Cody Casey
Orgreenic pans are non-stick ceramic pans that are free of hazardous chemicals. While Orgreenic pans are dishwasher safe, scratch-resistant, and metal utensil safe, they need to be seasoned before use to prevent food from sticking. This process involves coating the pan with oil and baking it in the oven or leaving it in the sun, and it should be repeated every six months or whenever food starts to stick to the surface.
How to season an Orgreenic pan:
| Characteristics | Values |
|---|---|
| Frequency | Every six months or when food starts sticking to the surface |
| Oils | Vegetable oil, flaxseed oil, peanut oil, grapeseed oil, canola oil, or vegetable shortening |
| Oven method | Preheat oven to between 250°F and 350°F (130°C to 180°C). Place pan in the oven for 10-15 minutes, then finish cooling at room temperature |
| Stovetop method | Alternative to the oven method for stovetop pans |
| Sunlight method | Coat the pan with oil, wrap in a brown paper bag, and place upside down in direct sunlight for 3-5 days |
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What You'll Learn
Using vegetable oil to season the pan
Orgreenic pans have a natural non-stick ceramic surface and are free from hazardous chemicals. However, to get the most out of your Orgreenic pan, you need to season it before use. The seasoning process involves packing carbonized oil into the cooking surface, preventing food from sticking.
Orgreenic recommends using vegetable oil to season your pan. Pour 1 tablespoon (15 ml) of vegetable oil into the pan and use your fingers or a soft paper towel to spread the oil evenly over the entire inner surface, including the bottom and sides. You can also use other vegetable oils or vegetable shortening, or an oil with a high smoking point, such as peanut oil, grapeseed oil, or canola oil.
After coating the pan, place it in a brown paper grocery bag, with the handle exposed or hidden inside. The bag will protect the pan's surface, concentrate natural heat, and catch any dripping oil.
Now, place the pan, still wrapped in the bag, upside down in direct sunlight for three to five days. The sunlight will help season the pan, and placing it upside down will prevent the oil from congealing inside the pan.
After several days in the sun, remove the pan from the bag and wipe off any excess oil with a clean paper towel. The surface will still feel a little greasy, but this is normal and should not be scrubbed away.
Your Orgreenic pan should be re-seasoned every six months, using this method or one of the alternative methods described below. If food starts sticking to the surface sooner than six months, re-season the pan early.
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Oven method
Orgreenic pans have a natural non-stick ceramic surface and are free from hazardous chemicals. Seasoning your Orgreenic pan before use will ensure you get the most out of it. The oven method for seasoning your Orgreenic pan is a straightforward process.
Firstly, preheat your oven to a temperature between 250 and 350 degrees Fahrenheit (130 to 180 degrees Celsius). You can use this oven method for roasting pans, baking pans, or grill pans. For stovetop Orgreenic cookware, it is recommended to use the stovetop or sunlight seasoning methods.
Next, pour 1 tablespoon (15 ml) of vegetable oil into the pan. You can use other types of oil, such as peanut, grapeseed, or canola oil, but avoid oils with a low smoking point like olive oil. Spread the oil evenly across the entire inner surface of the pan, including the bottom and sides. You can use your fingers or a soft paper towel for this step.
Place the oiled pan in a brown paper bag. Wrap the bag around the coated part of the pan, and it's okay to leave the handle exposed or tucked inside. The paper bag serves multiple purposes: it protects the pan's surface, concentrates the heat, and catches any dripping oil.
Now, put the wrapped pan in the preheated oven and bake for about an hour. After an hour, turn off the oven and let the pan cool inside for 10-15 minutes. Then, remove the pan and let it finish cooling at room temperature.
Finally, use a clean paper towel to wipe off any excess oil from the inside of the pan. The surface will likely feel a little greasy, which is normal and should not be scrubbed away.
Your Orgreenic pan should be seasoned every six months, and you can use this oven method or try one of the other available methods.
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Stovetop method
Orgreenic pans have a natural non-stick ceramic surface and are free from hazardous chemicals. However, to get the most out of your Orgreenic pan, you need to season it before use. The seasoning process involves packing carbonized oil into the cooking surface, which prevents food from sticking.
Step 1: Pour 1 tablespoon (15 ml) of vegetable oil into the pan. Orgreenic recommends vegetable oil, but other types of oil or vegetable shortening can be used. If selecting an alternative oil, opt for one with a high smoking point, such as peanut oil, grapeseed oil, or canola oil.
Step 2: Use your fingers or a soft paper towel to spread the oil evenly over the entire inner surface of the pan, including the bottom and sides.
Step 3: Place the pan on the stovetop. Turn on the heat to a low setting for a few minutes, allowing the oil to carbonize and form a non-stick surface.
Step 4: Turn off the heat and allow the pan to cool down. The surface will still feel a little greasy, which is natural and should not be scrubbed out.
Step 5: Wipe off any excess oil with a clean paper towel. The surface should not feel sticky, but a slight greasiness is normal.
