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New Stainless Steep Pans

854 Views 3 Replies 2 Participants Last post by  french fries
I wish I would of found this forum earlier, it looks like it has a bunch of great resources. I'm an at home cook and have been serious about cooking for the last 10 years.  It's my hobby and what I do in my spare time. For some reason I'm just getting my first set of stainless steel pans.  My question is what do I do about maintaining them?  I've "seasoned" them with several coats of oil heated until it starts smoking then let them cool and repeat.  I've done that about 5 times and have a nice layer of slick coating on the bottom of the pan.  I cooked my first meal in one last night, a steak, seared it in pan then broiled it.  It didn't stick at all :) Because of the heat my layer of coating became dark brown, although some came off when  I deglazed my pan for the red wine and balsamic reduction. 

My question is what should I do with these pans?  Just wash them out with warm water and let a layer continue to build up on the bottom of the pan like you would cast iron? Or, should I be cleaning them out so they are shiny after every use? 


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Thanks! I think I found the solution. You start with the pan dry no need to season it. Heat it up until water "dances" in it (I'm sure there is a culinary term for this) then add your cooking fat and shortly after whatever you are cooking. I just tried this technique with an egg and it slid around like it was doing the electric slide./img/vbsmilies/smilies/licklips.gif
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