast iron due to its versatility, affordability, and wide availability. Avocado oil is another option with a high smoke point that is favoured for its health benefits.
Grape seed oil is also recommended by cast iron manufacturers due to its high levels of omega fats, and it has a smoke point of around 420 degrees Fahrenheit. Other oils with high smoke points include vegetable oil, melted shortening, and canola oil. These oils are recommended by Lodge, a cast iron cookware brand, for their effectiveness in seasoning.
It is important to note that heating above the smoke point can lead to poorer seasoning as the oils break down at this point. Therefore, it is recommended to heat the pan to just below the smoke point of the oil to allow for full polymerization, which creates a natural seasoning layer.
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Clean and dry the pan
Cleaning and drying your stainless steel pan is a straightforward process. First, let the pan cool down before running it under cold water, as the temperature shock can cause permanent warping. Once the pan is fully cooled, rinse off excess food with warm water.
Next, you can either scrub the pan with a non-abrasive sponge and warm, soapy water or, for a deeper clean, sprinkle the surface generously with baking soda. Add enough water to cover the stuck-on food, bring it to a boil, and then pour out the dirty water.
If there are still bits of burnt food stuck to the pan, try this: fill the pan with enough soapy water to cover the residue and bring it to a boil. Then, use a spatula or wooden spoon to scrape away the food. Allow the pan to cool, then wash as usual.
For especially tough messes, such as burnt food or oil, you may need to use a more abrasive cleaner. Baking soda is a good option and can be used by simply following the steps outlined above. Commercial cleaners, such as Bar Keepers Friend, can also be used, but be sure to follow the manufacturer's directions.
Once your pan is clean, wipe it dry with a microfiber cloth or towel.
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Coat the pan in oil
To coat your stainless steel pan in oil, start by washing the pan with dish soap and warm water. Rinse the pan thoroughly and let it air dry. Next, choose an oil with a high smoke point, such as sesame, vegetable, grapeseed, canola, peanut, or soybean oil.
Pour about two tablespoons (30 mL) of the oil into the pan, then swirl the pan around to evenly coat the bottom, inner rim, and sides. You can use your fingers to coat the pan, ensuring the entire interior is covered.
Heat the pan over medium heat on the stove for two to five minutes, or until the oil begins to smoke. As soon as you see any smoke rising from the pan, immediately move it off the burner and turn off the heat.
Let the oil cool for about 30 minutes, then pour out the excess oil or soak it up with a clean paper towel. Wipe the remaining oil out of the pan with a paper towel using circular motions. You want a glossy sheen left in the pan—this is your non-stick surface.
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Preheat the oven and place the pan inside
To reseason a stainless pan, you will need to preheat your oven and place the pan inside. Preheating your oven is a simple process, but there are a few things to keep in mind. Firstly, the type of oven you have will determine how you preheat it and how long it will take. For example, gas ovens tend to preheat quicker than conventional electric ovens, and convection ovens, which have a fan and a system that circulates hot air, also have faster preheating and cooking times.
To preheat your oven, start by choosing an oven setting such as "bake" or "broil". Then, use your oven's control panel to adjust it to the correct temperature. If you're following a recipe with specific temperature requirements, remember that you may need to adjust the temperature for your oven type. For instance, with convection ovens, you may need to subtract 25ºF from the recipe instructions.
Once you've set the temperature, allow sufficient time for the oven to preheat properly. Avoid opening the oven door during this time, as the heat will escape. Some ovens will beep to let you know when the desired temperature has been reached, while others may take around 10 to 20 minutes to preheat. It's important to refer to your oven's manual for specific directions on preheating, as well as for guidance on rack placement.
After your oven has preheated, it's now time to place your stainless pan inside. Make sure the pan is clean and dry before placing it in the oven. You may want to place a baking stone at the bottom of the oven to help distribute the heat evenly. Now, your pan is ready to be reseasoned!
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Wipe away excess oil
When it comes to wiping away excess oil from your stainless steel pan, there are several effective methods to consider. Firstly, it is important to let the pan cool down before attempting to wipe away any excess oil. This is a crucial step to prevent thermal shock, which can cause warping in your pan. Once the pan has cooled, use a spatula or paper towels to remove the majority of the excess oil. You can also use a long-handled dish brush to loosen any stubborn, stuck-on grease or food residue.
After removing the bulk of the oil, it's time to focus on eliminating any remaining traces. For this, you can use a scouring pad, sponge, or cloth. A fresh Scotch-Brite scouring pad or sponge is ideal for removing stains without causing scratches. If you opt for a softer sponge, such as a Dobie pad, it will require more elbow grease but will be less likely to leave scratches on your pan. Microfiber towels or soft, absorbent cloths are also suitable options for wiping away excess oil and drying your pan. Remember to be gentle and use non-abrasive materials to avoid scratching the surface of your stainless steel pan.
In addition to the tools mentioned above, there are a few natural ingredients you can use to wipe away excess oil and deep clean your pan. One method is to create a baking soda slurry by adding enough baking soda to cover the bottom of your pan and then pouring in boiling water until it reaches about a quarter of the way up the pan. Bring this mixture to a boil, and if you have stubborn stains, add a few tablespoons of white distilled vinegar or apple cider vinegar. Let it boil for about 10 minutes, then turn off the heat and allow it to cool. Once it's cool enough to handle, pour out the mixture and use a sponge or cloth to wipe away any remaining stains. Follow up by washing your pan with washing-up liquid as you normally would.
Another natural approach involves using lemons. After boiling water and vinegar in your pan, as mentioned above, let the solution cool, then pour it out. Take the leftover lemons and juice, and rub the sides and bottom of the pan. Use a scourer, such as a pot brush or copper cloth, to wipe away any remaining stains. Finally, rinse the pan under warm water and give it a final wash with washing-up liquid and a sponge or scourer, especially if you used vinegar, to eliminate any lingering odours.
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Frequently asked questions
If your pan has rusty patches, looks dull, or isn't as non-stick as it used to be, it's time to reseason it.
First, scrub the pan with hot, soapy water. Then, use a nylon scrub brush or fine steel wool scrubber to remove any rust. Once the pan is clean, dry it thoroughly inside and out.
Coat the pan with oil, such as canola oil, inside and out. Preheat your oven to a minimum of 400°F. Place the pan upside down on the middle rack of the oven with a sheet of aluminum foil on the lower shelf to catch any drips. Bake for 30 minutes to 1 hour. Once the smoke is gone, the polymerization process is complete.
