Stainless steel pots and pans are incredibly durable and versatile. They retain heat well, and distribute heat evenly for more even cooking. Despite all of these advantages, many people avoid stainless steel pans because they aren’t non-stick. Delicate foods like eggs and fish will quickly fall apart on a stainless steel surface if there isn’t a good amount of butter or oil in the pan. But that shouldn’t stop you from buying or enjoying your stainless steel pots and pans!
Using just a bit of coconut oil and salt, you can actually season your stainless steel to have a slightly “greased” surface. Seasoning your pans will reduce the chance of your food sticking to the surface, making them even more versatile than before! And this “non-stick” coating is all-natural, making it a safe and healthy alternative to traditional non-stick treatments.
How to Season a Stainless Steel Pan
Place your pan on the stove over medium-high heat. Put 1 tablespoon of coconut oil in the pan and allow it to melt.
Swirl the oil around the surface of the pan, then pour out any excess oil that remains.
Sprinkle a layer of table salt into the pan, enough the cover the bottom.
Grab a paper towel and use it to rub the oil and salt around, polishing the pan. Make sure to get the sides of the pan too!
Use a clean paper towel to wipe out any excess oil and salt, and your pan is ready to go!
There are a couple of small drawbacks of this method I thought I would mention. First, it’s not permanent. You’ll need to redo the seasoning process when you notice food starting to stick again. (But the process is so quick and easy that this is hardly a drawback.) And second, you’ll still need to put a bit of oil or butter in the pan when you use it, as the thin oily layer won’t be enough on its own to prevent sticking entirely. But I personally think these are small prices to pay to make such a great pan even more versatile!