Have I Been Using the Cooking Pan Incorrectly All This Time?

[Spock]

Quote:

Originally Posted by easysurfer I cook with stainless steel pans. I cook, then clean the pan in dishwasher soap after every meal. The other day while shopping for groceries at an Aldi, I picked up a Sous Vide cooker (sure like the Aldi non-food stuff). Haven't tried the cooker yet, but reading about sous vide cooking then lead to reading about searing steak or salmon on a cast iron pan then to seasoning the cast iron pan then to seasoning a stainless steel pan. I have heard about not really cleaning a cast iron pan and just cooking with the added oils keeps the pan seasoned. But as I read now, is the same with stainless steel? Seems each time washing with dish soap is a waste as all I'm doing is removing the oil and needed to add more next time to stop from sticking. What do you do? To wash off the oil in the pan or leave each time to cook another day?

You season cast iron and carbon steel. Not stainless steel.

[audreyh1]

For cast iron - wipe grease out with a paper towel, hot water, brush, no soap. Wipe cooking surface with a little oil after drying. Yes, I want to preserve the seasoning.

For everything else including stainless steel, hot water and soap.

[USGrant1962]

Quote:

Originally Posted by Spock This method has been debunked by a lot of the cast iron community. Flaxseed oil looks nice, but tends to flake off over time.

Yup. Lodge itself lists flaxseed as one of only 3 oils that they do NOT recommend for seasoning. https://www.lodgemfg.com/sites/defau...ad_DIGITAL.pdf

I didn't find the article too "science-based" when the author weny on and on about dangerous free radicals - oh nooooos!

[easysurfer]

Quote:

Originally Posted by Spock You season cast iron and carbon steel. Not stainless steel.

I was a bit surprised too when I did a search and there were how to's for seasoning stainless steel. Which led to my original post.

[Jerry1]

I handle my stainless steel pans the same way, cleaning them until they shine, but I think there’s truth to seasoning it. My example is my stainless steel grates on my grill. I assume I’m like most people and for grilling, I just heat the grill and scrape off the grates. This leaves them kind of dark (seasoned). I can assure you, I have no problem with sticking on my grill.

I think we like the look of our shiny stainless steel pans so much that the idea of seasoning them and having them be dark isn’t too appealing, but maybe that’s the way to go. Maybe I’ll try it on just the fry pan and see what happens.

[Badger]

I have SS pans and don't season them. Never have a problem with sticking as long as I bring up the heat first, use a little oil and then cook. If anything does stick a little I just put water in them and let them sit for an hour before wiping them with a scrubbie sponge. I pretty much do the same with my 40 year old carbon steel wok except I wipe it off with a little peanut oil before I store it. I have a few CI pots and pans but don't use them on the ceramic top stove. I do use the dutch oven in the oven when making no-knead bread though.


Cheers!