Go ahead. Crank up the heat, slather on coconut oil, and watch the magic show. You’ll get a brown, patchy, ugly rainbow mess.
That’s not seasoning. That’s burnt oil residue. It looks like a tie-dye disaster from a 1970s chemistry lab. Your scrambled eggs will taste like regret.
And here’s the kicker: You’ll ruin the pan’s non-stick properties. Yes, stainless steel can be non-stick—if you keep it clean and hot. The seasoning gunk actually makes food cling harder.
The One Exception (Because There’s Always One)
Okay, fine. Some people season stainless steel for aesthetic reasons. They want that golden-brown patina. It’s like giving your pan a fake tan.
It works for about three minutes. Then you wash it, and poof—back to shiny. You’d have to reseason after every single use. That’s not cooking; that’s a part-time job.
If you’re truly desperate for a non-stick surface, buy a non-stick pan. Stainless steel is for searing, deglazing, and looking fancy. Don’t fight its nature.
Do You Need to Season Stainless Steel Pans? – ChopChop USA
