Season your cookware: Mastering the art of non‑stick pans
If your new pan sticks, it likely needs seasoning. This simple yet crucial process creates a natural protective layer, preventing food from sticking and extending the lifespan of the cookware. So, how should you properly season a pan, and which materials require this maintenance?
Not everyone knows that some pans need to be seasoned, not just before their first use. Seasoning is necessary to ensure the pan cooks without issues and does not burn food. However, not all pans require this process. Teflon and ceramic pans do not need it, while cast iron and steel pans do. Therefore, it's helpful to know how to season pans and how often to do it so they can serve you well 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 a good idea to season it first. This process removes the factory-applied protective coatings and prepares the pan for non-stick cooking.
To begin with, soak your new steel pan in hot water for about half an hour (do not add detergents or use abrasive sponges). After this time, wash the pan with a soft cloth and rinse it with just water. Then, dry it very thoroughly, preferably using a paper towel. You might also place it on the hob over low heat and allow it to warm for a few minutes to eliminate any moisture.
Sprinkle a generous layer of salt on the dry pan to completely cover the bottom. Set the pan over medium heat until the salt starts changing colour. Then, pour it out and wipe the pan down 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. Do not use detergents or abrasive sponges or pads. Use a soft sponge or cloth and hot water—that should suffice. Dry it thoroughly and coat it with a small amount of vegetable oil, covering it all over and on every side. Now, you can store it away.
When first using the steel frying pan (without sticking), it may require a bit more oil than other pans. When set over heat, it also takes slightly longer to heat up, but it retains its temperature for a long time. Keep this in mind and reduce the heat immediately to avoid burning the pan and, of course, the food.
How to season a cast iron pan?
A cast iron pan also requires seasoning, similar to a steel pan. However, seasoning a cast iron pan is somewhat simpler and quicker. You can do it in two ways: on a traditional stovetop burner or in the oven.
Seasoning on a stovetop burner
Use a brush or paper towel to coat the washed and thoroughly dried pan with vegetable oil. Set the pan on the burner, turn it on, and heat it 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 three or four times. After the last seasoning and cooling, wash it in hot water, dry it well, and coat it 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—you can use a brush or paper towel. Coat the entire pan, including the handle.
Preheat the oven to 200 degrees Celsius, and line its bottom with a sheet of aluminium 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, and dry it well. To ensure its dryness, lightly heat it on the hob. 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 are inadvisable, as they can cause irreversible surface damage.
Pans should not be washed in dishwashers if you care about their durability. Steel and cast iron can be cleaned without detergents. If detergents are necessary, use them sparingly, and oil the pan after washing and thoroughly drying it.
It's worth repeating the seasoning occasionally, also known as curing. This creates a natural protection for the pan's surface, preventing the sticking of fried foods and corrosion. If your steel or cast iron pan starts to stick, be sure to season it again.
