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SEASONING OF PANS COOKING INFORMATION

Seasoning of pans . . . a chef's secret

Seasoning:

"to make a pan non stick by the application of salt and extreme heat"

Ever marvelled at how professional Chefs' frying and omelet pans are non stick, while yours burn and catch like crazy? Well wonder no more, below is the method that we use to keep our pans non stick.

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Seasoning a cast iron pan

  • Wash pan in warm soapy water
  • Use a scouring pad to remove all manufacturing residue; this will also roughen the surface and prepare it for seasoning
  • Fill pan with salt and leave on a gas flame for at least 1. 5 hours (medium flame) without disturbing
  • Remove pan from heat (handle will be extremely hot) and empty salt into sink (salt will be of extreme temperature, so do not empty into a plastic bin or bin liner!)
  • Remove any residual salt by rubbing pan with paper towels (remember pan is still red hot!!)
  • Half fill pan with cooking oil (use one with a high flash point eg. soya) and place on a low heat for 30 minutes
  • Remove from heat and discard the oil
  • Remove any residual dirty oil with paper towels
  • Rub or wipe with fresh oil before storage

After repeated use pan will turn black; this is a sign of a durable, natural, non-stick surface.

Repeat steps 3 - 9 at regular intervals.

Seasoning a Chinese Wok

  • Wash pan in warm soapy water
  • Use a scouring pad to remove all manufacturing residue; this will also roughen the surface and prepare it for seasoning
  • Fill pan 1/8 full with cooking oil (use one with a high flash point eg. soya) and place on a low heat for 30 minutes
  • Remove from heat and discard the oil
  • Remove any residual dirty oil with paper towels
  • Rub or wipe with fresh oil before storage

Washing a cast iron pan and Chinese wok after use

  • Whilst still hot, plunge pan/wok into soapy water and using a scrubbing brush remove any food residue
  • Dry with paper towels
  • Lightly rub with cooking oil before storage

    OR

  • To remove food residue; lightly sprinkle with salt and rub with paper towel whilst still hot
  • Lightly rub with cooking oil before storage.

Treatment of pan or Chinese wok before use

  • Pre heat pan or wok over medium to high flame for 90 seconds, this will insure even distribution of heat and ensures a non stick surface

Taken from the website of Chef Jos Wellman who you know as Tallyrand. Having travelled the world learning his craft, he is now working in New Zealand teaching the next generation. His website is packed with fascinating information, like this piece, about the art of cooking and its history.

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