Emilie Meyer
Ceramic pans are prized for their non-stick properties, but they can lose their slick coating over time. Some sources suggest seasoning your ceramic pans to maintain their non-stick performance, but others argue that seasoning is unnecessary and can even be detrimental to the pan. Seasoning a ceramic pan involves coating the cooking surface with a thin layer of oil and heating it slowly, either on the stove or in the oven, until the oil carbonizes and sets into place as a solid. However, if not done properly, the oil may not smoke and may leave an unpleasant smell and flavour, or even cause burn marks on the pan. To avoid this, it's important to use the right type and amount of oil, heat the pan at the right temperature, and allow it to cool completely before wiping away any excess oil.
How to season a ceramic coated pan
| Characteristics | Values |
|---|---|
| Oil Type | Avocado oil, canola oil, lard |
| Oil Amount | Thin coating |
| Oil Application | Use a brush, a clean paper towel, or a soft cloth |
| Heating Method | Stovetop or oven |
| Heating Temperature | Medium heat |
| Heating Duration | 20-25 minutes or until the oil starts to smoke |
| Cooling | Let the pan cool completely before wiping away excess oil |
| Frequency | Repeat the seasoning process occasionally to maintain the non-stick coating |
| Cleaning | Wash with a soft sponge, baking soda, and warm water |
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What You'll Learn
Use a thin layer of oil
Seasoning a ceramic pan involves coating it with a thin layer of oil and heating it slowly. This process enhances and helps maintain the slick, nonstick performance of the cooking surface. Here is a step-by-step guide to achieving this:
Choose the right oil
Avoid oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, and butter. These oils can leave an unpleasant smell and flavour when used to season a ceramic pan. Instead, opt for oils with a high smoking point, such as canola oil or avocado oil.
Prepare the pan
Start with a clean, dry ceramic pan. Using a brush, a clean paper towel, or a soft cloth, apply a thin coat of oil to the cooking surface. Ensure that the oil is evenly distributed, with no pooling or excess oil. A very thin layer of oil should be applied, just enough to create a slight sheen on the surface.
Heat the pan
Place the oiled pan on a stovetop burner set to medium heat. It is important not to rush the process by using high heat, as this will not achieve the desired result. Heat the pan slowly until the oil reaches its smoke point. This may take 20-25 minutes, and you may need to turn the pan occasionally to distribute the heat evenly and prevent pooling.
Cool the pan
Once the oil has reached its smoke point, remove the pan from the heat and allow it to cool naturally to room temperature. Do not rush the cooling process by placing the pan in the fridge or pouring cold water on it. The oil will carbonize, burn, and set into place as a solid, creating a nonstick coating on the pan.
Wipe away excess oil
Once the pan has cooled completely, use a clean paper towel or a soft cloth to wipe away any excess oil. Inspect the pan for any missed spots and repeat the process if necessary. A well-seasoned ceramic pan will have a slick, nonstick surface that enhances your cooking experience and makes cleanup easier.
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Heat the pan slowly
Heating the pan slowly is a crucial step in seasoning a ceramic-coated pan. It is important to remember that the oil should heat up slowly, so avoid the temptation to rush the process by putting the pan on high heat. Place your ceramic pan on the stovetop burner on medium heat. This will allow the oil to heat up gradually, which is essential for achieving the desired non-stick surface.
When heating the pan, it is normal for the oil to take some time to smoke. In fact, one source mentions that it took around 20-25 minutes for the oil to start smoking. During this process, keep an eye on the handle of the pan, as it can start to char if exposed to high heat for too long. If the handle starts to get too hot, you may need to try using a higher heat for a shorter duration or switch to using a grill.
It is worth noting that the type of oil used can also impact the heating process. Avoid oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, and butter, as they can leave an unpleasant smell and flavour. Instead, opt for oils with a high smoking point, such as avocado oil or canola oil.
Once the oil has been heated and the pan has been seasoned, it is important to let the pan cool down completely. This is not only for your safety, as a hot pan with a hot handle can be difficult to handle, but it also allows the non-stick coating to soak into the pan. Do not rush the cooling process by placing the pan in the fridge or pouring cold water on it. Simply let it cool down naturally.
After the pan has cooled, use a clean paper towel or a soft cloth to wipe away any excess oil. If you notice any spots that were missed during the oil application, you can repeat the seasoning process. However, if the pan was properly seasoned, there should be no need to repeat the process. Remember to wash your ceramic pan properly with a soft sponge, warm water, and gentle dish soap to maintain the non-stick coating and reduce the need for frequent reseasoning.
