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How to season your steel pan?

How to season your steel pan?

A steel frying pan is made of raw material, guaranteed to be coating-free and PFAS-free. Before first use, it is recommended to prepare the cookware by heating oil to create a protective and naturally non-stick surface.

This process is called seasoning.

In this article, we explain the benefits of cooking with steel, the reasons for seasoning your pan, and the steps to easily follow the seasoning process—whether on an induction cooktop or another heat source such as gas.

3 good reasons to choose steel cookware!

#1:Guaranteed for life

Steel pans are strong and durable. They are resistant to impacts and scratches. They can be passed down from generation to generation. They come with a lifetime guarantee.

#2: PFAS-free

Unlike non-stick pans, steel pans have no coating. This means they are completely free of chemicals like PFAS. However, it’s worth noting that non-stick frying pans are designed for simmering and reheating, while steel pans are perfect for searing, browning, and grilling.

#3: Enhances flavor

One of the main reasons to choose a steel pan is its ability to enhance the flavors of food through the Maillard reaction. This chemical reaction occurs when proteins and sugars in food are exposed to high heat, developing rich flavors and delicious aromas. Steel frying pans, thanks to their ability to reach and maintain high temperatures, are perfect for achieving this reaction. They allow you to sear meats, vegetables, and other ingredients optimally, creating a flavorful, caramelized crust.

Nothing beats steel for enhancing flavors.

As you’ve probably gathered, steel has many advantages in the kitchen. To make the most of it, we’ll explain why and how to season your steel pan. Of course, this information also applies to steel woks and sauté pans.

Why should you season your steel frying pan?

What is seasoning ?

Seasoning is the process of heating oil in a steel pan to create a protective, naturally slippery patina. 

Seasoning develops and evolves with time and use. The darker the steel frying pan becomes, the less it sticks.

New steel stove before seasoning
Very seasoned frying pan after many uses

Advantages of seasoning

  1. Enhanced performance: a seasoned pan offers a naturally slippery cooking surface, ideal for searing meats, cooking eggs or browning potatoes without sticking.
  2. Rust protection: seasoning protects the steel from rusting, making it easier to maintain.

Preconceived notion: “Steel frying pans stick.”

Wrong! In reality, after initial seasoning with oil, the pan is ready for use. It becomes black and naturally slippery with use. And let's not forget that in cooking, it's all a question of time: to prevent food from sticking during cooking, take your time and let the caramelization crust form before turning it over. The Maillard reaction will take effect!

How to season your steel frying pan on gas ?

Seasoning on gas is easier than seasoning on induction because the heat is spread more evenly and gently. As the gas flames heat the sides of the pan directly, seasoning is often more even than with induction. In addition, induction hobs are generally very powerful, rapidly raising frying pans to a temperature that would burn the oil during seasoning or the food during cooking. On induction hobs, you'll need to take care to raise the temperature gradually, and it's often not necessary to exceed 3/4 of the hob's maximum power.

Step 1

Before first use, wash utensils thoroughly - inside and out - with hot, soapy water. Rinse well and dry thoroughly.

Step 2

Pour 1 mm of vegetable oil into the bottom of the cooking utensil. Distribute the oil evenly. Heat the pan to 3/4 power and bring the oil to the smoking point. 

To choose your oil: see our recommendations below.

This step can take from 2 to 10 minutes, and you should remain in front of the pan during the operation. 

Step 3

When the smoke point is reached. Turn off the heat and allow the steel pan with the oil in it to cool. Then remove the oil and dry the pan with kitchen paper. Heat dry for a further 2 minutes: the pan is ready for cooking.

Step 4

Once the pan has been properly seasoned, it naturally has slippery properties; cooking can be done with very little fat (a little oil or butter) and more delicate foods than meat, such as eggs or fish, can be cooked in the steel pan. 

Seasoning a steel pan over time

Good to know

  • Do not allow food to remain in the pan.

  • Do not use acidic foods in your pan (lamon, cabbage, vinegar, white wine, tomato, etc.). 

