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With This Simple Trick, You Can Make Any Pan Non-Stick and Save Money
Tired of scrubbing food off your favorite pans or spending extra money on expensive non-stick cookware? You’re not alone. Many home cooks face the same frustration — but what if there were a way to turn nearly any pan into a non-stick surface with a simple trick? No gimmicks, no costly coatings — just a kitchen hack that actually works.
The Simple Trick: Seasoning Your Pan
You may have heard of seasoning cast iron, but did you know you can use the same technique on stainless steel and carbon steel pans too? When done right, this trick creates a naturally non-stick surface — without the chemicals or the price tag of non-stick cookware.
How It Works
Seasoning involves heating a thin layer of oil in your pan until it polymerizes — that’s a fancy way of saying it hardens into a slick, durable coating. Over time, this layer builds up, creating a surface that rivals Teflon for its non-stick power.
What You Need:
- A clean stainless steel or carbon steel pan
- High smoke point oil (like flaxseed, grapeseed, or avocado oil)
- Paper towels
- Tongs
- Stove or oven
Step-by-Step Instructions:
- Clean the Pan Thoroughly
Wash with soap and water to remove any factory coating, food residue, or rust. Dry it completely. - Heat the Pan
Place your pan over medium heat for a few minutes to open the pores of the metal. This helps the oil bond more effectively. - Add a Thin Layer of Oil
Use a paper towel to rub a very thin layer of oil all over the inside of the pan. It should look dry — too much oil can make it sticky instead of slick. - Heat Until It Smokes
Leave the pan on the burner until the oil starts to smoke lightly. This is the oil polymerizing and forming that hard non-stick layer. - Cool and Repeat
Let the pan cool. Repeat the process 2–3 more times for best results.
