How To Season Nonstick Cookware

So, you’ve bought a gorgeous new pan–one that’s sleek, shiny, maybe even stunning–and you can’t wait to get cooking. Perhaps you’ve already got a steak thawing in the fridge, or maybe you’re daydreaming about the perfect golden fried egg sliding effortlessly onto your plate. But hold up: Before you dive into culinary greatness, there’s one crucial step you don’t want to skip.

What’s the most crucial step? Seasoning your nonstick pan.

If you’re using a HexClad Hybrid pan, or even other nonstick cookware, this simple step is the key to unlocking your pan’s full potential. Don’t worry, it won’t take long. But it will make a huge difference in the performance and longevity of your new frying pan.

Let’s break down what seasoning really is and why it matters. And, of course, exactly how to do it. It’s easier than you think.

What Does “Seasoning” Actually Mean?

First thing’s first: No, we’re absolutely not talking about tossing salt and pepper into the skillet.

In the cooking world, “seasoning” a pan refers to creating a thin, protective layer of cooking oil that bonds to the surface of your cookware. This layer improves the nonstick performance of your pan, protects it from food residue and carbon buildup, and helps prevent sticking. It also makes cleanup way easier.

And yes, even pans that already have a nonstick coating, like HexClad’s Hybrid pans, benefit from seasoning. 

Why Do I Need to Season a Nonstick Pan?

Great question. It’s a common misconception that only cast-iron or carbon steel pans need seasoning. But even premium nonstick cookware like HexClad performs better with that first layer of seasoning in place, too.

When you season your HexClad pan (or most other nonstick pans), you’re boosting the natural nonstick properties of the surface. You’re also helping create a smoother cooking experience from the very first use.

Even better? HexClad’s patented Hybrid surface–a combination of stainless-steel peaks and ceramic nonstick valleys–actually holds onto seasoning better than traditional nonstick, thanks to its unique structure. So that initial layer of oil? It’s got staying power.

How Does Seasoning Work?

When you apply a thin layer of oil and heat your pan to a high enough temperature, a process called polymerization takes place. That’s a fancy way of saying the oil changes on a molecular level. It bonds to the metal, forming a durable, naturally nonstick surface.

With traditional pans like cast iron or carbon steel, this polymerized layer builds over time with repeated use and care. With HexClad pans, you get the best of both worlds: an ultra-durable surface that improves with seasoning but also performs beautifully right out of the box.

Whether you’re cooking with a wok, a skillet or a deep sauté pan, the process is the same. And it’s worth the couple of extra minutes it takes.

When Should You Season Your Pan?

• Before first use. Always. Consider it a rite of passage for your pan. Let us break down exactly what we mean, though!

How to Season Your Nonstick Pan in 5 Easy Steps

You don’t need a culinary degree or a chemistry lab. In fact, all you’ll need is a paper towel, some neutral oil and a few minutes on the stovetop. Easy-peasy.

Here’s exactly how to do it:

1. Wash your new pan.
   Give your pan a quick rinse with warm water, dish soap, and a soft sponge to remove any manufacturing residue. (Never use steel wool on your HexClad pan!) Rinse the pan and dry it thoroughly.
   
   

2. Heat it up.
   Place your dry pan on the stove and heat it over medium-low heat for about 30 seconds. You’re just warming it slightly to prep for the oil.
   
   

3. Add oil.
   Pour about 1 teaspoon of neutral oil (vegetable, avocado, grapeseed, or even a light olive oil) into the pan. Swirl the oil around so it coats the bottom evenly, or use a paper towel to spread it all the way to the edges.
   
   

4. Increase the heat.
   Turn the heat up to medium. Let the oil heat for 1 to 2 minutes. You’re aiming for it to shimmer slightly, not smoke. Once it’s heated, turn off the burner.
   
   

5. Cool and wipe.
   Let the pan cool slightly, then use a clean paper towel to wipe away any excess oil. Your pan should look clean, not greasy. That’s it! You’ve seasoned a pan like a pro.

If you’re ready to cook right away, go for it. If not, your pan’s prepped and ready to store until your next culinary masterpiece.

Can I Use Butter to Season a Pan?

That’s a hard no. Avoid butter or flavored oils like sesame or coconut for seasoning purposes. Those are great for cooking, but they don’t polymerize as effectively.

Do You Need to Season HexClad Pans More Than Once?

Here’s the beauty of HexClad’s Hybrid surface: It naturally re-seasons every time you cook with oil. Not too shabby, right?

So while the first seasoning is essential, especially before first use, you don’t have to keep doing it every single time. Just cook with a little oil and avoid over-scrubbing to keep your pan performing its best.

Dishwashing soap and a soft sponge are all you need for your HexClad pans, which feature our proprietary, forever chemical–free TerraBond™ ceramic surface. 

What Happens If I Don’t Season My Pan?

The world won’t end, but you might get less-than-perfect eggs.

Unseasoned nonstick pans are more prone to minor sticking, uneven cooking and food residue buildup. (It’s kind of like skipping the base coat before nail polish. Sure, it works, but it doesn’t last as long or look as good.)

With HexClad pans, seasoning improves longevity and makes cleanup easier. Plus, it gives you better sears, better browning and better results overall.

A Few Extra Tips for Cooking With Nonstick Cookware