Seasoning Stainless Steel Feasibility and Benefits

[Maryam]

Thanks a lot for the insight! Seasoning stainless steel cookware appears like a fascinating concept. I've listened to that the procedure involves heating the pan with a thin layer of oil till it reaches its smoke point, then permitting it to cool before wiping off any excess oil. The temperature helps polymerize the oil, producing a sleek and somewhat non-stick area on the stainless steel. While it may not produce the same level of seasoning as cast steely, it could nevertheless be beneficial for certain cooking tasks. Get you encountered any specific strategies or tips for seasoning stainless steel?