Seasoning Baking Pans: Worth The Effort?

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. While cast iron skillets are durable, affordable and perfect for a variety of cooking techniques, they require seasoning to keep their sheen and non-stick powers. Seasoning a cast iron skillet involves creating a protective layer of oil baked into the cookware's surface to make the equipment durable, produce heat, and prevent rust. This process is called polymerization.

To season a cast iron skillet, first clean the skillet with soap and water, and dry it thoroughly. Then, spread a thin layer of oil over the skillet, ensuring that there is no excess oil. Place the skillet upside down on a baking sheet in the oven and bake at a high temperature for about an hour. Allow the pan to cool entirely in the oven. Repeat this process up to four times to get a good layer of seasoning before you start cooking with it.

Why seasoning is important

Seasoning is important for several reasons. Firstly, it helps to create a natural, non-stick coating on the surface of the cookware, preventing food from sticking. This makes it easier to cook and also improves the flavour of the dish by enhancing the sear on the food. Secondly, seasoning acts as a protective layer that prevents rust and corrosion, increasing the durability of the cookware. This is especially important for cast iron and carbon steel pans, which are prone to rusting.

The process of seasoning involves coating the surface of the cookware with a thin layer of fat or oil and then heating it to produce a corrosion-resistant layer. This layer is hydrophobic, meaning it repels water, and oleophilic, meaning it attracts oils and fats used for cooking. These properties are advantageous when frying, roasting, and baking as they prevent food from sticking and aid in achieving the desired level of browning.

Additionally, seasoning can add to the character and uniqueness of the cookware. Those stains and blotches on a well-seasoned pan are nothing to be ashamed of but rather something to celebrate. They are a sign of a well-worn and loved piece of cookware that has been put to good use.

It is worth noting that not all types of cookware require seasoning. For example, stainless steel and aluminium pans do not need protection from corrosion, but seasoning can still be beneficial to reduce sticking and improve browning.

How to season a baking pan

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide on how to season a baking pan:

Step 1: Clean the Pan

Before seasoning a new pan, it is important to clean it first. Wash the pan with warm and soapy water, gently cleaning the product and avoiding scrubbing the surface with any abrasive tools or sponges. Then, dry the pan thoroughly with a clean towel.

Step 2: Preheat the Pan

Once the pan is clean and dry, place it in an oven preheated to 90°C for 15 minutes. This will help open up the pores of the pan and prepare it for the seasoning.

Step 3: Apply a Thin Layer of Oil

Remove the pan from the oven and place it on a heat-resistant surface. With a lint-free cloth or paper towel, wipe a very thin layer of oil over the entire pan, including the bottom. Rice bran oil is recommended, but any cooking oil or fat with a high smoke point can be used. The pan should look dry, with no excess oil left on the surface.

Step 4: Bake the Pan

Increase the oven temperature to 250°C. Place the pan upside down in the oven and bake for 1.5-2 hours. Then, turn off the oven and allow the pan to cool completely, preferably overnight. This gradual cooling process helps the oil to polymerize and form a durable non-stick coating.

Step 5: Repeat the Process

Repeat the oven seasoning process 1-3 more times to establish a strong seasoning foundation. You will notice the pan start to darken in colour. The more you bake and roast with your pan, the better the seasoning will become over time.

Tips for Cleaning, Storage, and Maintenance:

• When cleaning your seasoned pan, avoid using detergents as they can remove the seasoning. Instead, clean the pan under hot running water and dry it thoroughly, preferably in a warm oven.
• For tough, stuck-on bits, lightly scrub with a brush, steel wool, or scraper.
• When storing your seasoned pan, avoid stacking it with other pots and pans without a protector. A pot stand or hanging rack is ideal.
• When cooking with the pan, be careful not to scrape the surface with metal tools or utensils as this will scratch the surface. Instead, use soft and gentle utensils made with silicone, wood, or nylon.
• Repeat the seasoning process as often as required, especially if you have had to soak the pan in soapy water for a long time.

How often to season a baking pan

Seasoning a baking pan is essential for extending its lifespan and maintaining its non-stick surface. The process involves creating a protective layer of oil baked into the pan's surface, which not only makes it more durable but also prevents rusting and enhances the flavour of the food cooked in it. While some pans come pre-seasoned, it is recommended to season them again before use and then regularly throughout their lifetime.

It is recommended to season a new pan at least once before its first use, and then two to three times a year for maintenance. You should also re-season your pan if:

• Food starts sticking to its surface.
• The surface of the pan starts to look grey.
• Rust starts to form on the surface.

