If you want to get the most out of your Orgreenic pan, you need to season it before use.The seasoning process prevents food from sticking to the cooking surface.
Step 1: Vegetable oil should be put into the pan.
You can spread the oil over the entire pan by using your fingers or a paper towel.Other oils and vegetable shortening could be used instead of vegetable oil.If selecting another oil, choose one with a high smoking point, like peanut oil or grapeseed oil over one that has a low smoking Point like olive oil.All Orgreenic pans can be used with this technique.
Step 2: When the pan starts to smoke, put it on the stove.
Turn the heat on to a medium setting when you place the pan on the stove.If you can see smoke rising from the pan, keep it on the heat.This process will take a while.If you want the oil to heat up slowly, you need to keep the temperature control set to medium.If the oil doesn't get into the surface thoroughly, it's not worth it.The pan should be turned every few minutes to redistribute the oil.
Step 3: Let the pan cool down.
The pan should be removed from the heat source.Allow it to cool down before setting it aside.As it cools, leave the pan out.Since the dramatic change in temperature can damage the ceramic, don't try to cool it down faster by placing it in a refrigerated space.
Step 4: The excess oil should be wiped away.
If you see puddles of oil, use a clean paper towel.The surface of the pan will still feel greasy after you wipe it down, but this is normal and should not be scrubbed out.
Step 5: Every six months, repeat.
The Orgreenic pan needs to be re-seasoned every six months.You can either follow the same method or try one of the other methods.If food starts sticking to the pan before six months have elapsed, you should re-season it.
Step 6: The temperature in your oven should be 300 degrees Fahrenheit (150 degrees Celsius).
It is possible to preheat the oven for a temperature as low as 250 degrees Fahrenheit or as high as 350 degrees, but you should not exceed this range.This technique can be used for the Orgreenic roasting pan.For stovetop Orgreenic cookware, use the stovetop or sunlight method.
Step 7: The pan should be filled with vegetable oil.
You only need 15 liters of oil.Using your fingers or a clean paper towel, spread the puddle of oil over the entire inner surface of the pan.Some of the acceptable choices are vegetable oil, vegetable shortening, canola oil and peanut oil.Since butter and olive oil have a low smoking point, don't use them.
Step 8: The pan should be placed in the oven for 60 minutes.
For a full hour, place the pan in the middle rack of the oven.If you notice smoke coming off the pan before that time, you can remove it early.Smoke may not come off the pan when using this method.It's acceptable if you keep the pan in the oven for the full amount of time.If you put the pan in the oven upside-up, the fat could start congealing.It is recommended to place the pan upside-down inside the oven.To catch oil or fat drippings during the process, place a baking sheet lined with aluminum foil on a rack beneath the pan.
Step 9: The pan should be kept cool.
Put the pan out at room temperature after removing it from the oven.Allow the temperature of the pan to drop before touching it again.Allow the pan to cool for a few minutes inside the oven before you remove it.When doing this, make sure the oven is off.After cooling the pan in the oven for 10 to 15 minutes, remove it and finish the cooling process at room temperature.Don't try to cool a hot pan in a fridge or freezer.
Step 10: Remove any excess oil.
To clean off excess oil from the pan, use a clean paper towel.The surface should not feel sticky.The greasiness you feel is normal and should not be removed.
Step 11: Twice a year.
The Orgreenic pan needs to be seasoned once every six months or so.You can either use the same method or one of the other methods.Re-season the pan earlier if food sticks to the food before six months.
Step 12: The pan should be coated with cooking oil.
Vegetable oil should be poured into the pan.Use your fingers or a paper towel to spread the oil over the entire inside of the pan, including the sides and the bottom.You don't want to use too much oil.Don't allow the oil to puddle up inside the pan.For this method, use flaxseed oil instead of vegetable oil.When applying a light coating to a pan, flasseed oil is an ideal choice.All Orgreenic pans are safe to use with this technique, which is the mildest one.
Step 13: The pan should be in a brown paper bag.
Wrap a brown paper grocery bag around the pan.The handle can be hidden or exposed inside the bag.The paper bag will protect the surface of the pan, concentrate the natural heat from the sun inside of it, and catch any oil that drips off it.
Step 14: For several days, sit the pan in the sun.
Place the pan upside-down in the sun if you can find a sunny window.It should be left there for three to five days.The upside-down position will prevent the oil from congealing or making a mess inside the pan.Touch the outside of the bag.The surface should be warm.The sunlight might not be strong enough if the surface is not warm.
Step 15: Remove the excess.
The pan should be removed from the brown bag.To clean off oil, use a clean paper towel.The non-stick properties of the pan are aided by the greasy surface.There should be no puddles of oil or stickiness on the surface.
Step 16: It should be done every six months.
It is necessary to re-season an Orgreenic pan every six months.You can use one of the other methods.Since this method is so gentle, the seasoning may not last as long and there is a good chance that you will need to re-season your pan ahead of schedule.When food sticks to the pan on a regular basis, it's a good idea to re-season it.