How to Season a Stainless Steel Pan
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- čas přidán 12. 09. 2024
- Lisa is your Hostess Coach. This is how to season a Stainless Steel Pan. Lisa makes everything quick and easy.
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Thanks, Lisa I just got the stainless steel pan, and this video, it exactly what I need👍🙂
I was considering adding a SS skillet to my kitchen, but I read so many complaints about food sticking, so I changed my mind. After seeing this, I may consider it. I have been using cast iron for years and I am happy with it. It took a long time before I really knew how to take care of them, but now I do.
The key is to get the pan hot and grease it before using each time. Let me know how it goes. I love my cast iron too but sometimes it's just not the right pan for the job!
I'm the same, love my cast iron pans, but not good for doing like spaghetti sauce and such in.
That's when I use my stainless steel pans.
I do same process for seasoning a new pan, only difference, I do it 3 times.
I guess that's what webber recommends.
Thanks for posting your video
pan turned *reddish / coppery brown* after doing this. (new pan)
very Nice vid, Thx!
Glad I found your video. Seasoning my pans now.
Wow ... There is indeed a disco ball reflection going in in there ! 😂👌
Well Explained and I can See the Smoke....👍
Thank you for sharing
Thank you for watching!
Hi Lisa thank u for the tip from India😊
Nah I saw other blogger. They preheat the cookware 1st before putting an oil. They have scientific explanations with it in order not to stick the foods.
How long will this last?
You will have to do it each time you use the pan. Depends what you are cooking…get the pan hot and use some oil and what you are cooking shouldn’t stick.
Coconut oil has a low smoke point.
Smoke point of Coconut oil (Refined, dry) is 204 °C 400 °F
Hello Lisa! I have buyed a Demiere Stainells Steel pan (with 30 years warranty!) and I have now throw all non-stick-pans in the garbage!
I followed your instructions but I could see very early some light brown parts in middle of the pan after heating up o smoking point. It was not 100% shiny when I wiped the oil out withpaper. I used tha pan after and some food sticked directly to the pan... I used peanut oil with smoking point 235 degrees. Can you tell me what I did wrong?
Sometimes with brand new pans it might take a few trys to make it work plus cooking with it will help build up a nice base. Don't get the pan tooooo hot as it will brown. Totally agree with you to throw all non-stick pans away! I have one but the rest I use stainless or cast iron. Best of luck and thanks for watching!
With Stainless steel you will have to season them each time you use them. I prefer the stainless to using nonstick pans all the time so take the time to do this when it's important that what you are cooking doesn't stick. Maybe you got it toooo hot if the pan was browning....
Can I use avocado or grapeseed oil? I'm new to this.
Oils with a high smoke point work best!
Problem with stainless steel pan is the surface is non-porous and, unlike cast iron, there is really no where for seasoning to hold onto. Even washing a "seasoned" stainless steel pan with just hot water will wash off some if not all of the seasoning. You pretty much have to season every time you use the SS pan. Fortunately, the seasoning process is quick because SS pan heat up and cool down way faster than cast iron, just have to plan an extra 20 minutes before cooking.
After each use, I heat my pan for a couple of minutes, put a bit of oil on a paper towel (I use avocado or macadamia) and wipe it around the pan. Just like with a cast iron. Just like cast iron, the more you season, the better it gets. I cook everything in my stainless steel. Even scrambled eggs.
@Alex Yu, that’s not true about stainless steel. Although I have cast iron and carbon steel, I also have stainless steel, it can be non stick if done right, spot seasoning. Look here on CZcams. I just fried breaded chicken cutlets, no sticking. The good thing about stainless, is I made chicken Marsala and sauces can be made in the same pan as frying. Can’t make sauces in CS or cast iron. SS is easier to maintain than both.
@@jda58tex I agree. I heat pan till warm, add some oil, wipe with paper towel, let it smoke a little, then I let it cool a little. Then I heat oil, add meat, no sticking. For frying, CS and CI is good, but can’t make sauces as with SS.
I have a German pot that actually says the lines on surface area of cooking side are deliberate.
Like the vinyl record
So if I have use the pan, do I have to season it everytime I cook?
Yes!
Hi, an the oil be reused to season a pan?
I wouldn't reuse the oil. I don't use that much so once I wipe it out of the pan it's mostly gone anyway.
