Roasting Pan Seasoning: Oil And Oven Heat

Seasoning a roasting pan is an important step in building up a non-stick coating, which will prevent rusting and food from sticking to the surface. The process involves coating the pan in oil and heating it to its smoke point, creating a protective residue. This guide will take you through the steps to properly season your roasting pan, ensuring it's ready for your next roast dinner.

How to clean a roasting pan

The best way to clean your roasting pan depends on the type of residue you're dealing with. Here are some methods to try, ranging from gentle rinses for everyday messes to more heavy-duty methods for stubborn residue.

Gentle Rinse

If there is no burnt-on food or oil residue, a simple wipe with a paper towel or kitchen towel may be all you need to remove any leftover gunk. Avoid using dish soap as this can strip the layers of polymerized oil that create a non-stick surface.

Stuck-on Residue

For stuck-on food remnants, create a paste with a neutral oil such as grapeseed and coarse salt. Use a couple of tablespoons of oil and enough salt to form a paste. Coat the inside of the pan with this mixture, making sure to get into the corners. Scrub with the rough side of a sponge, then rinse well and dry.

Burnt or Scorched Messes

If your roasting pan has burnt or scorched residue, it's time to turn up the heat. Place your pan on the stove, pour in enough water to cover the burnt areas, and bring to a boil. Use a wooden or silicone spoon or spatula to scrape up as much of the burnt residue as possible. Pour out the water, rinse, and return the pan to the stove on medium heat to dry.

Last Resort: Steel Wool

If your pan is still dirty, steel wool will get it squeaky clean, but it will also strip the seasoning. Make sure to reseason the pan before using it again.

How to Care for Your Roasting Pan

Seasoning and Re-Seasoning

Carbon steel roasting pans usually come pre-seasoned, but if yours hasn't been seasoned, it's important to add an initial layer of seasoning before using it for the first time. Seasoning not only makes the pan non-stick but also protects it from rust. You should also re-season periodically to maintain an even, non-stick cooking surface.

Proper Storage

Proper storage is key to preventing rust from forming on your roasting pan. After using your pan, dry it thoroughly and keep it away from moisture or humidity.

Cooking with the Right Ingredients

Acidic ingredients like wine, vinegar, and tomatoes can react with carbon steel, producing off-flavours and stripping the seasoning. If you do use acidic ingredients, be sure to re-season your pan afterward.

How to re-season a roasting pan

Step 1: Remove the seasoning

Before re-seasoning your roasting pan, you need to strip it back to the base metal layer. This is because you don't want the new seasoning to stick to something that might detach from the pan. Use a wire brush to remove any rust or bits of the original seasoning/non-stick coating. If there are still marks on the surface of the metal, you can use sandpaper on an oscillating tool to remove them.

Step 2: Wash the pan

Once you're happy that the pan is stripped back to the base metal, wash it with soap and water to ensure there's no metal dust left on it. Rinse it off and dry with a towel.

Step 3: Dry the pan

To dry the pan, you can either put it in the oven or on the hob. If you're using the oven, preheat it to the necessary temperature for the type of oil you're using for seasoning (see the list below). If you're using the hob, set it to a high heat and place the tray over it for a few seconds. You may generate some smoke from the bottom of the pan, and you might slightly burnish the metal. If the pan tries to warp, gently push it back. Move the pan around until any moisture has evaporated.

Step 4: Oil the pan

Put half a tablespoon of oil into the pan and use a paper towel to rub it around evenly. You're aiming for a thin layer of oil, so spread it until the pan no longer looks greasy. If there's too much oil, it will result in a greasy, sticky coating.

Step 5: Bake the pan

Line a baking tray with foil and place the roasting pan upside down on it. Put it into the oven for around 1 hour. When the time is up, turn the oven off but leave the oven door closed. Leave the tray to cool in the oven for at least 15 minutes.

Step 6: Repeat as necessary

You can now use the pan for roasting, or you can give it some additional coats to build up the protective layer. To add layers, just repeat steps 4-5.

