What's Up With Seasoning Stainless Steel?

Discussion in 'Cooking Equipment Reviews' started by missyjean, Nov 24, 2009.

  1. missyjean

    missyjean

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    I went to the mall today to buy 1 Viking pan to try it. Inside the box the pan came in was instructions to season the pan with oil.

    I didn't buy it

    Does it really have to be seasoned?

    Viking is 7 ply stainless on surface and bottom with layers of aluminum alloys
     
  2. phatch

    phatch Moderator Staff Member

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    No, it doesn't. But it does help out a pan. And you'll see highly cared for stainless steel in some places that has been seasoned then never washed with soap. Can be high performing and low stick.

    But I run all mine stainless steel through the dishwasher which many cooks wouldn't do either.

    Phil
     
  3. chefray

    chefray

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    I treat Stainless the same as I would Cast Iron. Season it under a broiler and wash it with scalding water only. My best stainless, I'm convinced, would not let duct tape stick.
     
  4. french fries

    french fries

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    Really? I had no idea. I thought stainless steel was supposed to be thoroughly cleaned after each use.

    So how do you season it? The only thing I've ever seasoned is a carbon steel skillet: wipe with lard, bake for 2 or 3 hours and let cool down in the oven, slowly.

    Same thing for stainless steel?

    If you've seasoned a stainless steel pan, can you still use it with acidic foods, or would this ruin the seasoning?
     
  5. hawaiian

    hawaiian

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    I would suggest you to season it. As seasoning helps to form a protective barrier against oxidation and it also helps to keep food from sticking to the surface.
     
  6. phatch

    phatch Moderator Staff Member

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  7. hawaiian

    hawaiian

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    That was really informative. Thanks.
     
  8. cheflayne

    cheflayne

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    I am not being a wise guy, just curious. I have both cast iron and stainless steel, with neither being seasoned to be non-stick. What do you do about deglazing?