How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface!

by Halle Cottis on Mar 29, 2012 - 46 Comments
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I love cooking on stainless steel pans, but it took some practice and some tips and tricks to get the hang of using these wonderful pans.  A few months ago, I posted a video and post about Buying and Cooking Tips For Stainless Steel Pans.  In this video I showed you how to preheat your pan and then I added some coconut oil followed by adding my egg mixture and demonstrated how to cook your eggs in a stainless steel pan without having them stick all over the pan.

 

This video became quite popular and I started to get quite a few tips (good and bad ones), but one stood out to me!  One person commented that you can season your stainless steel skillet/pan to create a naturally occurring non stick skillet in less then 5 minutes.  This individual also stated that I wouldn’t need to use oils/butters to cook my eggs in, and that the pan would no longer stick.  What?  For real?  So you know me, I got one of my stainless steel pans out and proceeded with the instructions.  I was amazed!  Such little effort and he was right, my pan no longer sticks!!  I promise you, after watching this video, you too will be seasoning your stainless steel pans!  I am also including written instructions too.

 

Here are the simple steps to create a naturally occurring non stick stainless steel pan!

  1. On medium to medium high heat, heat your pan for 2-3 minutes.
  2. Melt a little coconut oil or other high heat oil in your pan and swirl the oil around to evenly coat the pan.  Allow the oil to smoke (don’t worry, we will be tossing this oil out)!  Once the oil has smoked, turn off your burner  and remove pan from heat source and allow to cool completely.  You know your pan is seasoned and ready if you can see your mirror reflection of yourself in the pan (more details are in the video about this).
  3. Once the pan has cooled, pour out the oil and wipe the pan out with a paper towel.  You now have a seasoned nonstick stainless steel pan.
  4. I am going to give you an example on how to cook an omelette in your seasoned pan.   Simply preheat your pan on medium low heat for 2 minutes.  Pour your egg mixture into your pan with no oil at all!  Add desired ingredients (cheese, meat, veggies).  Allow the eggs to cook for several minutes without disturbing.  After a few minutes, flip you eggs and allow to cook another minute or two.  Your eggs will slip right out of the pan, no sticking! (You can view this in the video as well).  There is no need to ever wash the pan with soap, just wipe out with a paper towel as nothing will stick in the pan, cleanup takes about 10 seconds.  This method is very similar to seasoning your cast iron skillet or wok.  As long as you don’t use soap on your pan, your pan will remain nonstick.  If you are using higher heat, you might need to add a little bit of oil.

That is it!  So easy and no mess!  Give it a try, you will be amazed!

 

 

 

 

 

 

 

 

 

 

 

 

 

This post is featured on Seasonal Celebration Sunday, Real Food Mania, Melt in Your Mouth Monday, Real Food 101, Meatless Monday, Mouthwatering Monday, Homestead Barn Hop, Slightly Indulgent Tuesday, Tuesday’s Tasty Tidbits, The Hearth & Soul Hop, Tempt My Tummy Tuesday, Tasty Tuesday Party, Tasty Tuesdays, Traditional Tuesdays, Real Food Wednesday, What’s Cooking Wednesday, Sustainable Ways, Whole Foods Wednesday, Healthy 2day, Simple Lives Thursday, Thriving on Thursdays, Creative Juice Thursday, Tastetastic Thursdays, Full Plate Thursday, Your Green Resource, It’s a keeper Thursday, Freaky Friday, Fresh Bites Friday, Friday Food

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38 comments
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Bobagain
Bobagain

Well, I've been at it for a couple weeks now. Here are my findings:

It does not matter if your pan is "seasoned"! I mean, assuming that a deep scrub with soap and Barkeepers Friend removes the seasoning, which I do regularly. If you follow these steps, you'll be A-OK.

The most important step is PROPER PREHEATING (of pan and egg!). Your pan is hot enough when a drop of water rolls around without evaporating (mercury ball/Leidenfrost effect). This link provides some helpful tips and a good video  http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html A thoroughly heated pan will allow the water to roll up the sides as well.

But, any super high temp will float some water while also burning your oil and destroying your eggs. You want the lower end of the spectrum. What I do is ignore the preheating pan for a few minutes. Come back, add a drop of water which will float, REMOVE THE PAN FROM THE HEAT until the water begins sticking/evaporating, and then return it to the heat for a moment. It might seem complicated, but it will guarantee you have the perfect temperature.  One final note: if your pan is nicely "seasoned", the oil will come out of the pours and you will NOT see this effect.

Now is the time to add oil. I use the smallest amount of coconut combined with the smallest amount of butter, although either by itself may work fine. I believe the water content of the butter might help the non-stick action. Let the oil heat for 20-30 seconds. A lot of people say "hot pan, cold oil, food wont stick!" well, the oil may go in cold, but it needs to warm up.

Drop in your room temperature eggs (scrambled or whole), and let them set-up before mixing or don't! If you follow these steps, they will not stick. Any excuse to add a little water may also help. I mix a spoonful of water in with my scrambies, and add a spoonful under the lid for perfectly steamed sunny-side up.

