Pans To Season: The Ultimate Guide

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. While not all pans need to be seasoned, cast iron and carbon steel pans, in particular, benefit from this process.

Seasoning involves coating the surface of a pan with a thin layer of oil or animal fat and heating it to create a corrosion-resistant layer of polymerized fat. This protective coating prevents food from sticking to the pan and enhances the flavour of dishes. It is also possible to season stainless steel and aluminium pans, although this is less common as these materials do not require protection from corrosion.

How to season a new cast iron pan

To season a new cast-iron pan, you need to create a protective coating on the surface of the pan. This is done by applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer that prevents food from sticking. Here is a step-by-step guide on how to season your new cast-iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is recommended to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Rub the pan all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Make sure to rub the oil all over and then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface or turning sticky if left unused.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 350°F and 500°F for 30 minutes to an hour. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. It is recommended to place the pan upside down and put a baking sheet or aluminium foil underneath to catch any oil drips.

Step 4: Repeat the Process

Once the time is up, take the pan out and rub it once more with oil, buffing it out as before. Then put it back in the oven for another 30 minutes to an hour. Repeat this process of oiling and heating three to four times to set a good initial layer of seasoning.

Once you're done, let the pan cool down. Your cast-iron pan is now ready for cooking!

How to season a carbon steel pan

Seasoning a carbon steel 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 carbon steel 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 the pan to remove this coating. Once you've removed the coating, wash the pan thoroughly.

Step 2: Dry the Pan

Use a towel to dry the pan as soon as you've washed it. Carbon steel can rust very quickly, so it's important to ensure that all moisture is removed. You can also place the pan on a stovetop burner for a few minutes to evaporate any remaining water.

Step 3: Heat the Pan

Heat the pan over medium-high heat on a stovetop burner. You can also place it in an oven preheated to 450°F (230°C) if the handle is oven-safe. Heating the pan first helps the oil go on more thinly and evenly.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, grapeseed oil, or avocado oil. Avoid using lard, shortening, butter, olive oil, or flaxseed oil. Rub the oil onto the pan, inside and out, then buff away any excess until the pan looks dry. It's important to use a very light coating of oil to avoid 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 preheated oven. On a stovetop, you may need to move the pan around to ensure even heating. The oil is ready when it starts to smoke and turns the pan a faint shade of brown. This process can take several minutes on a stovetop or about 30 minutes in the oven.

Step 6: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. The more layers you add, the darker and more non-stick the pan will become.

Step 7: Use and Maintain the Pan

Your carbon steel pan is now ready for cooking! The more you use the pan, the darker and more non-stick it will become. Remember to clean the pan with hot water only and avoid using dish soap, as this can remove the natural non-stick coating. Re-season the pan as needed, especially if food starts to stick to the surface.

How to season a hard-coat aluminium pan

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. Hard-coat aluminium pans have been subjected to an electrolytic process, which makes them resistant to corrosion and very durable. To further protect your hard-coat aluminium pans, you can season them and create a non-stick surface. Here is a step-by-step guide on how to season a hard-coat aluminium pan:

Step 1: Preheat your oven

Preheat your oven to 400 degrees Fahrenheit. This is an essential step to ensure the oil polymerises and creates a protective layer on the pan's surface.

Step 2: Clean your pan

Wash your pan with hot, soapy water to remove any residue or dirt particles. This step is crucial as it ensures your pan is free from any contaminants that may affect the seasoning process. Once cleaned, dry your pan thoroughly with a clean towel.

Step 3: Apply a thin coat of vegetable shortening or lard

Coat the interior and exterior of your hard-coat aluminium pan with a thin layer of vegetable shortening or lard. Avoid using butter or olive oil as they have lower smoke points and can lead to a sticky residue.

Step 4: Place a lined baking sheet on the bottom rack of your oven

This step is important to catch any drippings or excess oil that may come off your pan during the seasoning process.

Step 5: Put the pan in the oven

Place the hard-coat aluminium pan on the middle rack of the preheated oven. Ensure the pan is upside down to allow excess oil to drip off.

Step 6: Bake for 15-20 minutes

Do not overbake your hard-coat aluminium pan. The recommended baking time is between 15 to 20 minutes.

Step 7: Remove the pan and wipe it dry

Pull the pan out of the oven and wipe away any excess oil with a clean cloth. Do not wash off the excess oil; simply wipe it off. Allow the pan to cool completely before putting it away.

Step 8: Repeat the process if needed

You may need to season new pans two to three times to achieve the desired effect. Seasoning your pan regularly will help maintain its non-stick properties and protect it from rust and corrosion.

How to season a tin plate pan

To season a tin plate pan, you must first wash it with warm, soapy water and dry it thoroughly. Tin-plate pans are made of a thin sheet of stainless steel coated with tin, so it is important to ensure that the pan is completely dry before seasoning.

Next, you will need to apply a thin coat of vegetable shortening or lard to the inside and outside of the pan, avoiding the handle. Place a lined baking sheet on the bottom rack of your oven to catch any drippings.

Place the pan on the middle rack of your oven, preheated to 400 degrees Fahrenheit, and bake for 15-20 minutes. The pan should emerge from the oven with a dark brown or black colour.

You may need to season your pan 2-3 times to reach the desired level of seasoning. Tin pans are susceptible to rust if they are refrigerated, soaked in water, or left unseasoned in damp environments, so be sure to season your pan regularly and store it properly.

Some additional tips for seasoning a tin plate pan:

• Use only pure tin, unalloyed with other trace metals.
• Do not use food-grade solders containing high percentages of tin, as they may melt at higher cooking temperatures.
• Do not over-polish the copper by buffing; clean with plain soap and water.
• Do not scour the tin with steel wool or abrasive cleansers.
• Educate yourself and the pan's users on cultivating a brownish patina on the copper.
• A regularly used copper pan may require re-tinning every few years.

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.

• 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 the pan: Once the pan is completely dry, heat it up on the stovetop. 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 clean cloth to distribute the oil evenly across the pan's surface.
• Cool the pan: Once the oil starts to smoke, remove the pan from the heat and let it cool.
• Wipe away excess oil: Use a paper towel or a clean cloth to wipe away any remaining oil.
• Repeat as needed: You can repeat this process whenever you find that food is starting to stick to the pan again.

Frequently asked questions