How to Season and Maintain a New Pan?

Before first use, proper seasoning helps to extend the service life of the pan, prevent food from sticking to the pan, and avoid the pan from rusting. 

Seasoning Steps

1. Iron Pans

a. Wash the pan thoroughly with dish soap and warm water to remove the oil or residual substances from the factory.

b. Heat over medium heat until all moisture evaporates.

c. Add a small amount of cooking oil and spread evenly using the kitchen paper. Heat for 2 to 3 minutes, and then turn off the heat and cool down naturally.

d. Rinse with warm water without using the dish soap, then wipe with the kitchen paper and dry over low heat.

e. Reapply the oil and repeat the steps from b to d as mentioned above.

Note: Avoid cooking acidic foods (like vinegar) during the first few uses.

2.Nonstick Pans (PTFE/Ceramic Coating , etc.)

Nonstick pans don’t require traditional seasoning but benefit from light treatment.

a. Wash with warm water and a soft sponge.

b. Add a small amount of oil and spread evenly, and heat on low for 2 minutes, then pour out the oil and wipe it clean with a kitchen paper.

Note: Avoid high heating, avoid using metal utensils and steel wool.

3.Stainless Steel Pans

Stainless steel pans are prone to sticking. It is recommended to season.

a. Wash with warm water and a soft sponge.

b. Heat the pan, then add a small amount of oil and spread evenly to form an oil film on the surface of the pan.

c. Cool naturally and then wipe clean.

4.Aluminium Alloy Pans (with Coating)

Aluminium alloy pans usually doesn't require complex seasoning.

a. Clean with a soft sponge and neutral detergent and then dry.

b. Apply a small amount of oil to the inner wall of the pan and stand for 10 minutes, and then clean thoroughly.

Daily Maintenance Tips

    1.Iron Pans

Keep dry after each use to prevent rust. Apply a thin layer of oil regularly.

    2.Nonstick Pans

Avoid dry heating and sharp utensils.

    3.Stainless Steel Pans

Avoid overheating. Use vinegar and water to remove stains.

    4.Aluminium Alloy Pans

Don’t store acidic or salty food long-term. Clean with non-abrasive tools.