Nothing. Wash your pan with soap and hot water. Dry it immediately. And that’s it. You’re done.
If you want to be extra, give it a “finishing touch.” Rub a tiny bit of oil on the inside after washing. That prevents water spots, not seasoning. It’s like sunblock for your pan.
But remember: Oil goes rancid. Leave it too long, and your pan will smell like a gym sock. So maybe just skip that too.
The Bottom Line (Literally)
Your stainless steel pan is already perfect. It’s strong, shiny, and ready to caramelize onions like a champ. Don’t dress it up in ugly burnt oil.
Seasoning is for cast iron. Stainless steel is for people who hate extra steps. If you love a low-maintenance relationship, this is your pan.
So go ahead. Make a pan sauce. Sear a steak. And laugh at the internet gurus who tell you otherwise. Your pan will thank you—by not sticking to your food.
And if you still feel the urge to season it? Buy a cast-iron skillet. It’s cheaper than therapy. And way more satisfying.
