New Pan Care: Tips For First-Time Use And Beyond

Getting a new pan is an exciting opportunity to elevate your cooking game, but it's important to know how to care for it properly to ensure longevity and maintain its non-stick properties. The first step is to clean your new pan, as some may arrive with a coating of wax or oil that needs to be removed before use. You can then season your pan, which involves creating a natural, non-stick coating by applying a thin layer of oil and heating the pan to a specific temperature. This process also enhances the flavour of your dishes and protects the pan from rust and corrosion. The type of oil and heating temperature will depend on the material of your pan, so be sure to check the manufacturer's instructions.

Seasoning a new pan

Step 1: Clean the Pan

Firstly, you need to clean the pan to remove any coating of wax or oil that may have been applied during shipping. Wash the pan thoroughly with hot, soapy water. For cast iron and heavy-duty carbon steel pans, you may need to use a stainless steel scrubber. For tin-plate and hard-coat aluminium pans, a dish towel will suffice.

Step 2: Dry the Pan

After rinsing the pan, dry it thoroughly with a clean towel. Then, place the pan in a preheated oven (around 400 degrees Fahrenheit) for about 15 minutes to ensure it is completely dry.

Step 3: Apply Oil

Once the pan is cool enough to handle, apply a thin layer of oil to the entire surface, excluding the handle. You can use a towel to evenly distribute the oil. Oils such as vegetable oil, canola oil, or flaxseed oil are recommended.

Step 4: Place a Baking Sheet in the Oven

Line a baking sheet with aluminium foil and place it on the bottom rack of the oven to catch any drippings.

Step 5: Place the Pan in the Oven

Place the oiled pan on the middle rack of the preheated oven. You can place the pan upside down to allow excess oil to drip off during the seasoning process.

Step 6: Bake the Pan

Bake the pan for the recommended time, which can vary depending on the material of the pan. For cast iron, this may be around 45 minutes to an hour. For hard-coat aluminium and tin-plate pans, 15-20 minutes is sufficient.

Step 7: Cool and Wipe the Pan

After baking, turn off the oven and allow the pan to cool completely. This gradual cooling helps the oil to polymerize and create a durable non-stick coating. Once cool, wipe the pan with a clean cloth to remove any excess oil residue.

Your pan is now seasoned and ready for use! This process can be repeated as needed to maintain the non-stick properties of your cookware.

Cleaning and maintenance

The longevity of your pan depends on how well you treat it. Here are some tips to help you maintain your pan:

• Always follow the manufacturer's cleaning and maintenance instructions.
• Hand wash your pan. High heat from a dishwasher can damage the material.
• Use cardboard, paper towels, dish towels, or pot holders between pots and pans to prevent scratches and nicks during storage.
• Use silicone protection pads to place between cookware pieces for proper storage.
• Use wooden spoons, paddles, or plastic-coated utensils to prevent scraping the bottom of the pan.
• For cast-iron cookware, rub salt and oil into the pan before use and avoid washing it with soap to preserve the quality and integrity of the pan.
• Store your seasoned frying pans in a cool, dry place to prevent rust.
• Season your pan regularly to prevent a greasy appearance that cannot be cleaned.
• Avoid using metal utensils, harsh abrasives, or high-heat settings that can damage the non-stick surface.
• Clean your pan while it is still warm to make the process easier.
• Use only hot water and a sponge to clean your pan. Avoid harsh chemicals.
• Use only cloths or sponges to clean seasoned pans as abrasive scouring pads may scrub away some of the seasoning.
• For hard-to-remove stains, use a mild scouring pad.
• After cleaning, re-apply a thin layer of vegetable oil to the pan.
• Season your pan before the first use, when food starts to stick to the surface, when the surface looks grey, and when rust is forming on the surface.

Storing your pan

Storing your new pan properly is essential to keeping your kitchen tidy and ensuring your cookware lasts a long time. Here are some tips for storing your pan:

Utilise Wall Space

If you have empty wall space in your kitchen, consider installing a hanging rack or pot rails to hang your pans from. Not only does this free up cabinet space, but it also keeps your pans visible and within easy reach. You can also hang them from a pot rack on the ceiling, or across a window if you're short on wall space.

Store in a Designated Cabinet

If you prefer to keep your pans out of sight, you can store them in a cabinet, but organisation is key. Stack your pans in size order and use a cookware rack as a divider to keep them from scratching each other. You can also use stackable wire organisers, or install a slide-out rack within the cabinet for easier access.

Use a Pantry or Drawers

If you have a walk-in pantry, make use of the wall space by hanging your pans there. Alternatively, if you have deep drawers, these can be a godsend for storing pots and pans with their lids on. You can also add plywood dividers to your drawers to create cubbies for your cookware.

Other Storage Solutions

There are plenty of other creative ways to store your pans. You could use a rolling cart, which can be easily moved around and tucked away in a corner when not in use. Or, if you want to display your pans, you can use a vertical pot rack or an open wire rack.

When to replace your pan

A good set of cookware can last a home cook between five and ten years, but it's important to know when to replace your pots and pans. Here are some signs that it's time for a new one:

• A tarnished or scorched bottom that can't be cleaned impacts the quality of your food and makes it difficult to get the pan completely clean.
• Visible scratch marks or chipping on the cookware can be unsafe as bits of the pan can end up in your food. Scratch marks can also indicate the age or quality of the tool.
• A greasy appearance that won't go away, even after multiple cleaning attempts, will impact the quality, consistency, and taste of your food.
• Loose or rusty handles are a sign that your cookware is too old and needs replacing. Look for cookware with riveted handles that won't loosen easily.
• Warping or buckling of the pan can cause inconsistencies in the surface area, leading to "hot spots" and resulting in burning or scorching.
• Non-stick pans: If the coating is flaking off in pieces, it's time for a replacement. While it's not a safety issue, as the coating won't interact with your body, it's unpleasant to eat bits of the coating. Additionally, once a non-stick pan starts chipping, it will likely continue to do so.

To make your cookware last longer, always follow the manufacturer's cleaning and maintenance instructions. Hand washing your cookware is recommended, as high heat from a dishwasher can damage certain materials. Proper storage is also important to prevent scratches and nicks.

What not to do with a new pan

So, you've got a new pan—congratulations! But before you start cooking up a storm, there are a few things you shouldn't do with your new piece of cookware. Here's a list of what not to do with a new pan:

• Don't forget to season it. Seasoning your pan is crucial, especially if it's made of cast iron, carbon steel, hard-coat aluminium, or tin plate. The process involves creating a natural, non-stick coating by applying a thin layer of oil and heating the pan. This not only prevents food from sticking but also enhances the flavour of your dishes and protects the pan from rust and corrosion.
• Don't skip the cleaning step before seasoning. Even if your pan comes pre-seasoned, it's important to give it a good wash in hot, soapy water first. This will remove any coating of wax or oil that may have been applied during shipping.
• Don't forget to dry your pan thoroughly after cleaning. Whether you're towel-drying or placing it in the oven, make sure your pan is completely dry before you start seasoning it.
• Don't use high heat when cooking with non-stick cookware. While it may be tempting to crank up the heat, doing so can crack the Teflon coating. Stick to medium or medium-high heat instead.
• Don't use metal utensils or harsh abrasives on non-stick pans. These can damage the coating and reduce the lifespan of your pan. Opt for wooden or plastic utensils instead.
• Don't ignore the manufacturer's instructions. Always refer to the manufacturer's guidelines for cleaning, maintenance, and warranty information. They know their products best, so follow their advice to get the most out of your new pan.

Frequently asked questions