Revive your cookware: Essential pan seasoning for lasting use
If your new pan sticks, it most likely needs seasoning. This simple but crucial process creates a natural protective layer, preventing food from sticking and extending the lifespan of the cookware. So, how do you properly season a pan and which materials require this maintenance?
Not everyone knows that some pans need to be seasoned, and not just before first use. Seasoning is necessary to ensure the pan fries without issues and does not burn food. However, not all pans require seasoning. Teflon and ceramic pans do not need it, while cast iron and steel pans definitely do. Therefore, it's good to know how to season pans and how often to do it, so they can serve you for many years.
First seasoning of a new steel pan
When you buy a cast iron or steel pan (also known as a carbon steel pan), it's good to start by seasoning it. This process removes any factory-applied protective coatings and prepares it for non-stick frying.
To start, soak your new steel pan in hot water for about half an hour (do not add any detergents and do not use abrasive sponges). After this time, wash the pan with a soft cloth and rinse with just water. Then dry it very thoroughly, preferably using a paper towel. You can also place it on the stove over low heat for a few minutes to eliminate any moisture.
On the dry pan, sprinkle a generous layer of salt, covering the bottom completely. Set the pan over medium heat and heat it until the salt starts changing colour. Then, pour it out and wipe the pan thoroughly with a paper towel. Be careful not to burn yourself, as it will be very hot.
Pour vegetable oil into the salt-cleaned pan and heat it. Add thick slices of potatoes or simply clean potato peels and fry everything together until browned. Repeat this even 3-4 times, but do not eat these potatoes, as they are not suitable for consumption.
Pour out any leftover oil, wipe the pan dry with a paper towel, and set it aside for about a day. After this time, you can wash your steel pan in hot water. Try not to use detergents or abrasive sponges or pads. Use a soft sponge or cloth and hot water, which should suffice. Dry it thoroughly and coat it with a small amount of vegetable oil—all over and on every side. Now you can put it away.
In the initial period of using the steel frying pan (without sticking), it may require a bit more oil compared to other types of pans. When set over the heat, it also takes longer to heat up, but once heated, it retains its temperature for a long time. Keep this in mind and reduce the heat at the right moment, so as not to burn the pan and, of course, the food.
How to season a cast iron pan?
A cast iron pan also needs seasoning, just like a steel pan. However, its seasoning is slightly simpler and quicker. You can do it in two ways: on a traditional stovetop burner or in the oven.
Seasoning on a stovetop burner
Coat the washed and thoroughly dried pan with vegetable oil using a brush or a piece of paper towel. Set the pan on the burner, turn it on, and heat until its surface slightly changes colour and all the oil burns off and stops smoking. Remove it from the heat and let it cool. Repeat this 3-4 times, and after the last seasoning and cooling, wash it in hot water, dry well, and coat with a small amount of vegetable oil.
Seasoning in the oven
Wash the cast iron pan in hot water and dry thoroughly. Pour a small amount of vegetable oil into the pan and spread it over the surface—use a brush or piece of paper towel. Coat the entire pan, including the handle.
Preheat the oven to 200 degrees Celsius, and line its bottom with a sheet of aluminum foil to catch any dripping oil residues. Place the pan upside down in the preheated oven. Season it for about an hour, then turn off the oven and let it cool.
Remove the cold pan from the oven, wash it in hot water, dry it well (you can lightly heat it on the stove to ensure it is dry). Coat the entire pan with a small amount of vegetable oil and set it aside.
How to care for pans to make them last longer?
Most importantly, do not pour cold liquid onto a hot pan or place a hot one under running water. Sudden temperature changes can lead to irreversible surface damage.
Pans should not be washed in dishwashers if you care about their durability. Steel and cast iron can be cleaned without using detergents. If this is necessary, use them in minimal amounts. After washing and thoroughly drying the pan, you should oil it.
It's worth repeating the seasoning from time to time, also known as curing. This creates a natural protection for the pan's surface, preventing the sticking of fried foods and corrosion. If you notice that your steel or cast iron pan starts to stick, make sure to season it again.
