How Seasoned Pans Keep Oil Fresh

Seasoning a pan with oil is a great way to create a natural, easy-release cooking surface and prevent rusting. However, if not done properly, the oil can become sticky and difficult to remove. This happens when there is excess oil on the pan that has been exposed to high heat for an extended period. To avoid this issue, it is important to use the right type and amount of oil and to follow the correct seasoning procedure.

Using the wrong type of oil can cause it to rot

When it comes to cooking with oil, not all oils are created equal. Different types of oils have varying levels of saturation, which can affect how they interact with your cookware. If you're not careful, using the wrong type of oil can lead to a sticky, gooey mess that's difficult to clean.

Semi-drying oils, such as corn, sunflower, safflower, or soybean oil, have a high degree of unsaturation. When heated to high temperatures, these oils can oxidize and form a sticky residue on your cookware. This residue can be challenging to remove and may require more than just soap and water to clean effectively.

On the other hand, non-drying oils like olive, canola, or peanut oil are relatively saturated and less likely to cause issues. These oils don't easily oxidize and form hard varnishes, so you won't have to worry about them sticking to your pans or requiring intense scrubbing to remove.

Additionally, it's important to control the temperature when cooking with oil. Allowing oil to maintain a high temperature for extended periods can lead to the formation of a stable polymer that bonds with the surface of your cookware. This is desirable when seasoning cast iron cookware but less ideal for stainless steel or lighter-coloured hardware. To prevent this, always keep food in contact with the oil and maintain a moderate temperature to reduce the chance of the oil bonding with the pan.

If you do find yourself dealing with stuck-on oil, there are a few remedies you can try. One method is to use a small amount of fresh oil, warm the pan, and spread the oil over the surface, allowing it to rest before removing the excess. You can then apply dishwashing liquid, which will emulsify the residual oil, making it easier to wash away. Alternatively, adding water (or soda water) and heating the pan for 10-15 minutes can help loosen the oil, making it easier to wipe away.

Too much oil can cause a sticky residue

Using too much oil can cause a sticky residue to form on your pan. This happens when the oil gets too hot and forms a stable polymer that bonds with the surface of the pan. The polymer is similar to a plastic or resin and can be challenging to remove.

To prevent this from happening, it is important to control the amount of oil used and the temperature at which it is heated. When seasoning a cast-iron pan, it is recommended to use only a small amount of oil, about the size of a quarter, to coat the bottom and sides of the pan. The pan should be heated to a medium temperature, and the oil should be wiped with a lint-free rag to ensure that only a thin layer remains.

If you do end up with a sticky residue, there are several methods you can use to clean your pan:

• Deglaze the hot pan with fresh water or white vinegar before it cools down.
• Use a little fresh oil to warm the pan, then spread it over the surface and let it rest before spreading it again and tipping out the excess. Afterward, rub dishwashing liquid onto the surface to emulsify the remaining oil, which can then be washed away.
• Fill the sink or a large basin with hot water and add a few drops of dish soap. Submerge the pan in the soapy water and let it soak for at least 15 to 20 minutes to loosen the oil.
• Sprinkle baking soda on the greasy areas and add a little water to form a paste. Use a sponge or soft brush to scrub gently and lift the sticky oil without damaging the pan's surface.
• Sprinkle salt onto the greasy areas and use a damp sponge or brush to scrub gently. Rinse with hot water and dry with a clean cloth.
• Squeeze fresh lemon juice onto the greasy areas, let it sit for a few minutes, then scrub with a sponge or brush and rinse with water. The lemon juice will help break down the oil and leave your cookware clean.

Oil can be removed with water or soda water

Using Water

If you have a seasoned cast-iron pan, scour the surface with warm, soapy water and a metal scouring pad. Rinse and hand dry thoroughly. If there is burnt-on food, use a pan scraper to remove it, then simmer a little water in the pan for 3-5 minutes, and use the scraper again. Be sure to dry thoroughly and add a layer of oil afterward.

Using Soda Water

Add water (or soda water) and heat the pan for 10-15 minutes. The oil will then be able to be wiped out or will require mild scrubbing with an appropriate scrubbing pad.

Using Baking Soda

If you want to use baking soda, first blot up as much excess oil as possible with a paper towel. Then, generously sprinkle baking soda onto the stain and let it sit for at least 8 hours or overnight. Vacuum or brush away the powder. If the stain is still there, blot at the area with a single drop of dish soap until it's gone.

Oil can be prevented from rotting by not leaving it at high temperatures for too long

Oil can be used to prevent wood from rotting. Wood rot is caused by a fungus that thrives in highly saturated conditions. By applying a waterproofing treatment to the timber, you can reduce water absorption and prevent the conditions required for the fungus to develop. One way to do this is by using wood oil, which enhances the natural look of the wood.

Motor oil, in particular, can be used to preserve wood. It will continue to soak into the wood as long as it is fed, and it will never dry. This makes it effective in stabilising wood and preventing rotting. However, it is important to note that motor oil contains toxins and heavy metals, so it should be used with caution and in accordance with local laws.

When it comes to oil in a seasoned pan, the oil can become embedded and difficult to wash out if it is exposed to high temperatures for too long. This is because the combination of high heat and vegetable oil creates a stable polymer that bonds with the surface of the pan. To prevent this from happening, avoid leaving the oil at high temperatures for extended periods without food in the pan. Adding food will help keep the temperature down and reduce the chance of the oil bonding with the pan.

If oil has already bonded with the pan, there are several methods to remove it. One method is to add water or soda water to the pan and heat it for 10-15 minutes, then wipe out the oil or scrub it with an appropriate pad. Another method is to use a small amount of fresh oil to loosen the residue, then use dishwashing liquid to emulsify and wash away the oil.

The type of pan used can determine whether oil rots

On the other hand, non-stick pans should not be heated above medium heat, as this can ruin the pan's non-stick surface. Additionally, certain types of oils, like drying oils (polyunsaturated materials such as linseed or tung oil), can oxidize and form a sticky residue on any type of pan if heated to high temperatures. To prevent this, it is important to control the temperature of the oil and avoid letting it get too hot.

Therefore, the type of pan used can impact the likelihood of oil rotting, but other factors, such as the type of oil and the temperature, also play a significant role.

Frequently asked questions