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  1. #1
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    Seasoning a stainless steel pan

    After watching several youtube vids on the topic, I decided to give mine a try.

    This is after the third seasoning...maybe I've messed up, but plan to carry on for 5 more rounds of seasoning

    Seasoning a stainless steel pan-20200605_213750-jpg


  2. #2
    Thailand Expat TheRealKW's Avatar
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    got the crib notes?

    I'm alergic to youtube

  3. #3
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    Oil the pan with a very thin layer of oil

    Put on high heat until the oil smokes

    Remove from heat and let completely cool

    Repeat

    One chef I saw did this process 11 times every time he got new pans

  4. #4
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    Quote Originally Posted by Topper View Post
    Oil the pan with a very thin layer of oil

    Put on high heat until the oil smokes

    Remove from heat and let completely cool

    Repeat

    One chef I saw did this process 11 times every time he got new pans
    My faded memory is that this was the HK Chinese way. Except there were no stainless pans. I seem to recall some garlic.
    The Thai gf recently did very little to condition a locally bought wok. Just scrubbed off the machine oil and started cooking.

  5. #5
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Shutree View Post
    The Thai gf recently did very little to condition a locally bought wok.
    A wok doesnt need to be seasoned, because it cooks gallons of oil every day.

  6. #6
    Hangin' Around cyrille's Avatar
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    Umm...that's a bit of a generalisation.

    I've also noticed that the locals don't bother much with this seasoning lark.

  7. #7
    disturbance in the Turnip baldrick's Avatar
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    Dr Karl Kruszelnicki said the other day that he has fallen out of love with stainless steel as it has microscopic pits which harbour ecosystems

    he said he is moving to copper cooking equipment as copper actively fights bacteria

  8. #8
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by cyrille View Post
    Umm...that's a bit of a generalisation.
    It's how they are designed. Different styles of cooking.

    Either a load of oil, or a stir fry.

    You cannot plonk a 500gram sirloin or fillet of tuna onto a Wok and except to cook properly. Therefore, there's little danger of food sticking to a wok like a skillet will and they end up seasoning themselves.

  9. #9
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    Quote Originally Posted by baldrick View Post
    Dr Karl Kruszelnicki said
    Why should we care what he said, whoever he is?

  10. #10
    disturbance in the Turnip baldrick's Avatar
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    Quote Originally Posted by Cujo View Post
    Why should we care what he said, whoever he is?
    did I miss saying that you should ?

  11. #11
    CCBW JPPR2's Avatar
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    From a metal point of view, SST is a terrible conductor. For around here Low carbon steel (Most Woks are made of it) or anodized aluminum are the best. I do have a big Cast iron pan but wife says its to heavy. I have Calphalon cookware. Not the coated style as I refuse to use coated pans but the hard anodized style. Brought with me from the US. Wife loves them. I seasoned them 1 time and that was it and never looked back. Had them for years.

  12. #12
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    Quote Originally Posted by Cujo View Post
    Why should we care what he said, whoever he is?
    He's technically not a real doctor either.

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