Oiling Stainless Steel Pans: Good Idea Or Not?

Stainless steel pans are known for their durability and rust resistance. While seasoning stainless steel pans is not necessary, doing so can improve their non-stick properties and form a protective layer that prevents food from sticking to the pan. Seasoning stainless steel pans involves coating the pan with oil and heating it, which allows the oil to bond to the metal and creates a natural non-stick coating. This process can be repeated multiple times as needed. However, some sources argue that seasoning stainless steel pans is counterproductive and unnecessary since stainless steel is non-reactive and has non-stick properties when heated.

Should You Oil Stainless Steel Pans?

Why you shouldn't season stainless steel pans

Stainless steel pans are unique in that they are non-reactive, meaning they do not interact chemically with anything you put in them. They are also rust-resistant, dishwasher-safe, and can handle acidic foods. For these reasons, seasoning a stainless steel pan is not necessary and can even be counter-productive and unhealthy.

Seasoning is the process of applying a thin layer of coating, such as vegetable oil, to the surface of a pot or pan to create a non-stick barrier. While this process is essential for carbon steel and cast iron pots and pans, it is not required for stainless steel. In fact, the pores in stainless steel close when heated, creating a fairly non-stick surface naturally—an effect that would be ruined by attempts to season.

Additionally, cleaning a stainless steel pan with soap and warm water after cooking removes oil from the pores, meaning that a seasoned pan would need to be seasoned before and after each wash. Therefore, it is generally recommended to simply preheat a stainless steel pan and let it get hot before putting in any cooking oil. This will allow the pores on the surface to shrink, creating a better barrier and preventing food from sticking.

How to season stainless steel pans

While it is not necessary to season a stainless steel pan, doing so can add a non-stick layer that prevents food from sticking to the pan. This is especially useful when cooking meats and sticky foods.

To season a stainless steel pan, start by washing the pan with dish soap and warm water. Rinse the pan thoroughly and let it air dry. Next, choose an oil with a high smoke point, such as grapeseed, canola, peanut, or soybean oil. Pour a small amount of oil into the pan, just enough to coat the bottom and sides. Use a paper towel to evenly spread the oil around the surface.

Heat the pan over medium heat on the stove for 2-5 minutes, or until the oil begins to smoke. As soon as you see smoke, remove the pan from the heat and let it cool. Wipe out any excess oil with a paper towel, and your pan will now have a glossy, non-stick surface.

To maintain the seasoning, always preheat the pan over medium heat before cooking and avoid cooking on high heat. When you notice food sticking to the pan again, simply repeat the seasoning process.

Best oils for seasoning stainless steel pans

While seasoning a stainless steel pan is not necessary, it can add a non-stick layer that prevents food from sticking to the pan. To season a stainless steel pan, you must use an oil with a high smoke point. Here are some of the best oils for seasoning stainless steel pans:

• Avocado oil: Avocado oil has a high smoke point, making it perfect for seasoning stainless steel pans. It is flavourless, making it a great option for various cooking applications, such as frying, cooking, and baking.
• Peanut oil: Peanut oil is another popular option for seasoning stainless steel pans due to its high smoke point. It is also free of genetically modified organisms (GMOs) and allergens.
• Grapeseed oil: Grapeseed oil has a high smoke point and is rich in antioxidants and vitamins, making it a healthy option for seasoning. However, it is more expensive than other options.
• Sunflower oil: Sunflower oil is a good value option for seasoning stainless steel pans. It has a high smoke point and is flavourless, making it suitable for various cooking applications.
• Rice bran oil: Rice bran oil is known for its health benefits, including its ability to lower cholesterol. It has a high smoke point and a large volume, making it a good option for those who need to season their pans frequently.

Other oils with high smoke points that can be used for seasoning stainless steel pans include vegetable oil, corn oil, soybean oil, sesame oil, and canola oil. It is important to avoid oils with low smoke points, such as extra virgin olive oil, coconut oil, and unrefined oils, as they can burn and smoke at lower temperatures.

