Marianne Martinez
Seasoning a stainless steel pan is a great way to reduce sticking and keep your pan from getting rusty. While it is not necessary to season a stainless steel pan, doing so can add a non-stick layer that ensures your food comes off the pan intact without leaving any bits stuck to the pan. The process of seasoning involves coating the surface of your pan with a layer of oil and heating it to create a protective barrier. This guide will walk you through the steps to season your stainless steel pan with vinegar.
How to Season a Stainless Steel Pan with Vinegar
| Characteristics | Values |
|---|---|
| Step 1 | Wash the pan with dish soap and warm water. Use a sponge or soft cloth to scrub the pan. Rinse and let it air dry. |
| Step 2 | Coat the pan with oil. Use an oil with a high smoking point such as avocado oil, grapeseed oil, canola oil, or vegetable oil. |
| Step 3 | Heat the pan on the stovetop or in the oven. On the stovetop, heat over medium heat until the oil begins to smoke. In the oven, heat at 350°F for about an hour. |
| Step 4 | Cool the pan. Let the pan cool for about 30 minutes or until it reaches room temperature. |
| Step 5 | Wipe down the pan with a paper towel to remove excess oil. |
What You'll Learn
Wash the pan with soap and warm water
To wash a stainless steel pan with soap and warm water, start by scrubbing the pan with dish soap and a dishrag or sponge. Clean both the inside and outside of the pan as thoroughly as you can. Rinse the pan with warm water, then let it air dry.
If you're washing a seasoned pan with soap and warm water, you'll need to re-season it afterward.
It's important to note that hand-washing is the best way to clean stainless steel pans. Always let the pan cool down before washing it to avoid warping. Avoid using harsh cleaning tools like steel wool or harsh cleaning agents like bleach or oven cleaner, as these can permanently damage the surface of your pan.
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Choose an oil with a high smoke point
When seasoning a stainless steel pan, it is important to choose an oil with a high smoke point. This is because oils with a high smoke point will react more readily to the heat and "stick" better to the pan, creating a more effective and longer-lasting non-stick coating.
Oils with a smoke point lower than 300°F (149°C) are not recommended, as they cannot coat the surface of the pan appropriately. Some of the best oils for seasoning stainless steel pans include:
- Avocado oil (smoke point: 520°F/271°C)
- Grapeseed oil (smoke point: 421-450°F/216-232°C)
- Canola oil (smoke point: 428-450°F/220-232°C)
- Coconut oil (smoke point: 350-450°F/177-232°C)
- Corn oil (smoke point: 446-460°F/230-238°C)
- Olive oil (smoke point: 320-470°F/160-243°C)
- Peanut oil (smoke point: 320-450°F/160-232°C)
- Sunflower oil (smoke point: 441-489°F/227-254°C)
- Soybean oil (smoke point: 453°F/234°C)
- Safflower oil (smoke point: 510°F/265.5°C)
- Sesame oil (smoke point: 350-450°F/177-232°C)
- Vegetable oil (smoke point: 428°F/220°C)
These oils are all flavour-neutral, which is ideal for seasoning. Additionally, some of these oils, such as grapeseed oil, are very versatile and can be used as a replacement for other oils in various cooking applications.
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Heat the pan on the stove for 2-5 minutes
Heating the pan is a crucial step in the seasoning process. After coating the pan with oil, you should place it on the stove over medium heat. It is important to avoid high heat as this can cause the pan to heat unevenly and burn the oil. Keep the pan on the stove for 2 to 5 minutes, or until the oil begins to smoke. You will know the oil is ready when you see thin wisps of smoke curling up from the pan. Once the oil starts smoking, immediately remove the pan from the heat to prevent burning.
It is important to note that the heating time may vary depending on the type of oil used. Oils with a higher smoking point, such as avocado oil, grapeseed oil, or peanut oil, may take longer to heat up and start smoking. Therefore, it is crucial to choose an oil with a high smoking point for seasoning your stainless steel pan.
Additionally, it is recommended to preheat your seasoned pan before cooking. Preheating the pan will ensure even heating and prevent food from sticking. Preheat the pan over medium heat for about 2 to 4 minutes before adding any oil or food.
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Cool the pan for 30 minutes
After removing the pan from the heat, let it cool for about 30 minutes. The pan should be cool enough to touch without the risk of burns. It is important to be patient during this step to avoid any accidents. The ideal temperature for the pan to reach is room temperature or lukewarm. This will ensure the oil is safe to handle for the rest of the seasoning process.
Safety first
Do not touch the oil to test if it has cooled down. Always wait for the stipulated time before handling the pan.
Dispose of the excess oil
Once the pan has cooled down, remove the excess oil with a paper towel. Be cautious not to spill any of the warm oil, as it can cause blockages and is harmful to the environment. Collect the excess oil in a container and dispose of it appropriately.
Store the pan
After the pan has been seasoned and cooled, it can be stored for future use. To avoid scratches on the pan and staining on shelves, place a layer of paper towel between each pan when stacking them.
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Wipe the inside of the pan with a paper towel
Once the oil has cooled down, it's time to wipe the inside of the pan with a paper towel. Wad up the paper towel and run it along the inside of the pan in circular motions. This will help to soak up any remaining excess oil, and it will also give the pan a noticeable shine. The shininess indicates that the pan has been sufficiently glossed and is now non-stick.
If you don't have any paper towels to hand, a clean, dry cloth can be used as an alternative. However, this is not the most environmentally friendly option.
It's important to make sure that you've allowed the oil to cool before wiping the inside of the pan. You should aim for the oil to be lukewarm, or room temperature. You want to ensure that the oil is cool enough so that it doesn't scald you as you wipe the pan. Ideally, you should let the pan sit with the oil overnight.
Once you've wiped the inside of the pan with a paper towel, your stainless steel pan is ready to be used for cooking!
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Frequently asked questions
Oils with a high smoke point are best for seasoning a stainless steel pan. Some examples include avocado oil, grapeseed oil, canola oil, and vegetable oil.
First, wash and dry your pan with a gentle dish soap and warm water. Next, heat the pan on the stovetop and add a thin layer of oil. Once the oil begins to smoke, remove the pan from the heat and let it cool. Finally, use a paper towel to wipe away any excess oil.
Seasoning your stainless steel pan is only necessary about twice a year. However, if food starts sticking to the pan, that is a good indicator that it's time to re-season.
To maintain the seasoning, avoid washing the pan with soap. Instead, wipe the pan clean with a paper towel after each use. If food is sticking to the pan, scrub it with oil and table salt, then wipe it clean. If you need to wash the pan with soap, you will need to re-season it before using it again.
