Stainless Steel Pan: Seasoned And Ready

A seasoned stainless steel pan has a semi-non-stick surface, which is created by coating the pan with a thin layer of oil and heating it until it smokes. This process fills in the pores of the metal, creating a barrier between the pan and the food, and resulting in a glossy, non-stick surface. While seasoning stainless steel pans is not necessary, it can help to reduce sticking and make cleaning easier.

How to season a stainless steel pan

While it is not necessary to season a stainless steel pan, doing so can add a non-stick layer to the pan, making it easier to cook with.

• Wash and dry the pan: Use a gentle dish soap and warm water to thoroughly wash the pan. Rinse and dry the pan completely.
• Oil your pan: Once the pan is dry, heat it up on the stovetop. Add a small amount of oil with a high smoke point, such as sesame, vegetable, peanut, or soybean oil. Use a paper towel to distribute the oil evenly across the pan's surface.
• Heat the pan: Heat the pan on medium heat until the oil starts to smoke. Then, remove the pan from the heat and let it cool down completely.
• Cool the pan: Once the pan is cool, use a paper towel to remove any excess oil. You can also use a clean, dry cloth instead of a paper towel.
• Repeat as needed: You can repeat this process whenever you find that food is starting to stick to the pan again.

It is important to note that seasoning a stainless steel pan is different from seasoning a cast iron pan. The seasoning on a stainless steel pan is temporary and meant to aid in cooking delicate foods. It is not meant to be continuously built up like the seasoning on a cast iron pan.

Why you might want to season a stainless steel pan

While it is not necessary to season a stainless steel pan, doing so can add a non-stick layer to the pan, making it easier to cook with. Seasoning a stainless steel pan can be done by adding a thin layer of oil to the surface of the pan and heating it. This fills in the pores of the metal, creating a barrier between the pan and the food, and resulting in a smoother, more non-stick surface. This can be particularly useful when cooking delicate foods such as fish or eggs, as it can help prevent sticking and make cleanup easier.

However, there are some drawbacks to seasoning stainless steel pans. The process may need to be repeated each time the pan is washed, as cleaning with soap and water can remove the oil from the pores. Additionally, the "seasoning" may come off over time, especially if the pan is scrubbed with steel wool or another abrasive material. Some also argue that seasoning stainless steel pans is counterproductive, as the pores of the pan naturally close when heated, creating a non-stick surface without the need for additional oil.

Ultimately, the decision to season a stainless steel pan comes down to personal preference. Stainless steel pans can produce excellent results without seasoning, but for those seeking a more non-stick surface, seasoning may be a worthwhile option.

Why you might not want to season a stainless steel pan

While it is possible to season a stainless steel pan, there are several reasons why you might not want to.

Firstly, it is an unnecessary step. Unlike cast iron and carbon steel pans, it is not required to season stainless steel cookware. Seasoning stainless steel pans is also a temporary measure, as the oil added during the cooking process will remove the oil from the pores. This means that the pan would need to be seasoned before and after each wash.

Secondly, it may make cleaning more difficult. Seasoning a stainless steel pan will require the pan to be cleaned with soap and warm water after each use to remove the oil from the pores, which can be time-consuming and cumbersome.

Thirdly, it may not be aesthetically pleasing. A seasoned stainless steel pan will not have the same shiny, clean appearance as a non-seasoned pan, and some people may prefer the latter look.

Finally, it may not be effective in preventing sticking. Properly preheating a stainless steel pan, adding fats, and putting cold food into the pan can help prevent sticking, rendering the seasoning process redundant.

In conclusion, while some professional chefs and home cooks choose to season their stainless steel pans, it is not necessary and may even be counterproductive. The decision to season a stainless steel pan ultimately comes down to personal preference and cooking style.

How to clean a seasoned stainless steel pan

A seasoned stainless steel pan has a semi-nonstick surface of polymerized oil molecules. This surface can be created by adding a thin layer of oil to a preheated pan and heating it until the oil starts to smoke. The pan is then removed from the heat and left to cool before being wiped clean with a paper towel.

• After cooking, use a spatula or paper towel to remove any excess oil from the pan.
• Deglaze the pan by adding some hot water. Cleaning a hot pan is easier, and hot water won't damage it.
• Let the pan cool down before fully submerging it in cool water to avoid thermal shock, which can cause warping.
• Loosen any fond (the browned bits of food) with a long-handled dish brush.
• Use a scouring pad or sponge, along with some dish soap, to scrub the inside and outside of the pan using a continuous circular motion. A Scotch-Brite pad will lightly scratch the surface, but as long as you avoid harsh pads like steel wool, scrubbing won't affect the pan's performance or lifespan.
• Rinse and then dry the pan with a clean, absorbent towel.
• For tougher stains, you can use powdered cleaners like Bar Keepers Friend or baking soda. Bar Keepers Friend is more effective at removing the toughest stains, but baking soda is a decent alternative and is more versatile.
• If you're using Bar Keepers Friend or baking soda, be sure to wear gloves to protect your hands.
• For bigger, tougher stains that climb up the sides of the pan, add a small mound of baking soda to the center of the pan and cover it with about 1/4 cup of water. Bring this to a boil and use a brush or scouring pad to scrub off the mess.
• For extremely tough stains, fully submerge the pan in a pot of boiling water and baking soda to remove the stains.
• To create an abrasive slurry, add more baking soda and water to the pan and scrub while it's still hot.
• Use a toothpick or a cheap paring knife to scrape off any remaining gunk from the nooks and crannies of the pan's rivets.

Tips for Maintaining a Seasoned Stainless Steel Pan:

• Always preheat your pan properly over low to medium heat before adding your cooking oil.
• Let food come up to near room temperature before cooking to avoid sticking.
• Maintain a fairly consistent temperature while cooking to prevent food from sticking.
• When cooking larger pieces of protein, wait to flip them until they naturally release from the pan.
• Avoid using soap or any rough cleaner like metal mesh to clean your seasoned pan, as it will strip the seasoning off. Instead, simply rinse the pan under hot water and wipe it out with a paper towel.
• If there is hard, stuck-on gunk, boil some water in the pan, and it should come right off after you're done eating.
• Store your seasoned pan with a layer of paper towels or parchment paper inside to prevent scratches and scuffs.

How to cook with a seasoned stainless steel pan

A seasoned stainless steel pan will have a glossy, non-stick surface. To cook with a seasoned stainless steel pan, follow these steps:

• Preheat the pan over medium heat.
• Add a small amount of cooking oil with a high smoke point, such as grapeseed, canola, or vegetable oil, to the pan.
• Heat the oil until it shimmers but does not smoke.
• Allow food to come to room temperature before adding it to the pan.
• Avoid overcrowding the pan with too many ingredients.
• Cook foods such as sauces, vegetables, proteins, eggs, and fish in the pan.
• Wipe the pan with a paper towel after cooking to remove excess oil.
• Reseason the pan with fresh oil if you need to wash it with soap and water.

Frequently asked questions