Marianne Martinez
Seasoning a metal pan is a great way to create a non-stick surface and enhance its longevity. While some pans come pre-seasoned, others need to be seasoned at home. Seasoning is the process of burning oil onto the pan to create a protective coating. This coating acts as a barrier to water, preventing the pan from rusting. It is important to note that seasoning a pan can create smoke, so it should be done in a well-ventilated area. There are two main ways to season a pan: by oven or stovetop. To season a metal pan on a stovetop, first, heat the pan over medium heat. Then, add a small amount of oil with a high smoke point, such as vegetable oil, and spread it evenly across the pan. Finally, heat the pan until the oil starts to smoke, and then remove it from the heat.
How to Season a Metal Pan on a Stovetop
| Characteristics | Values |
|---|---|
| Step 1 | Wash the pan with soap and water, then dry it. |
| Step 2 | Preheat the pan on a stovetop burner over medium heat for 5-10 minutes to evaporate any remaining moisture. |
| Step 3 | Once the pan is warm, add a small amount of oil with a high smoke point, such as vegetable oil, canola oil, corn oil, or shortening. |
| Step 4 | Using a clean dry towel held by a pair of tongs, spread the oil evenly across the entire surface of the pan, including the sides. |
| Step 5 | Heat the pan until the oil starts to smoke slightly. |
| Step 6 | Remove the pan from the heat and wipe away excess oil with a paper towel. |
| Step 7 | Let the pan cool completely before using it. |
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What You'll Learn
Remove the protective coating
Most carbon steel pans come unseasoned, with a protective coating that keeps the metal from rusting. This coating must be removed before seasoning. Because different manufacturers use different coatings, follow the instructions that come with the pan. Once the protective coating has been removed, wash the pan and dry it right away. Bare carbon steel will rust quickly if left wet.
To remove any remaining moisture and open up the pores in the pan, place the pan on the stovetop over medium heat for 2-3 minutes. You can also do this for 5-10 minutes as a preheating step before seasoning. If you don't want to use the stovetop, you can place the pan in an oven preheating to 400°F for 10 minutes.
After removing the pan from the heat, rub a very small amount of oil all over the interior and exterior of the pan. Use a paper towel or a clean dishcloth or kitchen rag, held with oven mitts and tongs, to avoid touching the hot pan. You can also use vegetable shortening or lard instead of oil.
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Wash and dry the pan
To wash and dry a metal pan, start by filling your sink with warm water and a mild dish soap. Avoid using harsh chemicals or abrasive scouring pads, as these can damage the pan's surface. Use a soft sponge or cloth to gently clean the pan, ensuring that you cover all areas, including the sides and handle. Rinse the pan thoroughly with warm water to remove any soap residue.
Once the pan is washed, it's crucial to dry it promptly to prevent rusting. Firstly, use a towel to absorb any excess water. Then, place the pan on a stovetop burner and heat it at a low to medium temperature to evaporate any remaining moisture. Ensure the pan is thoroughly dried before proceeding to the next step of seasoning.
If your pan has stubborn stains or excess oil, hot water can help remove these. You can also use a small amount of mild dish soap and a soft sponge to address these issues. However, always ensure you rinse and dry the pan thoroughly afterward.
It's important to note that carbon steel pans are not dishwasher-safe, so hand washing is essential. Additionally, always follow the manufacturer's instructions for care and maintenance to ensure the longevity of your pan's non-stick coating.
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Heat oil in the pan
To season a metal pan on a stovetop, you will need to heat oil in the pan. This process involves heating a layer of oil in the pan until it polymerises, creating a non-stick coating.
First, ensure your pan is clean and dry. Then, pour a thin layer of oil into the pan. You want enough oil to coat the bottom of the pan and spread it up the sides. For most pans, this will be about 2 tablespoons (30 ml) of oil. Swirl the pan around to spread the oil evenly across the interior surface, including the sides.
Next, place the pan on the stovetop over medium heat. Allow the pan to heat up gradually for about 3 minutes. Avoid using high heat, as this can cause the pan to heat unevenly and burn the oil. As the oil heats up, it will start to smoke slightly, and you will see thin wisps of smoke curling up from the pan. Once the oil starts to smoke, remove the pan from the heat.
At this point, the oil is hot, so be careful not to touch it. Let the oil cool down to at least lukewarm or room temperature. You can let the pan sit with the oil for at least 30 minutes or even overnight. Once the oil has cooled, pour the excess into a sealed container and dispose of it in the trash or compost. It is important to never pour leftover cooking oil down the sink drain.
After disposing of the excess oil, your pan will still have a thin layer of oil remaining. Your pan is now seasoned and ready to use!
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Wipe away excess oil
After removing the pan from the heat, it's time to wipe away the excess oil. Use a paper towel to wipe away any remaining oil from the pan's interior and exterior surfaces. It is important to wear oven mitts during this process, as the pan will still be hot. Make sure to wipe the pan as dry as possible, removing any shiny oil spots. You can also use hot water to help remove stubborn excess oil.
Once the pan is wiped clean, it's important to let it cool completely before handling it again. Place the pan in a safe location where it won't be bumped or disturbed. It's normal for the pan to discolour during this process, and it indicates that the seasoning has been successful. The discolouration is actually desirable, as it means your pan is now perfectly seasoned.
If you're planning on repeating the seasoning process to build up a thicker coating, make sure the pan is completely cool before starting again. You can repeat the steps as many times as you'd like to achieve the desired level of seasoning. However, each time you season the pan, make sure to wipe away any excess oil thoroughly. This will help prevent the pan from becoming sticky or tacky.
Remember, it's important to work in a well-ventilated area when seasoning a metal pan on the stovetop. The process can create a significant amount of smoke, so ensure that your kitchen is properly ventilated to avoid any issues. By following these steps and wiping away the excess oil, you'll be able to properly season your metal pan and enjoy the benefits of a non-stick, durable cooking surface.
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Let the pan cool
After you've heated your pan on the stovetop, removed it from the heat, and wiped away excess oil, it's time to let the pan cool. Place the pan somewhere safe, away from any foot traffic to avoid accidental bumps. It's important to work in a well-ventilated kitchen as the process of seasoning a metal pan can create smoke. Your pan will discolour, turning black, which is a good sign—it indicates that your pan is perfectly seasoned.
Once the pan is cool, wipe it clean with a dry paper towel. Avoid using harsh chemicals or abrasive scouring pads, as these can damage the seasoning. If there are stubborn stains or excess oil, hot water can help remove them. You can also use a small amount of gentle dish soap and a soft sponge to clean your pan while it's still warm, making the process easier.
If you're not planning on using the pan right away, it's important to store it properly. Make sure the pan is completely dry before putting it away. Store it in a safe place, away from moisture, to prevent rusting. With proper care and maintenance, your seasoned metal pan will have a long lifespan and provide you with a great cooking experience.
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