Your cooking utensils probably feel smooth to the touch and look as shiny as the day you bought them. But at microscopic level, the surfaces are as scratched and pitted as the moon. Although invisible to our eyes, to bacteria, these scratches are like a ticket to a ride down the Grand Canyon.
Food can quickly line the scratches on your cooking utensils - providing bacteria with a good packed lunch on their day out.
You also need to protect your cooking utensils from moisture damage. Traces of water oxidise the surface of your pots and pans depositing tiny traces of metals into your food. Even if you can’t see any evidence of rust, you’ll be able to taste the metallic deposits in your food.
The solution? Season your cooking utensils. Seasoning new cooking utensils prevents food building up in the hidden nooks and crannies of your cooking utensils. It also makes your pots and pans easier to clean, and extends their life. It’s easy to do. And we’re going to tell you exactly how.
Seasoning your cooking utensils - a quick recipe
1. Wash your cooking utensils in warm water with a little soap making sure you clean off any protective coating applied at the factory.
2. Dry the pan with a clean dishcloth and place it on a hot plate on top of your cooker or in the oven at between 250 and 300 degrees Celsuis for five minutes to make sure your pan is really dry.
3. Take your pan off the hob or out of the oven and apply cooking oil or fat with a piece of kitchen paper. Make sure you use oil or fat that can tolerate high temperatures. Peanut oil or lard are good choices.
4. Put your pan back on the hob or in the over for two to three hours.
5. Finally, remove your pan from the heat, wait for it to cool down before you wipe off any excess fat or oil.
If you are seasoning a cast-iron pot, then you’re done. But if your pan is stainless steel you need to clean it thoroughly one more time with warm, soapy water.
One last piece of advice. Remember to store your cooking utensils, pot and pans without the lids on in a dry space. Any moisture in the air will condense under a lid as the air can’t circulate.