Isn’t Nonstick cookware our absolute favorite?
That is why we are always on the hunt to turn our not-so-nonstick pans into nonstick by seasoning them.
But do you know the right method?
Table of Contents
How to make a Pan Non-Stick
1. Make a Pan Nonstick with Coconut oil/Vegetable Ghee
- Take a pan which is to be seasoned.
- Now pour a high melting point oil, for example coconut oil or vegetable ghee.
- Now what you have to do is spread the oil on every side of the pan.
- Now the heat the pan for 2 minutes or you can use your oven at 300 degrees Fahrenheit.
- After this turn off the burner and let the oil cool.
- This will make the surface of the pan smoother and non sticky.
- If you can see your reflection in the pan then its the guarantee that you have seasoned the pan properly.
- Now wipe out the extra oil by paper towel and use this pan as it is for cooking.
- You will need to do this every time if you have put the pan in your dishwasher.
2. Make Non Stick with Table Salt
- Take a pan which is to be seasoned.
- Put a cup of table salt in the pan.
- Spread the salt as it covers the whole surface of the pan and brown(heat) it.
- Now take out the salt and be careful it will be burning hot.
- Now the pan will be smoothed and non sticky for your use.
- It’s surface will be reflective which assures you that it is seasoned.
- Use the pan as it is.
- You will have to do this every time you want it non sticky.
3. Make a Pan Non Stick with oil and Salt
- Third method is to use both oil and salt at one time.
- Take any high melting point oil for example take sunflower oil.
- Add two table spoons of salt in it.
- Heat until the smoking point comes.
- Now take out the extra oil from it and wipe out the remaining oil and salt from the pan with the help of paper towel.
- If surface is reflective then it is properly seasoned.
- Use as it is for cooking.
- Repeat every time you want to make it non stick.
How to make a Stainless Steel Pan non stick
- Wash your Stainless Steel Pan
Take your stainless steel pan you want to season and wash it thoroughly using the dish soap. This step is necessary because if the pan is not clean already, the seasoning would not turn out as desired. The oil will only absorb on the surface if its pores are cleaned and free from any residue.
- Coat your Pan with some Oil
After washing, dry it completely using the paper towel or a clean piece of cloth. For sure you don’t have to do the coating of the oil while the water is still present in the pan.
Now take any oil with a high smoking point value that includes canola oil, peanut oil, sesame oil, soybean oil, sunflower oil, almond oil, and avocado oil, etc. You can take anyone available to you but just make sure it is not too old to work.
Pour a few spoons of the selected oil into the pan and spread it evenly using a brush or your finger, or maybe just swirl the pan around.
- Heat the Pan until the Oil smokes
It’s time for your pan to be placed on a medium heated stove until you see the oil turning into rolls of smoke rising in the air.
The oil with high smoke property is used on purpose to assist in the process of seasoning. Having said that, the oil that will smoke way too soon will also stick hard to the surface, just exactly what we want. However, you can also put the oiled pan in the oven at 350 degrees for 1 hour but it is more time taking.
- Take the Pan off
Once you smell or see the smoke, turn off the flame and let your pan cool down. After some time, around 20 minutes, pour down the leftover oil from the pan into something. Keep it if you think it can be of use or simply discard it otherwise.
- Wipe off the excess oil
Now take a few paper towels, fold them, and start wiping the excess oil gently. Keep doing this until you feel no more oil can be removed but do it gently. You may realize the pan surface delivering a unique shine by now. If yes, the process has been successful.
- Place it carefully
You have to store your freshly seasoned stainless steel pan very carefully as not to destroy all the hard work. If you stack the pans in one place, you should better cover the seasoned pan with enough paper towels before placing another pan over it.
Note: After every seasoning session, you must be conscious of not washing it accidentally because if you do, the seasoning will no more be intact and of use. This way, you will have to re-season your stainless steel pan for the same nonstick effect. However, you can make the seasoning long-lasting by gently wiping it with a clean cloth after each use instead of indulging it in soapy water.
How to make Cast iron non stick
- Wash your Cast Iron Pan
If the pan is brand new, wash it with warm soapy water thoroughly. But if the pan is an old one, use a sponge to rub it gently all over to remove any food residue glued deep down its surface. However, seasoning a cast-iron surface that has never been used before is easier than the surface which has been quite prone to different kinds of cooking. Keeping in view this, you need to wash your old cast iron pan well to prolong the seasoning benefits.
- Preheat the Oven
Now it’s time to prepare the oven where your pan will rest for good almost 60 minutes after oiling. Set the temperature of the oven up to 177 ºC and leave it on.
Make sure you don’t use the oven for cooking anything before putting the seasoned pan in it because the accumulated steam from the previously cooked dish can disturb the seasoning process. However, the seasoning will itself take a few hours so there should not be urgent baking or cooking for the already reserved oven.
- Oil the Cast Iron Pan
Using either coconut, olive, or almond oil, coat a thin layer over the surface of the pan after drying it completely. If you do not have these oils, simply use vegetable or canola oil for spreading.
- Put the Pan in Oven
After confirming that the oil is perfectly coated on the surface and rim, now put the pan in the preheated oven. Some people also put it upside down and if you do so, place some paper towels on the bottom of the oven to avoid messing up. Set the timer for 45 minutes at first, if the seasoning is not done in the meantime, set the timer for additional 30 minutes or so.
- Repeat and Repeat
Once the pan turns out to be flawlessly seasoned, repeat the same process at least two times again, and then bingo, finish!
However, don’t forget that every time the oil has to be reapplied.
Repeat it until you see it shining quite visible.
Note: Never consider putting your seasoned cast iron pan into the refrigerator for storing the food because it will vanish the seasoning effect quickly. However, whenever you feel like the seasoning is not working great and the food is sticking time and again, just season it the same way.
Read more: Simple ways to clean All-Clad Pans