How to Season Stainless Steel (And Why You Should)

Yes, you can season stainless steel. While not required like cast iron, seasoning creates a semi-permanent non-stick layer that dramatically improves performance. This guide shows you how to do it properly.

What Is Seasoning?

Seasoning is the process of baking thin layers of oil onto cookware at high heat. The oil polymerizes (forms long molecular chains) creating a hard, slippery, non-stick coating bonded to the metal surface.

Think of it as: Creating your own natural non-stick coating through controlled heat and oil.

Cast Iron vs Stainless Steel Seasoning

Aspect	Cast Iron	Stainless Steel
Required?	Yes (prevents rust)	No (optional enhancement)
Permanence	Very durable	Semi-permanent
Build-up	Layers over years	Light coating
Maintenance	Avoid soap, re-season often	Can wash with soap, re-season occasionally
Benefits	Rust protection + non-stick	Reduced sticking + easier cleanup

Why Season Stainless Steel?

Benefits of Seasoning

1. Reduces sticking - Creates a barrier between food and metal
2. Easier cleanup - Food slides off more readily
3. Better browning - More consistent contact with cooking surface
4. Fills micro-pores - Smooths the cooking surface at microscopic level
5. Builds over time - Gets better with each use and re-seasoning

When to Season

• Brand new pan: Before first use
• After deep cleaning: When you've stripped the pan with Bar Keeper's Friend
• Food starts sticking more: Every 2-3 months for frequently used pans
• After dishwasher: Dishwashers can strip seasoning

Choosing the Right Oil

The best oils for seasoning have:

• High smoke point (400°F+)
• High concentration of unsaturated fats (polymerize better)
• Neutral flavor

Best Oils for Seasoning

Oil	Smoke Point	Polymerization	Rating
Flaxseed Oil	225°F (raw)	Excellent	Best
Grapeseed Oil	420°F	Excellent	Great
Avocado Oil	520°F	Good	Great
Vegetable Oil	400-450°F	Good	Good
Canola Oil	400°F	Good	Good

Avoid:

• Olive oil (low smoke point, poor polymerization)
• Butter (burns at seasoning temperature)
• Coconut oil (saturated fat doesn't polymerize well)

Method 1: Stovetop Seasoning (Quick Method)

Time required: 10-15 minutes
Best for: Quick touch-ups, maintaining existing seasoning

What You Need

• 1 tablespoon high-smoke-point oil (grapeseed, avocado, or vegetable)
• Paper towels
• Clean, dry stainless steel pan

Step-by-Step Instructions

1. Clean and dry pan completely
   • Wash with dish soap
   • Dry thoroughly with towel
   • No water droplets remaining
2. Add oil to pan
   • Pour 1 tablespoon into center
   • Swirl to coat entire cooking surface
3. Heat on medium-high
   • Heat until oil begins to smoke (3-5 minutes)
   • Continue heating for 1-2 minutes after smoking starts
   • Oil will darken slightly
4. Remove from heat
   • Turn off burner
   • Let pan cool for 5 minutes (still warm)
5. Wipe out excess oil
   • Use paper towel to remove all visible oil
   • Buff the surface until it looks dry
   • A very thin, nearly invisible layer should remain
6. Cool completely
   • Let pan sit for 30 minutes
   • Surface should look slightly darker/shinier than before
7. Optional: Repeat 2-3 times
   • For better results, repeat the process
   • Multiple thin layers > one thick layer

Method 2: Oven Seasoning (Best Results)

Time required: 2-3 hours (mostly unattended)
Best for: New pans, building durable seasoning, maximum non-stick

What You Need

• Flaxseed oil or grapeseed oil
• Paper towels or lint-free cloth
• Oven
• Aluminum foil (to catch drips)

