Steel Pan Revival: Nonstick Makeover

Steel pans are a popular choice for professional chefs and home cooks alike. They are durable, easy to maintain, and free from toxic chemicals. However, they can be prone to food sticking to the surface, which can be frustrating for cooks.

One way to combat this issue is to turn your steel pan into a non-stick pan. Yes, it is possible! By seasoning your steel pan, you can create a protective, non-stick coating. This process involves heating the pan, applying a thin layer of oil, and then heating it again until the oil forms a solid, plastic-like polymer. This polymer creates a barrier that prevents food from sticking and also protects the pan from rusting.

Another benefit of seasoning your steel pan is that it can enhance its performance, giving it a non-stick surface that rivals modern Teflon-type coatings. So, if you're tired of your food sticking to your steel pan, why not give seasoning a try? It's a simple process that can make a big difference in your cooking experience.

A non-stick pan

Turning a steel pan into a non-stick pan is possible through a process called the Leidenfrost effect. This involves heating the pan to a certain temperature, which can be tested by adding a few drops of water. If the water beads up and glides around the pan, then the pan is ready for oil and food.

To achieve this effect, place the pan on the stove and turn the heat to high. Allow the pan to heat up for a few minutes. When the pan is hot, add a tablespoon of oil with a high smoke point, such as canola, peanut, sesame, or avocado oil. Spread the oil evenly across the cooking surface using a paper towel or cloth. Make sure to wear an oven mitt or use tongs to protect your hand.

Once the oil starts to smoke, turn off the stove and let the pan cool down completely. When the pan is cool, use a cloth or paper towel to wipe off any excess oil. Your steel pan is now non-stick!

It is important to note that this non-stick coating is not permanent. To maintain the non-stick effect, you will need to repeat the process described above. Additionally, when cleaning your seasoned pan, avoid using soap and stiff bristle brushes as these can remove the seasoning. Instead, use warm water and a soft cloth.

A carbon steel pan

Seasoning a Carbon Steel Pan

To create a non-stick surface on a carbon steel pan, it must be seasoned. Seasoning is a process that involves heating oil in the pan so that the fat bonds with the cooking surface and forms a protective coating. Here is a step-by-step guide:

• Remove any protective coating, such as beeswax, with hot water and a sponge.
• Dry the pan thoroughly with a towel.
• Pour a thin layer of oil (about 1 mm) to cover the bottom of the pan, avoiding the sides.
• Heat the pan on medium-high heat until the oil starts to smoke.
• Turn off the heat and let the oil cool.
• Pour out the excess oil and wipe the pan with a paper towel.

Cleaning a Carbon Steel Pan

• Rinse with hot water and scrub with a brush or sponge. Do not use dish soap as it will remove the non-stick coating.
• Heat the pan on the stove until dry, then pour a bit of oil and rub it all over the pan with a paper towel.
• If there are stubborn pieces of food stuck on the pan, use a plastic scraper to remove them.

Maintenance Tips

• Always dry your carbon steel pan completely before storing it.
• Avoid stacking other pans directly on top of it; use a dish towel or trivet instead.
• Never leave your carbon steel pan outside, as exposure to elements and humidity can cause rust.
• Re-season the pan if there are signs of rust or if the non-stick surface is no longer effective.
• Avoid cooking acidic foods such as tomatoes, citrus, and vinegar as they can strip the seasoning.

A cast iron skillet

Step 1: Wash and Dry Your Pan

Start by giving your steel pan a good scrub with warm, soapy water. This will remove any residue or buildup on the pan. After washing, dry the pan thoroughly with a towel. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Coat the Pan with Oil

Once your pan is clean and dry, it's time to rub it all over with cooking oil. Vegetable, canola, corn, grapeseed, and vegetable oil are all great options. Use a paper towel to evenly distribute the oil, making sure to coat the entire pan, including the handle, exterior, bottom, and sides. This step is crucial as it creates a protective layer that prevents the pan from rusting.

Step 3: Heat the Pan in the Oven

Preheat your oven to 450°F (230°C). Place the oiled pan upside down in the oven to prevent oil from pooling and creating sticky spots. You can also place a piece of aluminum foil or a baking sheet underneath the pan to catch any drips. Leave the pan in the oven for about 30 minutes to an hour. During this time, the oil will undergo a process called polymerization, where it bonds to the metal and forms a hard, protective coating.

Step 4: Repeat the Oiling and Heating Process

Remove the pan from the oven and let it cool down. Once it's cool enough to handle, rub it with oil again and buff out any excess. Place the pan back in the oven for another 30 minutes to an hour. Repeat this oiling and heating process two to three more times to build up a good initial layer of seasoning.

