The Ultimate Guide To Seasoning New Pans

Seasoning a pan is a process that involves coating it with oil and heating it to create a protective layer that prevents rusting and makes the pan non-stick. This guide will explain how to season new pans, as well as how to maintain and re-season them.

How to Season New Pans

Clean the pan

Cleaning your pan is an important step in the seasoning process. It is also a key part of maintaining your pan's seasoning, which will need to be repeated periodically.

Firstly, scrub your pan with hot, soapy water to ensure there is no food residue, grime, or rust. You can also use coarse kosher salt as a scrubbing agent for baked-on stains. Rinse the pan until the water runs clean. Dry the pan thoroughly with a towel. Take extra time to dry the pan—any water left over will splatter with hot oil, which can be dangerous.

If your pan is new, you will need to remove any protective wax or coating applied by the manufacturer. You can do this by scrubbing the pan with hot water and a sponge.

Once your pan is clean and dry, you can begin the seasoning process.

Dry the pan

Drying the pan is an important step in the seasoning process. After washing your pan with hot water, it is crucial to ensure that it is completely dry before proceeding. Take your time with this step, as any water left in the pan can cause splattering and potential harm when it comes into contact with hot oil. You can dry the pan with a towel, or you can place it over low heat to evaporate any remaining water. It is essential to make sure that the pan is thoroughly dried to avoid accidents and create the optimal conditions for the next steps in the seasoning process.

Once your pan is dry, you can move on to the next steps, such as applying oil and heating the pan. But taking the time to dry your pan thoroughly is key to successful seasoning and will help you achieve the desired non-stick, durable finish on your cast iron or carbon steel cookware.

Oil the pan

Oiling the pan is a crucial step in the seasoning process. The oil bonds with the cooking surface, creating a natural protective coating that prevents food from sticking.

Firstly, ensure your pan is clean and dry. You can use hot soapy water to clean the pan, but make sure to dry it thoroughly afterward. Next, warm the pan slightly and apply a thin coat of oil to the inside and exterior of the pan. You can use a variety of oils, such as vegetable oil, canola oil, avocado oil, or sunflower oil. Avoid using liquid cooking oils, as these can burn and turn the sides of the pan black.

Once the oil is applied, heat the pan on medium-high heat until the oil starts to smoke. This allows the oil to polymerize and form a protective layer on the pan. Turn off the heat and let the oil cool. Finally, pour out any excess oil and wipe the pan with a paper towel.

The oiling process may need to be repeated several times to build up a sufficient layer of seasoning. Regular maintenance, such as cleaning and oiling the pan after each use, will help maintain the seasoning and keep your pan in top shape.

Heat the pan

Heating the pan is a crucial step in the seasoning process. It is important to heat the pan gradually and control the heat to avoid overheating, which can damage the pan and affect the seasoning.

Firstly, ensure your pan is dry. Any water left in the pan will cause splattering and potential harm when it comes into contact with hot oil. Take the time to dry your pan thoroughly with a towel.

Next, place your pan on the stove at medium heat. The ideal temperature range is between 250-350°F (121-178°C). You can also use an oven and place the pan in the middle rack. If using an oven, it is recommended to preheat it to 350°F or 375°F.

Once the pan is on the heat source, do not move it around too much. Swirling the oil can cause residue and leave black marks. Heat the pan until the oil starts to smoke, which usually takes about 5-8 minutes, depending on your stove.

If you are using an oven, place the pan upside down on the rack and put foil on a lower rack to catch any drips. If using a stovetop, be cautious as there can be a lot of smoke.

Once the oil is smoking, turn off the heat source and let the oil cool down. If using an oven, turn it off and let the pan cool down inside.

After the pan has cooled, pour out any excess oil and wipe the pan with a paper towel or cloth. Your pan is now seasoned and ready to use!

Bake the pan

To season a new pan, you need to clean and dry it, then apply a thin layer of oil, and bake it in the oven. This process is known as "baking the pan".

Before seasoning, it is important to clean the pan thoroughly. Wash the pan with hot, soapy water, and scrub it with a stainless steel scrubber if necessary. Rinse the pan and dry it with a clean towel. You can also place the pan in a preheated oven for 15 minutes to ensure it is completely dry.

Once the pan is clean and dry, it's time to apply a thin layer of oil. You can use vegetable oil, canola oil, corn oil, or flaxseed oil. Rub the oil all over the pan, including the bottom, but excluding the handle in most cases. Make sure to buff the pan thoroughly so that it no longer looks greasy. Any excess oil can pool during seasoning and form hardened droplets or turn sticky.

After oiling the pan, place it in a preheated oven at a temperature between 300 to 500 degrees Fahrenheit. The recommended temperature will depend on the specific type of cookware you are using. You can place a baking sheet or a piece of foil underneath the pan to catch any excess oil that drips off.

After baking, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and create a durable, non-stick coating. Once the pan has cooled, remove it from the oven and wipe away any excess oil residue with a clean cloth. Your pan is now seasoned and ready for use!

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