Seasoning is not just for cast iron. Learn how to season a stainless steel pan to create a naturally non-stick surface that improves with every use.
Why Season Stainless Steel?
Most people associate seasoning with cast iron, but stainless steel pans benefit from it too. Seasoning fills the microscopic pores in the steel surface with polymerised oil, creating a smoother cooking surface that resists sticking. While stainless steel does not require seasoning the way cast iron does, a well-seasoned stainless steel pan makes cooking eggs, fish, and other delicate proteins significantly easier. Think of it as an optional upgrade that rewards you every time you cook.
What You Need
All you need is your stainless steel pan, a high smoke point oil, and paper towels. Avocado oil is the best choice because its smoke point of 271 degrees gives the widest working range. Rapeseed oil (238 degrees) and light olive oil (242 degrees) also work well. Avoid extra virgin olive oil, butter, or coconut oil as their lower smoke points can leave a sticky, uneven residue rather than a smooth polymerised layer.
The Stovetop Method
Place your pan on medium heat for 2 minutes until warm but not smoking. Add one tablespoon of high smoke point oil and swirl to coat the entire cooking surface evenly. Continue heating until the oil just begins to smoke, then remove the pan from the heat. Let it cool completely without disturbing the oil. Once cool, wipe out any excess oil with a paper towel. The surface should feel smooth and slightly slick. Repeat this process 2-3 times for a stronger initial seasoning.
The Oven Method
Preheat your oven to 200 degrees. Wash the pan thoroughly with warm soapy water and dry completely. Apply a very thin layer of avocado oil over the entire interior surface using a paper towel, then wipe away as much as you can so only a barely visible film remains. Place the pan upside down in the oven for one hour. Turn the oven off and let the pan cool inside. This method produces a more even seasoning than the stovetop method and is particularly effective for building up the initial layer.
Maintaining the Seasoning
Every time you cook with oil in your stainless steel pan, you are adding to the seasoning. Over weeks and months of regular use, the surface becomes increasingly non-stick. To maintain the seasoning, avoid using highly abrasive cleaners or scouring pads on the cooking surface. Wash with warm soapy water and a soft sponge. If you notice food beginning to stick more than usual, repeat the stovetop seasoning process once to restore the layer.
When to Start Fresh
If your seasoning becomes patchy, sticky, or discoloured, it is easy to reset. Clean the pan with Bar Keeper's Friend or a paste of bicarbonate of soda, which will strip the old seasoning back to bare steel. Rinse thoroughly, dry completely, and begin the seasoning process again from scratch. Unlike cast iron, where stripping seasoning is a major undertaking, stainless steel makes it effortless to start over. This is one of the great advantages of stainless steel — it is always forgiving.