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| SEASONING
OF PANS |
COOKING
INFORMATION |
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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.
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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