Emilie Meyer
Seasoning a pan is essential for extending its lifespan, creating a non-stick surface, and preventing rust. The Salter Pan is made of carbon steel and features a patina coating that seals in the seasoning with each use. To season a new pan, it must first be cleaned to remove any coating of wax or oil applied by the manufacturer. The pan is then seasoned by applying a thin layer of oil and heating it to a specific temperature, causing the oil to polymerize and form a protective layer. This process can be done on the stovetop or in the oven, depending on the type of pan. Regular seasoning of the pan will ensure that it maintains its non-stick properties and enhance the flavour of the dishes cooked in it.
Characteristics and Values of seasoning a Salter Pan for Life
| Characteristics | Values |
|---|---|
| Type of pan | Carbon steel |
| Size | 20 cm |
| Pre-seasoned | Yes |
| Cleaning | Soft sponge and hot water |
| Oil | Medium to high smoke point oil (vegetable, canola, corn, etc.) |
| Oven temperature | 400°F (200°C) |
| Oven time | 15-20 minutes |
| Heat | Medium to medium-high |
| Towel | Paper towel or old cloth |
| Food | Avoid starchy foods |
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What You'll Learn
How to clean your pan before seasoning
To clean your pan before seasoning, start by scrubbing it with warm or hot water and a brush or sponge. You can use a small amount of mild dish soap, but avoid using too much as it can remove the seasoning layer. If there is stuck-on food residue, you can simmer a little water for 3-5 minutes and then use a nylon brush, pan scraper, or the rough side of a Scotch-Brite sponge to remove it. You can also create a paste with vinegar and baking soda to scrub stuck-on food.
Once you've removed all the food residue, rinse the pan with warm water. If you used soap, you may need to rinse the pan multiple times to ensure all the soap residue is gone. Dry the pan thoroughly with a clean towel or lint-free cloth. You can also place the pan on a stovetop flame or in an oven on low heat for a few minutes to ensure it is completely dry.
It is important to remove all moisture from the pan before seasoning, as any leftover water can cause rusting. Once your pan is clean and dry, you can begin the seasoning process.
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Choosing the right oil for seasoning
When selecting an oil for seasoning, it is essential to consider its smoke point, which is the temperature at which the oil starts to smoke and break down. Oils with higher smoke points are generally better for seasoning, as they can withstand higher temperatures and create a more durable non-stick layer. Examples of oils with high smoke points include vegetable oil, canola oil, corn oil, grapeseed oil, avocado oil, and shortening. These oils are suitable for stovetop seasoning, which is an effective method for maintaining the non-stick surface.
On the other hand, oils with lower smoke points, such as extra virgin olive oil, butter, or flaxseed oil, should generally be avoided for seasoning. These oils tend to break down at the temperatures required for effective seasoning, resulting in a sticky residue on the pan.
It is also worth noting that the choice of oil can impact the flavour profile of your cookware over time. As you cook different foods with various oils and fats, they contribute to a rich patina that enhances the taste of your dishes.
Additionally, the thickness of the oil layer matters. It is recommended to apply very thin layers of oil and repeat the process multiple times to build up the desired thickness. This allows the oil to settle into the nooks and crannies of the metal and react with the metal and heat to form a strong, long-lasting bond.
Finally, some pans may come pre-seasoned by the manufacturer, with at least one layer of seasoning baked onto the pan. However, for optimal performance, it is recommended to season your new pan before using it. Regular seasoning and maintenance will ensure superior cooking experiences for years to come.
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The seasoning process
To season a Salter pan for life, follow these steps:
First, clean the pan with hot soapy water, using a stainless steel scrubber for cast iron skillets and heavy-duty carbon steel pans, or a dish towel for tin-plate and hard-coat aluminium pans. Rinse and dry the pan thoroughly with a clean towel. Place the pan in the oven at 400 degrees Fahrenheit for 15 minutes to ensure it is completely dry.
