After the advice I gave about seasoning a cast iron pan, one would think I knew. I don't though. I have 2 large cast iron pans I use regularly but I'd love my good quality small stainless steel pan to have the same hard lasting seasoned non-stick coating my iron pans have. I've injured my wrists many years back so I'd like a pan that's easy to move without the strain. I don't want to use anything like spray Pam either.
Considering how seasoning works, it sounds do-able except for one problem. The top layer of a cast iron pan isn't completely smooth but slightly porous. That's why an oil film is able to initially stick to the pan. I'm not sure a stainless steel pan's surface is porous.
The way most people think of a new stainless pan being seasoned in preparation for use isn't what I mean. That's not a long lasting finish. I want the tough finish you get seasoning a cast iron pan by multiple oiling, heating and cooling. So has anyone tried and if so, what were your results? I don't want to experiment on my one good small pan.