Oven temperatures for different oils:

• Extra virgin olive oil: 210°C
• Virgin olive oil: 215°C
• Refined olive oil: 205°C (but this type of oil is not recommended)
• Rice bran oil: 250°C
• Grapeseed oil: 216°C

The best oils to use for seasoning

Seasoning a roasting pan is essential to creating a protective layer that prevents rust and food from sticking to the pan. The best oils to use for seasoning a roasting pan are those with a high smoke point, which is the temperature at which the oil will start to smoke and burn.

Grapeseed Oil

Grapeseed oil is a favourite among chefs due to its distinct yet clean flavour. It has a smoke point of 420°F (215°C), making it suitable for high-temperature roasting. Grapeseed oil is versatile and affordable, and it produces a smooth and quite non-stick coating on the pan. It is also easy to find in grocery stores.

Canola Oil

Canola oil is a common household ingredient with a neutral taste, so it won't alter the flavour of your dishes. It has a smoke point of approximately 400°F (205°C), making it suitable for medium-temperature roasting. Canola oil is affordable and can be found in most pantries.

Vegetable Oil

Vegetable oil is another neutral-flavoured oil with a smoke point of 400°F (204°C). It is suitable for medium-temperature roasting and won't overpower the flavour of your dish. Vegetable oil is typically made from a blend of refined oils and is widely available.

Olive Oil

When it comes to olive oil, it's important to distinguish between extra virgin olive oil and regular, light, or pure olive oil. Extra virgin olive oil has a rich, full flavour but a low smoke point of around 325°F (163°C), making it better suited for low-and-slow cooking or drizzling. On the other hand, regular or light olive oil is more refined, giving it a higher smoke point of approximately 465°F (240°C). This type of olive oil is an excellent choice for high-heat roasting, although it may not have the same depth of flavour as extra virgin olive oil.

Peanut Oil

Peanut oil has a high smoke point of 450°F (232°C), making it suitable for high-heat roasting and frying. However, it has a dominant nutty flavour that can be overpowering, so it is best used in Asian-inspired dishes or recipes that complement its strong taste.

Rice Bran Oil

Rice bran oil is recommended by some sources for seasoning roasting pans. While it may not be as commonly used as the other oils mentioned, it has a high smoke point and can be used for seasoning.

When seasoning a roasting pan, it is important to apply a thin layer of oil and repeat the process multiple times to build up a strong, non-stick coating.

How to avoid stripping the seasoning

To avoid stripping the seasoning of your roasting pan, it's important to take note of the following:

Firstly, avoid using dish soap when washing your roasting pan. The seasoning on your pan is created by layers of polymerized oil, which can be stripped away by dish soap. Instead, opt for a simple wipe with a paper or kitchen towel to remove any leftover gunk or oil residue. For dirtier pans, scrub with salt or a soft scourer. If you need something more heavy-duty, add a bit of salt to the pan before scrubbing.

Secondly, avoid using a dishwasher to clean your roasting pan. The high temperature and harsh detergent in a dishwasher will strip the pan of its protective layer.

Thirdly, avoid cooking with acidic ingredients such as wine, vinegar, or tomatoes in your roasting pan. These ingredients can react with the pan, producing off-flavours and stripping the seasoning. If you do use these ingredients, be sure to reseason your pan afterward.

Lastly, proper storage is key to maintaining the seasoning on your roasting pan. After using your pan, ensure that you dry it thoroughly and keep it away from moisture or humidity to prevent rust from forming.

How to store a roasting pan

Storing a roasting pan can be challenging, especially if you have a small kitchen. But with some creativity and organisation, it needn't be a problem. Here are some tips on how to store your roasting pan:

• If you have the space, a wide, deep kitchen cabinet is the ideal place to store your roasting pan.
• Ovens often have a pull-out drawer underneath, which can be used for storage.
• A sturdy, free-standing file cabinet can also accommodate a large roasting pan.
• The space on top of your fridge could be a good option, perhaps inside a large storage box or basket.
• If you have large shelves, you can store your roasting pan vertically there.
• For small kitchen spaces, a hanging rack could work, as long as it's not too close to the sink.
• If you're storing your roasting pan in a drawer or on a shelf with other pots and pans, put a kitchen towel or trivet in between to prevent scratches.

Frequently asked questions