Seasoning - Do I have to season my new pan and if so, how?

 

Some pans should be seasoned before first use in order to protect the frying surface and to achieve better frying results.

These pans must be seasoned

if these have not already been seasoned at the factory. Re-seasoning is required if the pan has lost its seasoning layer after too thorough cleaning with detergent and scouring sponge.

 

Not seasoning must / can / should / may be done to

 

And how do I season my pan?

There are several seasoning methods:

 

Method 1, our favorite - seasoning in the oven

  1. First rinse the pan with hot water.
  2. Then dry the pan and heat it a little on the stove to remove any residual moisture from the pores of the cast iron. Allow to cool.
  3. Then rub the inside of the pan very thinly (!) with ordinary vegetable oil suitable for frying. Rub out with a soft lint-free cloth. The oil film must be extremely thin.
  4. Then place the pan in the oven preheated to 220° C for one hour. For pans with wooden handle, remove it beforehand. ATTENTION: Ventilate the kitchen well during this time! Take care when opening the oven door!
  5. Allow to cool completely. The seasoning layer is now finished or as good as new. If you want to be very careful, you can repeat the process with another layer of oil.

 

Method 2 - Seasoning on the stove

This method does not produce such a pronounced burn-in layer, but is usually sufficient for iron/steel ladles. This method is also recommended if the pan cannot be heated to the temperature required for seasoing in the oven due to the handle (pans with a fixed wooden handle, pans with a synthetic resin-coated handle). Also suited for quickly regenerating worn-out burn-in layers.

 

  1. First, rinse the new pan with plenty of hot water. This point does not apply if you have already subjected the used pan to intensive cleaning after a frying mishap.
  2. Then dry the pan and heat it a little on the stove to remove any residual moisture. Allow to cool.
  3. Then rub the inside of the pan thinly with ordinary vegetable oil suitable for frying and put enough oil into the pan to cover the bottom well 2-3 mm.
  4. Heat the pan slowly (!) and under constant supervision (!) on the stove until the oil starts to smoke clearly visible. Reduce heat immediately, otherwise risk of fire! For safety, have a lid ready to cover the pan!
  5. Drain the oil and rub inside of the pan the with a soft, lint-free cloth, leaving only a very, very thin layer of oil.
  6. Put the pan back on the stove and heat it until the oil film starts to smoke. In steel pans you can see a darkening of the oil film. Reduce heat. then put the pan aside and let it cool down. Done.

 


Method 3 - Baking on the stove with potato peels

In our opinion, this much quoted traditional method with potato peels and salt has no significant advantages over the oven method. At the same time, however, this method produces a lot of harmful smoke, and there is also a risk of overheating the cookware, which is why we will not discuss this method in more detail here.