Seasoning for skillets and pans refers to the process of treating the cooking surface with oil or fat to create a non-stick and protective layer. It helps prevent food from sticking to the surface, protects the pan from rust and corrosion, and enhances its durability and lifespan.
To season a skillet or pan, you typically follow these steps:
Clean the pan: Wash the skillet or pan with warm water and mild dish soap to remove any dirt or residue. Scrub gently with a sponge or soft brush. Avoid using abrasive cleaners that can damage the cooking surface.
Dry the pan: Thoroughly dry the skillet or pan with a clean cloth or paper towel. Ensure there is no moisture left on the surface.
Apply oil: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or flaxseed oil. Pour a small amount of oil onto the cooking surface, then spread it evenly using a paper towel or cloth. Make sure to cover the entire surface, including the sides and handle.
Remove excess oil: After applying the oil, use a fresh paper towel or cloth to remove any excess oil from the surface. The goal is to create a thin, even layer of oil.
Bake the pan: Place the skillet or pan upside down on the middle rack of an oven preheated to a specified temperature, usually around 350-400°F (175-200°C). You can also place it on the stovetop over low heat. Let it bake for about an hour.
Cool and repeat: Once the baking time is complete, turn off the heat and allow the skillet or pan to cool completely before removing it from the oven or stovetop. If desired, repeat the seasoning process for additional layers of protection.
Regular use and proper care of the seasoned skillet or pan will help maintain its non-stick properties and keep it in excellent condition. Avoid using harsh abrasives or metal utensils that can scratch or damage the seasoning. Instead, use gentle cleaning methods, such as handwashing with mild soap and water, and occasionally reapply a thin layer of oil to reinforce the seasoning.