how do you season an omlette pan?

tod123

Just got a new one

rrf494g

To season a wok . . . (and I assume any carbon steel non-coated pan)

Throughly wash with hot water and washing up liquid. This is the only time it should ever be so washed, this is to remove the oil that coats the pan when newly manufactured. Dry with kitchen towel. Straight away - before rust starts - heat a dessert spoon of ground-nut oil (which has a very high burn temp) to a high temp wiping roung with a wad of of kitchen towel all the while. As the pan gets to the right (high) temp it will start to smoke and the metal will darken and "season". Keep the smoke alarm away, and the extractor fan on!

Perhaps add a little more oil and keep wiping round until all the inner surface of the pan is seasoned. This is not for children or faint hearted. Keep your skin of your fingerers away from the surface of the pan! Allow to cool safely. This produces an amazing low-tech non-stick surface. To clean after cooking - run under a hot tap. If you need to scour to clean - re-season before putting away.

Good-Luck - Good-Cooking

meritaten

my new non-stick coated pans came with instructions to be 'seasoned' but its different to woks! the manufacturers recommended that the pans be washed in hot water then dried and a SMALL amount of oil wiped over the nonstick surface then wiped off with kitchen roll before they are first used. I did this and will report back on this thread in 15 years time,lol (the length of the guarantee) as to how well the pans lasted - had them a few months and so far NOTHING has stuck to them..........even burnt scrambled egg came off under running water!

rachbc

I've never heard of seasoning non-stick, for carbon steel or non-coated cast iron I've used the method for works - I have to say I've never had much success and always end up with rusty pans though I suspect thats hubbies inability not to put them in the dw!!!

seraphina

I find Trex or solid fat to be far better than oil for seasoning pans - I have two cast iron skillets which I seasoned with trex and I can cook eggs happily on them without fear of them sticking.

After cooking on them, I wash them out with hot water (no soap) and dry them on the stove before melting a teaspoon of trex in them, and wiping the molten fat around them before storing.

hannahO_2

I have a stainless steel pan (heavy bottom ) which is not seasoned. Omlette used to stick to the pan but I managed to learn how to produce an omlette and a clean pan at the end of it. The key is not to make the pan too hot. So basically after you pour the whisked egg and as soon as it solidifies I turn the heat off and let it cook with the residual heat while I roll it or make it into an omlette shape. You don't want to over cook the egg to the point that the texture goes papery.

cooking-mama

I bought a Denby Omelette pan in the sales(in an official Denby outlet store)Bargain at £10...Bu all my omelettes stick...I end up stirring them into scrambled eggs...what am i doing wrong?..the pan cleans realy easily afterwards but this brown film is left under the omlette and it cant be flipped over or lifted without breaking into bits.(ive even tried spraying oil on the pan before adding the switched up eggs),,but the omelette still sticks.
PS,cooking with gas on low/med heat

wssla00

CM- What's it made out of? Some need seasoning, which it might need- I know my stainless steel ones needed it as well as my cast iron ones!

Auntie-Dolly

Are you putting oil in the pan before the eggs? This needs to be quite hot.

valk_scot

To make omelettes you need to get the pan and oil really hot, tip in the eggs, swill the pan around to get the eggs covering the base evenly then lift the cooked edges up with a fork to allow uncooked egg to run underneath. You're doing this swilling and lifting movement the entire minute or two the omelette is cooking. This means the edges are already lifting...then put the pan dowmn on the ring for another thirty seconds or so until the centre is just solidifying and no more. then run a spatula under the omelette to loosen it, give the pan a shake to make certain it's fully mobile and tip the omelette out.

Reasons for sticking? Oil not hot enough, uncooked egg left on top of the centre rather than being encouraged to run out and under the edges, not letting the base set before trying to move the omelette. A brown film all over the base of the pan says to me that the pan isn't hot enough at the start to cook the egg instantly on contact, but rather the egg is slowly stewing onto the base. I don't think non-stick pans are great for omelettes without using a teaspoon full of oil too...the oil spray just isn't any good at getting hot enough, and probably encourages the egg to stick even more. You need to heat the pan and oil up enough for the air over it to be shimmering before you put the egg in.

zippychick

the whole seasoning pans thing is new to me (well im learning about it) but i do remember this thread quite recently

Ill merge this later once you get more input

Zip