Oven-Seasoning Stainless Steel Pans: A How-To Guide

While it's not necessary to season a stainless steel pan, some home cooks and professional chefs choose to do so. Seasoning stainless steel pans can add a non-stick layer to the surface, making it easier to cook with and clean. To season a stainless steel pan in the oven, you'll need to wash and dry the pan, coat it with oil, and then heat it in the oven. However, it's important to note that the sticky and yellow result you may get is from the oil polymerising onto the pan, and you'll need to clean it with something like Barkeeper's Friend and a metal scrubber.

Choosing the right oil

Some great choices for seasoning stainless steel pans include:

• Sesame oil
• Grapeseed oil
• Peanut oil
• Canola oil
• Vegetable oil
• Avocado oil
• Sunflower seed oil
• Soybean oil

You will want to avoid oils that smoke quickly when put on high heat, such as coconut oil, olive oil, and canola oil.

How much oil to use

Seasoning a stainless steel pan is a great way to create a non-stick surface, which can make cooking and cleaning easier. The amount of oil you'll need depends on the size of your pan, but generally, you'll want to use enough oil to thinly coat the bottom and sides of the pan. For most pans, this will be around 2 tablespoons of oil.

Choosing the Right Oil

Not all oils are suitable for seasoning stainless steel pans. It's important to choose an oil with a high smoking point, as this will react more readily to the heat and "stick" better to the pan. Some good options include:

• Avocado oil
• Grapeseed oil
• Peanut oil
• Vegetable oil
• Canola oil
• Coconut oil
• Corn oil
• Olive oil
• Sunflower oil
• Soybean oil
• Safflower oil
• Sesame oil

The Seasoning Process

Once you've selected your oil, follow these steps:

• Wash and thoroughly dry your pan.
• Pour a thin layer of oil into the pan, swirling it around to evenly coat the bottom and sides.
• Heat the pan on the stovetop over medium heat until the oil begins to smoke.
• Remove the pan from the heat and allow it to cool for at least 30 minutes.
• Dispose of the excess oil in a sealed container.
• Wipe the inside of the pan with a paper towel to remove any remaining excess oil and add shine.

Heating the pan

Once the oil starts to smoke, immediately remove the pan from the heat source and move it to another burner. The oil is ready when thin wisps of smoke start curling up from the pan. This may take around 3 to 5 minutes.

It is important to note that stainless steel gets very hot very quickly, so you don't want to preheat your pan with the dial turned up all the way. A medium to medium-high heat should serve perfectly well for most dishes.

When heating the pan, it is also crucial to use an oil with a high smoking point, such as sesame, vegetable, peanut, grapeseed, canola, avocado, sunflower seed, or soybean oil. These oils will react more readily to the heat and "stick" better to the pan, making your seasoning last longer and more effective.

Cooling the pan

Allowing your pan to cool is an important step in the seasoning process. The pan should be left to cool for at least 30 minutes, until it is lukewarm or reaches room temperature. This is to ensure the oil is safe to handle for the remainder of the seasoning process. Ideally, the pan should be left to sit with the oil overnight.

Once the pan has cooled, the excess oil can be poured into a sealed container and disposed of. The inside of the pan can then be wiped with a paper towel to remove any remaining oil and to give the pan a noticeable shine. This indicates that the pan has been sufficiently seasoned and is now non-stick.

Some sources suggest that the pan should be allowed to cool in the oven for an hour or two, or overnight if possible, to allow the seasoning to cure. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

Removing excess oil

Next, you can use a paper towel or a clean, dry cloth to wipe away any remaining oil from the pan. This will also give the pan a nice shine.

It is important to note that you should not dispose of leftover cooking oil in your kitchen sink drain as it can cause damage to your pipes.

Frequently asked questions