How to Season a Stainless Steel Frying Pan

By Gibson Homewares | Published: 2026-10-29

Category: How-to Guides

Learn the simple technique to season a stainless steel frying pan for better nonstick performance and easier cleanup. Step-by-step guide with tips.

Quick answer

Seasoning a stainless steel frying pan involves heating a thin layer of oil until it polymerizes onto the surface, creating a natural nonstick coating. This simple process improves cooking performance and makes cleanup easier.

Why season stainless steel?

Stainless steel is prized for its durability and even heating, but it is not naturally nonstick. Seasoning fills microscopic pores with polymerized oil, reducing food sticking and making the pan easier to clean. This is especially helpful for delicate foods like eggs or fish. Unlike cast iron, the seasoning on stainless steel is thinner and more delicate, so it may need refreshing after several uses.

Choosing the right oil

Use an oil with a high smoke point, such as grapeseed, avocado, or canola oil. Avoid butter or olive oil, which burn at lower temperatures and can leave sticky residue. A neutral flavor is best so it does not transfer to your food.

How to season your stainless steel frying pan

Clean the pan thoroughly: Wash the pan with hot, soapy water and dry it completely. Any residue or moisture will prevent the oil from bonding properly. A clean, dry surface is essential for even seasoning.
Apply a thin layer of oil: Pour about 1 teaspoon of high-smoke-point oil onto the pan. Use a paper towel to spread it in a thin, even layer over the entire cooking surface, including the sides. Wipe off any excess so the surface looks barely oily. Too much oil will create a sticky, gummy layer instead of a smooth seasoning.
Heat the pan until the oil smokes: Place the pan on medium-high heat. Watch for the oil to start shimmering and then smoking slightly. This indicates the oil is polymerizing. Let it smoke for 1-2 minutes, then remove from heat. If the pan smokes heavily, the heat is too high. Reduce it next time.
Cool and wipe: Let the pan cool completely. Wipe it with a clean, dry paper towel to remove any excess oil. The surface should feel smooth, not greasy. A smooth, dry finish means the seasoning bonded successfully.
Repeat if needed: For a more durable nonstick layer, repeat steps 2-4 two or three times. Each layer builds on the previous one. Multiple thin layers work better than one thick layer.

Product facts

Babish 12-Inch Tri-Ply Stainless Steel Frying Pan with Lid & Black Handle – Professional Grade Skillet for Searing, Sautéing & Even Heat Cooking: Tri-ply stainless steel construction with a base-to-rim aluminum core promotes even heat distribution to eliminate hot spots. Even heating helps the seasoning layer form uniformly across the entire cooking surface, reducing the chance of patchy sticking.
Babish 12-Inch Tri-Ply Stainless Steel Frying Pan with Lid & Black Handle – Professional Grade Skillet for Searing, Sautéing & Even Heat Cooking