Stainless steel pans are incredibly durable and versatile, and they retain heat well and distribute it evenly. But despite all of these advantages, many people avoid stainless steel pans altogether because they don’t have a nonstick surface.
Delicate foods like eggs and fish will quickly fall apart on a stainless steel surface if there isn’t a good amount of butter or oil in the pan. But that shouldn’t stop you from buying or enjoying your stainless steel pots and pans!
Using just a bit of coconut oil and salt, you can actually season your stainless steel to have a slightly “greased” surface, reducing the chance of your food sticking so they’re even more versatile than before. And since this “nonstick” coating is all-natural, it’s a safe and healthy alternative to traditional nonstick coatings.
Related: This Is The Most Important Thing To Know About Cast Iron
How To Season Stainless Steel Pans
You’ll need:
Directions:
Place the pan on the stovetop over medium-high heat. Put 1 tablespoon of coconut oil in the pan and allow it to melt.
Swirl the oil around the surface of the pan, then pour out any excess oil so that only a thin, even layer of oil remains.
Sprinkle a layer of table salt into the pan, enough the cover the bottom.
Grab a paper towel and use it to rub the oil and salt around, polishing the pan. Make sure to get the sides of the pan too!
Use a clean paper towel to wipe out any excess oil and salt, and your pan is ready to go!
2 Potential Drawbacks To Seasoning Stainless Steel
While this method’s advantages make it worthwhile in my opinion, there are a couple of small drawbacks to it I thought I’d mention as well. First, it’s not permanent—you’ll need to repeat the seasoning process when you notice food starting to stick again. (But again, the process is quick and easy enough it’s barely a drawback.)
Second, there are certain situations where you’ll still need to put a bit of oil or butter in the pan when you use it. Depending on the food you’re cooking, the thin seasoned layer may not be enough to prevent the food from sticking entirely. But I personally think these are small prices to pay to make such a great pan even more versatile!
What type of cooking pan do you use most frequently at home?
