How to Re-Season a Non-Stick Pan on the Stovetop & in the Oven

Non-stick pans are great for a quick clean-up in the kitchen, but their non-stick quality can slowly deteriorate over time. Scratches or stains on the surface of the non-stick coating make the pans stickier and less effective, which can be frustrating. Luckily, you can revive sticky pans by “seasoning” them with oil. The process fills in the scratches and reinforces the non-stick coating. We spoke to executive chef Abyssinia Campbell to bring you the best advice on re-seasoning your non-stick pan, so keep reading to learn the proper cleaning and seasoning techniques to make your pan like new again!

How to Make a Pan Non-Stick Again

Clean the pan, then heat it over medium heat for 3 minutes. Add 2 tbsp (30 mL) of vegetable, canola, or coconut oil to the pan, coating the bottom entirely. Heat the oil in the pan until it smokes, let it cool completely, and wipe out any remaining oil. Your pan should now be re-seasoned and stick-free.

Section 1 of 7:

Prepping the Nonstick Pan for Seasoning

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1
Add water and vinegar to the pan. Before you season a non-stick pan, it's a good idea to deep clean it to remove any stains or food particles responsible for the pan’s stickiness. Begin by partly filling up the pan with water, then add ¹⁄₂ c (120 mL) of white vinegar.^{[1]
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- If there’s something stubborn stuck on the pan after cooking, Campbell suggests putting some hot water in the pan, boiling it, and then scraping away any residue.^{[2]
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  Abyssinia Campbell
  Executive Chef
  
  Expert Interview. 31 August 2021.}
Place the non-stick pan onto the stovetop over medium heat. Heat the pan until the vinegar mixture is boiling, about 10 minutes, then take the pan off the heat.^{[3]
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Per Campbell’s instructions, pour the vinegar mixture into the sink after you take the pan off the stove. Then, wash the pan as usual with gentle dish soap, being sure not to use steel wool or other abrasive tools that can scratch the non-stick pan.^{[4]
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Abyssinia Campbell
Executive Chef

Expert Interview. 31 August 2021.}
After washing out the pan, dry it thoroughly. Campbell expresses the importance of having a completely dry pan before you season it, as a dry surface gives the oil something to stick to.^{[5]
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Abyssinia Campbell
Executive Chef

Expert Interview. 31 August 2021.}

Section 2 of 7:

Seasoning a Nonstick Pan on the Stovetop

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If you aren't confident that your pan is oven-safe, season it on the stovetop. Begin by heating the clean, dry pan on medium heat for 3 minutes.^{[6]
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Add 2 US tbsp (30 mL) of coconut oil to the pan. Once the pan has heated for 3 minutes, add 2 US tbsp (30 mL) of coconut oil to the pan and wait for it to melt. This typically takes about 2 minutes.^{[7]
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- Campbell also recommends using vegetable oil as a substitute if you don’t have coconut oil on hand.^{[8]
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  Abyssinia Campbell
  Executive Chef
  
  Expert Interview. 31 August 2021.}
Once the coconut oil has melted, pick the pan up off the stove and roll your wrist to tilt the pan in a circular motion. Continue moving the pan until the bottom is completely coated in oil.^{[9]
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After swirling the oil, place the pan back down on the burner. Let the pan sit over the heat until the coconut oil begins to smoke. This means that the oil is getting hot and is starting to bake into the pan.^{[10]
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When you start seeing the oil smoke, take the non-stick pan off the heat and set it aside to cool. Keep the oil inside the pan and let the pan cool until it is room temperature.^{[11]
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Rub the oil into the pan. As Campbell instructs, take a paper towel and gently rub the oil into the pan.^{[12]
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Abyssinia Campbell
Executive Chef

Expert Interview. 31 August 2021.} The rubbing forces some coconut oil into the pores of the pan while absorbing the excess with the paper towel.^{[13]
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- Once the pan cools after cooking the oil, there should still be some oil coating the bottom. If not, you likely didn’t use enough oil.

Section 3 of 7:

Seasoning a Nonstick Pan in the Oven

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Once you have thoroughly cleaned the pan, you can begin the process of seasoning it. Place the clean, dry pan on the stovetop over medium heat and let it warm.^{[14]
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Preheat the oven to 400 °F (204 °C). While the pan is warming, preheat the oven to 400 °F (204 °C). Baking the oil into the pan will help thoroughly coat the bottom and help revive its non-stick surface.^{[15]
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- 400 °F (204 °C) is the smoke point for vegetable and canola oil, meaning that it’s the highest you can cook the oil before it starts to burn and smoke.
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Coat the pan with vegetable oil. Pour a non-salted vegetable oil into the pan. Use enough so that the oil coats the entire bottom of the pan and is about a ¹⁄₂ in (1.3 cm) high.^{[16]
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- Campbell recommends using olive oil for the best results.^{[17]
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  Abyssinia Campbell
  Executive Chef
  
  Expert Interview. 31 August 2021.}
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Heat the pan in the oven for about 2 hours. After pouring the oil into the pan, place it in the oven and let it heat for about 2 hours. The oven's heat lets the vegetable oil bake into and coat the bottom of the pan.
- Some smoke may come from the pan, but this is completely normal. Once the smoke is gone, the seasoning process is complete.^{[18]
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- Only use this method if you have an oven-safe pan.
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Turn off the oven and keep the pan inside overnight. Once the 2 hours are up, turn the oven off. Keep the door closed, and leave the pan in overnight so it continues to dry.
- Take the pan out the following morning.

