New Pans: Seasoning 101

Seasoning your pots and pans is a crucial step in maintaining their non-stick properties and preventing rust. It 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 process, called polymerization, forms a protective layer that prevents food from sticking and enhances the flavour of dishes cooked in the pan.

Before seasoning a new pan, it is important to clean it first to remove any coating of wax or oil that may have been applied during manufacturing. You can do this by washing the pan in hot, soapy water and drying it thoroughly.

There are two basic methods for seasoning cookware: using a very hot oven or a range top over a hot burner. The oven method works best for cast iron, aluminium, and tin pots and pans, while the stovetop method is more suitable for carbon steel cookware and woks.

For the oven method, preheat the oven to 400˚F and place a foil-lined baking sheet on the lower rack. Coat the inside and outside of the pan with shortening or oil, using a clean paper towel. Place the pan on the upper rack of the oven and bake for approximately 50 minutes for a cast-iron skillet or 18 minutes for an aluminium or tin plate. Allow the pan to cool and then wipe off any excess oil with a clean paper towel.

For the stovetop method, place the clean pan on a burner over medium-high heat until it starts to smoke. Use tongs to dip a wad of paper towel in oil or shortening and evenly coat the inside of the pan. Turn the heat to high and allow the fat to melt completely. Remove the pan from the heat and allow it to cool slightly before wiping away any excess oil with a paper towel.

By seasoning your pots and pans, you can improve their non-stick properties, enhance your cooking experience, and extend the life of your cookware.

How to season a new cast iron pan

Seasoning a new cast iron pan is a simple process that will ensure your cookware remains non-stick and effective. Here is a step-by-step guide:

Step 1: Wash and Dry Your Pan

Start by giving your new cast iron pan a good scrub with warm, soapy water. This will remove any protective wax or factory residue. Dry the pan thoroughly with a clean towel. You can also place the pan on a stovetop flame for a minute or two to ensure it is completely dry.

Step 2: Coat the Pan with Oil

Once your pan is clean and dry, coat the entire surface, inside and out, with a thin layer of cooking oil. Avoid using the handle. You can use vegetable, canola, corn, or flaxseed oil. Buff the oil into the pan until it no longer looks greasy. It is important to remove any excess oil to prevent pooling during the seasoning process.

Step 3: Heat the Pan

Place the oiled pan in a preheated oven at a temperature between 300°F and 500°F. The exact temperature will depend on the specific type of cookware you are using. Leave the pan in the oven for about 30 minutes to an hour. The oil will polymerize and form a protective coating. You can place a baking sheet or foil underneath the pan to catch any excess oil.

Step 4: Repeat the Process

Remove the pan from the oven and allow it to cool. Once it is cool enough to handle, rub it with oil again and return it to the oven for another 30 minutes to an hour. Repeat this process of oiling and heating three to four times to build up a good initial layer of seasoning.

Step 5: Let the Pan Cool

After the final round of seasoning, simply let the pan cool down and it will be ready for cooking!

Maintenance:

From here on out, all you need to do is use your pan. Each time you cook with some type of fat, you will be adding more seasoning. You can also repeat the seasoning process described above whenever you feel like your pan needs a refresh.

How to season carbon steel pans

Seasoning a carbon steel pan is essential to creating a natural non-stick coating and preventing rust. Here is a step-by-step guide to seasoning your carbon steel pan:

Step 1: Clean the Pan

Before seasoning, it is important to clean your new carbon steel pan thoroughly. Most new pans come with a protective layer to prevent rusting, which needs to be removed. Check the instructions that come with your pan to see how to remove the coating. Typically, you can scrub off the coating using a sponge, some dish soap, and hot water.

Step 2: Dry the Pan

Once the pan is clean, it is crucial to dry it immediately. Use paper towels to absorb any excess water, then heat the pan on your stove for a couple of minutes until it is bone dry. This step is essential to prevent rusting.

Step 3: Oil the Pan

The next step is to apply a thin layer of oil to the pan. You can use a variety of oils, such as corn oil, vegetable oil, grapeseed oil, sunflower oil, or canola oil. Avoid oils with a distinct taste or a high smoking point. It is important to only use a small amount of oil, as you want the layer to be as thin as possible. You can use a paper towel or kitchen rag to wipe the oil all over the inside of the pan, ensuring it is evenly coated.

