purchased this camp stove and I am curious how best to season it before use (assuming that is even possible with stainless steel)

https://www.amazon.com/Concord-Stainless-Roadster-Propane-Burner/dp/B0BGMGLGTM/

Any thoughts on how best to prepare this before use?

For my Paella pan, I use the cheapest spray "PAM" I can find at Walmart and a paper towel to spread it around and I run it screaming hot until it turns brown. I do that a couple of times until I get tired of fooling with it and that's it. Or, simply start cooking on it. It will season itself. As with anything, the internet has a way to make a simple process into an expensive and drawn out all day ordeal, but I just don't find some of the process necessary.

I have never heard of seasoning stainless steel. Carbon steel yes, but not stainless.

The Sun said:

---

I have never heard of seasoning stainless steel. Carbon steel yes, but not stainless.

---

thats what I figured, I just was hoping there was something out there, cleaning stainless steel is a pain in the ass

If you have food sticking badly to a stainless steel pan, it's either because you're not letting it get hot enough before adding the food, or you're not using enough oil. Heat the pan over medium heat until drops of water bead instantly and roll around in the pan. Once the water is gone, add your oil, give it about 10 seconds to heat up, and start cooking. If it's got some really stuck on crud from after cooking, Barkeeper's Friend and a plastic scouring pad should get it off.

Stainless steel needs to be pretty clean or food will stick to it.

HTownAg98 said:

---

If you have food sticking badly to a stainless steel pan, it's either because you're not letting it get hot enough before adding the food, or you're not using enough oil. Heat the pan over medium heat until drops of water bead instantly and roll around in the pan. Once the water is gone, add your oil, give it about 10 seconds to heat up, and start cooking. If it's got some really stuck on crud from after cooking, Barkeeper's Friend and a plastic scouring pad should get it off.

Stainless steel needs to be pretty clean or food will stick to it.

---

I cook on a carbon discada.

As mentioned previously let it get HOT, SCREAMING HOT, then add your oil and start cooking.

I love my disc when I'm cooking for a crowd. I got my disc when my wife volunteered me to cook fajitas for her class reunion. I was lazy and did all of the prep ahead of time even slicing the meat before cooking. It was actually fun cooking that much and keeping it fresh.

Breakfast on the disc is fantastic, I usually take mine when we go camping because breakfast in the mountains is never enough. It down matter how much I cook, it's always all gone.