Why is it worth preparing a pan before use?

A pan straight from the shop is not ready for frying. Although it looks perfect, shiny and smelling new, it hides protective layers and potential contaminants from the production process. Removing them is the key to safe frying and its long-term use:

• you avoid chemicals penetrating into the food
• you protect the coating against micro-scratches
• you ensure even heat distribution

Preparing a new pan step by step

All pans require preparation before first use. Regardless of the type of pan, the steps are similar, but there are details that depend on the material of construction.

Washing and removing factory protection

Every new pan, regardless of the material, has factory protection on its surface in the form of protective oils. Their task is to protect against rusting during transport and storage. However, before you start using the pan, you must remove them.

How to do it?

• Wash the pan with warm water and a mild cleaning agent. In the case of Teflon and aluminum pans, avoid strong detergents so as not to damage the protective coatings.
• In the case of cast iron pans, do not use detergents, as they can remove the natural protective coating, which should not be disturbed. Instead, simply wipe the pan with hot water and a soft-textured sponge.
• Then dry the pan thoroughly with a clean towel or paper towels.

Seasoning cast iron and steel pans

Cast iron and steel pans, especially those without non-stick coatings, require seasoning. This is a process that allows for the creation of a protective layer on the pan's surface, preventing food from sticking as well as corrosion.

How to season a pan?

1. Apply a layer of oil: apply a thin layer of oil (e.g., flaxseed, rapeseed, or sunflower oil) to the entire surface of the pan.
2. Heating: heat the pan over medium heat, then transfer it to an oven preheated to about 200°C and leave it for an hour. This allows the oil to be absorbed, creating a durable, protective coating.
3. Cooling: allow the pan to cool in the oven so that the entire layer is evenly distributed.

This type of pan gains its non-stick properties precisely during this process, and thanks to seasoning, the pan will serve for years, offering even heat distribution and excellent frying results.

Seasoning a non-stick coated pan

Non-stick coated pans also require special care during the first use. Although coating technology makes these pans easy to maintain, proper preparation will ensure their long-term use.

How to prepare a non-stick coated pan?

1. Apply oil: heat the pan over medium heat and apply a thin layer of oil (can be rapeseed or olive oil). Use only a small amount of fat to avoid damaging the surface.
2. Heating: turn on the pan over medium heat for a few minutes so that the oil heats up well and is absorbed by the coating.
3. Subsequent frying even without fat: for subsequent frying, there is no need to use olive oil or butter, unless for flavor. Do you know the 3 secrets of French cuisine? The first is butter, the second is butter, and the third is butter…

Such a process will help create a protective layer on the pan's surface, ensuring excellent non-stick properties and better durability.

First use of the frying pan and frying rules

Before you start frying, it is worth making sure that our pan is properly heated to avoid food sticking. You should also remember a few other rules that affect the durability of the pan:

• The pan must be well heated: before you start frying, make sure the pan is properly heated. In the case of non-stick pans, avoid overheating to prevent damaging its surface.
• Appropriate tools: use wooden, silicone, or plastic tools to avoid scratching the pan surface. Avoid metal spatulas, which can destroy the coating.
• Control the temperature: temperatures that are too high can not only damage the pan's coating but also cause food to burn. It is worth cooking on medium heat so that the food does not burn and the pan serves you for a long time.

Why is it worth taking care of the pan after the first use?

Proper care of the pan after its first use affects its durability and cooking quality. Regular care of the pan will allow for long-term use and achieving excellent results in the kitchen.

A few tips on how to take care of the pan:

• Cleaning: after each use, wash the pan with warm water. If the pan has a non-stick coating, use only mild detergents. In the case of cast iron and steel pans, avoid washing in the dishwasher and using detergents.
• Storage: the pan should be stored in a dry place, away from moisture, to avoid rusting (this applies especially to cast iron pans).
• Coating care: it is worth regularly taking care of the pans by greasing them with a thin layer of oil to maintain their non-stick properties and protect against damage.
• Avoiding thermal shock: do not pour cold water over a hot vessel. Thermal shock can damage the vessel.

Most frequent customer questions

Do induction pans require special preparation? Yes, you should make sure that the pan is compatible with induction. It is also worth checking if the bottom is evenly clean to ensure a good reaction to the magnetic field.

Does a new pan need to be seasoned?

Yes, some pans, especially cast iron ones, require seasoning before the first use to create a protective layer on their surface that prevents sticking and corrosion.

Can a pancake pan be used for other dishes? Yes, although it is specifically designed for frying pancakes, you can use it for other thin dishes, such as omelets or fritters.

Does an aluminum pan require special care? An aluminum pan is relatively easy to care for. However, you should avoid temperatures that are too high, which can damage the coating.

How often do I need to season a cast iron pan? It is recommended to season a cast iron pan from time to time, especially if you notice that food starts to stick or the pan starts to rust.

Can I use a steel pan on induction? Yes, steel pans are perfectly suitable for use on induction cooktops.

Can non-stick pans be washed in the dishwasher?

Usually yes, but you should check the pictogram on the packaging - very often pans with a Soft-touch handle are not recommended for dishwasher cleaning.