How to Season a Baking Pan

• Wash the pan with warm, soapy water and scrub it thoroughly to remove any residue.
• Dry the pan completely. You can place it on a stovetop flame for a minute to ensure all the moisture evaporates.
• Using a paper towel or a lint-free cloth, rub a thin layer of oil all over the pan, including the bottom and handle. Oils with a high smoke point, such as vegetable, canola, or corn oil, are recommended.
• Preheat the oven to a temperature between 350-450°F (176-232°C).
• Place a baking sheet or aluminium foil on the bottom rack of the oven to catch any oil drips.
• Put the oiled pan upside down on the middle rack of the preheated oven and bake for 30 minutes to 1 hour. It is recommended to keep the kitchen well-ventilated as the process may produce smoke.
• Turn off the oven and let the pan cool down completely before removing it.
• Repeat the process up to four times to build a good initial layer of seasoning.

How to clean a seasoned pan

To clean a seasoned pan, you'll want to avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Here is a step-by-step guide:

Step 1: Clean the pan while it's still hot

As tempting as it might be to let the pan sit, cleaning it immediately will save you a lot of time later. That's because stuck-on food hardens as it cools.

Step 2: Rinse the pan with warm or hot water

Avoid using cold water as it can cause food scraps to harden and stick to the pan. If you don't want to wait for the pan to cool down, you can pour a glass of hot water into the pan while it sits on the stove. Minimise the amount of time the pan comes into contact with water and do not soak the pan or put it in the dishwasher.

Step 3: Use a scrubber or brush to remove stuck-on food

If plain water isn't doing the trick, you can use a scrubber or brush to help loosen the stubborn scraps. Avoid using abrasive scrubbers like scouring pads or steel wool, as they will take off your hard-earned seasoning. Instead, use a brush like a pan scraper or a nylon scrubbing brush. If you have tough residue, use kosher salt as a natural buffer to help remove the stuck-on bits.

Step 4: Dry the pan

Instead of leaving your pan to air dry, wipe it down with a clean rag or paper towel. Do not use a light towel, as the cast iron can stain it. You can also let your pan dry in the oven.

Step 5: Re-season the pan

While the pan is still warm, apply a light coat of vegetable oil with a paper towel. Make sure to soak up any excess oil with another paper towel.

Other tips:

• If you have really tough, stuck-on food, fill the pan with water and boil it for a few minutes to loosen the residue.
• To remove rust, scrub your pan with a steel wool scouring pad and a little warm water. You can also use coarse salt if you don't have steel wool.
• Store your pan by hanging it or stacking it with paper towels in between pans to protect the finish.

What type of oil to use

When it comes to choosing the right oil for seasoning your baking pans, there are several factors to consider, including smoke point, availability, affordability, effectiveness, and flavour. Here's a detailed guide to help you select the best oil for the job:

Smoke Point:

The smoke point of an oil is the temperature at which it starts to smoke and break down. For effective seasoning, you'll want an oil with a smoke point above 400°F (204°C). Oils with lower smoke points can become sticky and may not form a durable coating.

Availability and Affordability:

You'll want to choose an oil that is easily available in your local grocery stores and fits your budget. Some oils can be quite expensive and difficult to find, so it's essential to consider your options based on your location and budget constraints.

Effectiveness:

The effectiveness of an oil depends on its ability to form a tough, non-stick coating. Oils with a higher concentration of unsaturated fats, such as grapeseed oil, are more prone to oxidation and polymerization, resulting in a stronger and more durable coating.

Neutral Flavour:

It is generally recommended to use oils with a neutral flavour for seasoning. This ensures that your food doesn't pick up any unwanted flavours from the oil. Oils like avocado, grapeseed, and vegetable oil are known for their neutral flavour profile.

Now, let's look at some of the best oil options for seasoning your baking pans:

Grapeseed Oil:

Grapeseed oil is highly recommended by manufacturers and experts alike. It has an extremely high smoke point of around 450°F (232°C) and is very effective in creating a smooth and non-stick coating. Grapeseed oil is also versatile and can be used for various cooking purposes, making it a great choice overall.

Canola Oil:

Canola oil is a popular and easily available option for seasoning. It has a neutral flavour and a high smoke point of 450°F (232°C). It is affordable and can be found in most pantries, making it a convenient and effective choice.

Vegetable Oil:

Vegetable oil is another versatile and affordable option. It has a smoke point between 400-450°F (204-232°C) and is widely used for various cooking purposes. Vegetable oil is a blend of different oils, usually including sunflower, corn, soy, and safflower oils.

Shortening or Lard:

Shortening, such as Crisco, is a solid fat that has been a traditional choice for seasoning cast iron pans. It has a high smoke point of 490°F (254°C) and is affordable and versatile. However, it is important to note that animal-based fats like lard can go rancid if the cookware is stored for too long.

Avocado Oil:

Avocado oil is gaining popularity as a great option for seasoning. It has a smoke point of around 500°F (260°C) and is known for its health benefits. Avocado oil is also neutral in flavour and versatile, making it a good choice for various cooking applications.

Remember, when seasoning your baking pans, always apply thin layers of oil and heat your pans above the smoke point of the chosen oil. This process helps create a durable, non-stick coating that protects your pans and enhances their performance.

Frequently asked questions