Seasoning iron, aluminum and steel pans is a common practice. Seasoning adds a natural non-stick surface to the pan and aids in preventing moisture and air from causing unsightly changes in the metal, such as rust. Seasoning does not take very long and should be done before you use the pan the first time for frying, and then occasionally after, especially after you’ve had to scrub the pan, as this removes seasoning.
Things You'll Need
- Dish detergent
- Canola oil or peanut oil
- Paper towels
Wash the pan with hot water and dish detergent. Scrub it with a sponge and then rinse well in warm water. Dry it with a towel and allow it to cool down.
Place the pan on your stove top. Pour a half dollar-sized amount of canola oil or peanut oil--the latter works best, according to fantes.com--into the pan.
Spread the oil with your hands completely over the interior surface of the pan.
Turn the burner to low heat beneath the pan. Stay with the pan to watch it. Soon it will begin to smoke. When this occurs, turn off the burner and leave the pan to cool down.
Use a dry paper towel to wipe excess oil from the pan after it has cooled down. It is now seasoned and ready for frying.
Tips & Warnings
- You can also season pans by coating them with the oil and then placing them to cook in the oven for an hour (fantes.com suggests the temperature should be between 300 and 350) This can create more smoke in the house than the stove-top method.
- Do not leave the pan on the stove top unattended while it is heating.
- Photo Credit scampi shrimp in pan image by Nicky Jacobs from Fotolia.com
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