Does Seasoning A Stainless Steel Pan Make it Non-Stick and Easier to Clean?

Presenter / Channel

The subtitles refer to the creator as “my” (no channel name is given). The video focuses on seasoning and cleaning stainless steel pans.

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Core Question

Does seasoning a stainless steel skillet make it more non-stick and easier to clean?

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Key Terms / Concepts

• Fond (fawn): The browned, “sticky bits” left in the pan after cooking. Stainless steel is good at developing fond, and fond can be used to make a sauce.
• Leidenfrost / “mercury ball” effect: When the pan is hot enough, a droplet of water hovers/beads and vaporizes instantly on contact. It’s used as a test for proper preheating.

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Ingredients (as referenced)

No quantified ingredients are given for the main “seasoning vs not” experiments.

• Oil: Used to season the skillet (quantity varies by method).
• Water: Used for the mercury ball/leidenfrost test and for cleaning discussion.
• Later, subtitles mention a qualitative “salsa”/roasting test:
  • Tomatoes, tomatillos, chilis
  • Onions (green and red salsa components)
  • No quantities provided.

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Equipment

• Stainless steel skillets (at least two):
  • One “leading manufacturer / higher quality”: All-Clad 3-ply
  • One budget Amazon Basics 3-ply (left unseasoned)
• Heat source: stove burner
• Paper towel
• Plastic brush (used for cleaning and fond removal)
• Bar Keepers Friend (used for deep-cleaning the skillet to restart seasoning)
• Wooden spatula (referenced for scraping, not detailed)
• Optional: sink (for hot water wash)

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Method: “Seasoning a Stainless Steel Skillet” (Two Approaches)

Preparation Cue (applies to both)

• Use the mercury ball / leidenfrost test to confirm the pan is properly preheated before proceeding.
  • The presenter notes they didn’t always do this at first, but later emphasizes repeating tests after using it correctly.

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Method 1 (more oil; “almost deep-frying” described)

1. Preheat the skillet on low to medium-low until it reaches operating temperature.
2. Add a considerable amount of oil so the entire surface stays completely covered.
3. Heat oil until it starts to smoke.
4. Once it’s “just about smoking,” smoke for ~5–10 seconds more.
5. Turn off the stove and move the skillet to a cooler burner.
6. Let it cool down to room temperature on its own.
7. Discard oil, then wipe off excessive oil. - Goal/expectation: build a thin seasoned film.

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Method 2 (less oil; preferred by the presenter)

1. Preheat on low to medium-low to operating temperature, aiming for the leidenfrost/mercury ball effect.
2. Add just enough oil for a thin, consistent layer:
   • “A couple of drops or so”
3. Use a paper towel to wipe the oil into an even thin coat.
4. Heat until the oil just starts smoking.
5. Wait ~5 seconds after smoke appears.
6. Turn off the stove; move to a cooler burner.
7. Let cool to room temperature (noted as usually about an hour).
8. Confirm it’s cool to the touch before handling/using.

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Experiment / Testing Workflow

Initial Comparison: Seasoned All-Clad vs Unseasoned Amazon Basics

1. Season the All-Clad using the chosen method (presenter says they “gave the edge” to the seasoned All-Clad).
2. Leave Amazon Basics completely unseasoned.
3. Run tests by frying an egg in each pan.
4. Use the mercury ball test before running the test (later emphasized by the presenter).

Results (non-stick)

• The seasoned All-Clad stuck more than the unseasoned Amazon Basics.
• After inspection, the presenter found sticky residue on the All-Clad surface.

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Likely Issue Identified

The presenter suspects the All-Clad problem was caused by:

• The pans may have been dirty at the start (wiped only, “excited,” didn’t properly wash).
• They consider the possibility of too much oil, but feel they applied and wiped to a thin layer.

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Remediation and Retest

1. Clean the All-Clad thoroughly using Bar Keepers Friend to a mirror finish.
2. Redo seasoning.
3. Retest eggs, again ensuring the mercury ball test is done.

Results (non-stick after redo)

• All-Clad improved: much less sticking.
• Non-stick performance became close to Amazon Basics, with at most a slight advantage, described as not drastic.

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Third Test Idea: Skip the Mercury Ball Test

• The presenter repeats testing without using the mercury ball test.
• They report pretty much the same result: seasoning vs non-seasoning still comparable for non-stick.

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Cleaning-Ease Testing (Washing Impact)

Test Goal

• Determine whether seasoning makes pans easier to clean, and whether washing removes seasoning.

What They Did

• Washed the All-Clad “like always” with light soap and water, then dried.
• Retested eggs and cleaning performance.

Results (cleaning)

• All-Clad was noticeably easier and faster to clean than the Amazon Basics pan.
• The presenter attributes this to fond/seared residue and “fawn” flaking off more easily.
• A plastic brush handled residue well.

Retest Outcome (after washing)

• For non-stick, results were almost identical again.
• For cleaning, All-Clad remained easier.

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Acidic / “Salsa” Roasting Test (Cleanup Challenge)

Setup

The presenter roasts salsa components directly and does not clean in between, ensuring the pan gets messy:

• Green salsa: roast tomatillos, tomatoes, chilis
• Red salsa: roast onions and red tomatoes

They note these ingredients can be highly acidic (especially tomatillos and chilis/thomatillos).

Context / Claim Before Test

• They normally roast acidic items on cast iron/carbon steel because those pans are usually nonstick and their seasoning never flakes in that use case.
• With stainless steel, they previously found acidic, sticky items can leave behind fond/carbon buildup, making cleanup a nightmare, sometimes requiring boiling water and extra scraping.

Results (stated)

• After roasting, the seasoned stainless steel All-Clad cleaned much easier:
  • Burnt carbon/fond and “fawn” came off more readily with a plastic brush
  • They report not needing to boil the skillet
• Conclusion: seasoning stainless steel may improve cleanup, especially with messy roasted residue.

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Final Conclusions (as Stated)

Non-stick Performance

• Seasoning stainless steel did not make a big difference (at best very minimal).
• The presenter recommends prioritizing fundamentals:
  • Proper preheating of the skillet
  • Preheating the oil
  • Finding the pan’s “sweet spot”

Cleanup

• Seasoning does help considerably if you’re seasoning specifically for easier cleaning later.

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Important Nuance They Emphasize

• Stainless steel is known for leaving fond, and fond is not the same as food “sticking.”
• A pan can be nonstick in release while still leaving browned residue behind—stainless steel can release well but still create fond.
• “Nonstick” doesn’t mean no leftovers to clean.

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Tips / Common Mistakes (from Subtitles)

• Don’t skip proper preheat: without reaching the sweet spot, stainless steel can become a “stick machine.”
• Start with a clean pan: their worst All-Clad result likely came from not thoroughly washing beforehand.
• Don’t assume more seasoning = better nonstick: their egg test showed more sticking when seasoning was done incorrectly (with residue/leftover issues).
• Fond cleanup: seasoning helped residue flake off easier; boiling water and scraping were previously sometimes needed.

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Sources Referenced

• A leading manufacturer’s instructions for seasoning method (exact brand/instructions not provided).
• The presenter mentions watching/creating multiple other related videos (stainless steel fundamentals, fond sauce-making, stainless steel vs carbon steel vs cast iron, and steak comparisons).
• No external written sources are cited; Bar Keepers Friend is referenced as the cleaning product used in the tests.

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