The Complete Guide to Seasoning Pans

Seasoning is a process that creates a natural protective layer on a cast iron or steel pan by applying a thin layer of heated oil. This non-stick patina gradually forms with each use and protects the metal from oxidation. Proper seasoning improves the cooking of food, prevents it from sticking and considerably extends the life of the pan.

The benefits of a well-seasoned pan

A well-seasoned pan offers many benefits:

• Natural non-stick : no need for chemical coating, which is healthier.
• Better heat distribution : for even cooking.
• Easy maintenance : a simple rinse with hot water and drying is enough.
• Rust protection : extends the life of the pan.

Misconceptions about seasoning pans

• "A pan should be smooth from the first use"
  → False. Seasoning improves with time and use.

• "You should use butter or olive oil for seasoning"
  → False. These fats burn too quickly. Choose oils with a high smoke point (rapeseed, sunflower, flax).

• "A rusty pan is beyond repair"
  → False. A good cleaning and a new seasoning are enough to restore it.

Iron pans (including De Buyer)

Iron pans, such as those from De Buyer, are perfect for seasoning. This material reacts well to heated oils, quickly creating a non-stick patina. Over time, they develop a naturally non-stick surface and become ideal for searing meats and vegetables.

Cast iron pans

Cast iron pans also require proper seasoning to prevent rust and improve their non-stick properties. Once properly seasoned, they retain heat perfectly and cook evenly. Unlike iron pans, they are thicker and take longer to heat up, but their ability to retain heat is unmatched.

The special case of stainless steel

Stainless steel does not season like iron or cast iron. This material is naturally resistant to corrosion and does not require additional protection. However, it may be useful to lightly heat a thin layer of oil before cooking to limit the sticking of food.

Paella and crepe pans

Paella pans and crepe pans made of steel or cast iron can be seasoned to improve their performance. A good patina prevents food from sticking and makes cleaning easier. Since these utensils are often used over high heat, good seasoning extends their lifespan and optimizes cooking.

1. Preparing the pan

Before starting the seasoning, it is essential to prepare the pan properly:

• Wash the pan : Use hot water and a little soap to remove any factory protection or dirt.
• Dry thoroughly : Wipe with a clean cloth or heat the pan over low heat to remove any remaining moisture.

2. Choosing the ideal oil

Not all oils are suitable for seasoning. You should choose those with a high smoke point and which polymerize well, such as:

• Linseed oil (most effective)
• Sunflower oil
• Rapeseed oil
• Grapeseed oil

Avoid oils like olive or butter, which burn too quickly and leave a sticky residue.

3. The different methods (on a plate, in the oven)

🔥 Stovetop method (cooking fire)

1. Pour a few drops of oil and spread a very thin layer with absorbent paper.
2. Heat the pan over medium heat until it begins to smoke lightly.
3. Let it heat for about 5 to 10 minutes , then turn off and let it cool.
4. Repeat 2 to 3 times for a good seasoning base.

♨️ Oven method (for pans without wooden or plastic handles)

1. Preheat the oven to 250°C .
2. Spread a thin layer of oil over the entire surface of the pan (inside and out).
3. Place the pan upside down on a rack with a plate underneath to catch excess oil.
4. Let cook for 1 hour , then turn off the oven and let cool inside.
5. Repeat the process 2 to 3 times for optimal seasoning.

4. Time required and frequency

• First seasoning : at least 2 to 3 successive layers for a good base.
• Regular maintenance : after each cooking, apply a thin layer of oil to the clean, still warm pan.
• Renewal : if the pan sticks or rusts, a new seasoning cycle is necessary.

By following these steps, your stove will become more efficient and durable over time!

1. Potential risks (including the issue of carcinogenic substances)

Proper seasoning does not pose any health hazard. However, certain errors can cause problems:

• Overheating the oil : When oil burns at too high a temperature, it can produce potentially carcinogenic compounds. It is therefore essential to use suitable oils (flaxseed, rapeseed, grapeseed) and not to overheat the pan beyond its smoking point.
• Using unsuitable oils : Olive oil or butter are not suitable for seasoning because they leave sticky residues that burn easily.
• Burnt-on residue buildup : Improper maintenance can result in an uneven coating and charred particles. If necessary, cleaning followed by re-seasoning can restore the pan.

2. Maintaining a seasoned pan

To extend the life of the seasoning and maintain its non-stick properties, it is important to follow certain rules:

• Cleaning after each use : Rinse the pan with hot water and use a soft brush or cloth to remove residue. Avoid metal sponges and harsh detergents.
• Dry immediately : Once cleaned, wipe the pan with a dry cloth to prevent rust from appearing.
• Applying a thin layer of oil : After cleaning, apply a thin layer of oil to the surface to protect the pan and enhance seasoning over time.

