Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Seasoning Cast Iron vs Stainless Steel
Options
JohnH12
Posts: 213
I want to try to season our stainless steel cook pans so have been looking over several You Tube videos.
I find that:
Most recommendations and videos for cast iron talk about putting it in an oven.
Most recommendations for stainless steel talk about heating it on the range top.
Why the difference?
I find that:
Most recommendations and videos for cast iron talk about putting it in an oven.
Most recommendations for stainless steel talk about heating it on the range top.
Why the difference?
Comments
-
Never heard of seasoning SS. Why would you?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
i believe it could be done in the oven the same way. ss fry pans used to have non oven safe handles which may be why on the difference. the problem i see with the ss is the crazy people trying to make it shine they cant seem to help themselves
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Do you mean Carbon Steel pans? I'm not sure seasoning applies to stainless steel in the same way.Edmonton, Alberta - XL & Minimax
-
______________________________________________I love lamp..
-
Carolina Q said:Never heard of seasoning SS. Why would you?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Carolina Q said:Never heard of seasoning SS. Why would you?
No need to keep them shiny!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Thanks nolaegghead. Seems nobody else here knows what I'm asking. I thought there would be many more informative comments rather than the "Don't know what you're talking about" stuff.
I guess I'll just do the CI in the oven and the SS on the burner.
Probably shouldn't even mention that I have an induction range top.
Now... Let the hate messages begin! -
JohnH12 said:Thanks nolaegghead. Seems nobody else here knows what I'm asking. I thought there would be many more informative comments rather than the "Don't know what you're talking about" stuff.
I guess I'll just do the CI in the oven and the SS on the burner.
Probably shouldn't even mention that I have an induction range top.
Now... Let the hate messages begin!
I too have never heard of seasoning SS cookware.
The only tip I'll give is to season your CI outside - a perfect use for that old gas grill gathering dust.
Phoenix -
I know that the SS pans at Waffle House used to be a hot item back in the day. I believe they seasoned them, and a sunny side up egg would just slide out of the pan, and they weren't shiny!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
-
Never done it but this article suggests doing it in the oven.
http://the-cookingpot.com/seasoning-stainless-steel-pans/?fdx_switcher=true
XL BGE -
The non-stick "Teflon" coating on electric skillets is much the same thing as what is made when the fat coating on CI is oven baked. The difference between SS and CI is that the iron crystals have a more open structure. So lots more fat/oil get into the metal structure. The non-stick polymer bonds more deeply into the pan. The seasoning on SS is a surface film that comes off pretty easily. Prob'ly why most folks don't bother.
-
gdenby said:The non-stick "Teflon" coating on electric skillets is much the same thing as what is made when the fat coating on CI is oven baked. The difference between SS and CI is that the iron crystals have a more open structure. So lots more fat/oil get into the metal structure. The non-stick polymer bonds more deeply into the pan. The seasoning on SS is a surface film that comes off pretty easily. Prob'ly why most folks don't bother.
Calling it a "seasoning" is like saying my windshield is "seasoned" with RainX.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum