Marianne Martinez
Greenware pans are a popular brand of cookware due to their non-stick coating, which is achieved through a process called seasoning. Seasoning is a simple process, but it is important to choose the oil used carefully. While peanut oil is most commonly used due to its high flash point, vegetable, canola, lard, and shortening oils are also good options. Butter and olive oil are not recommended. To season the pan, wash it with warm, soapy water, rinse, and dry thoroughly. Then, pour oil into the pan, coating the inside surface completely. Heat the pan on the stovetop over moderate heat until the oil begins to smoke. This process will help build an oxide layer, strengthening the non-stick coating and preventing oxidation (rust). While Greenware pans are advertised as containing 0% toxins, there have been concerns about the accuracy of these claims, with lawsuits alleging the presence of toxins in the Thermolon™ coating.
How to season your Greenware pans
| Characteristics | Values |
|---|---|
| Wash | Wash the pan with hot soapy water and a sponge. |
| Dry | Dry the pan thoroughly before using. |
| Oil | Coat the inside of the pan with oil. |
| Heat | Place the pan on the stovetop over moderate heat until the oil begins to smoke. |
| Utensils | Use silicone or wooden utensils to preserve the pan's coating. |
| Heat level | Use a low to medium heat setting when cooking. |
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What You'll Learn
Wash your pan with warm, soapy water and dry thoroughly before seasoning
To season your Greenware pans, you must first wash and dry them thoroughly. This is an important step as it ensures your pans are clean before seasoning. Here is a detailed guide to this process:
Washing Your Pan
Use warm or hot soapy water and a soft sponge to wash your pan. Avoid using abrasive detergents, steel wool, or iron sponges, as these can damage the pan's surface. If your pan is new, use a stainless steel scrubber to remove any protective wax glaze or factory residue. If your pan is heavily soiled, use a gentle dish soap and a non-abrasive scrubber to avoid scratching the surface. For stubborn stains, create a paste with baking soda and water and apply it to the stained area. Then, rinse the pan thoroughly with warm water to remove any soap residue.
Drying Your Pan
After washing, dry your pan with a clean towel or dishcloth. Ensure that you dry the pan completely, including the handles and exterior surfaces. You can use a stovetop flame for a minute or two to ensure all moisture is removed. Alternatively, place the pan in a preheated oven for 15 minutes to ensure it is completely dry before seasoning.
Once your Greenware pan is washed and dried, it is ready for the seasoning process. Remember that proper care and maintenance of your pans will extend their lifespan and improve their performance.
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Choose the right oil: peanut, vegetable, or canola oil
While seasoning your Greenware pans, it is important to choose the right oil. Peanut, vegetable, and canola oil are some of the most commonly used oils for seasoning pans. Here is a detailed overview of each oil:
Peanut Oil
Peanut oil is a good option for seasoning Greenware pans. It has a high smoke point, which makes it suitable for high-heat cooking. Peanut oil can leave small black specks on the pan, but this can be mitigated by using the right amount of oil and properly scouring the pan with salt or chainmail. Peanut oil is a convenient choice for those who already use it for cooking.
Vegetable Oil
Vegetable oil is a blend of various oils, typically including sunflower, corn, soy, and safflower. It is a popular and inexpensive option for seasoning pans. Vegetable oil can create a mottled surface on the pan, but subsequent coatings can fill in the blanks. It is important to avoid using vegetable oil in spray form, as it can create a layer of carbonization on the pan.
Canola Oil
Canola oil is derived from the canola plant and is another inexpensive option for seasoning pans. It has a lower smoke point than some other oils, such as refined olive oil. While some sources recommend using canola oil for seasoning, others suggest that it may not be the best choice due to concerns about its processing and potential negative effects on health. However, the health concerns may not be a significant factor when using canola oil for seasoning, as it forms a layer between the food and the pan and does not get into the food in significant amounts.
When choosing between peanut, vegetable, or canola oil for seasoning your Greenware pans, consider factors such as availability, convenience, and personal preference. All three oils can effectively season your pans when used correctly, creating a smooth, slick, and nonstick surface.
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Avoid olive oil, butter, and cooking sprays
While cooking with your GreenWare pans, it is recommended to use a small amount of cooking oil or butter. However, it is important to avoid olive oil, butter, and cooking sprays for specific reasons.
Firstly, olive oil is not recommended for high-temperature cooking due to its low smoke point. When used at high heat, olive oil can burn quickly, creating a layer of carbonization on your pan. This can lead to the buildup of a sticky, carbonized residue that is challenging to remove.
