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Seasoning Stainless Steel for Non Stick

- Sat, 01 Jun 2019 05:18:47 EST 6XARSCbG No.158779
File: 1559380727600.jpg -(69471B / 67.84KB, 1500x1500) Thumbnail displayed, click image for full size. Seasoning Stainless Steel for Non Stick
I have always loved stainless steel fry pans however I've always cleaned them with steel wool because it cleans them so well, recently I have started seasoning my stainless frypan as you would a cast pan with MCT oil and man oh man the difference is amazing, it takes a bit more effort but heat up your clean pan, tip in some high smoke point oil wipe it around with paper towel and heat until it is all smoking, turn off the heat and let it sit to cool then wipe with paper towel again. After you cook on it use a non scratch scourer to clean it and season it again before you put it back in the cupboard.
Aida Mollenkamp - Sat, 01 Jun 2019 08:15:39 EST bnDwnI8O No.158780 Reply
I'm not convinced that would work.
Gaston Lenôtre - Sat, 01 Jun 2019 09:55:43 EST h0Ls1/Zw No.158781 Reply
it's a good idea to oil all pans, including nonstick
James MacInnis - Sat, 01 Jun 2019 10:00:49 EST Z0KJkHwG No.158784 Reply
I thought food sticking to stainless pans was half the point of having them. You know, so you can deglaze the crusty browned bits at the bottom of the pan (fond) to make a sauce after the food is cooked. I think you might be ruining your pans.
Ina Garten - Sat, 01 Jun 2019 13:13:03 EST jvQb0sSs No.158785 Reply
Saying he needed steel wool to clean them immediately confused me. And correct me if I'm wrong but I thought seasoning is something you just do to cast iron
Cyril Lignac - Sun, 02 Jun 2019 02:26:24 EST MhnQuFHC No.158793 Reply
Well it does works some magic for cooking scrambled eggs.

and still develops some nice crispins for sauce if that is your deal.

Don't have to believe me, I just tried it a few times and it worked pretty well for me. Do what you want with your pans, they're your pans dammit.
Marcus Samuelsson - Sun, 02 Jun 2019 08:10:37 EST qb4tK0vC No.158795 Reply
>You know, so you can deglaze the crusty browned bits
Agreed. I wouldn't do it to my stainless steel pan, because that's how I use it. I like having the clean slate.

HOWEVER, my stainless steel wok is seasoned like that, and it's fantastic.
Charlie Trotter - Mon, 03 Jun 2019 21:01:59 EST 8jhkEV17 No.158802 Reply
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this is dumb as fuck. i use a sponge and a bit of dish soap to clean all my pots/pans. if shit is caked on let it soak in a lil soapwater overnight. steel wool...? "seasoning" with oil? shit's fucking retarded. i don't want slimy greasy pans in my cabinets or other storage areas. they should be clean. furthermore the only time i have heard of this bullshit is in regard to like, cast ironware, not stainless steel
Keith Floyd - Tue, 04 Jun 2019 05:33:59 EST It3C0mHQ No.158806 Reply
Yeah agreed, I really don't see the point of pans that need to be seasoned unless you're some sort of food fetishist. It's like making your own pasta, I'm sure it might taste better and stuff but who the hell has the time and space for crap like that.
Tyler Florence - Tue, 04 Jun 2019 08:12:16 EST RDs7KYLs No.158807 Reply
Iron woks are seasoned in this way. Idk about steel though. Steel wool would beat up a pan pretty bad.
Marie Troisgros - Tue, 04 Jun 2019 12:11:40 EST 5VS7dHrN No.158808 Reply
1559664700114.jpg -(80238B / 78.36KB, 500x375) Thumbnail displayed, click image for full size.
Yeah, if you're not microwaving Kid Cuisines you're wasting everyone's time. There's no point cooking food when there's already cooked food waiting for you to reheat it.
Charlie Trotter - Tue, 04 Jun 2019 13:05:59 EST 8jhkEV17 No.158810 Reply