Bobagain
Bobagain

Ok, I've been testing this out for a few days, and I think the  "no oil whatsoever" is a little misleading..

In your video you oil the pan, and then wipe it out. I tried this, and it worked: my eggs didn't stick! But after using it to cook a few other things, and cleaning it will just hot water and a paper towel (no soap) the oil in the pan seems 'used up'. I just had an egg stick so bad it was almost comical.

I think when you are wiping the oil out of your pan, you're kinda just smearing it around. I would say that overall, your technique for seasoning the pan is spot on. But you can't just ignore it from then on out and never use oil again.

The only thing I've done different is using hot water (not boiling) when cleaning, and never soaking for more than a few minutes. I'll use less water and more regular oil and report back in a while. It's too embarrassing when the neighborhood 'chef' can't cook an egg!!

hallecottis
hallecottis moderator

@Bobagain thanks for the feedback bob!  I also have found that if my food sticks to the pan, the pan most likely wasn't hot enough.  I will try the experiment tomorrow with my eggs and NO butter/oil and make sure my pan is hot enough and I will see if it sticks or not and report back.  Keep us posted! 

hallecottis
hallecottis moderator

As promised today I washed my seasoned pan with hot water and there was absolutely no oil whatsoever.   I preheated the pan over medium heat (gas range) for about 4-5 minutes so it was quite hot.  When I put the eggs in the pan (with oil I get a sizzle) I heard a quick sizzle noise that quickly disappeared.  I then cooked the eggs while constantly moving the egg liquid around (scrambled eggs) so that the egg wouldn't overcook.  In less the 30 seconds my eggs were done and did NOT stick to the pan.  Now was it as clean as the oiled pan, NO, but I still could wipe it out with a paper towel.  The key...your pan has to be hot enough so it won't stick.  Oh and one more thing to note..the eggs taste a whole lot better with a bit of oil in them :)

hallecottis
hallecottis moderator

@DebWalker @hallecottis I would try the parchment paper then.  We also put ours in the freezer for half hour before taking the cake out and that helps.  You could try preheating the pans but I am afraid the bottom will get to brown to quickly.  Try the parchment paper.

I did an article on stainless steel pans...this might help a bit.  

Buying and Cooking Tips For Stainless Steel Pans

DebWalker
DebWalker

@hallecottis @DebWalker 

Thanks so much for responding...Ok I actually I have two different pans, both stick and on one the magnet does stick to it and on the other very expensive pan the magnet does not stick to it...I always grease the pans (usually w/Pam) but I have tried shortening, oil, and butter w/the sprinkle of flour and it does not make any difference.  Any more suggestions would be greatly appreciated

hallecottis
hallecottis moderator

@DebWalker @hallecottis are you greasing the pans and dusting with flour?  That will help tremendously.  If you are still having issues, line the bottom with unbleached parchment paper.  I have a SS Lasagna pan and it does not stick at all and I do not need to heat it at all.  Is your cake pan real stainless steel? Does a magnet stick to it?

DebWalker
DebWalker

@hallecottis 

I need to know about cake pans. Mine are sticking sooo bad does the same apply to them .  Would you let them get hot before pouring the batter in??


Bob
Bob

I really wish you would use water to demonstrate how hot your pan is. Touching the side and not being burnt seems somewhat subjective, and also dependent on if you are using gas (as the flame will lick the sides of the pan)

ngormally
ngormally

LOVE this.... I did this and couldnt believe it worked, Ive alway steered away from stainless pans because everything sticks but now I'm a hugh fan,  I can't wait to get more

domdem
domdem

So, after seasoning how do you wash the pan? Do you have to treat it like a wok where you barely wipe it down with a damp cloth or can you wash it with soap and water? Never really dealt with seasoned dishes before....

hallecottis
hallecottis moderator

 @domdem You treat it like a seasoned pan, so no you do not wash it with soap and water.  If you wash it with soap and water then you have to re season the pan.  Just wipe it out with a paper towel and you are good to go.

Steve725
Steve725

I've tried this about 10 times now and still can't get it right. Some times are better than others, but never even come close to how she cooks eggs in the video. I'm using a Calphlon stainless steel and coconut oil

JustMeRog
JustMeRog

 @Steve725 

Steve, a few suggestions that may help…

 

First, since you’ve already had food stick in the pan, clean it thoroughly. You can use soap and water, however, you might want to try bringing water to a boil in the pan. Since the metal expands when heated, the boiling water can loosen microscopic particles that are stuck in the microscopic pits in the steel. Wipe the pan dry with a towel when it is just cool enough to do so.

 

Second, you may NOT see your CLEAR reflection in the pan. It depends on the TYPE of stainless steel the manufacturer used to make the pan. If they used 18/10 or 18/8 steel, the surface can be shiny. If they used 18/0 steel it will be satiny. This is because of the metals used. The 18 is the percentage of Chromium in the steel. The 10, 8 or 0 is the percentage of Nickel in the steel. Nickel creates the shininess. 18/10 or 18/8 steel is also called 304 steel. 18/0 is called 400 steel. Calphalon uses 18/10 in SOME of their products.