Step 5: Cool and Store

Once you've completed the seasoning process, let the pan cool down completely in the oven or on a heat-proof surface. Then, store your cast iron skillet in a dry place. Your pan is now ready for cooking!

Maintenance:

To maintain your cast iron skillet, simply use it frequently. Each time you cook with it, you'll build up more layers of seasoning, enhancing its non-stick properties. Avoid using soap and water to clean the pan, as this can strip away the seasoning. Instead, wipe it out or wash it with water and then fully dry it and rub it down with a neutral oil. With proper care, your steel pan will transform into a durable and versatile cast iron skillet that will last for years.

A wok

Woks are highly versatile and can be used for a variety of cooking techniques, including pan-frying, deep-frying, stir-frying, poaching, boiling, braising, searing, stewing, smoking, steaming, and roasting.

When purchasing a wok, it is recommended to opt for one made from carbon steel. This is because carbon steel woks are durable, inexpensive, and highly responsive to heat changes. They also heat up quickly and evenly, and when properly seasoned and maintained, they can provide a beautiful non-stick surface.

• Wash the wok: Use hot water and a small amount of liquid detergent with a scrubber to wash the inside and outside of the wok. Ensure that you remove the manufacturer's protective coating. If the wok has a wooden handle, avoid getting it wet to prevent warping.
• Dry the wok: After washing, thoroughly dry the wok with a towel. Water is carbon steel's worst enemy, so it is crucial to ensure that the wok is completely dry before moving on to the next step.
• Heat the wok: Place the wok on the stove over high heat. For a round-bottomed wok, you may need a wok ring to stabilize it. Heat the wok until the metal turns a bluish-yellowish colour. This process helps burn off any residual manufacturer oils.
• Add oil: Turn the heat down to medium-low. Add a thin layer of oil (about 1-2 teaspoons) to the inside surface of the wok. You can use a paper towel or a heat-proof brush to rub the oil over the surface.
• Heat the oiled wok: Heat the wok on medium-low heat for about 10 minutes. This step helps to polymerize the oil, creating a non-stick surface.
• Wipe off excess oil: Use a paper towel to wipe off any excess oil and black residue. Repeat the oil-heating-wiping process 2-3 more times until no black residue appears on the paper towel.
• Your wok is now ready to use!

To maintain your wok, it is important to clean and season it properly after each use. Here are some care tips:

• Avoid using soap unless necessary: While some people recommend avoiding soap altogether, a small amount of mild dish soap can be used to cut through grease. Just ensure that you rinse and dry the wok thoroughly afterward.
• Re-season the wok: After washing and drying the wok, heat it on the stove over high heat until it is hot. Add a thin layer of vegetable oil and use a paper towel to wipe down the entire surface. This prevents rusting and helps maintain the non-stick coating.
• Store in a dry place: Water is the enemy of carbon steel, so always ensure your wok is stored in a dry area.

By following these steps, you can transform a steel pan into a versatile and well-seasoned wok, ready to take on a variety of cooking tasks.

A non-stick frying pan

To turn a steel pan into a non-stick frying pan, you can use the Leidenfrost effect. This involves heating the pan to a high enough temperature that a drop of water glides around the surface rather than evaporating instantly.

First, wash the pan with soap and warm water, then dry it thoroughly. Next, place the pan on the stove and turn the heat to medium or medium-high. Heat the pan for a few minutes, then add a thin layer of oil with a high smoking point, such as canola, vegetable, avocado, or peanut oil. Heat the oil until it begins to smoke, then remove the pan from the heat and allow it to cool completely. Once the pan is cool, wipe away any excess oil with a paper towel, leaving a glossy sheen on the base of the pan. This non-stick surface will make food glide around the pan more easily and reduce build-up.

To maintain the non-stick surface, avoid washing the pan if possible. Instead, wipe it clean between uses. When the pan becomes very dirty, wash it with soap and water, but be aware that you will need to season the pan again as the non-stick coating will be lost.

Additionally, always preheat the pan before adding any food or oil. This is because, on a microscopic level, stainless steel has tiny pores that shrink as the pan heats up, resulting in a smoother surface that food is less likely to stick to. To test if the pan is hot enough, splash a few drops of water onto the surface. When the water forms a ball and moves around the pan, it is ready to use.

Another way to create a non-stick surface is to use clarified ghee. Heat the pan to a medium temperature, then add the ghee and warm it until it begins to steam and is completely translucent and runny. Fry an egg to test the non-stick surface.

Frequently asked questions