why are you being a dumb faggot and exaggerating shit to the point of nonsense
Marie Troisgros - Tue, 04 Jun 2019 13:35:38 EST 5VS7dHrN No.158811 Reply
I don't understand what your issue is, I'm on your side. Why bother making something yourself when you can buy it? Why bother owning pans that have to be washed and cared for and take up valuable cabinet space when you can just microwave a Kid Cuisine? There's lots of food you can buy that's already cooked, there's no point wasting your own time and effort unless you're some kind of food fetishist. I totally agree my man.
Charlie Trotter - Tue, 04 Jun 2019 13:40:32 EST 8jhkEV17 No.158812 Reply

your false equivalence between choosing to have slimepans and doing any cooking or cleaning whatsoever is nonsensical and reveals you are not arguing in GOOD FAITH!!!
Julia Child - Tue, 04 Jun 2019 13:46:55 EST EYTLQcVp No.158813 Reply
I rarely spend more than 30 minutes on cooking, the idea of spending like an hour just to prepare and clean a goddamn frying pan is just absurd.
Marie Troisgros - Tue, 04 Jun 2019 14:05:48 EST 5VS7dHrN No.158814 Reply
If your pans are slimy you're using way too much oil and not seasoning them properly. All you need is a very thin coat of oil. I've never heard of doing it to stainless steel, but it's something that needs to be done for cast iron, and if you do it right it needs almost no maintenance. If you're going to be a reductionist and just ignore the fact that different tools are good for different jobs then yeah, just microwave a TV dinner and be done with it.

To season:
>Wipe pan with very thin coat of oil
>Place upside down in cold oven
>Turn oven on
>Wait an hour or so
>Turn oven off
>Wait to cool
Your pan is ready to use, and this is not something that needs to be done every time. Maybe once a year if you're real anal about it, but basically if you're using the pan the seasoning is going to build up on it's own.

To clean the pan after cooking put some salt in the bottom of the pan while it's still hot and rub it around with a paper towel to soak up any excess oil. When the pan is cool, dump the salt and give it a quick rinse. It's easier than actually washing.
François Vatel - Tue, 04 Jun 2019 15:00:44 EST 5WdELw/2 No.158815 Reply
I'd also recommend re-seasoning after cooking high acidity dishes
Michael Chiarello - Tue, 04 Jun 2019 21:40:50 EST 8jhkEV17 No.158816 Reply

that wont clean up residue of sauces, spices, meats, cheeses, basically anything that is COOKED into the pan will need more than a salted paper towel
Alice Waters - Tue, 04 Jun 2019 21:46:49 EST Z0KJkHwG No.158817 Reply
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You don't salt the paper towel, you add the salt to the pan to absorb the oil, and it acts as an abrasive when you rub it with the paper towel.

If you're talking about fond, you're a fool to not make a sauce with it, but if you just want to just get rid of it like a pleb, dump a small amount of water into the pan while its still hot. It'll boil the shit right off, and you can dump the water and give it a quick rinse.
Alice Waters - Tue, 04 Jun 2019 22:18:13 EST Z0KJkHwG No.158818 Reply
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Here, watch this.

I honestly don't understand why anyone wouldn't want one. They are cheap, extremely durable, low maintenance, easy to clean, oven safe, and they hold heat extremely well. These things last generations, even if you treat them like shit. People pull them out of junkyards and scrap heaps, remove the rust, season them over again, and they're good to go. You can even put them right on top of burning coals if you're camping or have a firepit or whatever.
Chen Kenmin - Wed, 05 Jun 2019 01:21:11 EST JyToIIHK No.158821 Reply
good vidjayo.

fastmode: lightly oil the inside of the pan and put it on the stove on low with the fan going until it smokes like a bitch. wipe it out with hot water and repeat once or twice more until the inside is slick and dry.

i like this one since it's basically your middle-aged neighbor explaining how to salvage one out of the scrap bin.
Anne Burrell - Wed, 05 Jun 2019 05:20:56 EST i0sm0IXF No.158822 Reply
OP here, everyone feel free to call me a faggot for suggesting you do something different with your pans but I agree cast pans are the shit. Cast fry pans just cook food so nicely, the heat distribution is on point and nothing sticks to them if you look after them right, microwave meat pie guys will just never understand the joy.
Toshiro Kandagawa - Wed, 05 Jun 2019 12:49:51 EST xPtNFtaI No.158827 Reply
This was an awesome video, thanks for sharing.

