While Orgreenic recommends the use of vegetable oil, other oils and vegetable shortening could be used, instead. If selecting another oil, opt for one with a high smoking point, like peanut oil, grapeseed oil, or canola oil, over one with a low smoking point, like olive oil. This technique can be used on all Orgreenic pans, including all stovetop pans, oven pans, and grill pans.
Expect this process to take several minutes. While you might be tempted to heat the oil on high heat, you need to keep the temperature control set to medium so that the oil heats up slowly. Otherwise, the oil may not seep into the surface thoroughly enough. Every few minutes, turn the pan to redistribute any oil that has begun to puddle or bead.
Leave the pan out at room temperature as it cools. Do not attempt to cool it down faster by placing it in a refrigerated space, since the dramatic change in temperature can damage the ceramic.
The surface of the pan will still feel a little greasy after you wipe it down, but this greasiness is natural and should not be scrubbed out.
If food begins sticking to the surface of your pan before six months have elapsed, re-season your pan ahead of schedule.
Consider using this technique for the Orgreenic roasting pan, baking pan, or grill pan. For stovetop Orgreenic cookware, opt for the stovetop or sunlight methods.
Vegetable oil, vegetable shortening, canola oil, peanut oil, and grapeseed oil are all acceptable choices. Avoid using butter or olive oil, however, since these fats have a notably low smoking point.
Note that smoke may never actually come off the pan when using this method. That is acceptable, as long as you keep the pan in the oven for the full amount of time. If you place the pan in the oven upside-up, the fat could start congealing inside of it. For that reason, many recommend placing the pan upside-down inside the oven. Place a baking sheet lined with aluminum foil on the rack beneath the pan to catch and oil or fat drippings during the process. [1] X Research source
Consider opening the oven door slightly and allowing the pan to cool for a few minutes inside the oven before removing it. Make sure that the oven is off when doing this. After cooling the pan in the oven for 10 to 15 minutes, remove it and finish the cooling process at room temperature. Never attempt to cool a hot Orgreenic pan in a refrigerator or freezer.
The surface may still feel greasy but should not feel sticky. The greasiness you feel is normal, though, and should not be scrubbed away.
If food begins to stick to the food before six months pass, re-season the pan earlier than planned.
You only want to use enough oil to coat the surface. Avoid letting the oil puddle up inside the pan. Consider using flaxseed oil for this method instead of standard vegetable oil. Flaxseed oil is very light, which makes it an ideal choice when applying a light coating to the pan. This technique is the mildest one and is safe to use with all Orgreenic pans, including all stovetop pans, oven pans, and grill pans.
The paper bag will protect the surface of the pan, concentrate the natural heat from the sun inside of it, and catch any oil that drips off the pan.
Placing the pan upside-down will prevent any of the oil from congealing or otherwise making a mess inside the pan. Touch the outside of the bag each day. The surface should feel notably warm. If the surface is not warm, the sunlight might not be strong enough at that location.
The surface may still feel a little greasy, but that greasiness assists the non-stick properties of the pan. Make sure that there are no puddles of oil and no stickiness on the surface, though.
Since this method is so gentle, the seasoning may not last as long and there is a good chance that you will need to re-season your pan ahead of schedule. Re-season the pan whenever food starts sticking to it on a regular basis.
