The Ultimate Guide To Seasoning Your Stainless Steel Pan

Seasoning a stainless steel pan is a great way to reduce sticking and keep your pan from getting rusty. While it's not necessary to season a stainless steel pan, it can add a non-stick layer that makes cooking and cleaning easier. To season your pan, start by washing it with dish soap and warm water, then drying it thoroughly. Next, choose an oil with a high smoke point, such as vegetable, peanut, or grapeseed oil, and coat the inside of the pan with a thin layer. Heat the pan over medium heat until the oil begins to smoke, then remove it from the heat and let it cool. Once it's cool, pour out the excess oil and wipe the pan with a paper towel. To maintain your seasoned pan, always preheat it to medium heat before cooking and avoid overcrowding the pan with too many ingredients.

How to Season a Stainless Steel Pan

Choose an oil with a high smoke point

When seasoning a stainless steel pan, it is important to choose an oil with a high smoke point. Oils with a high smoke point will react more readily to the heat and will "stick" better to the pan, creating a more durable and effective non-stick coating.

Some oils with high smoke points include:

• Sesame oil
• Vegetable oil
• Peanut oil
• Canola oil
• Avocado oil
• Grapeseed oil
• Soybean oil
• Sunflower seed oil

When selecting an oil, it is best to avoid oils that smoke quickly when exposed to high heat, such as coconut oil, olive oil, and butter.

Clean the pan

Cleaning your stainless steel pan is simple, but it's important to follow a few key steps to ensure you don't damage the surface. Here's a detailed guide on how to clean your stainless steel pan:

Cool the Pan:

Before you begin cleaning, always let your stainless steel pan cool down. Running a hot pan under cold water can cause permanent warping. This is known as thermal shock, and it's best avoided. So, the first step is to simply let your pan cool down naturally before you start cleaning it.

Rinse and Soak:

Once the pan is cool, rinse off any excess food with warm water. This will help to loosen any stuck-on food and make it easier to clean. After rinsing, fill the pan with warm, soapy water and let it soak for a few minutes. This will help to loosen any remaining food particles and make scrubbing easier.

Scrub:

Now it's time to scrub the pan. Use a non-abrasive sponge or soft cloth, as harsh scrubbers can scratch the surface of your pan. Gently scrub the pan with warm, soapy water, paying extra attention to any stubborn food residue or stains. You can also use a long-handled dish brush to help loosen any stuck-on food before scrubbing.

Rinse and Dry:

After scrubbing, thoroughly rinse the pan with warm water to remove any soap residue. Then, use a microfiber cloth or soft towel to dry the pan immediately. This step is important to prevent water spots and keep your pan looking shiny and new.

Remove Stubborn Stains:

If you're dealing with burnt-on food or tough stains, there are a few additional steps you can take. First, try sprinkling baking soda generously over the surface of the pan. Then, fill the pan with enough water to cover the stuck-on food and bring it to a boil. Simmer until most of the water has evaporated, then let the pan cool. After it has cooled, scrub the pan with a non-abrasive sponge and warm, soapy water. Rinse and dry as usual.

Alternative Cleaners:

For tough stains, you can also use commercial cleaners like Bar Keepers Friend. Sprinkle the powder on the surface, add a small amount of water to create a paste, and scrub with a damp sponge. Rinse and repeat if necessary. Alternatively, a mixture of baking soda and vinegar can also be effective against tough stains and discolouration. Sprinkle baking soda over the pan, add a small amount of white vinegar, and let the mixture fizz and work its magic for a few minutes. Then, gently scrub with a soft sponge, rinse, and dry.

Preventing Stains and Warping:

To prevent food from sticking and causing stains, preheat your pan before adding oil. Also, ensure there is enough fat or liquid in the pan, and that the pan is hot before adding any food. Additionally, always let the pan cool before fully submerging it in water to avoid warping.

By following these steps, you can keep your stainless steel pans clean, shiny, and performing their best.

Heat the pan on the stove

Heating the pan on the stove is an important step in seasoning a stainless steel pan. Here is a detailed, step-by-step guide:

First, ensure your pan is clean and completely dry. It is important to remove any residue or water from the pan before heating it. Wash the pan with a gentle dish soap and warm water, then rinse and dry it thoroughly.

