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What’s the correct way to season a stainless steel pot?
Release time:
2022-04-22
Compared to iron pots, stainless steel pots have the advantages of being rust-resistant and easy to care for. If you’ve just acquired a brand-new stainless steel pot, should you use it right away or “season” it first? Clearly, using it straight out of the box would be a big mistake—instead, we need to season the stainless steel pot properly.
Compared to iron pots, stainless steel pots have the advantages of being rust-resistant and easy to care for. If you’ve just acquired a brand-new stainless steel pot, should you use it right away or “season” it first? Clearly, using it straight out of the box is a big mistake—instead, we need to season the stainless steel pot first.
The first step after getting your stainless steel pot is to prepare some white vinegar. You can buy the kind sold in bags at the supermarket—it’s affordable and practical. Place the stainless steel frying pan on the stove, add water until it fills about eight-tenths of the pan, then pour in one bag of white vinegar. Next, turn on the heat and bring the water to a boil over high flame.
Once the white vinegar water in the pot comes to a boil, you can turn off the heat. The white vinegar here serves to deodorize, disinfect, and remove scale.
After turning off the heat, use chopsticks to hold a soft cloth and scrub the inside of the pot thoroughly twice. Then, scrub both the lid and the stainless steel steamer basket—inside and out—twice as well. You’ll notice that the vinegar water in the pot will become noticeably cloudy. Next, discard the vinegar water and rinse the pot thoroughly with lukewarm water. Do not use cold water for rinsing, as the sudden temperature change could damage the pot’s material.
Once the pot has been thoroughly cleaned, use a soft cloth to dry it both inside and out. Then, place the pot over the heat and let it warm up. Cut some fatty pork belly and add it to the pot. Cook over medium-low heat, allowing the fat from the pork to render out.
As the fat gradually seeps out, continuously use a spatula to drizzle hot oil over the entire inner surface of the pan. This process should last for three to four minutes before turning off the heat. The purpose of this step is to allow the fat to penetrate the pan and be absorbed into its pores, thereby achieving the goal of seasoning the pan. Once the pan has completely cooled down, you can wash it. It’s best to season the pan once every month using either fatty pork or lard.
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