Marianne Martinez
Seasoning a pan is a process that helps to create a protective coating, enhancing its non-stick properties and preventing rust. Seasoning is only necessary for new pans, or if the seasoning is damaged. The process involves heating thin layers of oil on the pan, which bond to the metal through polymerization, creating a hard, blackened skin. While some recommend using flaxseed oil, Crisco, or lard, others suggest using a neutral oil like vegetable oil. The pan should be washed and dried before applying the oil, and the process of oiling and heating may need to be repeated several times to build up a sufficient layer of seasoning.
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What You'll Learn
The best oils to use
Seasoning a new pan is a great way to ensure that your cookware lasts longer and is non-stick. The process involves heating thin layers of fat (like oil) on the pan, which then bond to the metal and to each other, creating a protective coating. This coating will get thicker and better each time oil is applied and heated, eventually making the pan smooth, slick, and non-stick.
When it comes to the best oils to use for seasoning, there are several options, each with its own advantages and disadvantages:
Grapeseed Oil
Grapeseed oil is considered a good option for seasoning pans due to its high smoke point. It has a higher percentage of double bonds than some other oils, which means it will polymerize faster and form a tougher coating. It is also a versatile, multipurpose oil that can be used for sautéing and baking.
Canola Oil
Canola oil is a popular choice for seasoning as it is readily available and affordable. It can be used as a spray, making it convenient to apply, although some people have found that it can result in a "`splotchy`" finish if too much is used. It is important to use a thin coat of canola oil and buff off any excess.
Vegetable Oil
Vegetable oil, particularly soy-based vegetable oil, is recommended by some sources for seasoning cast iron pans. It is a natural, kosher option that is free from synthetic chemicals and animal fats. It has a high smoke point and can be sprayed onto the pan before baking in an oven, creating a protective layer.
Flaxseed Oil
Flaxseed oil has gained popularity for seasoning cast iron pans due to its ability to quickly polymerize and form a layer of seasoning. However, it has a low smoke point, which means it can be more challenging to work with. It is also more expensive than other options and may not be as versatile in the kitchen. Some people have found that flaxseed coatings can get brittle and flake off over time.
Other Options
Other oils that can be used for seasoning include olive oil, sunflower oil, safflower oil, and avocado oil. It is important to choose an oil with a high smoke point to avoid smoking up your kitchen. Oils high in unsaturated fats are preferable as they will polymerize more evenly, creating a durable carbon layer.
In conclusion, while there are several good options for oils to use when seasoning a new pan, grapeseed oil, canola oil, vegetable oil, and flaxseed oil are among the most popular choices, each with its own unique benefits and considerations.
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How to apply the oil
To begin the seasoning process, you must first clean your new pan to remove any factory residue or wax coating applied during shipping. Wash the pan with warm, soapy water, then dry it thoroughly with a clean towel. You can also place the pan on a stovetop flame for a minute or two to ensure it is completely dry.
Once your pan is clean and dry, it's time to apply the oil. Choose an oil with a high smoke point, such as vegetable oil, canola oil, or flaxseed oil. Oils with a high smoke point can withstand high temperatures without smoking or breaking down. Using a paper towel or a clean cloth, coat the entire surface of the pan, including the bottom and handle, with a thin layer of oil. It is important to wipe away any excess oil so that no pooling oil is visible—the oil should just coat the metal.
If you are using the oven seasoning method, preheat your oven to the recommended temperature for your specific type of cookware. This typically ranges from 300 to 500 degrees Fahrenheit, depending on the material of your pan. Place a lined baking sheet on the bottom rack of the oven to catch any oil drips. Place the oiled pan on the middle rack of the oven and bake for 15-20 minutes.
After baking, remove the pan from the oven and let it cool. You may need to repeat the oiling and heating process multiple times to build up a good initial layer of seasoning. Once the pan is cool, wipe away any excess oil with a towel, and your pan is ready to use!
