Curing Pans

Appears in
Lands of the Curry Leaf
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About
The heat of the pan is crucial when cooking food of the subcontinent: you need the pan performing optimally, from delivering flash heat to high dry heat for cooking spices to release their flavours. Whenever you buy a new wok or pan, always ‘cure’ it before using, to make it non-stick.
  1. Wash your cookware with hot water and soap, as a protective film is often applied by manufacturers.
  2. Dry thoroughly and place on the stove. Turn the heat on and pour in a small amount of vegetable oil.
  3. Using a clean tea towel or paper towel, carefully rub the oil over the surface to form a thin layer. Turn the heat up high until the oil just reaches smoke point. Remove from the heat.
  4. Once the pan has cooled, repeat the process several times, until nothing sticks when cooked in it.