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Seasoning a metal pan

How do I season a metal pan before using it for the first time?

If you have a brand new frying pan: it´s time to season it. After a few uses and some good seasoning, it will be perfectly non-stick.

Clean your pan carefully with hot water and a little detergent, drain and dry it.
Wash some potatoes, peel them, place the peelings in your steel pan, cover them with water and set the water to boil.
After 10 to 15 minutes, when the water has gone down, throw away the water and the peelings. Leave the pan to dry again without rubbing or rinsing it.
Put your pan back over a high heat with a generous amount of oil and leave it to ""fry"" while turning the pan so that the oil covers the entire surface.
After a few minutes, when the oil is nice and hot, you can empty the pan and dry it with some kitchen paper.
The steel will have brown stains - it is ready to use.

The more you use it, the darker your pan will become. It will become more and more slippery and will brown your fish and meat more.

To maintain you pan.
Immediately after cooking run some very hot water over your pan. You can use a little detergent and clean it with a sponge. You can even use the abrasive side of the sponge, although not too vigorously as it will remove the seasoning (what counts is to minimise the time spent in water).
As soon as it is clean, dry it and oil it with some kitchen paper.
Never leave a pan to steep or put it in the dishwasher.
If you scratch your pan and it begins to stick, simply clean it thoroughly and season it again to get a completely non-stick pan.

see the information page ""Getting to know your steel pan"" ""
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