Stainless steel cookware doesn't require seasoning like cast iron or carbon steel pans. However, seasoning stainless steel pans can help create a natural nonstick surface and enhance their performance. Here's a method you can try:
Clean the Pan: Wash the stainless steel pan with warm, soapy water to remove any manufacturing residues or oils. Rinse it thoroughly and dry it completely.
Apply Oil: Using a paper towel or a soft cloth, apply a thin layer of high-smoke point oil such as vegetable oil, canola oil, or grapeseed oil to the entire cooking surface of the pan, including the sides.
Heat the Pan: Place the oiled pan on a stovetop burner over medium heat. Allow the oil to heat and spread evenly across the cooking surface. You may notice the pan starting to change color slightly as it heats.
Monitor Heat: Keep an eye on the pan to prevent the oil from smoking or burning. Adjust the heat as necessary to maintain a moderate temperature.
Cool and Wipe: Once the pan has been heated for a few minutes, remove it from the heat and let it cool down. Once it's safe to handle, use a paper towel or cloth to wipe off any excess oil.
Repeat if Desired: If you want to build up additional layers of seasoning, repeat steps 2-5 a few more times. Each round of seasoning will contribute to the development of a more durable nonstick surface.
It's important to note that the seasoning on stainless steel pans is not as long-lasting or robust as on cast iron or carbon steel. Therefore, you may need to re-season your stainless steel pan periodically to maintain its nonstick properties.
Additionally, avoid using cooking sprays on stainless steel pans, as they can create a sticky residue that is difficult to remove. Instead, use a small amount of oil or butter directly on the surface before cooking.
Remember that while seasoning can enhance the performance of stainless steel pans, they will never be as naturally nonstick as pans with specialized nonstick coatings.