Next, choose a medium to high smoke point oil such as vegetable oil, canola oil, corn oil, or shortening. Avoid using butter or olive oil as they have lower smoke points and can leave a sticky residue. Place the pan on the stove over medium heat and allow it to heat up gradually. Once the pan is warm, add a small amount of oil to the pan and use a clean, dry towel held by tongs to spread the oil evenly across the entire surface, including the sides.
Let the oil heat up until it starts to smoke slightly. Using a clean part of the towel, wipe away any excess oil from the pan. The pan should smoke at this stage. Finally, use the part of the towel that had oil on it to wipe down the pan once more.
Repeat this process a few times before using the pan to build up a patina non-stick coating. The darker the pan, the better it performs. It is important to maintain the seasoning by regularly cooking with fat or oil to prevent rust and sticking.
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Maintaining the seasoning
Cleaning
Before seasoning, always clean your pan thoroughly. Use hot water and a soft sponge or dish towel to remove any food debris and residue. Avoid using abrasive materials like steel wool, which can damage the pan's surface. If your pan has developed rust spots, scrub them away with steel wool or a powerful abrasive, then clean away any metal dust. Ensure your pan is completely dry before seasoning.
Oiling
The key to maintaining the seasoning on your Salter pan is regular oiling. Choose a medium to a high smoke point oil such as vegetable oil, canola oil, or corn oil. Avoid using butter or olive oil, as they have lower smoke points and can leave a sticky residue. Using a clean, dry towel held with tongs, spread a thin, light layer of oil evenly across the entire surface of the pan, including the sides. You want the pan to glisten slightly, but not be oily.
Heating
After oiling, place the pan on your stove over medium to medium-high heat. Allow the pan to heat up gradually. As the pan warms up, the oil will begin to smoke slightly. This is normal, so don't be alarmed. Continue heating until the oil just starts to smoke lightly. Then, using a clean part of the towel, wipe away any excess oil from the pan's surface.
Re-oiling
Once the pan has cooled down, use a paper towel or a clean cloth to apply another light layer of oil. Make sure the pan is thoroughly coated. This step ensures that the seasoning penetrates the pan's surface and creates a durable, non-stick coating. Place the pan in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes. This process will create a patina coating that seals in the seasoning and enhances the pan's performance.
Cooking
When cooking with your seasoned Salter pan, continue to use fat or oil. The type of oil or fat you use is important. Avoid using starchy foods or sticky ingredients that can leave residue and affect the seasoning. Meats, sausages, and hard vegetables are great options for maintaining the seasoning. Baking bread, cookies, or roasting vegetables with skin on can also help build up the seasoning.
Regular Maintenance
To keep your Salter pan seasoned for life, incorporate regular seasoning sessions into your maintenance routine. The more you season your pan, the better it will perform. Over time, the pan will develop a darker patina, indicating a well-seasoned surface. Regular seasoning will also help prevent rust and corrosion, enhancing the durability and lifespan of your pan.
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What to cook to season your pan
To season a pan, you need to create a natural, non-stick coating on its surface. This is done by applying a thin layer of oil and heating the pan to a specific temperature. The oil polymerizes and forms a protective layer that prevents food from sticking.
To season your pan, you must cook with fat/oil. Using your pan to cook foods with a lot of oil or fat—like frying chicken or cooking bacon—is a great way to build and preserve its seasoned coating naturally. You can also sauté hard vegetables like asparagus, carrots, or green beans.
Additionally, you can bake or roast foods. For example, you can season your pan by baking bread, cookies, squash wedges, or whole potatoes with their skin on.
It's important to note that certain foods should be avoided when seasoning a pan. Acidic foods like tomatoes, citrus fruits, and vinegar can strip the seasoning from your pan and make foods taste metallic. It's best to wait until the pan is highly seasoned before cooking acidic foods or simply avoid cooking them in the pan altogether.
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