Steel Pans: Seasoning Needed?

Should you season your high-quality stainless steel pans? The answer is: it's up to you.

Seasoning stainless steel pans can create a semi-nonstick surface, which can make cooking and cleaning easier. However, it is not necessary and can create more work for you, as you will have to season the pan before and after each use.

To season a stainless steel pan, wash and dry the pan, then heat it up on the stove. Add a little bit of oil with a high smoking point, such as sesame, vegetable, peanut, or soybean oil, and use a paper towel to distribute the oil around the pan's surface. Once the oil starts to smoke, remove the pan from the heat and let it cool. Finally, use another paper towel to remove any excess oil, and you're left with a glossy, nonstick surface.

Should a High-Quality Stainless Steel Pan Be Seasoned?

Pros and cons of seasoning stainless steel pans

Seasoning a stainless steel pan is a personal choice. Unlike cast iron and carbon steel, it is not necessary to season stainless steel pans. However, some people choose to do so. The oil helps seal the pores in the metal, creating a non-stick surface, which makes cooking and cleaning easier. However, there are differing opinions on whether seasoning stainless steel pans is a good idea.

Pros of Seasoning Stainless Steel Pans:

• The oil helps seal the pores in the metal, creating a non-stick surface.
• This non-stick surface leads to hassle-free cooking and easy cleanup.
• There is no real downside to the seasoning process for stainless steel.

Cons of Seasoning Stainless Steel Pans:

• Some people argue that seasoning stainless steel pans is counterproductive and unnecessary.
• Stainless steel is non-reactive and doesn't interact chemically with anything you put in it.
• Heating stainless steel naturally creates a non-stick surface as the pores close when heated, and seasoning may ruin this effect.
• Seasoning may not be long-lasting and may need to be redone when food starts sticking to the pan again.

Overall, the decision to season a stainless steel pan is a matter of personal preference. While it may help create a non-stick surface, it is not essential, and there are differing opinions on whether it is beneficial or counterproductive.

How to season a stainless steel pan

While it is not necessary to season a stainless steel pan, many professional chefs and home cooks choose to do so. Seasoning stainless steel pans can create a semi-nonstick surface, which can make cooking and cleaning easier. The process is simple and straightforward, but it should be noted that it is not meant to be continuously built up like cast iron seasoning. Instead, a temporary seasoning layer can be added to aid in cooking delicate foods. Here is a step-by-step guide on how to season your stainless steel pan:

• Wash and Dry: Start by thoroughly washing your stainless steel pan with gentle dish soap and warm water. Rinse and dry the pan completely.
• Oil the Pan: Once the pan is completely dry, place it on the stovetop and turn on the heat. Add a small amount of oil with a high smoking point, such as sesame, vegetable, peanut, soybean, or grapeseed oil. Use a paper towel or a wad of paper towel to distribute the oil evenly across the pan's surface.
• Heat the Pan: Continue heating the pan on medium to medium-high heat. Heat the oil until it starts to smoke, then remove the pan from the heat.
• Cool the Pan: Allow the pan to cool down completely. This step is crucial, as it allows the oil to polymerize and form a non-stick coating.
• Wipe Excess Oil: Once the pan is cool, use a paper towel or a clean, dry cloth to wipe out any excess oil. Your pan should now have a glossy, non-stick surface.

Repeat this process whenever you notice food starting to stick to your stainless steel pan. With proper care and maintenance, your stainless steel cookware will last a long time and provide excellent results in the kitchen.

Oils to use for seasoning

While seasoning a high-quality stainless steel pan is not necessary, many professional chefs and home cooks choose to do so. The oil helps seal the pores in the metal, creating a non-stick surface for no-hassle cooking and easy cleanup.

When seasoning a stainless steel pan, it is important to use an oil with a high smoke point. Oils with a low smoke point are sensitive to heat and will start to burn and smoke once they hit their temperature limit. For stainless steel pans, it is best to avoid extra virgin olive oil, coconut oil, and other unrefined oils, as their smoke points are far too low.