I've done a little more reading and it sounds like seasoning stainless pans isn't as uncommon as I thought. Cast iron NEEDS to be seasoned because it will otherwise rust. Corrosion is not a major concern for stainless pans, so seasoning is completely optional. It sounds like most manufacturers do not recommend it, and the seasoning needs to be reapplied every time you wash the pan, but it will in no way damage your cookware.

IMO, it's too much work for too little benefit, but that's just me.
Toshiro Kandagawa - Wed, 05 Jun 2019 16:39:34 EST xPtNFtaI No.158829 Reply
I think the good ones actually seasoned carbon steel, not stainless.
Michael Chiarello - Wed, 05 Jun 2019 19:22:14 EST 8jhkEV17 No.158830 Reply

>They are cheap, extremely durable, low maintenance, easy to clean, oven safe, and they hold heat extremely well. These things last generations, even if you treat them like shit. People pull them out of junkyards and scrap heaps, remove the rust, season them over again, and they're good to go. You can even put them right on top of burning coals if you're camping or have a firepit or whatever.

sounds like any half-decent pan
Michel Guérard - Wed, 05 Jun 2019 21:11:52 EST Z0KJkHwG No.158832 Reply
Nonstick/Teflon pans will get completely fucked up if you do most of those things to them, and they don't retain heat for shit. The coating also comes off really easy and when it's gone you basically need a new pan. Stainless pans are expensive and much more finicky than cast iron, and can warp or chip in the case of layered-bottom pans, which is the only kind of stainless pan I would buy (because stainless is not a great thermal conductor).

Still not sure why you're so resistant. Seriously, get yourself a cast iron skillet, they're like $20-30 for brand new top of the line Lodge cookware, and off-brand ones cost even less. You could probably even find one at Goodwill or something for a pittance. I promise you won't regret it.
Rokusaburo Michiba - Wed, 05 Jun 2019 22:45:14 EST 8jhkEV17 No.158833 Reply

i have a cephalon iron skillet. i mostly just use it to cook bacon. i always clean it with soap when im done.
Chaz Fable - Thu, 06 Jun 2019 20:47:02 EST dNjjLJ4n No.158842 Reply
I like stainless for sauces and poaching
Chaz Fable - Fri, 07 Jun 2019 23:18:18 EST CNFZRBuo No.158851 Reply
besides, are you gonna baste in a cast iron? Even the most skilled master baster is going to get a sore wrist from that.
Maestro Martino - Sat, 08 Jun 2019 02:59:05 EST WzLUnxNg No.158854 Reply
I don’t see how basting something in a cast pan would differ, unless you’re confused and talking about flipping shit.
Wylie Dufresne - Tue, 18 Jun 2019 09:34:13 EST 7PreVkZv No.158942 Reply
"seasoning" a pan isnt so much about the food as it is the pans ability to deal with food.

a well-seasoned pan basically has a non-synthetic nonstick layer. its to do with the polymerisation of fats by coating the pan in an ultra-fine layer of fan, then bringing it past its smoking point (and causing the pan to thermally expand in the heat at the same time) so that the fats properties change.
Beau MacMillian - Tue, 18 Jun 2019 09:38:12 EST u9cnC24a No.158943 Reply
Not a nom poster but worked as a cook for years.

This right here.

Its my understanding that the fat and salt you add enter the tiny cracks and blemishes on the surface of the pan and then expand and sort of seal those cracks up.
Jamie Oliver - Tue, 18 Jun 2019 22:07:07 EST kw1BJUOj No.158955 Reply
what is this wizardry

I just want to eat good stuff

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