Stainless steel pans are true powerhouses in the kitchen. They are durable, versatile and built to last. Still, we are often asked whether you should season a stainless steel pan. The short answer: no. Seasoning is meant for other materials and stainless steel simply does not need it. In this blog we explain exactly why.
Seasoning is a process where you use oil to create a protective layer on a pan. This layer, also known as a natural non-stick coating, helps prevent food from sticking and protects the pan against rust. This process is only relevant for materials that can build up such a layer, like cast iron and carbon steel pans.
No. Stainless steel works differently from cast iron or carbon steel. Because the material does not rust and does not absorb oil, a seasoned layer has no function at all. You might now wonder whether food will stick more easily. Yes and no. Cooking with a pan without a non-stick coating requires some technique. Make sure to preheat your stainless steel pan properly and use enough fat and you will cook without any issues.
What happens if you still season a stainless steel pan?
If you try to season a stainless steel pan, the oil will not bond like it does with cast iron or carbon steel. Instead, the oil will burn onto the surface and create a sticky or brown layer that is uneven. The result: a pan that looks dirty and is harder to clean.
How do you restore a seasoned stainless steel pan?
No need to panic if it has already happened. With a few simple steps you can clean your pan again.
- Soak the pan in hot water with some washing up liquid.
- Use a soft scouring sponge to gently loosen the burnt on layer.
- For stubborn spots, make a paste of baking soda and water. Let it sit briefly and gently scrub until the layer comes loose.
- Rinse the pan thoroughly and dry it immediately.
After that, your pan is ready to use again.
When is seasoning actually needed?
Seasoning is meant for pans that can build a natural non-stick layer by heating oil. This applies to materials that absorb oil and gradually form a stronger protective layer.
Cast iron
This material absorbs oil and forms a natural non-stick layer that becomes stronger with each use. Seasoning protects against rust and creates a smoother cooking surface.
Carbon steel
Carbon steel works just like cast iron. Seasoning creates a protective layer that prevents rust and makes cooking easier. With regular use, the layer becomes stronger.
You never need to season a stainless steel pan. It does not work and causes more hassle than benefit. Stainless steel excels when properly preheated and used with the right amount of fat. Want to season a pan after all? Then cast iron or carbon steel is the right choice.
Looking for a new stainless steel pan?
Explore our collection of stainless steel pans and choose the model that fits your way of cooking. From saucepans to frying pans, our stainless steel range offers quality you can rely on every day.