• Peanut oil: Peanut oil has a high smoke point and is perfect for seasoning. It provides a source of monounsaturated fats and is free of genetically modified organisms (GMOs). It is important to note that peanut oil may not be suitable for individuals with nut allergies.
• Vegetable oil: This is a refined oil with a high smoke point, making it suitable for seasoning stainless steel pans.
• Grapeseed oil: Grapeseed oil has a high smoke point and offers various health benefits, including being rich in vitamins A, E, B, and D, amino acids, and essential fatty acids. However, it tends to be more expensive than other options.
• Avocado oil: Avocado oil has a high smoke point and is a healthy, flavourless option for seasoning. It also has healthy monounsaturated fats found in whole avocados.
• Sunflower oil: Sunflower oil is a good value option, offering a large quantity of oil for a reasonable price. It has a smoke point of approximately 440 degrees Fahrenheit.

Cleaning and maintaining seasoned pans

While seasoning stainless steel pans is not necessary, it is an option for cooks who want to create a semi-nonstick surface. However, maintaining seasoned pans requires special care. Here are some detailed instructions for cleaning and maintaining seasoned pans:

Cleaning Seasoned Pans:

• Avoid using steel wool, abrasive scrubbing pads, or harsh detergents as they can damage the seasoning. Instead, opt for soft sponges, scrub brushes, or paper towels.
• Wash the pan with mild dish soap and warm water. You can also use coarse salt as an alternative to dish soap, which helps preserve the patina and reduces the need for frequent seasoning.
• For stuck-on food, create a mixture of kosher salt, warm water, and a few drops of mild dish soap in the pan. Use a wooden spatula or a scrub brush to gently remove the residue.
• Rinse the pan with warm water and dry it promptly and thoroughly. It is crucial to ensure the pan is completely dry before storing it to prevent rust.
• Re-season the pan by coating its interior and exterior with a thin layer of cooking oil or seasoning spray. Use a paper towel or a clean cloth to wipe the surface until no oil residue remains.

Maintaining Seasoned Pans:

• Avoid soaking the seasoned pan in water or putting it in the dishwasher. Stainless steel is susceptible to corrosion, so it's essential to prevent rust by minimizing its exposure to water.
• Regularly clean your seasoned pan after each use. Food bits and grease can build up, causing burning, hot spots, or sticking.
• Re-season your pan periodically to maintain its non-stick properties. The process is the same as the initial seasoning: heat the pan, add a thin layer of oil, and wipe off the excess.
• Store the pan in a dry place, ensuring it is completely dry before putting it away.
• Use the pan often, as regular use helps maintain the seasoning. Cooking fatty foods like bacon also contributes to developing a stronger seasoning.

How to cook with seasoned pans

While it is not necessary to season a stainless steel pan, many professional chefs and home cooks choose to do so. Seasoning stainless steel pans can create a semi-nonstick surface, which makes cooking and cleaning easier. Here is a step-by-step guide on how to cook with seasoned stainless steel pans:

How to Cook with Seasoned Stainless Steel Pans

• Wash and dry the pan: Start by thoroughly washing your pan with gentle dish soap and warm water. Rinse and dry the pan completely before moving on to the next step.
• Oil your pan: Once the pan is dry, place it on the stovetop and turn on the heat. Add a small amount of oil with a high smoking point, such as vegetable, peanut, or grapeseed oil. Use a paper towel to distribute the oil evenly across the pan's surface.
• Heat the pan: Continue heating the pan until it reaches medium-high heat. At this point, the oil should be shimmering but not smoking. This step helps create the non-stick surface.
• Cook your food: Now, you are ready to cook! Add your food to the pan and proceed with your recipe. Remember that understanding temperature control is key when cooking with stainless steel. Maintain a fairly consistent temperature to prevent food from sticking to the pan.
• Cool the pan: After cooking, remove the pan from the heat and let it cool down. You can speed up the cooling process by placing the pan on a cool burner or a trivet.
• Clean the pan: Once the pan is cool, it's time to clean it. Use a paper towel or a clean, dry cloth to wipe out any excess oil. You can also use a small amount of dish soap and warm water if needed, but make sure to dry the pan completely afterward.
• Repeat the process as needed: Your seasoned stainless steel pan is now ready for storage or future use. Repeat the seasoning process when necessary, typically when food starts to stick to the pan again.

Remember that seasoning stainless steel pans is optional, and there are differing opinions on whether it is beneficial. Some people believe that seasoning helps create a non-stick surface, while others argue that it is unnecessary and may even be counterproductive. Ultimately, the decision to season your stainless steel pans is a personal preference.

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