what is the best way to season a pan?

Cooking on a well-seasoned pan is an important skill for any chef. Seasoning a pan gives the metal a layer of oil that not only aids in the prevention of food from sticking, but also helps the pan to last longer as well. It's a technique that's used regularly with cast iron pans, but it can be applied to other cooking pans as well. Knowing the best way to season a pan is critical if you're striving for great food and kitchen success.

First, start with clean cookware that has been sanded and scrubbed with soap and water. After it has been thoroughly dried use some vegetable oil like safflower or grapeseed oil and rub it into the cookware with a paper towel until the surface looks glossy. Use tongs to avoid getting your hand burnt if you are seasoning over an open flame or hot surface. Place the pan in an oven heated to 375 degrees Fahrenheit; then spread some aluminum foil on the bottom rack to catch any drips of oil that might accumulate during seasoning. Keep your eye on it during this process because you want the oil to turn brown, but not burn.

Remember that when using new pots or pans, the effectiveness of the seasoning may take more than one attempt until it lasts. It's important to remember that once you have seasoned your cookware, use only wooden spoons when cooking and do not wash with detergent or rough scrubbing pads as this will remove your seasoning layer. Furthermore, make sure you dry out any wet surfaces right away after cleaning; dampness encourages rusting of your pans which will ultimately require more seasoning of them once again in order to protect against sticking foods while also keeping them at optimal health for further usage later down the road!