Steel Pan Seasoning: Cuisinart Style

Cuisinart stainless steel pans are a popular choice for home chefs due to their even heating surface, but they lack a non-stick coating. To create a non-stick surface, you can season your Cuisinart stainless steel pan with cooking oil. This involves washing the pan with hot, soapy water, drying it, and then adding a thin layer of oil with a high smoking point, such as peanut or vegetable oil. Heat the pan on a medium setting until the oil begins to smoke, then remove it from the heat and allow it to cool. Wipe away any excess oil with paper towels, and your pan is ready to use!

How to Season a Cuisinart Stainless Steel Pan

Choosing the right oil

The best oil to season your Cuisinart stainless steel pan is one with a high smoke point. Oils with a high smoke point include peanut, grapeseed, canola, vegetable, and soybean oil.

You will want to avoid oils that smoke quickly when put on high heat, such as coconut oil, olive oil, and avocado oil. Avocado oil has a high smoke point, but it is not ideal for seasoning because it burns too cool.

When seasoning your pan, you will want to add a small amount of oil to the pan, just enough to coat the bottom of the pan thinly. For most pans, this will be about 2 tablespoons of oil.

Once you have added the oil, use a wad of paper towel to distribute the oil evenly around the surface of the pan.

How to apply the oil

To apply the oil to your Cuisinart stainless steel pan, follow these steps:

Wash the pan

Thoroughly wash your pan with hot, soapy water and a gentle dish soap. You can use a sponge or soft cloth to scrub the pan. Make sure to clean both the inside and outside of the pan. Rinse the pan with warm water and dry it with a towel or let it air dry.

Coat the pan with oil

Add a small amount of oil to the pan, enough to thinly coat the bottom. You can use your fingers to spread the oil across the bottom of the pan. Make sure to use an oil with a high smoke point, such as peanut oil, vegetable oil, grapeseed oil, or canola oil.

Heat the pan

Place the pan on a burner over medium heat. Heat the oil until it begins to smoke.

Cool the pan

Remove the pan from the heat and allow it to cool. The pan should be cool enough to safely handle and manipulate.

Wipe down the pan

Use paper towels to wipe out the excess oil from the pan. Your pan is now ready to use!

Repeat the process

Repeat the seasoning process when food starts sticking to the pan. You can also season your pan right before cooking, but it is recommended to do this process in advance and repeat it at least twice a year.

Heating the pan

Once the oil starts to smoke, remove the pan from the heat. The oil is ready when thin wisps of smoke begin to curl up from the pan. It may take around 3 to 5 minutes for this to develop. As soon as you see any smoke, immediately take the pan off the burner and move it to another burner.

Let the oil cool down for at least 30 minutes. The oil should be lukewarm or at room temperature. You want the oil to be cool enough so it doesn't scald you. Ideally, let the pan sit with the oil overnight.

Cooling the pan

Allowing your Cuisinart stainless steel pan to cool is an important step in the seasoning process. After you have heated the pan and added oil, you need to give it time to cool down before proceeding. Here are some detailed instructions and tips for this step:

Remove the pan from the burner or stovetop: Once the pan is hot and the oil starts to smoke, it's time to take it off the heat source. Place the pan on a heat-resistant surface and ensure that you are using oven mitts or pot holders to protect your hands from the hot pan.

Let the pan cool completely: It is important to allow the pan to cool down completely before proceeding to the next step. This may take several minutes, depending on the size and thickness of your pan. Be patient and do not rush the cooling process.

Do not submerge the hot pan in cold water: Submerging or soaking a hot stainless steel pan in cold water can cause irreparable warping. Instead, let the pan cool down naturally at room temperature.

Avoid placing the hot pan on a cold surface: Placing the hot pan directly on a cold surface, such as a granite countertop or a cold stove, can also cause warping. Use a trivet or a heat-resistant mat to protect your countertops or tables.

Wipe the excess oil: Once the pan has cooled down, use paper towels or a clean, dry cloth to wipe away the excess oil. Ensure that you dispose of the used paper towels or cloth properly, as they will still contain hot oil.

Allow the pan to return to room temperature: Before storing or using the pan again, make sure it has returned to room temperature. Touch the bottom and sides of the pan to ensure that it is no longer hot to the touch.

By following these steps and allowing your Cuisinart stainless steel pan to cool properly, you will help maintain the integrity of the pan and prepare it for the next steps in the seasoning process. Remember, the cooling process is just as important as the heating and oiling steps, so take your time and ensure the pan is completely cooled before moving on.

Cleaning and maintenance

While seasoning your Cuisinart stainless steel pan, it is important to clean and maintain it properly to ensure the process is effective and the pan remains non-stick for longer.

Firstly, always ensure your pan is clean before you begin the seasoning process. Wash your pan with dish soap and warm water, scrubbing both the inside and outside of the pan. Rinse thoroughly and then dry with a towel. You can also use baking soda and a scouring pad to remove any tough stains.

Once you have seasoned your pan, it is best to wipe it out with a paper towel after each use. This is because washing a seasoned pan with soap and water will strip away the oil, meaning you will have to re-season it. Oil left in the pan after cooking is intended to protect it from stuck-on food, so soap and water are unnecessary until your pan becomes too messy to use.

If your pan does become very soiled, it is fine to give it a thorough clean. Use warm water and a non-abrasive cleaning tool, like a soft sponge or cloth dishrag. Ensure the pan is cool before washing, and dry it with a paper towel as soon as you have finished to prevent spotting.

If there is any stubborn, stuck-on food residue, you can remove it by boiling water in the pan for 5 minutes. If this doesn't work, add some dish soap to the pan before submerging the residue with water. Place the pan on the stove, turn the burner to high, and let the pan boil for 5 minutes. Then, pour out the hot water and scrub away any remaining residue.

Finally, always reseason your pan with fresh oil after washing it with soap and water, as this process will remove the seasoning.

To store your seasoned pan, place a few paper towels or squares of parchment paper inside the pan before stacking other cookware inside it. This will prevent scratches and scuffs.

Frequently asked questions