- Joined
- Jan 30, 2025
Yeah you can season any piece of cookware for added nonstick & deeper browning, even stainless steel. All you have to do is add a thin layer of oil and heat it past smoking point until it polymerizes. Although, there's some manufacturer out there saying all you have to do to season stainless is a thin layer of oil and have it smoke for a TINY bit when in reality most people end up partially cooking the oil and it turns it into a sticky half-polymerized mess. They're just trying to season the pan without letting the polymer turn brown so it doesn't look like a "gross grease stain," as some people feel put off from the appearance of seasoned cookware. That brown polymer is on your cast iron too, it's just so dark you can't see it easily. Here look at this guy trying that cruddy half-seasoned technique for stainless:Never thought of it that way. I've only ever seen the term seasoning cookware refer to cast iron appliances.
Ultimately, seasoning is an optional tool to keep in your repertoire for making nonstick cookware and knowing what that brown stuff is on your pans. It's by no means required in most home kitchens, except for cast iron.
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