Stainless Steel Pan Seasoning: Why And How?

Seasoning a stainless steel pan is a way to reduce sticking and prevent rusting. It involves coating the pan with oil and heating it in the oven or on a stovetop. While it is not necessary to season stainless steel pans, some people choose to do so to create a non-stick surface, which can make cooking and cleaning easier. The process typically involves washing and drying the pan, coating it with oil, heating it until the oil smokes, and then letting it cool before wiping away excess oil. It is important to use an oil with a high smoking point, such as canola, vegetable, or peanut oil. Seasoning stainless steel pans is a controversial topic, with some people arguing that it is unnecessary or even detrimental to the pan's performance. Others claim that it is a common practice among professional chefs and can improve the cooking experience. Ultimately, the decision to season a stainless steel pan is a matter of personal preference.

Stainless steel pans don't need to be seasoned

Seasoning a pan involves applying a thin layer of coating, such as vegetable oil, to the surface of your pot or pan. This acts as a barrier between the cookware and what you're cooking. While carbon steel and cast iron pots and pans must be seasoned before use, the same is not true for stainless steel.

Stainless steel pans are designed to be used without seasoning. Seasoning stainless steel is not only unnecessary but also counterproductive and possibly unhealthy. Stainless steel is non-reactive, so it doesn't interact chemically with anything you put in it. It doesn't rust, can go in the dishwasher, and can handle acidic food.

When heated, stainless steel pores close and create a fairly non-stick surface naturally—an effect that would be ruined by attempts to season. Therefore, it is recommended to simply preheat your stainless steel pan and let it get nice and hot before putting in any cooking oil.

If you want a pan that won't add metal to your food, consider an enamel-coated cast-iron pan. Staub, LeCreuset, and Lodge are a few companies that make these. Ceramic is another option.

If you're looking for a truly non-stick surface, a carbon steel pan is a better option than trying to season a stainless steel one.

Seasoning stainless steel pans is a natural way to reduce sticking

Seasoning a stainless steel pan is a natural way to reduce sticking and keep your pan from getting rusty. To season your pan, start by washing it with dish soap and warm water. Rinse the pan thoroughly and let it air dry. Next, choose an oil with a high smoke point, such as sesame, vegetable, peanut, or soybean oil. Pour about 2 tablespoons of the oil into the pan, then swirl the pan around to evenly coat the bottom and sides. Heat the pan over medium heat on the stove for 2 to 5 minutes, or until the oil begins to smoke. As soon as you see any smoke rising from the pan, immediately move it off the burner and turn off the heat. Let the oil cool for 30 minutes, then pour it out of the pan or soak it up with a clean paper towel. Wipe the remaining oil out of the pan with a paper towel using circular motions. To keep your seasoned pan in good condition, always preheat it to medium for about 10 minutes before cooking. This will help your food heat more evenly and prevent it from burning and sticking. Avoid cooking anything in a seasoned pan on high heat. You can also minimise sticking by thawing frozen foods to room temperature before cooking and making sure not to overcrowd the pan with too many ingredients. Some types of foods work better in seasoned pans than others, so stick to dishes like sauces, vegetables, gravies, and broths. They also work well for frying or searing proteins like eggs and fish. When you’re done cooking, gently wipe the pan with a dry paper towel. To prevent scratches, put a layer of paper towels in the bottom of the pan before stacking other cookware inside of it. It’s okay to wash a seasoned pan with soap and water if it gets very soiled and greasy. You can also soak off stubborn gunk by boiling water in the pan for 5 minutes. When you’re done, wipe away any remaining residue and re-season your pan before using it again.

How to season a stainless steel pan

Seasoning a stainless steel pan is a great way to reduce sticking and prevent rusting. It's not necessary, but it can make cooking and cleaning easier. Here's a step-by-step guide on how to season your stainless steel pan:

Step 1: Wash the Pan

Start by washing your pan with dish soap and warm water. Scrub both the inside and outside of the pan thoroughly. Then, rinse it with warm water and let it air dry. You can also use baking soda and a scouring pad for tougher stains.

Step 2: Choose the Right Oil

Select an oil with a high smoking point, such as sesame, grapeseed, peanut, canola, avocado, sunflower seed, or soybean oil. Oils with a high smoking point will react more readily to the heat and "stick" better to the pan, creating a more durable and effective seasoning.

Step 3: Coat the Pan with Oil

Pour a small amount of oil into the pan, just enough to thinly coat the bottom and sides. For most pans, this will be around 2 tablespoons (30 ml) of oil. Swirl the pan to spread the oil evenly.

