Your stainless-steel pan is now seasoned and ready for use!.Wait for the pan to cool down completely before using it or storing it. Clean the pan with warm water and a mild detergent to remove any dirt.Seasoning a stainless-steel pan works the same as seasoning a carbon-steel pan. Seasoning a pan will form a protective layer that will prevent food from sticking to the pan and ensure an even distribution of heat. However, it is not as vital as seasoning the inside of the pan.Īlthough stainless steel is famous for its durability and rust resistance, seasoning a stainless-steel frying pan can still improve its the non-stick properties. Seasoning the exterior of a carbon-steel pan is mainly done for aesthetic purposes and to provide an extra layer of protection against rust. Repeat applying, heating and removing excess oil several times until the outside of the pan has become slightly brown.Wait for the pan to cool off and use a paper towel or a clean cloth to wipe down the pan. ![]() Let the pan heat for a few minutes so the oil can bond to the metal (polymerisation).
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