Roasting Pan Seasoning: Essential Or Not?

Roasting pans are a staple in many kitchens, especially during the holidays. They are used to cook large roasts of meat and poultry, such as Thanksgiving turkey or Christmas glazed ham. But is it necessary to season a roasting pan?

Seasoning a pan refers to the process of filling in the small pits and pores in the surface of the pan with oil, creating a protective layer that prevents food from sticking and rust from forming. While it is not mandatory to season a roasting pan, doing so can bring several benefits. Seasoning can help extend the life of the pan, improve its non-stick properties, and enhance the heat distribution for more even cooking. Additionally, seasoning can reduce the need for additional oil during cooking, promoting healthier meals with less fat and calories.

To season a roasting pan, one can follow a simple procedure. First, wash the pan with warm soapy water to remove any dirt or residue and dry it thoroughly. Then, rub a thin layer of vegetable oil, peanut oil, or canola oil onto the surface of the pan, ensuring an even coating with no drips or runs. Heat the pan over medium heat until the oil reaches its smoking point, and then turn off the heat. Allow the pan to cool completely before wiping away any excess oil with a paper towel. This process can be repeated multiple times to build a stronger coating.

Why seasoning is necessary

Seasoning is necessary to fill in the small pits and pores in the surface of the pan. Seasoning helps with any inconsistencies in the finish of the pan and reduces the need to use any additional oil for cooking. Seasoning your nonstick frying pan is also necessary to extend the life of the pan, so foods don’t stick to the surface. The oil you use to season the pan builds a protective layer of protection against oxidation, preventing rust from damaging the surface of the pan.

Seasoning is also necessary because it makes cleaning and maintenance easier. For example, carbon steel pans are seasoned to prevent rusting. If a build-up of carbon appears, the pan can be re-seasoned by pouring a layer of table salt into the pan and heating it up, then scrubbing off the excess carbon deposits with a cloth or paper towel.

Seasoning is also necessary for cast iron pans. If you use soap, steel wool, or other abrasives to clean a cast iron pan, you may need to re-season it.

How to season a roasting pan

Seasoning a roasting pan is necessary to form a protective, non-stick coating. It is also a great way to prevent rust and to ensure even heating when cooking. Here is a step-by-step guide on how to season a roasting pan:

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come unseasoned, with a protective coating that ensures the bare metal doesn't rust. Refer to the instructions that come with your pan to remove this coating, then wash the pan.

Step 2: Dry the Pan

Once you've removed the protective coating and washed the pan, dry it right away. You can give the pan a quick towel dry, then set it over a stovetop burner to cook off any remaining moisture.

Step 3: Heat the Pan

Heat the pan first so that the oil can go on as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C). If using an oven, ensure that the handle of your pan is oven-safe.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, or grapeseed oil. Rub the oil onto the pan, inside and out, buffing away any excess until the pan looks dry. It is important not to use too much oil, as this will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or in the hot oven. The pan will smoke heavily during this process, so ensure there is adequate ventilation. The smoking will eventually stop, indicating that the coating of oil has completed its transformation. This process will take several minutes on a burner and about 30 minutes in the oven.

Step 6: Repeat as Needed

Continue applying micro-thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. This will provide a strong foundation for corrosion resistance.

Step 7: Use and Maintain the Pan

From this point on, your goal is to use the pan. With enough roasting and sautéing, you will build up even more seasoning. You can also lay down new layers of seasoning by repeating the heat-oil-heat process. Eventually, your pan will turn black. Proper maintenance, such as thorough drying before storage and avoiding the use of detergents, will help to preserve the seasoning.

Best oils for seasoning

Seasoning a roasting pan is necessary to form a protective, non-stick coating. Seasoning is the accumulation of thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer.

When it comes to choosing the best oil for seasoning a roasting pan, there are several options that can get the job done effectively. Here are some of the best oils for the task:

Grapeseed Oil

Grapeseed oil is a versatile and affordable choice for seasoning roasting pans. It has a high smoke point of around 420°F, making it suitable for high-temperature roasting. Grapeseed oil also has a clean and distinct flavour, adding depth to your roasted dishes. It is a favourite among chefs and offers excellent performance at a reasonable price.

Canola Oil

Canola oil is a commonly used, versatile oil with a neutral flavour. It has a smoke point of approximately 400°F, making it suitable for medium-temperature roasting. Canola oil is an excellent choice if you don't want the oil to impart a strong flavour to your dishes.

Vegetable Oil

Vegetable oil is another neutral-flavoured oil that is a blend of various refined oils. It has a smoke point of 400°F, making it suitable for medium to high-temperature roasting. Vegetable oil is a good option if you want your roasted dishes to develop their own flavours without interference from the oil.

Olive Oil

When it comes to olive oil, there are two main types to consider: extra virgin olive oil and regular/light olive oil. Extra virgin olive oil has a rich, full flavour but a low smoke point of around 325°F, making it better suited for low-temperature roasting or drizzling. Regular/light olive oil, on the other hand, is chemically refined to achieve a neutral flavour and a much higher smoke point of approximately 465°F. This type of olive oil is a better choice for high-temperature roasting.

Flaxseed Oil

Flaxseed oil is often considered the gold standard for seasoning pans. However, it is more expensive than other options and has a lower smoke point, making it prone to flaking over time. It is also a less versatile oil, typically used only for seasoning rather than cooking.

Other Options

Other oils that can be used for seasoning include peanut oil, which has a strong nutty flavour and a smoke point of 450°F; sunflower seed oil, with a neutral flavour and a smoke point of about 440°F; and avocado oil, which has a high smoke point of 520°F but comes with a higher price tag.

Cleaning and maintenance

Routine cleaning

• Allow the roasting pan to cool down to room temperature.
• Separate the pan and the rack.
• Pour warm water and gently rub with a non-abrasive sponge to remove excess residue and fat.
• Soak the pan and the rack in warm water and dishwasher detergent for about an hour.
• Scrub again with the sponge to remove any remaining debris and stuck-on spots.
• Repeat the process if necessary.

Removing burnt food or stains

• Remove any leftover food with a kitchen towel.
• Soak the pan in warm water with half a cup of baking soda. After an hour, scrub with a sponge and then wash with detergent.
• Sprinkle baking soda and pour a bit of vinegar. Let it sit for at least an hour, then scrub with a sponge and wash as usual.
• For stubborn stains, make a paste with one tablespoon of hydrogen peroxide and four tablespoons of baking soda. Apply the paste to the stains and leave for at least four hours or overnight. Remove the paste with a sponge and wash the pan with warm water and detergent.

Tips for best maintenance

• Clean your roasting pan after each use.
• Do not use the dishwasher.
• Line the floor of the pan with vegetable or aluminium foil during cooking to prevent brown bits and stains.
• Polish the pan once a year with a high-quality polish.

Storing a roasting pan

• In a wide, deep cabinet: If you have a large cabinet in your kitchen, this is the obvious choice.
• In the drawer under the oven: Ovens often have a pull-out drawer underneath that can be used for storage.
• In a file organiser: A sturdy, free-standing file cabinet can accommodate a large roasting pan and other similar cookware.
• On top of the fridge: Make use of the space above your fridge. If you prefer, you can hide the roasting pan inside a large storage box or basket.
• On a shelf: If your shelves are big enough, you can store your roasting pan vertically on one of them.

If you're nestling your roasting pan in a drawer or on a shelf with other pots or pans, put a kitchen towel or trivet in between to prevent scratches. For small kitchen spaces, you might also consider a hanging rack, as long as it's not too close to the sink and any potential splashes.

Frequently asked questions