Sealing Stainless Steel: Pan Protection

Stainless steel pans are a kitchen staple, offering quick and even heating, good heat retention, and compatibility with all kinds of utensils. However, they are prone to burnt-on messes and discolouration. To prevent food from sticking, the pan should be heated before adding oil, and the oil should be hot enough for the ingredients. This creates a barrier between the steel and the food, allowing it to come off the surface easily.

Wash and dry the pan

To wash and dry a stainless steel pan, start by allowing the pan to cool down before cleaning. Avoid placing a hot pan under cold water as the sudden change in temperature can cause the pan to warp. Once the pan has cooled, fill it with hot water and a gentle dish soap. Use a non-abrasive sponge or brush to scrub the pan and remove any stuck-on food. If there are stubborn bits of food, you can fill the pan with soapy water, bring it to a boil, and then scrape the food away with a spatula or wooden spoon.

After scrubbing the pan, rinse it with water and dry it completely. It is important to dry the pan immediately after washing to prevent water spots. You can use a clean, absorbent towel to dry the pan, making sure to get both the inside and outside of the pan.

It is recommended to wash stainless steel pans by hand rather than placing them in the dishwasher. Additionally, avoid using abrasive tools like steel wool or harsh cleaners like bleach when cleaning your stainless steel pan, as these can damage the surface.

Oil your pan

The process of oiling your pan is also known as seasoning. Seasoning is the process of applying a thin layer of oil to the surface of your pan, creating a barrier between the cookware and what you're cooking. While it is not necessary to season stainless steel pans, some professional chefs and home cooks choose to do so to create a smoother, more non-stick surface.

To oil your pan, follow these steps:

• Wash and dry your pan. Use a gentle dish soap and warm water to thoroughly wash your stainless steel pan. Rinse and dry your pan completely.
• Heat up the pan. Place your dry pan on the stovetop and turn on the heat to medium.
• Add oil. Once the pan is heated, add a small amount of oil. It is best to use an oil with a high smoking point, such as sesame, vegetable, peanut, soybean, or grapeseed oil.
• Distribute the oil. Use a wad of paper towel to distribute the oil evenly across the pan's surface.
• Heat the oil. Continue heating the pan with the oil in it until it starts to smoke.
• Cool the pan. Remove the pan from the stovetop and let it cool.
• Remove excess oil. Once the pan is cool, use a paper towel to remove the excess oil.

You can repeat this process whenever you find that food is sticking to your pan.

It is important to note that the process of heating the pan before adding oil is crucial to preventing food from sticking. When you add oil to a hot pan, the pores in the surface of the pan have already closed, creating a smoother surface for the oil to slide on. This prevents food from getting stuck in the pores as the pan heats up and makes cleanup easier.

Cool the pan

Cooling a stainless steel pan is an important step in the sealing process. Here are some detailed instructions to ensure your pan cools down effectively:

First and foremost, always let your stainless steel pan cool down before cleaning. A sudden transition from hot to cold can cause thermal shock and ruin your pan over time. This applies to all types of cookware, including stainless steel, non-stick, and cast iron. Placing a hot pan under cold running water can cause warping and cracking, leading to an uneven cooking surface and hot and cold spots during your next use.

Instead, allow your pan to cool down naturally by letting it sit for a few minutes. This gradual cooling process allows the pan to return to its original condition without causing any damage. For tough, burned-on bits, you can de-glaze the pan with a cup of water, similar to when making gravy, and then set it aside to cool completely.

If you want to speed up the cooling process slightly, you can use paper towels to absorb any remaining oil in the pan and then add a small amount of water to coat the bottom. This will help loosen any stuck-on food and make it easier to clean once the pan has cooled.

Remember that the cooling process is just as important as the heating process when it comes to sealing and caring for your stainless steel pan. By letting the pan cool down properly, you'll ensure its longevity and maintain its performance.