Section 4 of 7:

Seasoning a Nonstick Pan Before Cooking

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Even if you have used vegetable or coconut oil to season and restore a non-stick pan, it’s still a good idea to do a quick seasoning before each use to lubricate and protect the non-stick surface. Make sure your pan is clean and completely dry before seasoning.^{[19]
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Pour 2 tsp (9.9 mL) of oil onto a paper towel. Pour about 2 tsp (9.9 mL) of a neutral-tasting oil (like vegetable or canola oil) onto a paper towel. You can also use butter if you prefer by placing a few shavings of butter inside the pan.^{[20]
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- You only need a small amount of oil, which is why it's best to apply it first to the paper towel instead of putting it directly into the pan.
Use the paper towel to rub the oil or butter around the bottom of the pan and absorb any with the paper towel. Then, use your non-stick pan to cook as usual.^{[21]
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Section 5 of 7:

Why is your non-stick pan sticking?

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Your non-stick pan may be sticking if oil isn’t distributed evenly. Sometimes, even the most seasoned non-stick pans are prone to stickage, and it all has to do with science. Foods can stick to a non-stick pan if the pan isn't thoroughly coated in oil or butter. Without a layer of grease, the pan becomes dry, making it easier for food to stick.^{[22]
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- How do you prevent this? Make sure the pan is coated in oil before and during cooking, keep an eye on the heat, and stir or move the food regularly.^{[23]
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Section 6 of 7:

How to Preserve a Non-Stick Pan

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Stay away from cooking spray. Non-stick aerosol cooking sprays can create invisible buildup on your pan. Even if you consistently clean it, overtime, the cooking spray can wear down the non-stick surface. Instead, use fine coatings of oil, distribute oil or butter with a paper towel, or use sprays without lecithin in the ingredients.^{[24]
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- Lecithin is an emulsifying agent that can cling to non-stick surfaces.
Using abrasive materials, such as metal, can scratch and damage your pan’s non-stick surface. Rather than using metal tongs and silverware to cook, opt for wooden spoons and silicone spatulas.^{[25]
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Stick to low or medium heat. High temperatures could damage your pan, especially if it isn’t seasoned correctly. To keep your non-stick pan in pristine condition, always cook with a low or medium heat.^{[26]
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- If you’re concerned about cooking or baking temperature, refer to your pan’s instructions. The maximum temperature advised is typically labeled on the packaging or instruction manual.
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Avoid using scouring pads and steel wool. When it comes to cleaning your non-stick pan, always opt for soft sponges, brushes, and microfiber towels. Abrasive materials, like scouring pads and steel wool, can damage the non-stick surface. Stick with regular dish soap and gentle care, even if there’s a stubborn stain.^{[27]
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- If you’re not sure how to properly wash your pan, check the pan’s instruction manual for guidance.
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Get a new pan if the coating is scratched or flaking off. Non-stick pans don’t last forever, no matter how well you take care of them! Sometimes, it’s best to bite the bullet and purchase a new one (especially since you don’t want bits of plastic in your food). If your non-stick pan shows these signs, toss it and get a new one right away:^{[28]
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- The coating is flaking off in pieces.
- The coating looks deeply scratched and dry.
- Everything seems to be sticking to the pan, even after seasoning.

Section 7 of 7:

Picking a Long-Lasting Non-Stick Pan

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These products tend to last longer than cheaply made non-stick pans. A pan with a stainless steel interior and exterior is strong and sturdy, making it more durable. Plus, the stainless steel finish helps limit corrosion and rust. Similarly, induction-safe pans can withstand high levels of heat and are specifically designed to use on induction cooktops.
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Choose a pan that’s metal utensil-safe. It’s typically a big no-no to use metal utensils on a non-stick surface; however, thanks to modern technology, there are non-stick pans out there specifically designed to withstand sturdier cookware. Look for pans that say “metal utensil-safe” on the packaging.
- As a general rule, try to use silicone or wood utensils on non-stick surfaces, just to be safe.^{[29]
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Opt for a pan that’s dishwasher-safe. While non-stick pans are generally easier to clean thanks to their non-stick surface, cleaning them can still be a hassle. Make clean-up that much simpler by choosing a pan that’s dishwasher-safe. This way, you can pop the pan in the dishwasher after cooking.
- If a pan is dishwasher-safe, it’ll be labeled as such on the packaging or cleaning instructions.
- Keep in mind that dishwasher detergents can be very abrasive to non-stick pans, even if they are dishwasher-safe, and may damage the non-stick surface.^{[30]
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Can I re-season a nonstick pan in the oven using coconut oil?

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No, it is better to use the stove top as stated in the directions.

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Make sure that you are using your non-stick pan correctly by not using metal spatulas or spoons on the pan and avoiding abrasive cleaning tools like steel wool.

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