How to Season A Non-Stick Skillet That Is Sticking

Non-stick pans can be a pain. More and more, they are the cookware of choice but when a skillet or egg pan starts to stick - you feel more like throwing it away than trying to clean it. Here's the trick to keep those skillets like new and not sticking!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• A dedicated non-stick skillet, frying pan or egg pan.
• Vegetable oil
• Salt
• Paper Towels
• Water
• A good exhaust system or a fan set up in a window

1. My Grandmother used an iron skillet and knew full well how to keep it from sticking but in today's world, those skillets are disappearing. Most of the new cookware is non-stick but - doesn't stay non-stick. One wrong technique and that pan may seem unusable. But don't be too quick to toss it out - not without trying the following trick I learned while working for a restaurant that specialized in making breakfast!

2. 
   Good Shape and Good Size

   First of all, you need to pick the pan for the job. Non-stick egg pans are great to use but they need a certain angle to the sides for easy flipping when you're doing over-easies. A fry pan is pretty handy with the same angle but it's not as important.

3. One tip to help keep your pans from sticking is to never use soap in the pan. The soap breaks the deep non-stick layer. Another tip is to be sure your oil is hot enough when you put the food in it and keep the food moving for the first few seconds after putting it in. When the pan starts sticking repeatedly, then it's time to fix it. Clean the pan well, getting as much of the burnt on off or stuck stuff out.

4. 
   Oil and salt

   Once you have the pan or skillet as clean as possible without using soap, pour regular vegetable oil in it to a depth of about 1/4 inch. Sprinkle the entire bottom with enough salt to be visible through the oil. Swirl the oil and salt around to go up the sides a bit.

5. 
   Smoking!

   Warning - work with care for this next step! Turn the burner on high under the pan. Watch the pan constantly. Be sure there is no chance of any dripping humidity or cooking grease hovering over the pan from cabinets or utensils hanging above the burner. Allow the oil and salt to heat up until it smokes heavily. The salt will pull the impurities out of the pan's surface and turn dark brown.

6. The salt will crackle and the pan will smoke. Once the smoke gets a bit thick, turn off the burner. Be sure you don't let your sleeve or any moisture from your hands drop into the pan. Leave the pan on the burner to cool - it is much safer to leave the pan sitting still while it cools.

Tips & Warnings

• Don't let just anyone use your seasoned pan.
• Clean your skillet immediately – it’s easier when the food is "soft". A quick water rinse, scrubbing with a Dobie pad and a wipe out with a paper towel or dish towel will save you a lot of work later.
• NEVER allow your skillet to sit in soap water or use soap in the pan.
• Don't put your seasoned pan or skillet in a dishwasher!
• Test the heat of the oil in your fry pan by dropping one drip of water in it - it should pop and crackle.
• Be careful not to let any water drip into the pan when it is smoking hot - it could easily explode in your face!
• Do not swirl the oil once it's smoking - if you goes over the side, your pan and burner will burst into flames. If flames break out, remember to smother them - don't try to put out with water! Use baking soda on the stove and put a snug cover on the frying pan or skillet.

[Ladybugblue]

on 8/22/2008 Good article!

[MidniteWriter]

on 7/13/2008 Sounds interesting! I think I could save some nonstick cookware with your article!

[Raemonde]

on 7/3/2008 Very useful tip, I am sure it will come in very handy!