How do I season my frying pan?
If you're using a non-stick frying pan, there's no need to season it—just a light coating of oil before cooking will do. However, if your pan is uncoated (carbon steel or cast iron), seasoning is essential to build a natural non-stick surface and prevent food from sticking.
To season your pan:
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Cover the base with cooking oil and heat until the oil just starts to smoke.
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Carefully pour out the excess oil and wipe the pan with kitchen towel to leave a thin brown coating, known as a patina.
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This patina gives your pan non-stick properties and enhances durability over time.
To maintain seasoning:
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Rinse with hot water only—avoid detergent as it strips the layer.
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Re-season every 10–12 uses, or whenever the surface starts sticking again.
With proper care, your seasoned pan will develop a beautiful, long-lasting surface that improves with use.