Thats just oiling up the pan, not seasoning it. To actually season it you need to sauté chopped up green onions in the oil. All types of onion and garlic react with stainless steel and deposit an actual season coating that holds the oil better and greatly reduces sticking. This works on any steel, stainless or iron pan and can be repeated several times to build up a very effective, visible, golden color season layer.
Just bought a stainless steel set, so I guess I need some coconut oil!
You can use any oil with a high smoke point. You will need to do it each time
You use the pan so your food doesn’t stick. Thanks for watching! 🎉
2 questions
1. do we have to heat the seasoning oil onto the side (the whole surface) to fully season the whole SS pot? and
2. Does boiling water in the seasoned SS pot reduces the non stickness?
I usually wipe all the surfaces including the sides. Yes, you will have to season stainless steel many times as you will wash it away or boil it away. Just plan a few minutes before you want to use it to season it so your food won't stick! Thank you for watching!
boiling water will remove the "seasoning"..also using a LID cover will remove the seasoning..
Hello I'm very new in stainless steel trying to get healthier with cut down carbs, sugar now throw away my old non stick cookware. Anyway I want to make mashed potatoes in my stainless steel pot do I need to season the pot too? Thank you in advance
I don't think you need to do it when you are going to boil potatoes in water. I use this technique when I am going to cook something that I don't want to stick to the pan.
You do not need to "season" stainless steel. It's not cast iron. Just treat it right and it will last forever."
"don't ever ever ever put food into a cold pan" not always true. Best way to render fat in Bacon without burning it is by putting it into a cold pan
Good point!
Can we skip wiping the oil and start cooking straight away once the pan in hot enough for the pancakes?
Sure! Just make sure the pan is not toooo hot so you don't burn the outside of the pancakes before the inside is cooked through.
How much oil do you recommend for seasoning? (Preferably in tsp/tbs)
Depends on the size of the pan. I would think 2-3 Tsp should be plenty.
Hi i have a question. I dit exactly this. Mine is not dhine but there are just some weird bumps and spots all over the pan. You can feel them as well. Any idea what i did wrong?
Maybe you got the pan too hot!
Okay, so I followed these directions with my Calphalon stainless steel pan. I used olive oil which has the same smoke point as coconut oil. It didn't work. Any ideas what I need to do differently? Thank you!
The hot oil should provide a barrior on the surface of the pan so your food won't stick. You have to do it every time you use the pan as once you wash the pan, you have to do it again. It will never been as non-stick as a pan with a coating on it. This is the hack to help your food not stick! Thanks for watching!
@@hostesscoach Understand, but you didn't answer my question. I tried it again today with coconut oil and then tried to cook two eggs that stuck like glue. There must be some other trick to getting these pans to not stick...I also read you should not wash your pan with soap to preserve the seasoning.
@@pattiel1108 Just a Thought but i would check the Quality of the SS you have , Is it 304 Stainless or 18/10 or 18/08 , if it stuck like glue it might be sht stainless or after market , just a thought for you
@@Sunline7 It's Calphalon. Expensive stuff.
Are we going to do this everytime we cook
Yes. When you wash the pan you will usually wash off the seasoning. It only takes a couple minutes and really helps with food sticking depending on what you are making.
Do we have to season the pan every time before cooking?
Yes!
I've seen other videos say if you don't use soap and just wipe it or use hot water, you don't have to reseason. Guess we all have to use trial and error to get this process to work.
@@pattiel1108 I wash my stainless pans so I re-season when I use them. Another tip to try when cooking eggs or anything if it’s sticking is put a lid on and the steam should help release the food.
What type of pan is that?
It’s a Calphalon 5qt pan and it came with a nice heavy duty glass lid!
Excellent demo. I make sure pan is hot enough before adding oil, by sprinkling a little bit of water into hot pan. If water beads up like mercury beads, it is hot enough to add the oil. Actually, you can cook anything in it without oil and food will not stick. Like Eggs, pancakes, bacon....etc. Example: czcams.com/video/8ye1hqMjV5k/video.html
Stainless is somewhat porus..Seasoning not required like this vidieo..why would you want to discolor the pan?
@@geraldamos292 My pan is never discolored. Still shines like a new silver pan, to this day, a few years later.
I tried the water bead test and the water simply evaporated. I'm wondering if everyone is using different types of stainless steal pans. I have Calphalon and their website says no seasoning is necessary. Might have to call them...
@@pattiel1108 If the pan/skillet is to hot, it evaporates. Beading usually at medium high. By The Way, Do Not place your skillet on stove top till it’s totally hot, if Electric. This works on all my pans. Evan the stick free pans. This method is excellent for searing raw meat. Not actually for seasoning the skillet.