 

Third, even well seasoned pans will need extra oil for higher temperature cooking. The non-stick characteristic works at low temperatures, so cook your eggs on LOW, and WAIT for the pan to properly heat.

 

Last, pans can be re-seasoned whenever you feel the need. Halle’s how-to video describes it perfectly. But remember to allow your pan to heat properly before adding the oil.

hallecottis
hallecottis moderator

 @Steve725 Can you see your reflection in the pan Steve?  My pan is a 5 ply pan, which allows the heat to evenly be distributed.  I recommend at least a 3ply.  Do you know what ply your pan is.  Just trying to figure out why it isn't working for you...

Steve725
Steve725

 @hallecottis I can see my reflection when it's being seasoned, just kinda my head though not a ton of details. But now that it's dry, no I can't see it. 

hallecottis
hallecottis moderator

 @Steve725 Really shouldn't make a difference Steve.  Just make sure you get the pan good and hot  and then add the oil. 

hallecottis
hallecottis moderator

 @Steve725 No coconut oil is one of the best oils to use.  If your pan was smoking when you preheated it then you overheated it.  You should still be able to touch the rim of the pan for 2 seconds without burning your hand.  My only other thought is the quality of your pan.  It might not be distributing the heat evenly and that would also alter the final product.

Steve725
Steve725

 @hallecottis I just tried that again, I preheated on level 4 until the pan started to smoke, then put in egg whites only without additional fat. Didn't work :( Maybe season with a different oil? 

hallecottis
hallecottis moderator

 @Steve725 It sounds like you might not be preheating your pan after it has been seasoned long enough.  Allow your pan to preheat (nothing in it) on medium low heat for 2 minutes.  Then add your eggs.  See if that helps.

nanagiron53
nanagiron53

it sounds easy enough will try today with chicken. I do have a concern: I have electric glass stove top, and I am kinda of afraid to cook with cast iron or steel on my glass top. does any one have any tips?

hallecottis
hallecottis moderator

 @nanagiron53 I don't see why it would be any different on glass top...does it say not to use cast iron or SS pans in your instructions for the stove? 

qechtweets
qechtweets

Awesome! I don't have any stainless steel frying pans, but I will definitely keep this in mind for when I do. I'm slowly switching to all stainless steel, cast iron, and stone. Thanks for sharing at Healthy 2Day Wednesday and come back tomorrow to see if you were featured!

Real_Food_Freak
Real_Food_Freak

That is a GREAT tip.  Thanks so much!

hallecottis
hallecottis moderator

 @Real_Food_Freak  Your welcome!  Do you have Stainless Steel Pans?  This has saved me a ton of headaches in the kitchen :)  Thanks again fro hosting at http://www.realfoodfreaks.com/ !  I LOVE your site!!

Real_Food_Freak
Real_Food_Freak

 @hallecottis I have a few.  I recently just bought a cast iron which get used all the time now, but for the times when I will use the s.s. this is great.  I didn't know you could do this with s.s..

naturalmothers
naturalmothers

Just brilliant- I had no idea and all my pans are stainless! 

Thank you so much for sharing this with us on Natural Mothers Network's Seasonal Celebration and best wishes for a very Happy Easter!

Warmly, Rebecca x

hallecottis
hallecottis moderator

 @naturalmothers Hi Rebecca,

Thank you and I hope you have a great Easter too!  I really appreciate the having the opportunity to share this post with your viewers, so thank you for that! :)

The21stCenturyHousewife
The21stCenturyHousewife

What a great idea - much better than using non-stick pans! Thank you for sharing this post with us at Hearth and Soul.

hallecottis
hallecottis moderator

 @The21stCenturyHousewife Your welcome! :)  Thanks so much for hosting such a wonderful blog hop and giving me the opportunity to share with your viewers!

TrishFiggers
TrishFiggers

I wonder if you could use this same principle to make stainless steel baking pans nonstick.  Have you tried it? If so, what temperature would you have to bake them at to get them hot enough to absorb the oil?

hallecottis
hallecottis moderator

 @TrishFiggers I have not tried this yet, but have several pans that I could experiment with :)  I will come back and post my results.  Thanks for the great idea!

Rhonda Harader Cain
Rhonda Harader Cain

Well...i did something wrong....pan was shiny last night...milky this morning so prob didnt let it smoke long enough or didnt wipe it out well enough. I will try again. : )

Whole Lifestyle Nutrition
Whole Lifestyle Nutrition

Ok,so you should completely wipe the oil out. It will still be shiny and oily but there should be no oil swirling around at all. Round 2 and let me know how it goes :)

Rhonda Harader Cain
Rhonda Harader Cain

Seasoned my "egg pan" tonight...will give it a try in the morning. : )

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