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Avoid low-smoke-point oils
When seasoning a ceramic-coated pan, it is important to avoid oils with low smoke points. The smoke point is the temperature at which an oil starts to smoke. Using oils with a low smoke point can damage the non-stick coating of your ceramic pan and make it sticky.
Oils with low smoke points, such as olive oil, coconut oil, and butter, can leave an unpleasant smell and flavour when used to season a ceramic pan. These oils can also carbonize easily, building up a film on the pan that is difficult to remove. This film can then lead to further damage when you attempt to clean the pan.
Instead, opt for oils with high smoke points, such as vegetable oil, avocado oil, canola oil, peanut oil, or grapeseed oil. These oils can handle higher temperatures and are less likely to smoke and damage your pan.
When seasoning your ceramic pan, use a thin layer of oil, as a thick layer can lead to pooling and may not heat evenly. Heat the pan slowly over low to medium heat until the oil starts to smoke. Then, remove it from the heat and let it cool down completely before wiping away any excess oil with a paper towel or soft cloth.
By avoiding low-smoke-point oils and following the proper seasoning technique, you can maintain the non-stick properties and longevity of your ceramic-coated pan.
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Wash by hand
To maintain the non-stick performance of your ceramic pan, it is recommended to wash it by hand. While ceramic pans are designed to be naturally non-stick, over time, the coating may fade, and food may begin to stick to the surface. When this happens, you can revitalise the performance of the ceramic coating by re-seasoning your pan. However, this should be done sparingly, as frequent seasoning may lead to a build-up of polymerised oil, which can make the pan sticky.
To wash your ceramic pan by hand, use a soft sponge and a gentle dish soap and warm water mixture. Avoid using abrasive sponges or steel wool pads, as these can scratch the surface of your pan and damage the non-stick coating. For stubborn food residue, create a paste with baking soda and hot water and gently scrub the affected area. Rinse the pan with warm water and dry it thoroughly before putting it away.
It is important to note that metal utensils should not be used on ceramic pans, as they can chip away at the non-stick coating. Instead, use wooden or silicone utensils to protect the surface of your pan. Additionally, when seasoning your ceramic pan, avoid using oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, or butter, as these can leave an unpleasant smell and flavour. Instead, opt for oils with a high smoking point, such as canola oil or avocado oil.
When seasoning your ceramic pan, always start with a clean and dry pan. Add a thin layer of oil to the cooking surface, using a brush, a clean paper towel, or a soft cloth to ensure an even coating. Place the pan on a stovetop burner on medium heat and allow the oil to heat slowly. Do not rush the process by using high heat, as this will not yield the desired results. Once the oil has reached its smoking point, remove the pan from the heat and allow it to cool completely before wiping away any excess oil with a clean paper towel or a soft cloth.
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Re-season occasionally
Re-seasoning your ceramic pans is necessary to maintain the non-stick coating. How often you need to do this depends on how often you use the pan and how well you care for it. The first step to reseasoning your ceramic pans less often is to wash them properly.
Use a soft sponge instead of an abrasive sponge or steel wool pad. Use baking soda and hot water to get rid of stubborn food residue. Wash your pan with a gentle dish soap and warm water mixture. Spending a few minutes following the right warm soapy water cleaning routine will save your non-stick coating from unnecessary wear.
Avoid using metal utensils as they have rough or sharp edges that chip away at the non-stick and ceramic coating of your pan. Also, avoid oils with a low smoking point, olive oil, coconut oil, flavoured cooking sprays, and butter. These leave an unpleasant smell and flavour behind when used to season a ceramic frying pan.
To re-season your ceramic pan, start by cleaning it with soap and warm water to get rid of any scratches or baked-on food residue. Then, use a thin coating of oil with a high smoking point, such as avocado oil. Spread the oil evenly across the surface of the pan, using a brush, a clean paper towel, or a soft cloth. Place the pan on a stovetop burner on medium heat so the oil heats slowly. Don't rush the process by putting it on high heat.
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Frequently asked questions
It is recommended to season your ceramic-coated pan every once in a while to maintain its non-stick performance. How often you do it depends on how often you use the pan and how well you care for it.
Avoid oils with a low smoking point, such as olive oil, coconut oil, flavoured cooking sprays, and butter. Oils with a high smoking point, such as canola oil and avocado oil, are recommended.
First, add a thin coating of oil to the pan. Then, heat the pan slowly over medium heat on a stovetop burner or in an oven until the oil reaches its smoke point. Allow the pan to cool completely before wiping away any excess oil with a clean paper towel or soft cloth.
