How to season a non-stick frying pan

Non-stick pans are easy to clean, but over time, the quality of the non-stick coating can deteriorate, especially if not cleaned and stored properly. Scratches or stains can cause the pan to stick and reduce its effectiveness, which can be frustrating if you've invested in a high-quality pan. Fortunately, you can restore your favorite pan by cleaning it and seasoning it with oil to fill in the scratches and reinforce the non-stick properties. Seasoning a non-stick pan is a quick, simple, and cost-effective solution compared to buying a new one.

Add water, baking soda, and vinegar to the pan. Before seasoning your non-stick pan, you should clean it thoroughly to remove any grime and food particles that could cause the pan to stick. Start by adding 1 cup (about 235 ml) of water, 2 tablespoons (30 ml) of baking soda, and ½ cup (120 ml) of white vinegar to the pan.

Heat over medium heat until the mixture boils. Place the non-stick pan on the stove, set the heat to medium, and let it heat for about 10 minutes until the vinegar mixture in the pan starts to boil, then remove the pan from the heat.

Wash the pan. After removing the pan from the stove, pour the vinegar mixture into the sink. Then, wash the pan as usual with a mild dishwashing detergent. Avoid using steel wool or rough scrubbers to clean the pan to prevent further damage to the non-stick coating.

Dry the pan. After washing, dry the pan with a soft towel. It is crucial that the pan is completely dry before seasoning, as this will allow the oil to bond properly to the surface.

Warm the pan over low heat. Once the pan is thoroughly cleaned, you can begin seasoning it to restore the non-stick surface. Place the clean and dry pan on the stove and turn on the low heat until the pan becomes warm.

Preheat the oven to around 150°C. You will place the oiled pan into the oven so that the oil and the pan's surface can bond together.

Coat the pan with a layer of vegetable oil. Pour unsalted vegetable oil into the pan. Use just enough oil to cover the bottom of the pan with a layer approximately 1.3 cm thick.

Heat the pan in the oven for about 2 hours. Once the oil is in the pan, place the pan in the oven and bake it for 2 hours. The oven's heat will cause the vegetable oil to bond and form a layer on the bottom of the pan.

• This method is only suitable for oven-safe pans.
• The oven does not need to be fully preheated before placing the pan inside.

Turn off the oven and leave the pan inside overnight. After 2 hours, turn off the oven. Instead of removing the pan, leave it inside overnight so that it continues to heat and dry.

Remove the pan and use it. After leaving the pan in the oven overnight, take it out. The non-stick surface has been restored and is now ready for use.

Đun nóng chảo trên lửa vừa trong 3 phút. Nếu bạn không chắc liệu chảo có sử dụng được trong lò nướng hay không, tốt nhất hãy tôi dầu trên bếp. Bắt đầu bằng cách đun chảo sạch và khô trên lửa vừa trong 3 phút.

Cho 2 thìa canh dầu dừa vào chảo. Sau 3 phút, cho 2 thìa canh (tầm 30 ml) dầu dừa vào và đun chừng 2 phút cho dầu tan chảy.

• Nếu như không có dầu dừa hoặc thích dầu thực vật hơn, bạn cũng có thể sử dụng để thay thế.

Đảo chảo để dầu tráng đều. Sau khi dầu dừa tan chảy, hãy cầm chảo lên và xoay cổ tay để nghiêng chảo theo chuyển động tròn. Thao tác này sẽ tráng đều dầu quanh bề mặt để tạo thành một lớp mỏng trên toàn bộ đáy chảo.

Đun cho đến khi dầu bốc khói. Sau khi tráng đều dầu, hãy đặt chảo lên bếp. Tiếp tục đun cho đến khi dầu dừa bốc khói. Dấu hiệu này cho thấy dầu đang nóng và bắt đầu kết dính vào chảo.

Remove the pan and let it cool. Once the oil begins to smoke, remove the pan from heat and allow it to cool down. Keep the oil in the pan and let it cool until it reaches room temperature.

Apply oil to the pan. Once the pan has cooled, you'll notice a layer of coconut oil at the bottom. Take a paper towel and gently rub the oil into the pan. This will help push the coconut oil into the tiny pores of the pan, while also soaking up any excess oil with the paper towel. Your pan is now seasoned and ready for use.

Wash and dry the pan. Whether the non-stick pan has been restored with coconut oil or vegetable oil, it’s still a good idea to season it briefly before each use to enhance its natural non-stick layer and protect the existing coating. Make sure the pan is clean and dry before proceeding with seasoning.

Place oil on a paper towel. Put 2 teaspoons (approximately 9.5 ml) of neutral oil, such as vegetable oil or canola oil, onto a paper towel. You can also add a few slices of butter to the pan if desired.

• Since only a small amount of oil is needed, it’s best to apply it to the towel rather than directly to the pan.

Rub oil or butter onto the pan. Use a paper towel to spread oil or butter evenly over the bottom of the pan, gently rubbing it in while soaking up any excess oil to avoid affecting the dish you're about to cook. After that, you can use the non-stick pan as usual.

• To maintain the durability of the non-stick coating, avoid using flat spatulas or metal spoons when cooking, and limit the use of harsh cleaning tools like steel wool.
• If the non-stick coating has peeled off, it's time to replace the pan. Don’t risk your health, as these materials can be very harmful.

• Coconut oil or vegetable oil
• Paper towels
• Baking soda
• Vinegar
• Gentle dish soap