Step 4: Heat the Pan

Now it's time to heat up the pan. You can do this using either the stovetop method or the oven method.

Stovetop Method:

• Place the pan on a burner set to medium-high heat.
• Heat the pan until wisps of smoke start to rise and it turns a brownish hue.
• Using tongs, wipe the oil all over the inside of the pan with a paper towel or kitchen rag.
• Turn the heat up to high and continue heating until the oil starts to smoke.
• Turn off the heat and let the pan cool down.
• Repeat these steps up to three more times for the best results.

Oven Method:

• Preheat your oven to between 475-500°F.
• Place a foil-lined baking sheet on the bottom rack of the oven.
• Heat the pan on the stovetop on medium heat for 2-3 minutes to open up the pores in the pan.
• Turn off the burner and add a small amount of oil to the pan, wiping it all over the inside with a paper towel or kitchen rag.
• Place the pan upside down on the middle rack of the oven, above the foil-lined baking sheet.
• Leave the pan in the oven for an hour, then turn off the oven and let the pan cool completely.
• Repeat these steps as many times as you like to build up the seasoning.

Step 5: Care and Maintenance

Once your pan is seasoned, it is important to take good care of it. Always hand-wash carbon steel pans with hot water and a sponge, and avoid using harsh chemicals or abrasive scouring pads, as these can damage the seasoning. After washing, dry the pan and apply a thin layer of oil before storing it in a cool, dry place.

You may need to re-season your pan if food starts to stick to the surface or if rust begins to form. Simply follow the steps outlined above to restore your pan's non-stick properties.

How to season hard-coat aluminium pans

To season hard-coat aluminium pans, you should first wash the pan with hot, soapy water, then dry it thoroughly. Next, coat the inside of the pan with a thin layer of oil, such as vegetable oil, flaxseed oil, or vegetable shortening. Place the pan in the oven at 400 degrees Fahrenheit for 15 to 20 minutes. Remove the pan from the oven, wipe away any excess oil with a clean cloth, and let it cool. You may need to repeat the process 2-3 times to achieve the desired level of seasoning.

Seasoning your pans helps to create a non-stick surface, improve their performance, and extend their lifespan. It also enables you to cook great-tasting food with minimal oil, butter, or fat, and provides a stick-resistant surface for easy cleanup. Additionally, seasoning helps to protect your pans from rust and corrosion, preventing them from deteriorating and prolonging their life.

How to season tin plate pans

Seasoning a new pan is crucial to maintaining its non-stick properties and preventing rust. Tin-plate pans, in particular, are made with a thin sheet of stainless steel that is coated with tin, giving them excellent durability and corrosion resistance. Here is a step-by-step guide on how to season tin-plate pans:

Step 1: Clean Your New Pan

Before seasoning, it is important to clean your new pan to remove any coating of wax or oil that manufacturers may have applied to protect the pan during shipping. Wash your pan in hot, soapy water and dry it with a clean towel. You can use a stainless steel scrubber for cast iron skillets and heavy-duty carbon steel pans, but a dish towel should suffice for tin-plate pans.

Step 2: Preheat Your Oven

Preheat your oven to 400 degrees Fahrenheit. This temperature is recommended for seasoning tin-plate pans. However, the ideal temperature may vary depending on the specific type of cookware you are using, so always refer to the manufacturer's instructions.

Step 3: Apply a Thin Coat of Fat

Once your pan is clean and dry, apply a thin coat of vegetable shortening or lard to the inside and outside of the pan. Avoid coating the handle. You can use a crumpled piece of clean paper towel or a clean cloth to apply the fat evenly.

Step 4: Place a Baking Sheet in the Oven

Line a baking sheet with aluminum foil and place it on the bottom rack of your preheated oven. This will catch any drippings that may occur during the seasoning process.

Step 5: Put the Pan in the Oven

Place the pan on the middle rack of the preheated oven. You may choose to place the pan upside down to allow excess fat to drip off. Leave the pan in the oven for 15 to 20 minutes.

Step 6: Remove the Pan and Let it Cool

After the designated time, remove the pan from the oven and place it on a heat-resistant surface. Let the pan cool down completely. The pan should have a dark brown or black colour when adequately seasoned.

