Emilie Meyer
Seasoning a pan is crucial to forming a protective coating that prevents food from sticking to it. This process is especially important for cast iron pans, which are highly reactive and prone to rusting. By heating layers of fat, such as oil or shortening, the fat bonds to the metal, creating a non-stick surface. This guide will focus on seasoning a pan with shortening, a popular choice for those who are vegan or vegetarian.
How to season a pan with shortening
| Characteristics | Values |
|---|---|
| Oven temperature | 400°F |
| Pan preparation | Clean and dry |
| Shortening type | Vegetable |
| Shortening application | Thin coat on the interior and exterior of the pan, except the handle |
| Baking sheet | Line the bottom rack of the oven with a foil-lined baking sheet to catch oil drips |
| Pan placement | Place the coated pan upside down on the rack above the baking sheet |
| Baking time | 45 minutes to 1 hour |
| Cooling | Turn off the oven and let the pan cool completely inside |
| Number of repetitions | Repeat steps 2-5 up to three times |
| Notes | Never put cold water in a hot or warm pan |
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What You'll Learn
Preheat the oven to 400°F
Preheating your oven to 400°F is the first step in seasoning a pan with shortening. This temperature is hot enough to ensure that carbonization occurs, which is essential for forming a protective coating on your pan.
When preheating your oven, it is advisable to place your pan inside to warm up gradually. This helps to ensure even seasoning. Once the pan is warm, you can add a small amount of shortening. Using a clean, dry towel held with tongs, spread the shortening evenly across the entire surface of the pan, including the sides.
It is important to use oven mitts when handling the pan at this stage, as it will be hot. Make sure you coat the pan thoroughly but buff it so thoroughly that it no longer looks greasy. Even a small amount of excess shortening can pool during seasoning, forming hardened droplets.
Once the pan is coated, you can leave it in the oven to preheat further and prepare for the next steps in the seasoning process.
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Apply a thin coat of shortening
To apply a thin coat of shortening to your pan, start by ensuring your pan is clean and dry. You can use a clean, dry towel or cloth to spread the shortening, or rub it on with your fingers, wearing gloves if you prefer. Take a small amount of solid shortening and rub it around the bottom and sides of the pan, including the inside and outside. You don't need a lot of shortening, just enough to create a thin, even layer. Make sure to coat all areas of the pan except for the handle.
If you are using a carbon steel pan, you can place the pan on the stove over medium heat. Allow the pan to warm up gradually, and then add a small amount of shortening. Using a clean, dry towel held with tongs, spread the shortening evenly across the entire surface of the pan, including the sides.
It's important to note that when using shortening to season a cast iron pan, some sources recommend only using it if you are vegan or vegetarian, as it can leave a sticky residue. Alternatives to shortening include lard, vegetable oil, canola oil, corn oil, and flaxseed oil.
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Place a lined baking sheet on the bottom rack
After applying a thin coat of vegetable shortening or lard to the interior and exterior of your pan, you need to place a lined baking sheet on the bottom rack of your oven. This is a crucial step in the seasoning process as it helps catch any excess oil or fat that may drip down from the pan. By placing the lined baking sheet on the rack below the pan, you can prevent messy drips and drops of oil from landing on the oven floor and requiring tedious cleaning afterward.
The type of liner used for the baking sheet can vary. Some sources recommend using tin foil or aluminium foil, which can easily mould to the shape of the baking sheet and effectively catch any drips. Others suggest using a regular baking sheet liner, which serves the same purpose of capturing excess oil. Regardless of the specific liner used, its primary function is to act as a protective barrier between the oven rack and the oil or shortening applied to the pan.
When placing the lined baking sheet on the bottom rack, ensure it is centred and secure. You don't want it to shift or slide around as you move the oven rack back into place. Once the lined baking sheet is in position, you can proceed to the next step of placing your coated pan in the oven. The lined baking sheet will act as a safety net, ensuring that any potential drips or spills are contained and do not create a mess in your oven.
The placement of the lined baking sheet on the bottom rack is a standard practice when seasoning pans, especially when using oil or shortening. This step contributes to the overall neatness and efficiency of the seasoning process, making it a valuable technique to incorporate when preparing your cookware for future culinary endeavours. By following this step, you can focus on seasoning your pan effectively without worrying about potential messes or cleanup complications.
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Put the pan on the middle rack
Now that you've prepared your pan for seasoning, it's time to place it in the oven. But first, make sure your oven is preheated to the right temperature. For cast iron pans, the recommended temperature is around 400 degrees Fahrenheit. If you're seasoning a carbon steel pan, preheat your oven to 400°F as well. However, if you're using a hard-coat aluminum pan, be cautious as they require a lower temperature and should not be over-baked.
Once your oven is preheated, it's now safe to put the pan on the middle rack. This placement ensures that the pan is not too close to the direct heat source, preventing overheating or potential burning. The middle rack also allows for better air circulation, promoting even heating and seasoning of the pan.
When placing the pan on the rack, use oven mitts to protect your hands from the high temperature. Place the pan upside down on the rack to ensure that any excess oil or shortening drips down onto the foil-lined baking sheet placed on the bottom rack. This technique helps catch any drips and makes cleanup easier.
If you're seasoning a carbon steel pan, you can also place the pan in the oven while it's preheating for about 10 minutes before removing it and coating it with oil. This initial heating helps prepare the pan for the seasoning process.
Remember, always be cautious when handling hot pans and use proper protection, such as oven mitts, to avoid any accidents or burns.
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Bake for 15-60 minutes
The baking time for seasoning a pan depends on the type of pan and the type of fat or oil used for seasoning. For cast iron pans, the recommended baking time is around 45 minutes to an hour at 400 degrees Fahrenheit. Some sources recommend baking at a higher temperature of 500 degrees Fahrenheit for an hour and 15 minutes for carbon steel pans.
It's important to note that different types of pans have different recommendations for seasoning. Cast iron pans, for example, are typically seasoned by baking at lower temperatures for longer durations. Hard-coat aluminum pans, on the other hand, should be seasoned at the same temperature but for a shorter duration of 15 to 20 minutes. Tin-plate pans also follow a similar seasoning process as hard-coat aluminum pans, with a baking time of 15 to 20 minutes.
When seasoning a pan, it's crucial to follow the recommended baking time and temperature to ensure the fat or oil properly bonds to the metal surface. This process, known as polymerization, creates a protective non-stick coating. By heating the pan at the right temperature for the appropriate duration, you allow the fat or oil to polymerize and form a durable, hardened layer that prevents food from sticking and protects the pan from corrosion and rust.
Additionally, the choice of fat or oil for seasoning can also impact the baking time. Sources recommend using vegetable shortening or lard for cast iron pans, while vegetable oil is often used for carbon steel pans. It's worth noting that some sources suggest using flaxseed oil, Crisco, or canola oil for cast iron pans, but these choices may be more prone to flaking or leaving a sticky residue.
Overall, the key to successful pan seasoning is following the specific instructions for your type of pan and chosen seasoning agent. By doing so, you'll create a non-stick surface that not only makes cooking easier but also helps protect your pan from the elements.
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