Green Onions: Seasoning Stainless Steel

Seasoning a stainless steel pan with green onions is a great way to improve its non-stick performance and create a unique flavour. While it is not necessary to season a stainless steel pan, doing so can add a non-stick sheen that ensures your food comes off the pan intact. The process is simple: wash and dry your pan, oil it with a high smoke point oil, heat the pan, and then let it cool. You can also season the pan in the oven at 350°F/180°C.

To season with green onions, cut an onion in half and rub it vigorously on the pan. Heat the pan, add a couple of drops of oil, and then rub the onion on it. This method creates a sulfur-based non-stick coating. You can also use green onions and ginger to season a wok, mashing them into the pan with a spatula for about 15 minutes.

Clean the pan with warm water and gentle dish soap, then dry it completely

To prepare your stainless steel pan for seasoning, it's important to start with a clean base. Wash the pan with warm water and gentle dish soap, taking care to scrub both the inside and outside of the pan thoroughly. This step ensures that any residues are removed, allowing the oil to adhere properly during the seasoning process. After washing, rinse the pan with warm water and dry it completely.

Using a soft sponge or cloth dishrag, gently scrub the pan, taking care not to leave any fibres behind. You can also use a paper towel or lint-free cloth to ensure no fibres are left on the pan's surface, which could interfere with the seasoning. Once the pan is clean and dry, you can move on to the next step of choosing the right oil and beginning the seasoning process.

It's worth noting that while some sources recommend using warm water and gentle soap, others suggest simply wiping the pan with a paper towel or cloth before seasoning. This is because washing the pan with soap and water will remove the seasoning, and you'll need to re-season it. Therefore, it's essential to only wash the pan when it becomes too messy or greasy.

Choose an oil with a high smoke point, such as vegetable oil, peanut oil, or grapeseed oil

When seasoning a stainless steel pan, it's important to choose an oil with a high smoke point. Oils with a high smoke point include vegetable oil, peanut oil, grapeseed oil, canola oil, avocado oil, sunflower seed oil, and soybean oil.

Oils with a high smoke point are better for seasoning a stainless steel pan because they react more readily to heat. This means that the oil will stick better to the pan, creating a more durable non-stick layer. This layer will last longer and be more effective.

When seasoning a stainless steel pan, you'll want to pour a generous amount of oil into the pan to cover the entire cooking surface. This will usually be around two tablespoons of oil. Move the pan around to cover all sides evenly.

Once you've coated the pan in oil, you'll heat the pan on the stove for around 2-5 minutes on medium heat. You'll know the oil is ready when thin wisps of smoke begin to appear. At this point, you'll want to remove the pan from the heat and let it cool for at least 30 minutes.

After the oil has cooled, you can pour the excess into a sealed container and dispose of it in the trash. Wipe the inside of the pan with a paper towel, and your pan will be seasoned and ready to use!

Heat the pan on the stove for 2-5 minutes on medium heat

Heating your pan for 2-5 minutes on medium heat is an important step in the seasoning process. It is recommended that you heat your pan for 2-3 minutes on medium heat before adding oil. This is because the surface of stainless steel is somewhat porous. When stainless steel is heated and the pan expands, the pores shrink. Food can get stuck to your pan if it is pinched by pores that are still contracting. By preheating your pan, you can avoid this.

To determine if your pan is ready, you can do the water droplet test. If you drop a single drop of water into your pan and hear a 'tsss' sound, your pan is ready. You can also flick a drop of water onto the surface of the dry pan. If it sizzles, your pan is at a nice medium heat. If the water droplet rolls around on the surface of the pan, you are closer to a medium-high or high heat.

It is advised that you wait to add oil to your pan until after it is preheated. Heat your oil until it shimmers but does not smoke. This is because the oil is less likely to get trapped in the fissures as the pan cools, making the pan easier to clean when you're done cooking. The consistency of the oil changes at higher heat. Adding oil to a preheated pan brings it up to the appropriate temperature faster than if you add the oil to a cold pan.

Once the pan is preheated, it will only take a minute or two over low heat before adding oil. Once you add the oil, you can adjust the temperature to the desired cooking temperature.

Allow the pan to cool completely

Allowing your pan to cool completely is an important step in the seasoning process. This is because the oil needs to cool to a safe temperature before you can handle it. Leaving the oil to cool for at least 30 minutes will ensure it is lukewarm or, ideally, at room temperature. You want the oil to be cool enough that it won't scald you when you touch it. This is important for your safety, as well as ensuring the oil is ready for the next step in the process.

Leaving the oil to cool also helps to ensure that the non-stick layer hardens properly. This is a vital part of the process, as it is what creates the non-stick coating that you are aiming for. If you don't let the oil cool completely, the non-stick layer may not form correctly, or it may not be as durable.

It is also important to note that you should not touch the oil to test if it has cooled down enough. Instead, simply wait for the recommended time of at least 30 minutes. Once the oil has cooled, you can pour it into a sealed container and dispose of it, or use a paper towel to wipe the inside of the pan, removing any excess oil and leaving a thin, even coating.

Wipe away excess oil, leaving a thin, even coating

Once the pan has cooled down, it's time to wipe away the excess oil, leaving a thin, even coating. This step is crucial to achieving the perfect non-stick surface. Use a paper towel or a lint-free cloth to wipe down the inside of the pan. Make sure to get into all the nooks and crannies, ensuring that every inch of the pan's surface is evenly coated.

It's important to be thorough during this step, as any excess oil can pool during the seasoning process, forming hardened droplets or sticky patches on your cooking surface. You want to avoid this at all costs, as it will negatively affect the performance of your pan. So, take your time and wipe away any excess oil until the pan looks and feels dry.

Don't worry, though; even after this thorough wiping, there will still be enough oil remaining on the pan to create a non-stick coating. You'll know you've done it right when you see a glossy sheen left in the base of the pan. This sheen indicates that you've successfully created a non-stick surface and are now ready to start cooking!

Remember, the key to a perfect stainless steel pan lies in proper preparation, heating, and maintenance. So, take your time during each step of the seasoning process, and you'll be rewarded with a versatile and durable cooking tool.

Frequently asked questions