Step 7: Wipe the Pan with a Clean Cloth

Once the pan is cool, wipe it dry with a clean cloth to remove any excess fat residue. Your tin-plate pan is now seasoned and ready for use!

Additional Tips:

• You may need to season your tin-plate pans 2-3 times to achieve the desired level of seasoning.
• Tin pans are susceptible to rust if they are refrigerated, soaked in water, or left unseasoned in damp environments. Be sure to season your pans regularly and store them properly to prevent damage.
• To maintain the seasoning, clean your tin-plate pans while they are still warm, using hot water and a soft cloth or sponge. Avoid using harsh chemicals or abrasive scouring pads, as they may damage the seasoning.

How to season ceramic pots and pans

Seasoning your ceramic pots and pans is a simple process that can increase their lifespan and improve your cooking experience. Here is a step-by-step guide on how to do it:

Step 1: Clean Your Pan

Start by ensuring your ceramic cookware is spotless. Wash it gently with mild soap and a soft cloth or sponge. Avoid using abrasive tools or harsh brushes, as they can damage the pan's surface by chipping the outer coating. Once cleaned, rinse the pan thoroughly with clean water and dry it with a soft cloth.

Step 2: Apply Oil to the Pan

Add a tablespoon of oil to the pan and use your fingertips, soft cloth, brush, or a paper towel to spread it evenly across the entire surface. You may need to add a little more oil to ensure the entire surface is coated. It is recommended to use oils with high smoking points, such as vegetable oil, peanut oil, grapeseed oil, canola oil, or sunflower oil. Avoid coconut oil, butter, or flavored cooking sprays, as they have low smoking points and can leave an unpleasant smell.

Step 3: Heat the Pan

There are three ways to heat your ceramic cookware: using an oven, a stove, or direct sunlight.

• Oven method: Preheat your oven to around 300°F (150°C). Place the oiled ceramic cookware in the oven, preferably on the middle rack. Let it heat for about an hour. If smoke starts to come out, remove the cookware immediately, regardless of the time. After heating, remove the cookware and let it cool.
• Stove method: Place the oiled ceramic cookware on the stove and turn it on to medium heat. Allow the oil to heat up slowly. Continue heating until the cookware starts to smoke, which may take several minutes. Once it starts to smoke, remove it from the heat and place it on a flat surface to cool.
• Sunlight method: Place the ceramic cookware inside a paper bag, preferably a brown shopping bag, and set it in direct sunlight for 3-5 days. The bag prevents direct sunlight from reaching the pan's surface. Touch the bag occasionally to ensure it is getting warm.

Step 4: Allow It to Cool

After heating, let the cookware cool down to room temperature. Do not put the hot pan in the fridge or pour cold water on it to speed up the process, as this can damage the surface. For better results, allow the pan to sit and absorb the oil, filling in any inconsistencies.

Step 5: Dry Your Pan

Once the cookware has cooled, use a clean paper towel to wipe away any excess oil. The pan should feel a little greasy, which is normal for a non-stick surface. Do not rewash the pan unless you have cooked with it.

Step 6: Repeat the Process

Seasoning your ceramic cookware should be done every few months, depending on usage. For a brand-new ceramic pan, it is recommended to season it before the first use and then regularly for the first few months to build up an effective non-stick coating. Subsequently, you can season it every six months or whenever food starts sticking to the surface.

Additional Care Tips:

• Avoid dishwashers: Hand wash your ceramic cookware even if it is labeled dishwasher-safe. Dishwasher detergents often contain harsh chemicals that can damage the pan's surface.
• Use non-metallic utensils: Silicone, wood, nylon, and plastic utensils are gentler on ceramic cookware and help extend its lifespan.
• Store safely: Dry and air the cookware before storing it. Avoid stacking pans, as this can cause scratches. If necessary, place a soft cloth or paper towel between the pans. Alternatively, hang your pans if they have holes in the handles.
• Cook on moderate or low heat: High temperatures can damage the pan, especially if exposed for extended periods. Preheat your pan on low to medium heat, and avoid preheating for several minutes before adding food.
• Use small amounts of oil: Ceramic pans require less oil to prevent food from sticking, and using tiny amounts also helps prolong the coating.

Frequently asked questions