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How to heat the pan
To season a new pan, you must heat it in the oven. This process is known as polymerization, where the oil converts into a form of plastic, bonding to the metal and creating a protective coating. This coating prevents the pan from rusting and also gives it non-stick properties.
Firstly, wash your new pan to remove any factory residue. Make sure the pan is completely dry before adding any oil. You can use a towel to ensure the oil is evenly distributed. Only a very thin layer of oil is required—it should be oily to the touch, but with no visible thickness. If there is too much oil, it will leave gunky, sticky streaks.
Once the oil is applied, place the pan in the oven. Some sources recommend heating the pan upside down, with a baking sheet or foil underneath to catch any excess oil that may run and pool. Set your oven to a high temperature—one source recommends 450°F, while another suggests simply setting it to the highest temperature. Leave the pan in the oven for around half an hour, then remove and let it cool. You can then rub the pan with oil again and repeat the heating process. It is recommended to do this oiling-and-heating process three to four times to set a good initial layer of seasoning.
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How to clean a seasoned pan
Cleaning a seasoned pan is a delicate process, as you don't want to damage the seasoning. Here is a step-by-step guide to achieving a clean seasoned pan:
Firstly, it is important to clean the pan immediately after use, while it is still hot or warm. Do not leave the pan to soak or leave it in the sink as this may cause rust. Use a flat metal utensil or a wooden spatula to scrape off any remaining food into the trash. Be careful not to scratch the seasoning or dig into the coating.
Then, run the pan under hot water and wipe it gently with a soft washcloth or sponge. Do not use soap, as this can strip the seasoning. For stuck-on food, scrub the pan with a paste of coarse kosher salt and water, then rinse or wipe with a paper towel. You can also try a nylon scrubbing brush or a pan scraper for stuck-on food. If the food is still not coming off, try boiling a little water in the pan to loosen it, then use a scraper once the pan has cooled.
Once the pan is clean, thoroughly dry it with a lint-free cloth or paper towel. You can also dry it on the stove over low heat. Make sure the pan is completely dry before putting it away.
If your pan has rust, you can use steel wool or a metal scrubber to remove the rust before reseasoning the pan. You can also try rubbing the pan with half a raw potato and a sprinkle of baking soda.
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How to know when to re-season
Knowing when to re-season your pan is essential to ensure it remains non-stick and protected from rust and corrosion. While there are no hard and fast rules, there are some tell-tale signs that your pan needs to be re-seasoned.
Firstly, if you notice that cooking is not as smooth as it used to be, it may be time for a re-seasoning session. This could manifest as food sticking to the pan, which is a problem that a well-seasoned pan should not have. A simple test is to fry an egg in the pan. If the egg sticks to the surface, it's likely time to re-season.
Secondly, keep an eye out for rust. Rust commonly occurs when a pan is exposed to water for long periods, often after cleaning, or in humid climates. The protective layer of seasoning prevents rust, so if you spot any, it's definitely time to re-season.
Thirdly, if your pan has developed uneven layers of seasoning, it may need to be stripped back to the base layer and re-seasoned. This can happen if the pan is not properly cleaned and dried before seasoning, or if the seasoning process is not carried out correctly.
Finally, even if your pan is functioning well, it may benefit from a re-seasoning session every once in a while to maintain its protective coating. America's Test Kitchen suggests that this may only be necessary about twice a year.
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Frequently asked questions
Seasoning a pan means creating a protective coating on the pan by heating thin layers of fat (like oil) on it. This coating prevents rusting and also gives the pan non-stick properties.
First, wash your new pan to remove any factory residue and dry it completely. Then, coat the surface with a thin layer of oil, such as vegetable or canola oil, and wipe off any excess oil. Place the pan in an oven preheated to 450°F for an hour and then let it cool down inside the oven. Repeat this process 2-3 more times.
After the initial seasoning, you only need to re-season your pan occasionally. Normal damage to the seasoning will be repaired through regular cooking. However, if you notice that your food starts sticking to the pan, it may be time to re-season it.
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