Butter, on the other hand, can also cause issues when used excessively. While butter adds flavour to dishes, it can burn and stick to the pan's surface, especially if the heat is too high. This can result in a messy cleanup and impact the non-stick properties of your GreenWare pans over time.
Cooking sprays, although convenient, are not ideal for several reasons. Firstly, they can contain propellants and synthetic chemicals that may be undesirable in your food. Additionally, the oils used in cooking sprays often have neutral flavours, which won't add the same depth of flavour to your dishes as olive oil or butter. Moreover, cooking sprays can create a stubborn buildup on your pan's coating over time, reducing its non-stick power and potentially ruining your pan. This buildup is challenging to remove and can shorten the lifespan of your cookware.
Instead of relying on olive oil, butter, or cooking sprays, opt for high-smoke-point oils such as canola oil or vegetable oil when seasoning your GreenWare pans. These oils can withstand higher temperatures without burning and will help create a natural non-stick surface. Additionally, make sure to use silicone or wooden utensils to prevent scratching the coating and always wash your pans by hand with warm, soapy water to extend their longevity.
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Distribute oil evenly and coat the inside of the pan
To distribute oil evenly and coat the inside of your GreenWare pan, start by pouring a small amount of oil into the pan. Use your fingers to spread the oil around and completely coat the inside cooking surface of the pan. You can use peanut oil, vegetable oil, or canola oil. Butter and olive oil are not recommended, but you can use lard or shortening. Make sure to avoid cooking sprays, as they can damage the pan's coating by burning too quickly and building up carbonization.
Once the oil is evenly distributed, place the pan on the stovetop over moderate heat. Heat the pan until the oil begins to smoke. This process helps to build an oxide layer, strengthening the nonstick properties of the pan and preventing oxidation or rust.
It is important to note that the pan should be thoroughly cleaned and dried before beginning the seasoning process. Use warm, soapy water and a soft sponge to clean the pan, and ensure it is completely dry before adding the oil.
Additionally, always allow your GreenWare pan to cool before washing. Plunging a hot pan into cold water can cause thermal shock, warping the pan or shattering any glass components. Proper care and maintenance of your GreenWare pan will ensure its longevity and optimal performance.
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Heat the pan on the stovetop until the oil begins to smoke
When heating a pan on the stovetop, it is important to consider the type of oil you are using and the temperature at which it will smoke. Different oils have different smoke points, meaning they will start to smoke at different temperatures. For example, olive oil is susceptible to burning at higher temperatures, especially on gas stoves. Therefore, it is recommended to use neutral-flavored high-heat olive oils for cooking, while extra virgin olive oils are better suited for salad dressings. On the other hand, canola oil has a high smoke point and is a good choice for various cooking methods, such as pan-frying.
When heating the pan, it is generally recommended to add a small amount of oil to the pan first before heating it up. This is especially important for non-stick pans as it helps to extend the life of the non-stick coating. However, some people prefer to heat the pan first, especially if they plan to add aromatics such as garlic or onions, which could burn in hot oil. If you are using a GreenWare pan, it is important to use low to medium heat as the pans are designed to distribute heat more effectively, and high heat can damage the ceramic coating.
As the pan heats up, the oil will start to shimmer and move quickly when swirled around. This indicates that the oil is getting close to its smoke point. At this point, you should test the oil by swirling the pan and looking for "fingers" in the oil, which is when it stretches and shimmers. You can also test it by dipping the tip of a wooden spoon into the oil; small bubbles should immediately appear. If the oil starts to smoke, remove it from the heat and turn down the stove. Pour the oil into a heat-proof container and start again, being careful not to let the oil get too hot.
It is important to note that overheating your pan can impact its longevity and cause the coating to lose its non-stick properties faster. Additionally, burnt oil can affect the taste of your food, so it is crucial to monitor the temperature and adjust it accordingly. By following these steps and paying close attention to the oil's behavior, you can effectively heat your GreenWare pan on the stovetop without letting the oil smoke.
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Frequently asked questions
Wash the pan with hot, soapy water and a sponge to remove the protective wax glaze. Dry it thoroughly and then pour a small amount of oil into the pan. Use your fingers to spread the oil and completely coat the inside of the pan. Heat the pan on the stove over moderate heat until the oil begins to smoke.
Peanut oil, vegetable oil, and canola oil are all good options. Avoid using olive oil, butter, or oils in spray form.
If your pan is getting a little sticky, it likely needs to be re-seasoned. You may also notice some rust forming, which can be scrubbed off with vinegar and a brush.
After scrubbing off any rust, place your pan in the oven at medium heat (450°F) until it turns back to dark blue or black. Remove the pan from the oven and evenly distribute oil on the interior.
