Why I Season A Stainless Steel Pan Part 2
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.
When A Video Becomes Popular
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 a stainless steel 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!
A Step By Step Approach To Season A Stainless Steel Pan
Here are the simple steps to create a naturally occurring non stick stainless steel pan!
- On medium to medium high heat, heat your pan for 2-3 minutes.
- 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).
- 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.
- 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!
Stainless Steel Pans That I Recommend
One last thing, not all stainless steel pans are created equal! Quality is really important when buying stainless steel pans.
I personally have this entire collection of stainless steel pans from All-Clad and absolutely love them! Think of it as an investment. These pans will last you a lifetime!
- If you are looking to try out a piece of all-clad, I highly recommend starting with this one! All-Clad Stainless 10-Inch Fry Pan
- If you are looking to buy a whole set, this is a great option: All-Clad Stainless Steel 3-Ply Bonded 10-Piece Cookware Set
✰ One last thing…there is an incredible sale going on over at Amazon right now! Get 43% OFF an entire set of 10-piece cookware set! Get the details here! (please note sale can end at any time…I do not have control of Amazons sales). ✰
How To Season A Stainless Steel Pan Video
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Hi Halle,
Good work! Thanks for sharing this informative content. I get more ideas from it. I want to buy this wok for survival cooking.
Please forgive me if I don’t understand this, but I though this was supposed to be a “non stick” method where you can cook your eggs “without” any additional oil/butter. However, almost every comment is saying something like wait for the pan to get hot and then add your “oil/butter” and eggs. So, is it vital to add the “extra” oil after it has been seasoned, or can you just cook the eggs in a pre heated pan “without” the oil? Either way, I am going to try both methods, but I am hoping that I won’t have to use extra oil and avoid the extra calories and fat to get the seasoned stainless steel pan be non stick.
Brand new stainless cookware. Wash with soap and water first before seasoning? Thanks!
I have a electric cook flat surface. Can 18/10 be used on it too. All I see is gas cook tops.
Will this method work for Revere Ware?
Any issues with increased bugs when storing seasoned pans? My husband insists that not cleaning with soap is going to have our house overrun with roaches.
I don’t get it… coconut oil has one of the lowest smoking points so why would you list it as a high temp oil? It’s on par with butter actually.
Have you ever heard of adding salt to the pan when seasoning it? If so, has anyone tried it – Did it work any better than without salt?
Thanks for sharing nice article. you article is so informative. stainless steel is good cookware. which gas stove you recommended to buy?
http://fissionreview.com/best-cookware-for-gas-stove/
Please this lady needs to research better on how to actually season a pan.
Yes heat pan with oil flax seed oil prefered.
Take off heat. Wipe heated oil over entire pan with paper towels. Put upside down in oven (doesn’t work with insulated handles or pans with plastic parts) . At 400 to 500 depending on range of your oven for five hours. Let naturally cool in oven. For 2 1/2 hours. Repeat 3-4 times
That is how you season pans.
Don’t clean with soap will ruin seasoning.
I am brand new to the SS cooking club. I followed your directions and the coconut oil seemed to burn on the sides. When I tried to wipe it out it left a mark. I cooked my eggs and sure enough they only stuck on the sides. Am I out of luck now?
I’ve read almost every comment in this thread and I’m unconvinced that this process is neither easy or effective. Low heat, medium heat, barely wipe it out, there must be something else you’re doing wrong… Cast iron is so much easier. I’m still looking for a process thanks fairly easy and has consistent results.