How to clean seasoned stainless steel pans

While stainless steel pans are durable and require less maintenance than cast-iron skillets, they still need to be cleaned and maintained properly to keep them in good condition. Here are some detailed instructions on how to clean and care for your seasoned stainless steel pans:

• Wipe with hot water and a cloth: After cooking, simply wipe your pan clean using a damp cloth or paper towel. Avoid using soap as it can remove the seasoning.
• Scrub with oil and salt if needed: If there is stuck-on food, gently scrub the pan with oil and salt using a wooden or plastic utensil. Remember not to use soap, as it will remove the seasoning and you will need to reseason the pan.
• Remove marks and discoloration: Overheating your pan can cause rainbow-like discolouration. To remove this, wash the pan with vinegar or cook high-acid foods such as tomato sauce in it.
• Boil with water and baking soda: For tougher messes, create a mixture of baking soda and water in the pan. Bring it to a boil and simmer until the water evaporates. Turn off the heat, let the pan cool, and then scrub away the buildup with a non-abrasive sponge.
• Prevent food from sticking: Always preheat your pan before adding oil and food. Allow refrigerated ingredients to come to room temperature before cooking to prevent sticking.
• Dry immediately: After washing your pan, dry it immediately with a soft cloth or towel to prevent water spots and keep your pan looking new.
• Use mild cleaners: Always use mild cleaning products and soft sponges or cloths to protect the stainless steel surface from scratches. Avoid using steel wool or harsh chemicals like bleach or oven cleaner, as these can damage the pan.
• Avoid thermal shock: Do not submerge a hot pan in cold water, as the sudden change in temperature can cause warping.
• Soak in hot soapy water: For stubborn stains, fill your pan with hot soapy water and let it soak for several hours. The stuck-on food should loosen, making it easier to scrub the pan clean without needing to use abrasive pads.
• Use a commercial cleaner: For tough stains, a commercial cleaner like Bar Keepers Friend can be effective. Follow the manufacturer's instructions for use.
• Prevent corrosion: When cooking pasta or similar dishes, wait to add salt until the water is boiling. Adding salt to cold water can cause pitting corrosion, which leads to small, irreparable dents in the pan.
• Store properly: To prevent scratches, place a layer of paper towels or parchment paper inside your seasoned pan before stacking other cookware inside.

How to prevent food from sticking to stainless steel pans

Stainless steel pans are a great alternative to non-stick pans, which can contain harmful chemicals. However, food can sometimes stick to stainless steel pans, causing a mess and ruining your culinary creations. Here are some tips to prevent food from sticking:

Preheat the Pan

Before cooking, place your stainless steel pan on the stove and turn the stove to medium heat. Allow the pan to preheat for at least two to three minutes. The ideal temperature for your pan is between 225°F and 235°F.

Perform a Water Test

Once your pan is preheated, test if it's ready by adding a few droplets of water to the pan's surface and observing their behaviour. If the droplets sizzle and immediately evaporate, your pan is not hot enough. If they form tiny beads, your pan is too hot. The pan is ready when the water becomes a slippery droplet that moves around the pan's surface.

Use Room Temperature Ingredients

Don't add cold ingredients directly to a hot pan as this can cause the temperature to drop. Take your protein out of the fridge about 15 minutes before cooking to let it get closer to room temperature. If using freshly-rinsed vegetables or meat, let them dry first before adding them to the pan.

Add Fat to the Pan

Add some fat to the pan, such as oil or butter, and allow it to heat up before adding your ingredients. This creates a barrier between the pan and the food, preventing sticking and enhancing heat transfer. Choose a fat with a high smoke point for frying or searing, and a lower smoke point for sautéing or baking.

Avoid Overcrowding the Pan

Don't overcrowd the pan with too much food, as this can lower the temperature and cause your food to steam instead of searing.

Clean and Maintain Your Pan

Proper cleaning and maintenance of your stainless steel pan are crucial. Use paper towels to clean any residue left on a warm pan. If there are stubborn bits of stuck-on food, add hot water to the hot pan and use a spatula or wooden spoon to remove them. Avoid using harsh scrubbing materials or chemicals as these can damage the pan's surface, making food more likely to stick.

By following these tips, you can prevent food from sticking to your stainless steel pan and enjoy the benefits of cooking with this durable and non-reactive cookware.

Frequently asked questions