A well-seasoned cast iron pan is one of the most versatile and long-lasting pieces of cookware you can own. With proper care, it can last for generations and only gets better with age. Here's everything you need to know.
What is Seasoning?
Seasoning isn't about flavor - it's a layer of polymerized oil that creates a natural, non-stick surface. When oil is heated past its smoke point on cast iron, it bonds to the metal and creates a hard, protective coating.
How to Season Your Pan
Initial Seasoning (New or Restored Pan)
- Wash the pan with warm, soapy water (the only time you'll use soap)
- Dry completely - even heat it on the stove to evaporate all moisture
- Apply a very thin layer of oil (flaxseed, vegetable, or shortening) to the entire pan, inside and out
- Wipe off excess oil until the pan looks almost dry
- Place upside down in a 450°F (230°C) oven for 1 hour
- Let cool in the oven
- Repeat 3-4 times for a solid base seasoning
Best Oils for Seasoning
- Flaxseed oil: Creates the hardest seasoning (but can flake if not applied thinly)
- Vegetable/Canola oil: Reliable and affordable
- Crisco/Shortening: Traditional choice, works great
- Grapeseed oil: High smoke point, good results
Daily Care
After Cooking
- Clean while still warm (not hot) - it's easier
- Use hot water and a stiff brush or scraper
- For stuck food, add water and simmer for a few minutes
- Dry immediately and thoroughly
- Apply a light coat of oil while still warm
- Store in a dry place
What NOT to Do
- Never soak in water (causes rust)
- Never put in the dishwasher
- Never let it air dry (rust!)
- Avoid cooking very acidic foods for long periods (tomato sauce) until well-seasoned
- Don't use metal utensils on new seasoning
Troubleshooting
If Your Pan is Sticky
You used too much oil. Scrub off the sticky residue and re-season with a thinner layer.
If Food is Sticking
- Your pan needs more seasoning - cook fatty foods (bacon!) to build it up
- Make sure the pan is properly preheated before adding food
- Use enough fat when cooking
If You See Rust
- Scrub off rust with steel wool
- Wash, dry, and re-season
- It's not ruined - cast iron is very forgiving!
If Seasoning is Flaking
Strip the pan completely with oven cleaner or electrolysis, then start fresh with new seasoning layers.
Building Better Seasoning
The best way to maintain and improve seasoning:
- Cook with it often - regular use is the best maintenance
- Cook fatty foods: bacon, sausages, fried foods
- Avoid cooking eggs until the seasoning is well-established
- Always preheat properly before cooking
- Apply a thin layer of oil after each use
The Payoff
A well-maintained cast iron pan offers:
- Naturally non-stick surface
- Excellent heat retention and distribution
- Oven-safe to any temperature
- Adds iron to your food
- Lasts literally forever
- Gets better with age and use
Treat your cast iron well, and it will reward you with decades of perfect sears, crispy cornbread, and everything in between!