Lisa - can I use the coconut oil to season a cast iron skillet ? I’m working on making my own bees wax with oil paste - but using coconut seems a lot easier 😄
I use coconut oil, lard or Crisco for my cast iron.
See the below comments too. I use the LODGE seasoning oil when working with CAST iron. After I wash a cast iron pan, I will dry it (usually on the cooktop over light heat) then use the Lodge oil and spead it with a paper towel, let it set and put it away.
Can you taste the coconut oil later when you cook with this pan?
I don't think so. You don't have to use coconut oil but want to choose one with a higher smoke point. Don't want to get it toooo hot as it will brown. It may take a few trys and once you use the pan it will build up a base too. Thanks for watching!
I have problems saying certain words too, not fun at all. Thanks for the video!
I have stuttered pretty much my whole life! Just part of what makes me so much fun! 💃
How many times you do it?
I do it when I want to cook something that I don't want it to stick.
Why do people call coconut cream oil????
I have never heard it called coconut cream! To me coconut cream is what you make pina coladas with! Where are you from?
Season cast iron and carbon steel cookware not stainless steel. As a professional chef of over 20 years I have never seasoned stainless steel skillets. All Clad, Made-in to name a few, doesn’t recommend seasoning SS. Try a well seasoned carbon steel skillet for your eggs if you want non stick.
Interesting, me too was a Military cook in the Navy. You have a point. Just bought a "massive" 14 inch pan SS from Cuisinart. I must of seasoned it six times in a row, from watching a CZcams video. Well Sunday morning my two eggs sticked a little. Any other suggestions?I'm always learning from other cooks, and Chefs.
@@rogerfournier3284 I cook eggs sometimes in stainless steel. usually they don't stick. its all about the temp of the pan. if you can drop a couple drops of water on you pan and the water drops dance then the pan is the right temp. If the water drops break into several balls then its to hot. if the water evaporates its to cold.
This guy is pretty spot on with how to cook an egg in Stainless. It also takes some practice.
czcams.com/users/shortsq7NIiFg1ymA
I prefer using seasoned carbon steel pan for my eggs. Cast iron is fine, but too heavy. I have a couple Matfer Bourgeat Black Carbon Steel fry pans well seasoned. A well seasoned pan takes time. if you try and rush seasoning it may flake off and you'll have to start again.
I prefer cooking on gas or induction as its easier to control you heat. Conventional electric stoves are harder to control your heat
Hope this helps
I love the tip about the dancing water!! I will try it next time!
You must mean really shiny.
❤️❤️❤️❤️❤️🙋♀️🙋♂️👌👍🇲🇦
is the cameraman 7 feet tall or something
Almost! 6'6" LOL
You probably dented the pan rim banging the spoon it. Gee.
That really gave me the shivers! Some things you just don't do.
Whats up with her pausing on saying oil lol.
I thought it was just me…
I stutter. Sometimes just have to patient! LOL
I wondered also. Only thing I could think of is some people pronounce “oil” like “earl” so I figured maybe she was trying to say “oil” properly. And yes it seems the camera man is extremely tall. Lol.
Amen, you can’t season stainless, physically impossible under any circumstance. Hate it this garbage is available online.
Balls. Can't season SS pan. Learn to cook.
Hi! Any ideas why my semi tall stainless steel pan is sticky on "walls" after seasoning? And what to do now, should I just wash it with hot water and forget about seasoning?
You will need to season it each time before you use it. Important to work in a hot pan and be sure you grease the sides of the pan if you are using a taller pan.
@@hostesscoach Thanks, will do that!
You have your studdering very well under control..
Do we need to season every time before cooking?
You do not have to season stainless steel pans at all. Just be sure to make it so hot on medium fire (for me it takes around 5 min with 28 cm aluminium sandwitch pan for 23 EUR), that a drop of water keeps being a sphere instead of vaporating on the bottom of the pan. Then get rid of the water sphere: dump it somewhere. Remember that vertical sides of the pan are not so hot: when you move water sphere to a side while dumping, it will stop keeping the form and will leak. When your pan is hot and dry, add your favourite oil just to cover the bottom (rotate the pan to lubricate sides) and put dry meat (potatoes etc.) into oil. It will hiss a bit, but will not shoot hot drops everywhere as when you add water into oil.
Yes WE do.