Step 4: Heat the Pan

Place the pan on the stove and heat it over medium heat for 2 to 5 minutes. Avoid using high heat, as it can cause uneven heating and burn the oil. Continue heating until the oil starts to smoke, then immediately remove the pan from the heat.

Step 5: Cool the Pan

Let the oil cool down for at least 30 minutes or until it reaches room temperature. You want the oil to be cool enough to handle safely. For best results, let the pan sit with the oil overnight.

Step 6: Wipe Away Excess Oil

Pour the excess oil into a sealed container and dispose of it in the trash or compost it. Wipe the inside of the pan with a paper towel using circular motions to remove any remaining oil and create a shiny, non-stick surface.

Step 7: Preheat Before Cooking

Always preheat your seasoned pan over medium heat for about 2-4 minutes before adding food. This helps prevent sticking and ensures even cooking. Avoid cooking on high heat, as it can increase the likelihood of sticking.

Step 8: Thaw Foods Before Cooking

Allow frozen foods to thaw in the refrigerator and then bring them to room temperature before cooking. Cold food is more likely to stick to the hot pan, causing burning and sticking. Just make sure not to leave perishable foods at room temperature for more than 2 hours to prevent bacteria and food poisoning.

Step 9: Avoid Overcrowding the Pan

Don't crowd the pan with too many ingredients, as it can lead to uneven temperatures and sticking. Space out your ingredients to give them enough room to cook properly.

Step 10: Choose the Right Foods

Stainless steel pans work best for cooking acidic foods, water-based foods, sauces, vegetables, gravies, broths, eggs, and searing proteins like fish or chicken. While you can cook proteins like steak or chicken, expect some sticking and consider seasoning the pan beforehand.

Step 11: Cleaning and Maintenance

After cooking, wipe the pan with a paper towel to remove any excess oil and food residue. Avoid washing the pan with soap and water after each use, as it will strip away the seasoning. Instead, only wash the pan when it becomes too messy, using warm water and a non-abrasive sponge or cloth. If you need to remove stubborn residue, boil water in the pan for 5 minutes, then scrub with dish soap if needed. Remember to reseason the pan after washing it with soap and water.

Step 12: Storing Your Pan

To prevent scratches, place a few layers of paper towels or parchment paper inside your seasoned pan before stacking it with other cookware.

How to keep a seasoned stainless steel pan in good condition

Cleaning

To keep your seasoned stainless steel pan in good condition, avoid washing it with soap and water after every use, as this will strip away the oil. Instead, wipe the pan out with a paper towel after cooking. If your pan does get too messy, clean it with warm water and a non-abrasive sponge or cloth. Avoid harsh cleaning tools like steel wool, and never use abrasive cleaners like bleach or oven cleaner, as these can damage the surface.

Storage

To prevent scratches, place a few paper towels or squares of parchment paper inside the pan before stacking it with other cookware.

Re-seasoning

If food starts to stick to the pan again, repeat the seasoning process. First, wash the pan with dish soap and warm water, then dry it thoroughly. Next, heat the pan on the stove and add a little oil with a high smoke point, such as grapeseed or canola oil. Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool. Finally, pour out the excess oil and wipe the pan with a paper towel.

The best oils to season a stainless steel pan

Seasoning a stainless steel pan is a great way to reduce sticking and prevent rusting. While it's not necessary to season a stainless steel pan, doing so can add a non-stick layer that ensures your food comes off the pan intact.

To season your pan, start by washing it with dish soap and warm water, then drying it thoroughly. Next, you'll need to choose an oil with a high smoke point. Some examples of oils with high smoke points include:

• Sesame oil
• Grapeseed oil
• Peanut oil
• Vegetable oil
• Canola oil
• Avocado oil
• Soybean oil
• Sunflower seed oil

Once you've chosen your oil, pour a thin layer into the pan and heat it over medium heat until wisps of smoke appear. Remove the pan from the heat and let it cool completely. Finally, pour out the excess oil and wipe the pan with a paper towel.

You can also season a stainless steel pan with salt and oil. Cover the bottom of the pan with salt, add oil, and heat until it just begins to smoke. Allow it to cool, then wipe the pan with paper towels, crushing the salt.

It's important to note that seasoning a stainless steel pan is not a one-time process. To maintain the non-stick surface, you'll need to re-season the pan regularly. Additionally, washing the pan with soap and water will remove the seasoning, so it's best to wipe the pan clean with a paper towel after each use.

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