Just bought a new stainless tell pan and am unsure whether you need to season it before using? It’s not like all cookware is ready to use right out of the box for cooking. Some cookware must be “seasoned” before using it because it lacks a non-stick coating.
Applying a fragile coating (such as vegetable oil) to the surface of your pot or skillet and seasoning it creates a barrier between the cookware and the food you’re cooking.
Most home cooks know that certain types of cookware, like carbon steel and cast iron, require seasoning before use. Continue reading to find out whether or not you need to season your stainless steel cookware.
Are you supposed to season stainless steel pans?
Seasoning a pan is important in ensuring that food cooks evenly and doesn’t stick. The process of seasoning creates a smooth, non-stick surface on the pan that is ideal for cooking. In the past, most cookware was made of cast iron or carbon steel. These materials are porous and absorb oil, which helps to create a non-stick surface. However, stainless steel is a different material altogether. It is non-porous and doesn’t readily absorb oil. As a result, some people believe that seasoning isn’t necessary.
While it’s true that stainless steel doesn’t need to be seasoned in the same way as other materials, there are still benefits to doing so. Seasoning helps to fill in any microscopic imperfections in the pan’s surface, creating a smooth surface that is less likely to cause sticking. In addition, it helps to prevent rust and corrosion. Seasoning may not be strictly necessary, but it’s worth doing if you want to get the most out of your stainless steel cookware.
How do you season a stainless steel pan so it doesn’t stick?
Although seasoning your new stainless steel frying pan may initially seem complicated, it is pretty straightforward. Just carry out these simple measures.
1. Clean the pan and dry it
Your stainless steel frying pan should be cleaned using warm water and mild dish soap. Dry your pan after that.
2. Grease the pan
Heat it on the burner when it has dried completely. Use Oils such as sesame, vegetable, peanut, and soybean can be used to grease the pan. Then drizzle with a bit of oil. After adding the fat over medium heat, distribute it all over the pan’s surface with a paper towel.
3. Let the pan cool
When a hot pan begins to smoke, take it off the heat and set it aside to cool. Drain the oil using a different paper towel when your pan is excellent. (The more eco-friendly choice is to use a clean, dry cloth in place of the paper towel.)
4. Go through the procedure if required
Return to these steps and re-season your stainless steel pan if you notice that food is adhering to it.
How do you keep stainless steel pans from sticking?
Thanks to the seasoning process, your stainless steel pans should have a non-stick coating. After cooking, you can wipe the pan with a towel after the season. Use salt and oil to loosen food if you notice that it is sticking. On difficult buildup, using baking soda to clean is effective.
While cleaning, you should stay away from steel wool because it can harm your cooking surface. Instead, repeat the seasoning procedure to strengthen the non-stick surface after using dish soap.
How to use a high-smoking point oil to season a stainless steel pan?
The high heat smoke point oil is ideal for seasoning your stainless steel cookware. The best seasoning oils include grapeseed, peanut, and vegetable oil. You should avoid oils like coconut, canola, and olive oil because they smoke when exposed to high heat.
Although seasoning stainless steel frying pans is not necessary, some professional chefs and home cooks may choose to do so to produce a smoother, non-stick surface.
Some think seasoning provides easier cleanup and more non-stick cooking because food can adhere to stainless steel cookware. The truth is that since you’ll need to season before and after each usage, it can make cleanup more difficult.
Instead, before adding any cooking oil, we advise preheating your stainless steel skillet and letting it get nice and hot.