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Cast iron cookware is highly regarded by professional chefs and home cooks alike. Cast iron can heat to extreme temperatures making it great for searing meats, vegetables, and even cooking.
Cast iron cookware is also highly durable and can last for generations when cared for properly. Fortunately, caring for a cast iron pan is quite easy. You need to season a new pan and cook with it regularly to keep it in top shape. If a cast iron pan gets neglected and develops rust or the seasoning starts to flake off, you can also revitalise it with a new layer of seasoning.
So, what is seasoning, and how do you season cast iron cookware? This article will teach you how to season a cast-iron skillet and explores the answers to common questions so that you can cook with it for many years to come.
Cast Iron Seasoning Explained
What Does It Mean to Season Cast Iron Cookware?
Seasoned cast iron has a hard, dark residue or blackened film that protects the cast iron and makes it more suited for cooking. Seasoning cast iron creates a hard protective coating all over the pan out of a thin layer of fat, typically from oil baked onto the pan.
A process called polymerisation bonds the fat to the metal with heat as it turns into a plastic-like coating. Polymerisation is the same process used to make plastics, but in this instance, it makes carbonised oil.
Why Do You Need to Season a New Cast Iron Pan?
Before cooking with a cast iron pan, it is important to season it first. Seasoning cast iron helps make a pan non-stick by filling in the inconsistencies of the raw iron to make the cooking surface smooth. This way, food particles won’t stick.
Additionally, a layer of seasoning around the entire pan also creates a barrier against moisture which can easily lead to rust. With this in mind, let’s explore the seasoning process in greater detail.
What Supplies Do You Need?
Now that you know what cast iron seasoning is and why it is so important, it is time to get your cast iron cookware ready for cooking. Before starting the actual seasoning process, gather the supplies you need to ensure it goes as smoothly as possible. You will probably have everything you need in your kitchen already.
- Dish soap and tap water
- Paper towels
- Oven
- A couple of tablespoons of cooking oil (whatever oil you have should work fine but skip to the end to learn about our favourites)
- Baking pan or aluminium foil (optional)
- Steel wool (if your pan has developed any rust)
- Oven mitts
Seasoning Cast Iron Skillets: A Beginner Guide
Step 1: Preheat Your Oven to 230 Degrees Celsius
To start the oven seasoning process, preheat your oven to 230 degrees celsius. You will want your oven to be nice and hot so it can react with the oil in your cast iron pan quickly and efficiently.
Some people prefer to go a bit hotter, around 260 degrees celsius, while others go for a low and slow method. We have found that a 230 degrees temperature works best at creating a long-lasting seasoning coating good for cooking all types of foods.
Step 2: Wash Your Cast Iron Pan
Whether you are seasoning a new pan or are refreshing an old pan with rust or flaky seasoning, you will want to start by cleaning it. Later on, this will help you create a smoother layer of seasoning that sticks better.
Scrub the entire pan with warm soapy water, inside and out, and a dish sponge or brush. If your pan has rust or an old flaky cast iron seasoning, try using steel wool to remove the stuck-on bits. When your cast iron skillet is clean, dry it thoroughly with a paper towel or clean absorbent towel.
To ensure the seasoning sticks the way it should, it is important that you start with a completely dry pan. Let the pan sit for a few minutes so any remaining moisture can evaporate before moving on. You can also place the pan on the hob for a couple of minutes to dry it out and ensure there is no lingering moisture.
Step 3: Rub Your Pan With Oil and Buff All Over
Once your cast iron pan is completely dry, it is time to apply the oil. You can either pour a small amount of oil on a paper towel or use a spray container to apply it to the entire pan. If you use a spray container, make sure to get an even coating without overly saturating the surface. Whichever method you choose, ensure to get oil all over inside and out, including the handle.
Then, use a paper towel to rub the oil into the pan in small circular motions. Take your time and buff the oil into the cast iron thoroughly. Keep buffing until the surface has a slight sheen but no longer looks greasy. You want to make sure there is not too much oil on the pan, or it can pool and form hardened inconsistencies on the cooking surface while it bakes.
Excess oil and a thick layer of seasoning can also become sticky and scrape off easier than a thinner layer, which is exactly what you don’t want.
Step 4: Bake Your Pan for 30 Minutes
Next, flip your cast iron pan upside down and place it on the centre rack in your oven. Flipping it over prevents any excess oil from pooling on the cooking surface.
If you are worried about oil dripping onto the floor of your oven, you can also place a baking sheet or piece of aluminium foil on another oven rack beneath the pan as a precaution.
However, if you did a good job buffing the oil into the pan, this typically shouldn’t be necessary.
Leave your cast iron skillet in the oven to bake for 30 minutes. While the cast iron bakes, the heat reacts with the oil on the surface of the pan and forms the hardened plastic-like coating we refer to as seasoning.