Step 6: For best results, re-season your Orgreenic pan every six months. You can use the stovetop method or try an alternative method, such as the oven or sunlight technique.
By following these steps, you can effectively season your Orgreenic pan using the stovetop method, ensuring a non-stick cooking surface that is safe and free from toxic chemicals.
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Sunlight method
The sunlight method is one of the three ways to season an Orgreenic pan. This method involves the following steps:
Firstly, pour 1 tablespoon (15 ml) of vegetable oil into the pan. You can also use other types of oil or vegetable shortening, such as flaxseed oil, which is lighter and ideal for a mild coating. Spread the oil evenly over the entire inner surface of the pan, including the bottom and sides, using your fingers or a soft paper towel.
Next, place the pan in a brown paper bag. Wrap a brown paper grocery bag around the coated part of the pan. The handle can be left exposed or hidden inside the bag. This step protects the pan's surface, concentrates natural heat, and catches any oil drips.
Then, place the wrapped pan upside down in direct sunlight. Find a sunny window and put the pan in the sunlight, leaving it there for three to five days. The upside-down position prevents the oil from congealing or making a mess inside the pan.
After several days, remove the pan from the sunlight and unwrap it from the paper bag. The pan is now seasoned and ready to use.
The sunlight method is a convenient way to season your Orgreenic pan, but it may take longer than the oven method, which requires only preheating and baking time. However, the oven method may heat your kitchen, so the sunlight method might be preferable in hot weather.
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Re-seasoning
To maintain the non-stick surface of your Orgreenic pan, it is recommended that you re-season it every six months. You can re-season your pan using the same method you used initially, or you can try one of the other methods outlined below. If food starts sticking to the surface before six months have passed, you should re-season the pan ahead of schedule.
Stovetop Method
If you're re-seasoning your stovetop Orgreenic pan, you can use the stovetop method. Here's what you need to do:
- Pour 1 tablespoon (15 ml) of vegetable oil into the pan. Orgreenic recommends vegetable oil, but you can also use other types of oil or vegetable shortening. If you choose another oil, opt for one with a high smoking point, such as peanut oil, grapeseed oil, or canola oil.
- Use your fingers or a soft paper towel to spread the oil over the entire inner surface of the pan, including the bottom and sides.
- Repeat this process every six months, or more frequently if food starts sticking to the surface.
Oven Method
If you're re-seasoning an Orgreenic roasting pan, baking pan, or grill pan, you can use the oven method:
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). You can use a temperature as low as 250 degrees Fahrenheit (130 degrees Celsius) or as high as 350 degrees Fahrenheit (180 degrees Celsius), but do not exceed this range.
- Follow the same steps as the stovetop method to apply oil to the pan.
- Place the pan in the oven and let it bake for about an hour.
- Turn off the oven and allow the pan to cool inside for 10-15 minutes before removing it and letting it cool completely at room temperature.
- Use a clean paper towel to wipe off any excess oil from the inside of the pan. The surface may still feel a little greasy, but this is normal and should not be scrubbed away.
Sunlight Method
Another method for re-seasoning your Orgreenic pan is the sunlight method:
- Pour 1 tablespoon (15 ml) of vegetable oil or flaxseed oil into the pan. Flaxseed oil is light and ideal for a mild coating.
- Use your fingers or a soft paper towel to spread the oil evenly over the entire inner surface of the pan.
- Place the pan in a brown paper bag, with the coated part of the pan wrapped inside the bag. The handle can be exposed or hidden inside the bag.
- Sit the pan, still wrapped in the bag, upside down in direct sunlight for three to five days. The paper bag will protect the surface of the pan, concentrate the natural heat, and catch any oil drips.
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Frequently asked questions
Seasoning your Orgreenic pan helps to prevent food from sticking to it. The seasoning process involves packing carbonized oil into the cooking surface, creating a non-stick layer.
Orgreenic recommends using vegetable oil. However, other oils with a high smoking point, such as peanut oil, grapeseed oil, or canola oil, or flaxseed oil, can also be used. Avoid oils with a low smoking point, like olive oil.
Preheat your oven to between 250 and 350 degrees Fahrenheit (130 to 180 degrees Celsius). Spread a thin layer of oil on the inner surface of the pan using your fingers or a soft paper towel. Place the pan in the oven and bake for about an hour. Let the pan cool in the oven with the door slightly open for 10 to 15 minutes before removing it and allowing it to cool completely at room temperature.
It is recommended to season your Orgreenic pan every six months. However, if food starts sticking to the surface before then, you may need to season it ahead of schedule.
Yes, you can use the stovetop method or the sunlight method. For the stovetop method, follow similar steps as the oven method, but heat the oiled pan on the stovetop over medium heat for about 10 minutes instead of placing it in the oven. For the sunlight method, coat the pan with oil and place it upside down in a brown paper bag. Set it in direct sunlight for three to five days.
