The Ultimate Guide To Seasoning Your New Non-Stick Pan

Non-stick pans are a handy addition to any kitchen, but they do require some care to keep them in good condition. One way to do this is by seasoning your pan, which will help the surface stay smooth and prevent food from burning and residue from building up. Seasoning your non-stick pan is easy and will only take a few minutes. Simply clean and dry your pan, add a thin layer of neutral oil, such as vegetable or canola oil, and heat over a medium heat for one to two minutes. Then, let the pan cool and wipe away any excess oil. Your pan is now ready to use!

Wash and dry the pan before seasoning

To prepare a new non-stick pan for seasoning, you must first wash and dry it. This is an essential step to remove any residue from the packaging or manufacturing process. Use hot, soapy water and a soft cloth or sponge to gently clean the pan, avoiding any abrasive tools such as steel wool, scouring pads, or stiff brushes that could damage the surface. After washing, ensure that you thoroughly dry the pan before moving on to the seasoning process.

Washing your non-stick pan before its first use is crucial not only for hygiene purposes but also to create an optimal surface for the seasoning to adhere to. By removing any residue or impurities, you ensure that the oil you apply during the seasoning process can properly bond with the pan's surface, creating an even and effective non-stick coating.

It is important to note that different manufacturers may have specific care and cleaning instructions for their non-stick pans, so be sure to read and follow any guidelines provided with your new pan. However, the general principle of washing and drying before seasoning remains consistent across brands.

Once your pan is washed and completely dry, you can proceed with the seasoning process, which typically involves coating the pan with a thin layer of oil and heating it to create a protective, non-stick surface. Remember, taking the time to properly wash and dry your new non-stick pan is a crucial first step in ensuring the longevity and performance of your cookware.

Use vegetable or canola oil to coat the pan

To season a new non-stick pan, you'll want to use vegetable or canola oil to coat the pan. This process will help your pan perform at its best and last longer.

First, ensure your pan is clean and dry. Place the pan over medium heat for about 30 seconds. Then, apply a small amount of vegetable or canola oil to the pan. Using a folded paper towel or cloth, rub the oil across the entire surface of the pan, including the bottom. You may exclude the handle in most cases.

If you are using an oven, line a baking sheet with aluminium foil and place it on the oven's bottom rack to catch any drippings. Place the pan on the middle rack of the oven. You may choose to place the pan upside down to allow excess oil to drip off during the seasoning process. Bake the pan for the recommended amount of time, which will depend on the material of your pan.

If you are using a stovetop, place the pan back on the burner over medium heat. Allow the oil to heat up until it starts to smoke slightly. This indicates that the oil is polymerizing and creating a protective layer on the pan's surface. Turn off the heat and allow the pan to cool down completely.

Once the pan has cooled, remove any excess oil with a clean paper towel. Your pan is now seasoned and ready for use!

Heat the pan on a stove or in an oven

Heating your pan is an essential step in the seasoning process. If you're not confident that your pan is oven-safe, you can season it on the stovetop. Start by heating your clean, dry pan on medium heat for about 30 seconds to 3 minutes.

If your pan is oven-safe, you can place it in the oven instead. Preheat your oven to 300°F (150°C) or 400°F (204°C). The former temperature is the smoke point for vegetable and canola oil, so be sure to use olive oil if you're going to heat your pan at 400°F.

After heating your pan on the stovetop or in the oven, you'll want to add oil and continue the seasoning process.

Avoid using metal utensils to prevent scratching

When using a non-stick pan, it is important to avoid using metal utensils to prevent scratching. Metal utensils, such as spatulas, spoons, knives, and forks, have sharp edges that can scratch or chip the non-stick coating. While small surface scratches may not impact the performance of the pan, deeper scratches can compromise the integrity of the coating, leading to food sticking to the pan. This defeats the purpose of using a non-stick pan, which is designed to create a nonreactive and nearly frictionless surface for cooking.

To prevent scratching, it is recommended to use wooden, plastic, or silicone utensils when cooking with non-stick pans. These materials are softer and less likely to damage the coating. Silicone utensils, in particular, are easy to use, dishwasher-safe, and versatile for cooking various dishes. If you prefer using metal utensils, consider purchasing cookware without a non-stick coating. By using the appropriate utensils, you can help maintain the non-stick surface and ensure that your pan lasts longer.

It is also important to properly clean and maintain your non-stick pan to prolong its life. Always hand wash your non-stick pan using a soft sponge or cloth with mild dish soap and warm water. Avoid using abrasive tools like steel wool or scouring pads, as they can damage the coating. For stubborn residue, soak the pan in warm, soapy water before gently scrubbing it clean. Additionally, make sure to follow the manufacturer's care instructions, as they may have specific directions for your particular brand of non-stick pan.

By avoiding metal utensils and following proper care and cleaning techniques, you can help prevent scratching and maintain the integrity of your non-stick pan. This will ensure that your pan continues to perform effectively and lasts for years to come.

Wash the pan by hand, not in a dishwasher

When it comes to cleaning your non-stick pan, it's always best to wash it by hand. While some non-stick pans are labelled dishwasher-safe, the high temperatures and detergents used in the dishwasher can break down the non-stick surface, causing it to thin, deteriorate, and peel.

Washing your non-stick pan by hand is simple and quick. First, allow the pan to cool down after use. Then, fill your sink with warm water and add a mild dish soap. Use a soft cloth or sponge to gently scrub the pan clean. Avoid using abrasive tools like steel wool, scouring pads, or stiff scrubbing brushes, as these can damage the non-stick surface. For stubborn residue, you can soak the pan in warm, soapy water for a few hours before gently scrubbing and rinsing it clean.

If you're dealing with burnt-on food or oil residue, you can create a natural abrasive by mixing baking soda and water to form a paste. Apply this paste to the pan and use a non-abrasive sponge to gently scrub away the burnt residue. Once the residue is removed, rinse, dry, and re-season the pan with a swipe of cooking oil.

By washing your non-stick pan by hand and avoiding harsh detergents and high temperatures, you can extend the lifespan of your pan and maintain its non-stick properties for years to come.

Frequently asked questions