When it comes to stacking your kitchen cookware, finding suitable pans, pressure cookers, and woks is essential. However, maintaining them effectively and caring for them is equally significant. With pans, you have a variety of materials to choose from (iron, non-stick, ceramic, etc.). However, overused pans can turn greasy, lose their coating, and require frequent attention to remain resilient and long-lasting. For instance, your saute pan can turn rusty or lose its functionality with time. Unseasoned pans can also interfere with the cooking ability. Whether you want the perfect scrambled eggs or roasted vegetables, seasoning your pan is the first thing you need to get done.
How to season saute pans?
According to a recent survey, the pandemic has caused Aussies to spend more time cooking and making liquor in the kitchen. It implies that more kitchenware is coming into use, and more likely it is to lose its functionality. This is why seasoning your pan may be an option to keep them working in the long run. The seasoning procedure primarily depends on the type of pan you use. Many pans can be used for sauteing, but cast iron and non-stick pans are typically the most used ones. Non-stick pans are considered the healthier choice as they require less oil and are fast to saute or roast food. On the flip side, iron pans, well known for their durability, have been the conventional saute pan choice. Here is a step-by-step guide to season your pans.
For the Non-stick pans
Non-stick is the current and modern cookware choice. It offers several benefits, from being easy to clean to cooking. However, non-stick pans may lose their surface coat or develop pores with regular usage. As a result, they demand seasoning frequently to retrieve their surface. Here is how you can season a non-stick pan flawlessly.
- Start by washing the pan
To begin with, grab some warm water and a bar of mild dish soap to clean the pan. Use a soft sponge to clean the dirt or excess fat and oil from the surface. Next, air dry the pan. You can use a dishcloth to wipe off the extra water and allow the pan to dry for a while.
- Preheat the oven
Simultaneously preheat your oven at 400 degrees F. Pour a few drops of olive oil or peanut oil onto the pan and heat the pan for about one hour. Then, remove the pan from the oven. Use a pair of oven gloves while you handle the hot pan. Allow the pan to cool and, use a dishcloth to wipe off excess oil/fat (if any).
For the cast iron pans
Iron saute pots are pretty familiar among experienced cooks and chefs, as they come a long way in versatile cooking. Cast iron pans are well known for their extensive heat retention, making cooking much easier. However, one cannot overlook the significance of seasoning a cast iron pan. It’s because cooking acidic foods can damage the seasoned surface, causing it to wear out. Here is how you can toss it.
- Scrub the pan
To begin with, scrub the pan gently using some mild detergent or dish soap. Rinse through and air-dry the pan thoroughly. Wet pans may not get seasoned well when heated.
- Add oil
When you season cast iron pans, layer the surface with a single layer of cooking oil to lubricate the surface. Never add too much oil as the surface can turn sticky.
- Use the oven
Place the oiled pan in a preheated 400 degrees F oven for thirty minutes. Now, place the pan in the oven for another one hour at 450 to 500 degrees F. Finally, use a set of safety gloves to remove the pan from the oven. Let it cool and start using.