Unless you are using a hard fat like shortening to season your cast iron skillet, the chances are good that baking your pan at this high temperature will create a small amount of smoke. Don’t be alarmed. Considering the low smoke point of many cooking oils, this is normal. Just make sure your kitchen is well ventilated, turn on the hood exhaust fan, and open a window or two if this option is available to you.
Step 5: Let the Pan Cool
After 30 minutes, carefully remove your cast iron skillet from the oven. Take care to use oven mitts as the pan will be scorching hot when you take it out of the oven. Let the cast iron cool until it is comfortable to touch. This could take some time, depending on the size and thickness of the material.
Step 6: Repeat Steps 3 and 4
Then, repeat steps #3 and #4 two to three more times. We find that a total of three or four thin layers of baked-on oil form an excellent seasoning barrier on cast ion cookware. After you repeat the process a couple more times, the seasoning process is complete, and you are all set to start cooking with your new or refreshed cast iron skillet.
Other Things to Consider
Now you know how to season a cast-iron skillet, but let’s consider some other things that will help you make the most out of cast-iron cookware.
What Is the Best Cooking Oil to Season Cast Iron Pans?
You can make cast iron seasoning out of just about any cooking oil that you have in your kitchen. You don’t need to buy something special unless, of course, you want to. That being said, some people swear by different kinds of oil when it comes to seasoning cast iron for cooking.
The most common oils used for seasoning include flaxseed oil, melted shortening like Crisco or lard, and canola oil. Vegetable oil and corn oil also work well. Oils with polyunsaturated fatty acids are generally preferred as they tend to spread easier than oils with saturated fats, like coconut oil and lard. Saturated fats also tend to break down over time.
Flaxseed oil and soybean oil, both with unsaturated fats, are commonly used because they are fast-acting, but they tend to be less durable and flake off over time.
Overall, the top picks for use as seasoning are canola oil and vegetable oil. They are inexpensive, durable, and spread easily.
How Often Do You Season Cast Iron Pans?
By now, you know that you need to season new cast iron cookware, but what about moving forward?
If you do a good job seasoning your cast iron the first time, cooking with it frequently, and caring for it properly, you shouldn’t have to re-season it. When you cook with your cast iron pan, the food inside naturally adds more fat to the layer of seasoning reinforcing it and making it stronger and better for cooking with every use.
Keep in mind that acidic foods like tomato sauce, extremely high heat, and scrubbing can remove some of the seasonings. Thus, it is important to avoid these activities at first. And don’t scrub the seasoning at all, but more on that later.
After cooking with cast iron for a while, and when a good layer of seasoning is established, you should be ready to use your cast iron pan on higher heats without breaking down hardened film. You will also be ready to start cooking highly acidic foods like tomatoes, wine, vinegar, and citrus, which can also break down the seasoning if done right away.
If you do not use your cast iron cookware for an extended period, like several years, or it is exposed to a lot of water and starts to rust, you will want to season it again.
How Should Cast Iron Cookware Be Cleaned?
Cleaning cast iron is also a little different from other pans. While you can use dishwashing detergent for washing regular pots and pans, it is not recommended that you use soapy water to clean your cast iron cookware. This means that they are not dishwasher-safe either.
Instead, wipe the inside of the pan with a damp paper towel and then wipe it dry. You can also rub a small amount of oil into your cast iron pan’s cooking surface after you cook to maintain the seasoning. It’s that simple.
What Does “Pre-Seasoned” Mean?
Cast iron pans have been around for a long time, and some newer pans have upgraded features like pre-seasoning or a more permanent non-stick coating. A pre-seasoned pan comes with a thin layer of seasoning already on the pan so that you can start using it right away—no need to go through the seasoning process yourself.
Non-stick cast iron pans have filled in the inconsistencies in the surface and are well protected against moisture. Many non-stick cast iron pans can also be washed with soap and water, just like normal cookware, but they are not dishwasher safe.
Caring for Your Cast Iron Pans the Right Way
Properly seasoned cast iron is great for cooking a variety of different dishes and, when cared for properly, can last a lifetime and longer. While seasoning a new cast iron pan will take a couple of hours, if you do it right and cook with it frequently, you shouldn’t have to do it again, ever.
Just remember to start with a clean, completely dry pan, apply several thin layers of seasoning, and avoid cooking with acidic foods or at extremely high temperatures at first. Also, avoid getting it wet and don’t use soap for cleaning, and you will do great. So what are you waiting for? Start preheating your oven and get started now!
Have you tried seasoning your cast iron pans? How was your experience? Let us know in the comments!
Additional Resources
- How to Clean a Burnt Soup Maker
- How to Use a Pressure Cooker
- How to Sharpen a Bread Knife
- How to Remove Burnt Milk From a Pan
- What Pans Can You Use on an Induction Hob
Emily is a woman of many talents. She has a B.A. in English and enjoys writing. Emily loves accessorising her home with quality products that not only serve a purpose but also enhance the overall convenience and tranquillity of her living space; there’s nothing like coming home to your own personal sanctuary after a long day! She loves anything that can make life easier or more comfortable—from dishware to furniture to lighting fixtures.