Next, place the pan on the stovetop and turn on the heat. It is recommended to heat the pan over medium heat for two to five minutes. Avoid using high heat, as this can cause the pan to heat unevenly and burn the oil. Medium heat will ensure the pan and oil heat up at a gentle and even rate.

Continue heating the pan until the oil starts to smoke. This usually takes around three to five minutes. Once you see thin wisps of smoke curling from the pan, immediately remove it from the heat.

Let the pan cool down. This is a crucial step in the curing process, so be patient. Let the pan cool completely before storing or using it. The oil should be at least lukewarm, if not room temperature. You want to ensure the oil is cool enough to handle safely. Ideally, leave the pan to sit with the oil overnight.

Once the pan has cooled, you can pour out the excess oil into a sealed container for disposal. You will likely still see some oil remaining in the pan, which is fine. Wipe the inside of the pan with a paper towel or a clean kitchen towel. This will help to remove any remaining excess oil and give the pan a nice shine.

Now your pan is seasoned and ready to use! When cooking with your seasoned pan, always preheat it to medium heat for about ten minutes before adding any food. This will ensure even heating and prevent burning and sticking.

Remember, while heating the pan is an essential step in the seasoning process, it is just one part of the overall process. To season a stainless steel pan effectively, follow the full procedure, including choosing the right oil, coating the pan, heating, cooling, and wiping the pan.

Let the oil cool

After heating the pan on the stove for about three minutes over medium heat, you will need to let the oil cool. Remove the pan from the heat once the oil starts to smoke. The oil is ready once thin wisps of smoke begin curling up from the pan. It may take around three to five minutes for this to develop. Immediately take the pan off the burner and move it to another burner. Let the oil cool for at least 30 minutes. The oil should be lukewarm or at room temperature. This is an important step in the curing process, so patience is key. You want the oil to be cool enough to not scald to the touch. This will ensure the oil is safe enough to handle for the rest of the seasoning process. Ideally, let the pan sit with the oil overnight.

Wipe the pan with a paper towel

When it comes to wiping down your stainless steel pan with a paper towel, there are a few things to keep in mind to ensure you're doing it effectively and safely. Here are some detailed instructions and tips:

Preparing the Pan

Before you begin wiping down your pan, it's important to ensure that it's clean and completely dry. Wash the pan with gentle dish soap and warm water, then rinse and dry it thoroughly. This step is crucial because any remaining water or soap residue can affect the seasoning process.

Choosing the Right Oil

Not all oils are suitable for seasoning stainless steel pans. Opt for oils with a high smoking point, such as vegetable, peanut, soybean, sesame, or grapeseed oil. Oils with a low smoke point, like olive oil, canola oil, or coconut oil, are less ideal as they smoke quickly when exposed to high heat.

Applying the Oil

Once your pan is clean and dry, it's time to add a little bit of oil. Heat up the pan on your stovetop over medium heat, then add the oil. Use a wad or a thin layer of paper towel to distribute the oil evenly across the pan's surface. Make sure there is no pooling or visible droplets of oil remaining. You want a very thin, smooth coating.

Heating the Pan

After you've applied the oil, it's time to heat up the pan. Place it back on the stovetop over medium heat for about ten minutes, or put it in the oven preheated to the smoking point of your chosen oil for up to an hour. Heating the pan allows the oil and heat to bond and polymerize, creating a non-stick surface.

Cooling and Wiping

Once the pan is hot and starts to smoke, remove it from the heat source and let it cool down completely. This step is crucial, so be patient. When the pan is cool, use another paper towel to remove any excess oil. You can also use a clean, dry cloth instead of a paper towel for a more environmentally friendly option.

Repeat as Needed

The seasoning process doesn't have to be done frequently. However, if you find that food is starting to stick to your pan again, simply repeat the steps above to re-season it.

Troubleshooting

If you encounter issues like paper towel residue or a sticky pan, there are a few things you can try. First, ensure you're using a good quality paper towel that won't leave fibres behind. Dabbing instead of wiping can help reduce residue. Additionally, if your pan turns out sticky, you may have used too much oil or not heated it long enough.

Remember, seasoning a stainless steel pan is not mandatory, but it can help create a non-stick surface, making cooking and cleanup easier.

Frequently asked questions