3. Mistakes to avoid

• Dip the pan in cold water after cooking : Thermal shock can warp the metal and damage the patina.
• Using soap too frequently : Occasional washing with a little soap is fine, but excessive use may damage the seasoning layer.
• Store the pan while it is still damp : Moisture promotes rust, so it is essential to dry the pan thoroughly before storing it.

4. How do you recognize a well-seasoned pan?

A well-seasoned pan has the following characteristics:

• Smooth, slightly dark surface : A dark brown to black color indicates a good protective layer.
• Natural non-stick : Food slides easily without sticking.
• Absence of rust : A well-maintained pan remains protected against oxidation.

By following these recommendations, your stove will become more efficient and last longer, while ensuring optimal and healthy cooking.

1. Seasoning De Buyer pans

De Buyer iron pans require seasoning before first use to improve their non-stick properties and prevent rust. Here are the specific steps:

1. Initial cleaning : Rinse the pan with hot water and dry thoroughly.
2. First seasoning : Apply a thin layer of oil (linseed, rapeseed or grape seed) over the entire interior surface.
3. Gradual heating : Place the pan over medium heat until the oil begins to smoke lightly. Repeat the process 3 to 4 times for optimal protection.
4. Regular use : Cook fatty foods (potatoes, fatty meat) during the first uses to strengthen the patina.

2. Specifics for paella pans

Paella pans are often made of carbon steel and require specific maintenance:

• Quick seasoning : A thin layer of oil and gradual heating are sufficient.
• Careful maintenance : After each use, clean with hot water, dry immediately and apply a thin layer of oil to prevent rust.
• Storage : Store the pan in a dry place and if possible with a sheet of absorbent paper to limit humidity.

3. Crepe Pan Tips

Iron crepe pans require a perfect patina to prevent the batter from sticking:

• First seasoning : Heat a thin layer of oil, let it smoke, then wipe off the excess. Repeat several times.
• Non-stick test : Before cooking the pancakes, rub the surface with a lightly oiled paper towel.
• Minimalist maintenance : Skip the soap and simply rinse the pan with hot water after use.

4. Solutions to common problems

• Food sticks despite seasoning : The seasoning layer is too thin or uneven. Repeat the process by applying several thin layers of oil.
• Presence of rust : Rub gently with salt and oil, then re-season the pan to restore the seasoning.
• Persistent burning smell : The oil has been overheated or has formed a sticky layer. Clean with a cloth soaked in vinegar and repeat a light seasoning.

With these tips, your pan will remain efficient and durable, guaranteeing perfect cooking over the years.

Seasoned pans can sometimes retain stubborn odors, especially after cooking fish, strong spices or fatty foods. Fortunately, there is a simple and natural method to eliminate them effectively: cleaning with salt.

Why use salt?

• Absorbs odors : Salt acts as a natural deodorizer.
• Gently cleans : It removes residue without damaging the seasoning.
• Lightly disinfects : It helps eliminate bacteria without using soap.

Salt cleaning method

1. Heat the pan : Place your pan over medium heat and let it heat slightly.
2. Add salt : Pour a handful of coarse salt into the hot pan.
3. Rub with a cloth or paper towel : Use a dry cloth or wooden spatula to gently rub the entire surface. The salt will absorb grease and neutralize odors.
4. Dispose of used salt : Once it turns brown, throw it away.
5. Lightly oil : Apply a thin coat of oil to protect the surface and maintain seasoning.

Additional tip

For a stronger effect, add a few drops of white vinegar to the salt before rubbing. This eliminates persistent odors even more effectively.

By using this method after odorous cooking, your pan will remain clean, odorless and perfectly seasoned for future uses.

Proper seasoning ensures the longevity and efficiency of your pan by giving it a naturally non-stick surface. But when should you season your pan, and how do you do it effectively?

1. When to season a pan?

• Before first use : A raw iron or cast iron pan must be seasoned upon purchase to prevent rust and improve its natural coating.
• After intensive cleaning : If you have had to scrub vigorously or use soap, it is advisable to do a light seasoning again.
• In case of rust : If traces of oxidation appear, they must be removed and re-seasoned immediately.
• When the surface loses its non-stick effect : A well-maintained pan will improve over time, but if food begins to stick, additional seasoning may be necessary.

2. How to effectively protect your stove?

1. Cleaning and drying

   • Wash the pan with hot water without detergent.
   • Wipe immediately with a dry cloth.

2. Application of a suitable oil

   • Choose an oil with a high smoke point (linseed, rapeseed, grape seed).
   • Apply a very thin layer over the entire interior surface.

3. Heating to fix the seasoning

   • On the stove : Heat over medium heat until the oil begins to smoke lightly. Let cool then repeat 2 to 3 times.
   • In the oven (only for compatible models): Heat at 200°C for 1 hour, then leave to cool in the switched-off oven.

4. Storage and maintenance

   • Store in a dry place.
   • After each use, apply a thin layer of oil to maintain protection.