Step-by-Step Instructions

1. Preheat oven to 450°F (or maximum safe temperature for your pan)
2. Prepare the pan
   • Wash thoroughly with dish soap
   • Dry completely
   • Ensure no moisture remains
3. Apply oil very thinly
   • Pour 1/2 teaspoon oil into pan
   • Use paper towel to spread across entire surface
   • Include cooking surface and exterior
   • Critical: Wipe away all excess—surface should look almost dry
4. Place in oven upside-down
   • Put aluminum foil on bottom rack to catch drips
   • Place pan upside-down on top rack
   • This prevents oil from pooling
5. Bake for 1 hour
6. Turn off oven and let cool
   • Leave pan in oven
   • Let cool completely (1-2 hours)
   • Don't rush this step
7. Repeat 3-5 times
   • Each layer builds on the previous
   • More layers = better seasoning
   • Total time: 6-10 hours over 1-2 days

Maintaining Your Seasoning

Do's

• ✅ Hand wash with gentle dish soap (yes, soap is fine)
• ✅ Dry immediately after washing
• ✅ Heat with a thin layer of oil occasionally
• ✅ Cook with fats regularly (bacon, butter, oil)
• ✅ Re-season every few months

Don'ts

• ❌ Don't use abrasive scrubbers (strips seasoning)
• ❌ Don't put in dishwasher (harsh detergents remove seasoning)
• ❌ Don't store damp (can cause spotting)
• ❌ Don't use cooking spray (creates sticky residue)

When to Re-Season

Signs your pan needs re-seasoning:

• Food sticks more than usual
• Pan looks dull or patchy
• After using Bar Keeper's Friend
• After dishwasher
• Every 2-3 months for heavy use

Troubleshooting

Problem: Sticky, Gummy Residue

Cause: Too much oil used

Solution:

1. Heat pan on stovetop until residue smokes
2. Let cool and wipe out
3. Repeat if necessary
4. Alternatively, clean with Bar Keeper's Friend and start over with less oil

Problem: Seasoning Flaking Off

Cause: Oil didn't bond properly (pan wasn't clean or temperature too low)

Solution:

1. Remove flaking seasoning with Bar Keeper's Friend
2. Start fresh with completely clean, dry pan
3. Ensure oven is hot enough (450°F minimum)

Problem: Uneven, Blotchy Appearance

Cause: Oil applied unevenly

Solution:

1. This is cosmetic only—doesn't affect performance
2. Continue seasoning and it will even out over time
3. Or start over if you want uniform appearance

Realistic Expectations

What Seasoning Will Do

• ✅ Reduce sticking by 40-60%
• ✅ Make cleanup easier
• ✅ Improve cooking performance over time
• ✅ Fill microscopic pores in the metal

What Seasoning Won't Do

• ❌ Won't make it as non-stick as Teflon
• ❌ Won't eliminate the need for proper technique (water drop test, preheating)
• ❌ Won't last forever (requires maintenance)
• ❌ Won't prevent sticking if pan is too cold

The Natural Seasoning Method (Easiest)

Don't want to do formal seasoning? Your pan will naturally season itself through normal cooking:

1. Cook with fats regularly (butter, oil, bacon grease)
2. Heat properly each time (water drop test)
3. Avoid harsh cleaning (no steel wool)
4. Be patient (takes weeks/months of use)

Over time, a dark patina will develop in high-use areas. This is seasoning building naturally.

Seasoning vs Other Non-Stick Solutions

Solution	Effectiveness	Durability	Maintenance
Seasoning	Moderate	Requires re-application	Low to moderate
Proper Preheating	High	Every cook	Requires technique
Adequate Fat	High	Every cook	None
Non-Stick Pan	Very High	Degrades over time	Requires replacement

Verdict: Seasoning + proper technique = best long-term solution

Final Thoughts

Seasoning stainless steel is optional, but beneficial. It's especially worth doing if you:

• Cook frequently with stainless steel
• Want to reduce sticking without non-stick coatings
• Enjoy the ritual of maintaining your cookware
• Are willing to re-season every few months

The best approach: Season your pan once using the oven method, maintain it through normal cooking, and re-season with the stovetop method every 2-3 months or when needed.

Combined with proper preheating and the water drop test, a well-seasoned stainless steel pan can rival non-stick cookware for everyday tasks.