Repeat the process when necessary

Stainless steel pans are durable, heat up quickly and evenly, retain heat well, and are non-reactive. However, they are not impervious to burnt-on messes and discoloration. With everyday use, stains, water spots, and other marks can build up, so it's important to know how to clean and reseason your stainless steel pans properly.

To reseason your stainless steel pan, start by washing and drying the pan. Use a gentle dish soap and warm water to thoroughly wash the pan, then rinse and dry it completely. Once the pan is dry, heat it up on the stovetop and add a little bit of oil. Use an oil with a high smoking point, such as sesame, vegetable, peanut, soybean, or canola oil. Heat the oil over medium heat, then use a wad of paper towel to distribute it around the pan's surface.

Once the pan is hot and starts to smoke, remove it from the heat and let it cool. When the pan is cool, use another paper towel to remove the oil. (You can substitute a clean, dry cloth for the paper towel if you prefer.)

Repeat this process whenever you find that food is starting to stick to your stainless steel pan. Reseasoning the pan will help to seal the pores in the metal and create a non-stick surface, making your pan easier to cook with and clean.

To prevent food from sticking, always preheat your pan before adding oil and food. For proteins, such as chicken or beef, let the meat come to room temperature before adding it to the pan. This will help to prevent the temperature of the pan from dropping too much and breaking the barrier that keeps the pan stick-resistant. When cooking pasta or similar dishes, wait to add salt until the water is already boiling to avoid pitting corrosion, which can cause small, irreparable dents in the bottom of your pan.

Use baking soda to remove tough stains

Baking soda is a mild abrasive, non-toxic, and inexpensive household ingredient that can be used to remove tough stains from stainless steel pans. It is also alkaline, which means it reacts with mild acids like vinegar, lemon, and hydrogen peroxide to become a foaming cleaner. This foaming chemical reaction gives baking soda more power to remove stains and burnt-on food.

Use a Baking Soda Paste

First, wet the pan with water and add baking soda until a paste or slurry forms. Let the mixture sit for a few minutes. Then, scrub off the crusty food or burnt-on oil using a scouring pad or the scrubby side of a sponge. Repeat or leave it to sit overnight if the stains persist.

Boil Water and Baking Soda in the Pan

For tougher stains, add 1/4 to 1/2 cup of baking soda and 1/4 cup of water to the pan. Bring this mixture to a boil. As the water evaporates, scrub off the film of baking soda and food residue with a scrubby sponge or kitchen scrub brush while the pan is still hot.

Submerge the Pan in a Boiling Baking Soda Solution

To remove years of burnt-on stains, you can try boiling the entire pan. Fill a large pot with water and submerge the stainless steel pan in it. Bring the water to a boil and add 1/4 to 1/2 cup of baking soda. Reduce the heat to a gentle boil and let the pan cook for about 15 to 30 minutes. Brown residue should begin to flake off.

Once the pan is still hot, remove it from the boiling solution. For lingering stains, create a paste or slurry by adding more baking soda and water to the pan. Scrub away the stains.

Boil a Solution of Baking Soda and Water for Non-Stick Pans

For non-stick pans, you can remove stubborn stains by boiling a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan. Let the pan cool, then rinse the stain with straight baking soda and a nonstick-safe nylon scrubbing brush.

Add Natural Cleaning Agents

You can also add natural cleaning agents like vinegar, lemon juice, or salt to enhance the scrubbing power of baking soda. However, avoid using vinegar or lemon juice when cleaning cast iron pans, as they can create rust and destroy the pan's seasoning.

Tips

• Always protect your hands with gloves when handling baking soda, as it can dry out your skin.
• Thoroughly dry your pans immediately after cleaning them to prevent the development of water spots and dried, white calcium spots.
• Avoid using steel wool, scouring pads, oven cleaners, bleach, or strong abrasive cleaners, as they can scratch your cookware.
• To prevent food from sticking, preheat your pan before adding oil, and then wait until the oil is hot before adding food.
• Remember that cold foods are more likely to stick to a hot pan, so let refrigerated ingredients sit at room temperature for 10 to 15 minutes before cooking.

Frequently asked questions