You love to cook, so you want your cooking utensils to work for you. If you have stainless steel frying pans, you may want to season the pans. Treating a frying pan with lard or bacon fat so it creates a nonstick coating is the purpose of seasoning. Most cooks season cast iron frying pans, but many cooks like to season stainless steel frying pans. Seasoning a stainless steel frying pan is quick and easy.
Things You'll Need
- Clarified bacon fat
- Paper towels
- Table salt
Preheat your oven to 300 degrees Fahrenheit. At the same time, preheat the frying pan on the stove top. Melt the lard in the frying pan. Use enough to coat the inside of the pan.
Heat the frying pan until the lard is hot, but before it smokes. Pour off the excess lard and wipe the pan with paper towels.
Place the pan in the preheated oven. Time the pan for 45 to 60 minutes. Remove it from the oven and let it cool to room temperature. The pan is ready to use.
Cook some bacon for other uses. Save the clear bacon fat. Pour the fat into a glass measuring cup and let it cool to settle and clarify (separate). Preheat your oven to 300 degrees Fahrenheit.
Wash your pan with dish detergent and rinse. Fill halfway with cool water and heat to boiling. Let simmer for five minutes.
Remove your pan from the heat, pour out the water and dry thoroughly with paper towels. Take a dry paper towel or coffee filter and lay one into the pan. Spoon the top layer of bacon fat on top of the towel or filter and let it drip through to the pan. When the pan has enough fat to coat the surface, spread the fat around the entire inside of the pan. Throw away the paper towel or coffee filter.
Bake the pan in the oven for one hour. Remove the pan and let it cool. Sprinkle salt into the pan and then wipe it out with paper towels. The salt works as a mild abrasive to smooth out the fat.
Use your pan according to recipes. Wash them in mild soapy water, rinse and dry. Retouch seasoning with fat-moistened paper towels and a little dry salt. Store in a dry place.