Steel Pizza Pan: Seasoning Secrets

Seasoning a steel pizza pan is an important step in creating a natural, non-stick coating on the surface of the pan, enhancing the flavour of the pizza and improving the pan's longevity. Seasoning a steel pizza pan is a simple process that involves cleaning the pan, applying a thin layer of oil, and heating the pan to a specific temperature. This process polymerizes the oil, forming a protective layer that prevents food from sticking and helps the pan to absorb heat.

Clean the pan

Cleaning your steel pizza pan is a simple process, but there are a few important things to keep in mind to ensure you don't damage the pan or hurt yourself.

Firstly, always let the pan cool down completely before you begin cleaning it. Handling a hot pizza pan can be very dangerous, and using cold water to try to cool it down can cause thermal shock, which may warp the steel.

Once the pan has cooled, use a dough scraper, bench scraper, or metal spatula to remove any large chunks of burnt food. For smaller, stubborn pieces, steel wool or an EarthStone Cleaning Block can be used.

Next, wash the pan with hot water and a nylon brush. Avoid using soap or detergent, as this can be too harsh and ruin the pan. Dry the pan thoroughly with a kitchen towel or paper towel to prevent rust from forming. You can also leave the pan in a warm oven to dry.

If you need to remove rust from your pan, use steel wool and fine sandpaper to get rid of it, then be sure to re-season the pan afterward.

It's important to note that you should never put your pizza pan in the dishwasher, as the aggressive detergent can damage the pan, and the weight of the pan may be too much for the dishwasher.

Dry the pan

Drying your steel pizza pan is an important step in the seasoning process. After washing your pan, it is crucial to dry it immediately. You can start by giving the pan a quick towel dry to remove any excess water. Then, place the pan on a stovetop burner to cook off any remaining moisture. This step is important because steel pans are susceptible to rusting, and you don't want your hard work seasoning the pan to go to waste!

Once your pan is dry, you can move on to the next step of heating the pan. This helps the oil go on as thinly and evenly as possible when you start the seasoning process. You can do this over a burner or in an oven at 450°F (230°C). If you're using an oven, make sure the handle of your pan is oven-safe, as some carbon steel pan handles cannot withstand high oven temperatures.

If you're in a hurry, you can speed up the drying process by using a hairdryer or a heat gun on a low setting. Just be careful not to heat the pan too much, as you don't want to accidentally start the seasoning process.

Remember, the drying process is just as important as the other steps in seasoning your steel pizza pan. Take your time and ensure the pan is completely dry before moving on to the next step.

Oil the pan

Oiling the pan is a crucial step in the seasoning process. Seasoning creates a natural, non-stick coating on the pan's surface, enhancing the flavour of the food cooked in it and improving its durability.

Firstly, you will need to select an appropriate oil. Choose an oil with a high smoking point, i.e., an oil that can withstand high temperatures without burning. Oils with a burning point lower than 300°F (149°C) are not suitable as they cannot coat the pan's surface appropriately. Good choices include avocado oil, grapeseed oil, canola oil, coconut oil, corn oil, olive oil, peanut oil, sunflower oil, soybean oil, safflower oil, sesame oil, and vegetable oil.

Once you have selected the right oil, pour a generous amount into the pan—enough to cover the entire cooking surface. For most pans, this will be around two tablespoons of oil. Move the pan around to ensure that all sides are evenly coated.

Now, heat the oiled pan. This can be done in an oven or on a stovetop. If using an oven, heat the oil at 350°F (177°C) for about an hour. On a stovetop, place the pan on medium heat and remove it as soon as the oil begins to smoke, which should take around 2 to 3 minutes.

After heating the pan, it is important to let it cool down. This should take about 30 to 45 minutes, after which you can remove any excess oil with a paper towel. Be cautious, as the pan will still be hot!

Finally, use paper towels to wipe down the pan, removing any remaining excess oil from the cooking surface. You will know you have done this correctly if there is a brown line between the seasoned part of the pan and the rest of it.

Your steel pizza pan is now oiled and ready for the next step in the seasoning process!

Bake the pan

Now that your steel pizza pan is clean and dry, it's time to bake it and create a natural non-stick coating. This process is known as seasoning.

Preheat your oven to a temperature between 300 and 500 degrees Fahrenheit. The ideal temperature is just over 400 degrees Fahrenheit, which is a little hotter than the smoke point of most cooking oils. This temperature is hot enough to turn the oil from a liquid to a solid, without vaporizing it.

Once your oven is preheated, place a baking sheet lined with aluminium foil on the bottom rack. This will catch any drippings from the oil.

Next, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, including the bottom. You can use your fingers or a cloth to rub the oil into the pan, ensuring a very thin layer that covers the whole surface.

Now, place the pan inside your preheated oven. You can place it upside down to allow excess oil to drip off. Leave the pan in the oven for 20 to 30 minutes.

After the designated time, turn off the oven and let the pan cool down completely. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating.

Once the pan is cool, remove it from the oven and wipe off any excess oil with a clean cloth. Your pan is now seasoned and ready for baking pizzas!

For a darker, more seasoned pan, you can repeat the above steps as needed.

Cool the pan

Cooling the pan is an important step in the pizza-making process. Here are some detailed instructions to ensure your pan cools effectively and safely:

Firstly, always allow the pan to cool down before cleaning or handling it. This is crucial, as a hot pan should never be immersed in cold water. The temperature difference can cause the pan to warp. Therefore, it is recommended to let the pan cool completely before proceeding with any further steps.

If you have just seasoned your pan, it is important to let it cool down gradually. After turning off the oven, leave the pan inside until the oven cools down. This will ensure the pan cools at a safe and consistent rate.

When removing the pan from the oven, always use oven mitts or a similar protective tool. Baking steel, in particular, retains heat and can cause severe burns if handled without protection. Remember, safety should always be a priority when working with hot equipment.

Once the pan has cooled down, you can proceed with cleaning or preparing it for storage. If you need to clean the pan, refer to the cleaning instructions suitable for your pan's material. For carbon steel pans, it is recommended to start by wiping the pan with a paper towel, kitchen towel, or microfiber cloth. If further cleaning is required, additional methods such as using coarse salt and oil or boiling water can be employed.

If you are not cleaning the pan and plan to store it, ensure it is thoroughly dried before putting it away. Any remaining water can cause harm or accidents when the pan is heated again. Additionally, always rub the pan down with oil after rinsing to prevent rusting.

Frequently asked questions