A super easy step-by-step guide to help you learn how to season a red copper pan in less than 15 minutes.
Red copper pan falls in the category of non-stick cookware. Though these are not new, their variety and features are continuously upgraded. Modern cookware is more attractive, user-friendly, and durable too.
The most prominent feature is the non-stick one, because of which it gained popularity the first time it came into the market. The non-stick feature doesn’t allow food to stick. You can toss and flip your favorite food items easily. Washing is also convenient.
There is no need to put endless effort to scrub and remove the oil or food remnants. Modern cookware is made using smart technology where the temperature is also controlled so that the food doesn’t get burnt. Oven safe cookware set has also become famous.
But we are least bothered about cleaning and maintaining the pan. Seasoning and re-seasoning of the red copper pan is an amazing way to clean and maintain this cookware.
Today, in this article, let’s look at how to season a red copper pan on the stove and oven. Most of the time, there is no clear instruction about seasoning available in the kit. The following content will help you understand the need and benefits of seasoning red copper pan.
Don’t worry; it’s extremely easy and less time-consuming. Follow these super-simple instructions and learn how to season a red copper pan with ease.
Essential Items for Seasoning
• Dishwashing liquid soap
• Oil with high smoking point
• Paper towel/ soft cloth
• Oven mitts
For your convenience, I am keeping a list of high smoke point oils
• Almond oil
• Avocado oil
• Corn oil
• Canola oil
• Grape seed oil
• Peanut oil
• Sunflower oil
• Sesame oil
• Coconut oil
• Flax oil
[Note: Avoid butter and olive oil as they have a low smoke point.]
How to Season a Red Copper Pan on the Stove
Step 1: Washing and Cleaning of the Pan
It is mandatory to wash and clean when you are using a brand new one. These are made of chemicals that can be dangerously harmful to health. But as I said, vigorous scrubbing is not advisable. Tiny abrasions may occur that might end up damaging the pan.
Gently clean the pan under running water or use a drop of dishwashing liquid. Use a mild scrubber or cloth to form the lather. Rinse the pan under running water to get rid of the soap. You are free to skip the soap and go for paper or cloth.
Step 2: Pat it Dry before Placing it on Heat
It is very important to pat your red copper pan dry before placing it in the oven or heat. This step is very important otherwise you will hurt your pan for no good reasons.
Step 3: Add Oil to Brush the Inner Surface
This non-stick pan needs a very less amount of oil. Health-conscious people cannot do without it. So just take a tablespoon of oil (15ml) and brush it on the inner surface. You can use your fingers or a paper napkin too.
Mind it; you cannot use metal spatula, spoons, or forks. Sharing one more tip regarding the choice of oil. Oils like peanut oil, grape seed oil, and canola oil have a high smoking point.
It is better to settle for this oil because they take time to heat up, thus reducing your pan’s chances of burning. Their smoking point is above 400 F. First, they grease the pan with oil and then put it on heat. Also, remember to keep the flame low to medium.
Step 4: Wait for The Smoke
Wait for 3-5 minutes for the smoke to come. Look for any oil bubble or puddle; if it comes, gently move the pan to burst it. Now you can remove the pan and put off the flame.
Step 5: Cooling and Drying
Now it’s time to wait. Allow the pan to cool down and let the oil dry up. This drying step is essential because if there are any tiny pores on the pan’s surface, it will get filled up. So don’t skip it.
Step 6: Wipe Out the Excess Oil and You’re Done
15 minutes, and your seasoning of the pan is done. Wipe out the excess oil with a paper towel or soft cloth. Start using it for preparing delicious dishes.
How to Season a Red Copper Pan in the Oven
- This method starts with preheating your oven at 300 degrees F, which takes about 15 minutes.
- Rinse your brand new pan or use soap and wipe it off with a soft cloth. Remember no harsh scrubbing! We have to maintain our cookware not to damage it.
- Oil quantity and oil type will remain the same as mentioned above for the stove. Avoid using olive oil or butter as they do not fall in oil with a high smoking point. If you use those, think of the consequences!
- Once your oven is preheated you can place your pan inside and set the timer for 20 minutes. Keep checking for smoke and bring it out if you see smoke before. Do not forget to put on your oven mitts. Protect yourself first.
- Now give time for the cooling process. Show your patience for 15 minutes. Don’t rush. Never put it in the fridge to faster the cooling process. You will end up warping the ceramic coating. Submerging the hot pan in cold water is a big no-no. This might lead to cracks or other imperfections.
- Give time for the oil to dry and fill the tiny pores on the surface of the pan. This aids in the non-stickiness of it. After 15 minutes, check out for excess oil. Be ready with tissue paper or cloth to wipe off the grease, if any.
- Now you are free to use it for cooking your favorite dish.
Wondering why seasoning is required?
Seasoning enhances the shelf life of non-stick utensils. Seasoning is beneficial for both new and existing pans. Re-seasoning is the term used for existing pans. It will last a long, long time. It is advisable to do it every 3 months or 1 year.
This will keep it functioning optimally. People who are very keen about maintaining their kitchenware do the seasoning at an interval of 3 months. You can try the same for the best results.
So go ahead with these steps of how to season a red copper pan whenever you observe a diminishing performance.