Yes, chefs do season stainless steel pans. Seasoning is a process of treating the surface of a cooking vessel with oil to create a natural non-stick coating and prevent food from sticking to the pan. While seasoning is more commonly associated with cast iron or carbon steel pans, it can also be done on stainless steel pans to improve their performance.
To season a stainless steel pan, follow these general steps:
Wash the pan: Before seasoning, thoroughly wash the pan with warm, soapy water to remove any manufacturing residue or contaminants. Rinse it well and dry it completely with a towel.
Apply oil: Apply a thin layer of high-smoke-point oil, such as vegetable oil, canola oil, or grapeseed oil, to the entire surface of the pan, including the walls and handle.
Heat the pan: Place the oiled pan on the stovetop over medium heat. Allow the pan to heat up gradually to help the oil bond with the stainless steel surface.
Let the oil smoke: As the pan heats up, you may notice the oil starting to smoke. This is an indication that the oil is polymerizing and forming a non-stick layer on the pan's surface.
Cool and wipe: Once the smoking process is complete, turn off the heat and let the pan cool down. After cooling, use a paper towel to wipe off any excess oil from the surface.
Repeat the process: You may need to repeat the seasoning process a few times to develop a more effective non-stick coating. With regular use and proper care, the seasoning will continue to improve over time.
Keep in mind that while seasoning can enhance the performance of stainless steel pans, it may not be as effective as seasoning cast iron or carbon steel pans. Stainless steel pans are generally designed to be more stick-resistant without seasoning, but the process can still help with certain foods and cooking techniques. Regularly using the pan and maintaining it properly will contribute to its non-stick properties over time.