How Do You Use Seasoned Steel Pans?
Seasoning is the process of carbonizing oils into the porous surfaces. A seasoned pan not only helps keep your food from sticking but it also imparts flavors from the oils. Iron pans are the ones most commonly seasoned, but steel woks and crepe pans also can benefit. A few basic maintenance procedures can keep your seasoned steel pans at their best. Wash your steel pan with hot soapy water to remove any residue. While generally considered the enemy of seasoned pans, soap will clean the porous surfaces of the pan so seasoning can properly occur. Dry the pan thoroughly with a dish towel and set it aside to cool. Make sure the pan is fully cooled and dry before seasoning. Spread oil on the inside surface of the pan. Fold a paper towel over itself several times and wipe the oil around the sides and bottom until the steel pan is fully coated. Lard is traditionally used in seasoning, but temperature-resistant oils, such as peanut or grape seed, work as well. Avoid butter, olive oil and other
