Season your stainless steel pan the fastest way
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Make your stainless steel pan non-stick for easy cooking of fried eggs and other foods. Flax seed oil is one of best and the seasoning is done in about 20 minutes. Fried eggs are then cooked to show the non-stick result.
Before seasoning, clean the pan thoroughly and dry it thoroughly. Applying a low heat on the stove before seasoning, helps make sure it is dry.
Flax seed oil is added to liberally cover the pan surface. It needs to be a thick enough layer that when any smoking starts, it is at the oil surface, well away from the pan surface.
***** After turning the heat off when the oil starts to smoke, the pan is let stand to cool and then the oil thrown out and the pan rinsed with warm water, no soap. Then it is dried with a paper towel. ****
Then the cooking test, doing fried eggs with olive oil, is carried out, as shown in the video.
Once the pan is seasoned, after cooking, use hot water to clean and rinse, then wipe dry with a paper towel. Keep away from using liquids in the pan to best preserve the non-stick surface.
If braising sticky food, like cassava (yuca) or bean curd, use a regular non-seasoned stainless steel pan for the braising part.
It is not necessary to bake your pan in the oven, taking hours over the process.
The method shown here is based on past experience seasoning steel woks with the same approach but using safflower or canola oil. That wok method came from Singaporean traditional wok cooking know how.
Some approaches to seasoning make my hair stand on end as people heat up their pans to crazy temperatures which seems pretty dangerous.
People use other oils for seasoning, so if you don't have flax seed, I'd go ahead and use canola or some other oil. Olive oil seems to be frowned on for this process but I cannot find any convincing reason why. This whole pan seasoning area is fraught with misinformation, so I'd recommend the simplest, fastest method and see how it goes for you.
I have tried peanut oil instead of flax oil and that results in failure to season the pan. The fried egg test produces sticking. You can successfully fry eggs in peanut oil at higher temperatures around 400 degrees Fahrenheit without sticking but you get browned up egg whites from that method. You cannot fry eggs on lower heats in peanut oil without sticking. So flax seed oil remains the winner for seasoning stainless steel.
Before seasoning, clean the pan thoroughly and dry it thoroughly. Applying a low heat on the stove before seasoning, helps make sure it is dry.
Flax seed oil is added to liberally cover the pan surface. It needs to be a thick enough layer that when any smoking starts, it is at the oil surface, well away from the pan surface.
***** After turning the heat off when the oil starts to smoke, the pan is let stand to cool and then the oil thrown out and the pan rinsed with warm water, no soap. Then it is dried with a paper towel. ****
Then the cooking test, doing fried eggs with olive oil, is carried out, as shown in the video.
Once the pan is seasoned, after cooking, use hot water to clean and rinse, then wipe dry with a paper towel. Keep away from using liquids in the pan to best preserve the non-stick surface.
If braising sticky food, like cassava (yuca) or bean curd, use a regular non-seasoned stainless steel pan for the braising part.
It is not necessary to bake your pan in the oven, taking hours over the process.
The method shown here is based on past experience seasoning steel woks with the same approach but using safflower or canola oil. That wok method came from Singaporean traditional wok cooking know how.
Some approaches to seasoning make my hair stand on end as people heat up their pans to crazy temperatures which seems pretty dangerous.
People use other oils for seasoning, so if you don't have flax seed, I'd go ahead and use canola or some other oil. Olive oil seems to be frowned on for this process but I cannot find any convincing reason why. This whole pan seasoning area is fraught with misinformation, so I'd recommend the simplest, fastest method and see how it goes for you.
I have tried peanut oil instead of flax oil and that results in failure to season the pan. The fried egg test produces sticking. You can successfully fry eggs in peanut oil at higher temperatures around 400 degrees Fahrenheit without sticking but you get browned up egg whites from that method. You cannot fry eggs on lower heats in peanut oil without sticking. So flax seed oil remains the winner for seasoning stainless steel.
