Steel Pan Seasoning: The Secret To Non-Stick Roasting

Seasoning a steel roasting pan is an important step in maintaining its non-stick properties and preventing rust. The process involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This polymerises the oil and forms a protective layer, preventing food from sticking and enhancing the flavour of dishes cooked in the pan.

How to clean a steel roasting pan

To clean a steel roasting pan, it is recommended that you do not use dish soap as this can strip the layers of polymerized oil that create a non-stick surface. Instead, for everyday messes, a gentle rinse and a wipe with a paper towel or kitchen towel should be enough to remove any leftover gunk.

If you're dealing with stuck-on food remnants, you can scrub them out with a mixture of neutral oil (such as grapeseed oil) and coarse salt. Simply create a paste, use a paper or kitchen towel to coat the inside of the pan, making sure to get into the corners, then scrub with the rough side of a sponge, rinse, and dry.

For more serious scorching, place your pan on the stove, pour in enough water to cover the burnt areas, and bring to a boil. While the pan is boiling, use a wooden or silicone spoon or spatula to scrape up as much of the burnt residue as possible, then pour out the water, rinse, and return to the stove on medium heat to dry. It is recommended that you add a new layer of seasoning before putting your pan away.

If your pan is still dirty, you can use steel wool to get it squeaky clean, but this will strip the seasoning, so make sure to reseason before the next use.

Why seasoning is necessary

Seasoning a steel roasting pan is necessary for several reasons. Firstly, it creates a natural, non-stick coating on the surface of the cookware, making it easier to cook with and clean. This non-stick coating also enhances the flavour of dishes cooked in the pan. Secondly, seasoning protects the pan from rust and corrosion, increasing its durability. The process of seasoning involves applying a thin layer of oil and heating the pan, which polymerizes the oil and creates a protective layer. This layer prevents food from sticking and also gives the pan a classic black patina. Seasoning a steel roasting pan is a crucial step to maintain its non-stick properties and ensure professional results in the kitchen.

The best oils for seasoning

Seasoning a steel roasting pan is essential to creating a protective layer over its surface, ensuring that food doesn't stick to it, and preventing rusting. The best oils to use for seasoning have high smoke points, low viscosity, and neutral flavours. Here are some of the best oils for seasoning:

Grapeseed Oil

Grapeseed oil is highly recommended for seasoning steel pans. It has an extremely high smoke point of 420-450°F (216-232°C), making it suitable for high-temperature cooking. It is also flavour-neutral, with a light and unobtrusive taste and a slightly sweet aftertaste that doesn't overpower the flavours of your food. Grapeseed oil is also versatile and can be used for various cooking tasks, making it a good choice for your kitchen.

Canola Oil

Canola oil is a popular choice for seasoning due to its high smoke point of 450°F (232°C). It has a neutral flavour and is widely available and inexpensive, making it a convenient option. Canola oil is also similar to vegetable oil and won't overpower the flavours of your dishes.

Soybean Oil

Soybean oil has a high smoke point of 453°F (234°C) and is rich in healthy fats, including omega-3 fatty acids. It is a good choice for both cooking and seasoning your steel pan.

Avocado Oil

Avocado oil has a high smoke point of 519°F (271°C) and is known for its light aroma and exquisite taste. It is increasing in popularity for cooking due to its high content of healthy fats and antioxidants. Avocado oil is a good option for seasoning and can be used for searing and frying.

Peanut Oil

Peanut oil has a distinct flavour and is commonly used for deep-frying due to its high smoke point of 449°F (232°C). It is a good option for seasoning, especially if you want to add a complementary flavour to your Asian cuisine.

How to prevent rust

To prevent rust from forming on your steel roasting pan, it is important to thoroughly dry the pan after each use. This is because rust occurs when metal is exposed to a combination of water and oxygen. Therefore, it is also advisable to store your roasting pan in a cool, dry, and dark place.

If you live in a humid climate, you may be more likely to experience problems with rust on your cookware. To combat this, you can apply a coating of rust-proof primer to the pan. This will add a protective layer to reduce the chances of rust.

Another way to prevent rust is to season your steel roasting pan. Seasoning is the process of creating a natural, non-stick coating on the surface of the cookware. This is achieved by applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer that prevents food from sticking.

To season a steel roasting pan, first, wash the pan in hot, soapy water and dry it thoroughly. Then, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, including the bottom. Place a foil-lined baking sheet in the oven on the bottom rack to catch any drippings. Place the pan on the middle rack of an oven preheated to between 300 and 500 degrees Fahrenheit. Bake the pan for the recommended amount of time, depending on the material of the pan. Finally, turn off the oven and allow the pan to cool completely before removing it.

How to remove stuck-on food

Seasoning a steel roasting pan is essential to creating a natural, non-stick coating on the surface of the cookware. This process involves applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer that prevents food from sticking.

However, if food does become stuck on your steel roasting pan, there are several effective methods to remove it:

Baking Soda and Water

Baking soda is a natural abrasive that can effectively clean stainless steel and non-stick cookware. To use this method, mix a solution of baking soda, hot water, and a few drops of dishwashing liquid. Allow the mixture to soak in the pan for around 30 minutes. Then, pour out the water and use a sponge or scrub brush to remove any remaining stuck-on residue. If necessary, sprinkle additional baking soda on the affected areas and scrub with a sponge. Finally, rinse the pan thoroughly and dry it completely before storing it away.

Baking Soda and Vinegar

This method combines the power of baking soda and vinegar to loosen and remove stuck-on food. Start by boiling a mixture of equal parts water and vinegar in the dirty pan. After a few minutes, remove the pan from the heat and pour out the liquid. Immediately sprinkle baking soda over the hot pan and allow it to cool. Once the pan is cool enough to handle, use a plastic scrub brush or sponge to scrub away the remaining residue. Rinse the pan thoroughly and dry it completely before storing.

Salt and Water

This method involves filling the dirty pan with hot water and adding three to four tablespoons of salt. Allow the saltwater mixture to soak for a few hours or even overnight, depending on the severity of the stuck-on food. Then, place the pan on the stovetop and bring the water to a boil for a few minutes. Remove the pan from the heat, pour out the hot saltwater, and rinse the pan. If any stubborn residue remains, sprinkle a little more salt onto the affected areas and scrub with a sponge. Rinse and repeat as needed until the pan is completely clean.

Baking Soda and Dishwashing Liquid

For pans with baked-on gunk, a mixture of baking soda, hot water, and dishwashing liquid can be very effective. Combine 1/2 cup of baking soda, 1/2 cup of warm water, and a tablespoon of dishwashing liquid. Allow the pan to soak in this solution for 30 to 60 minutes. Then, use a plastic scrubber to scrub the pan, paying close attention to the curves and crevices. Rinse the pan well. For extremely stubborn residue, make a fresh batch of the cleaning solution and heat it on the stovetop until it boils.

Alka-Seltzer Tablets

Alka-Seltzer tablets are another surprising yet effective way to remove burnt-on food from your steel roasting pan. Simply add enough hot water to cover the burned area and drop in six Alka-Seltzer tablets. Allow them to fizz and work their magic for about an hour. Then, pour out the solution and add hot water and a few drops of dishwashing liquid. Use a scrubber to clean the pan thoroughly.

Dryer Sheets

A slightly unusual but effective method is to use dryer sheets. Soak the pan in hot water, ensuring the burnt-on food is covered, and add a dryer sheet. Allow the pan to soak for at least an hour or even overnight for tough residue. Then, use the dryer sheet to gently wipe away the softened food. This method is safe for non-stick surfaces.

Frequently asked questions