  • Do not put your frying pan in the dishwasher, as it may rust.

  • Do not leave your steel pan to dry in the open air, as it may oxidize.

How to season your steel frying pan on induction ?

Chauffer de l'huile dans la poêle en acier
La poêle atteint le point de fumée
Vider l'huile de la poêle acier de Buyer
Cuisson à sec pour finir le culottage
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Step 1

The process of seasoning a steel frying pan on induction is very similar to that on gas. First, clean your steel cookware with hot water and washing-up liquid.

Step 2

Pour in about 1 mm of vegetable oil, then heat the pan gradually, not exceeding 3/4 of the plate's power. Remember to match the size of your inductor to the size of your frying pan, to ensure even heating across the bottom of the pan. 

Be constantly vigilant during this stage, because at the first fumes you'll need to switch off your hob: this can happen after 2 minutes. 

Step 3

Once the famous “smoke point” has been reached, wait for the steel cookware to cool before removing the oil. Wipe your pan with paper towels, then return it to empty heat for 2 minutes. You'll see that it's turning brown: this is perfectly normal, and is even a sign that it's ready to use!

Step 4

Over time, your steel pan will develop a black patina: a sign that it is becoming naturally slippery. The more you use it, the less fat you'll need to cook your food. 

Nos recommandations

We recommend using :

  1. Rapeseed oil
  2. Grape seed oil
  3. Sunflower oil

However, you can also choose other oils: the most important thing is that they withstand high temperatures. 

The smoke point is generally indicated on the bottle label.

If your seasoned pan is no longer smooth and food has burned into it and stuck, you can clean it thoroughly. 

To do this:

  1. Cover your steel pan with coarse salt
  2. Heat your pan to 3/4 of its maximum power.
  3. When the pan is hot, wait another 2-3 minutes, being careful not to let the coarse salt jump out of the pan.
  4. Stop heating and allow to cool. 
  5. Scrub with a cloth, leaving the coarse salt in the pan. The abrasive side of coarse salt will help remove dirt and absorb grease and stubborn odors.
  6. Remove the salt.

The pan is smooth again: ready for your next cooking session!

Rest assured, seasoning never fails unless your steel pan has been overheated or improperly cleaned beforehand. 

In all cases, you'll simply need to give your pan a thorough cleaning and start afresh.

There are other seasoning techniques that work perfectly.

The ones explained here are the ones we recommend. 

How to cook in steel cookware ?

Now that your pan is seasoned, it's time to use your steel utensil to sear, brown and grill your food with ease!

Poêle à steak de Buyer MINERAL B
Using the MINERAL B steel pan

Step 1

Heat a frying pan with little fat. Once hot, sear the food on each side (allow the caramelization crust to form before turning).

Step 2

Then turn down the heat to finish cooking. 

Step 3

Immediately after cooking, you can deglaze by pouring in a trickle of water. This will produce a juice and allow you to recover the cooking juices. 

Things to remember about seasoning a buyer's pan:

The seasoning: a matter of patience

The seasoning of your steel frying pan, wok or sauté pan will increase with use. The more you use it, especially when cooking fatty foods such as red meat, the more your cookware will become seasoned. Note that during cooking, your food may stick to the pan, which means it needs a little more cooking, then it will come away: be patient. A black patina will eventually appear: this is not dirt! On the contrary, it's great news, because this patina means that your cookware is perfectly seasoned and offers you incredible glide for your food.

constant vigilance when seasoning

When seasoning your steel frying pan, always keep an eye on which oil is heating up. Firstly, because each oil has a different smoke point, but also because the heat source is not the same from one kitchen to another. 

for seizing: no need to overheat

You don't need to turn your heat source up to maximum for your steel pan to heat up. Steel is an excellent conductor of heat, so your cookware will heat up quickly. That's why we recommend that you gradually raise the temperature, and never exceed 3/4 of the power of your fire, nor use the boost mode on induction. You risk burning the oil when seasoning or your food during cooking. 

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