How to Season a Stainless Steel Saucepan for Nonstick Cooking
By Cookware Brands | Published: 2026-10-23
Category: How-to Guides
Learn how to season a stainless steel saucepan to reduce sticking, plus care tips for RACO stainless steel cookware and induction-friendly maintenance.
Quick answer
To season a stainless steel saucepan, heat a thin layer of oil until it smokes, then cool and wipe clean. Repeat two or three times for a natural nonstick surface that works on any stovetop, including induction.
Why season stainless steel at all?
Stainless steel doesn't have a factory-applied nonstick coating. Seasoning fills microscopic pores with polymerized oil, creating a slick surface that releases food more easily. It also adds a light amber tint that doesn't affect performance.
Unlike nonstick pans, a seasoned stainless steel saucepan can handle high heat and metal utensils. The seasoning is not permanent—it fades with use and aggressive scouring—but it's easy to refresh.
Trade-offs and exceptions
Seasoning reduces sticking but won't make stainless steel as nonstick as a coated pan. For delicate eggs or sticky sauces, you may still need extra oil or lower heat.
If your saucepan is dishwasher safe, like the RACO Contemporary range, you can clean it in the dishwasher, but hand washing preserves the seasoning longer. Oven-safe up to 200ºC means you can also re-season in the oven if you prefer.
On induction cooktops, the pan heats quickly and unevenly if you rush. Always preheat gradually to avoid burning the oil before it polymerizes.
Step-by-step seasoning process
- Wash and dry thoroughly: Wash the saucepan with hot soapy water to remove any factory residues or dust. Rinse well and dry completely with a soft cloth. Any leftover residue can create sticky spots during seasoning.
- Heat the pan gently: Place the saucepan on the stove over medium heat for 1-2 minutes. Add a drop of water; if it sizzles and evaporates immediately, the pan is ready. Do not overheat on high. Overheating can warp the base or discolor the steel permanently.
- Add a thin layer of oil: Pour about 1 teaspoon of a high-smoke-point oil (like canola or grapeseed) into the pan. Use a paper towel to spread it evenly over the entire interior surface, including the sides. Too much oil leaves a sticky residue; you want only a sheen.
- Heat until the oil smokes: Continue heating on medium until the oil just begins to smoke. This polymerizes the oil onto the steel. Let it smoke for about 30 seconds, then remove from heat. If the oil burns black, you've overheated; let the pan cool, clean, and start again.
- Cool and wipe clean: Let the pan cool completely. Wipe out the excess oil with a paper towel. The surface should look lightly tinted, not greasy. If the pan feels sticky, you used too much oil—clean and repeat with less.
- Repeat for best results: Repeat the oil-heat-cool process two or three times to build a more durable seasoning layer. After each use, hand wash gently and reapply a thin coat of oil before storing. Seasoning fades with use; refresh it whenever food starts sticking again.
Product spotlight
- RACO Contemporary Stainless Steel Induction Saucepan 18cm/2.8L: RACO Contemporary stainless steel saucepans are induction compatible and oven safe up to 200ºC. You can season this saucepan on any stovetop, including induction, and even finish the seasoning in the oven for a more even coating.
RACO Contemporary Stainless Steel Induction Saucepan 18cm/2.8L
