How to Season a Cast Iron Skillet
A well-seasoned skillet is not static; it changes every time you cook. You are building up layers of carbonized oil that protect the iron from rust and create the release needed for eggs or sear-crusted steaks.
Less oil is better than more oil.
The biggest mistake is leaving too much oil on the pan, which leads to a sticky, gummy surface. Use a clean cloth to buff away the oil until the pan looks dry before it ever hits the oven.
- Stiff scrubbing brush
- Lint-free cotton cloth or paper towels
- High-heat oil (grapeseed, canola, or vegetable)
- Standard oven
What goes in.
- 1 tbspgrapeseed or canola oil
Eliminating the Gummy Residue
After applying oil, wipe the skillet with a clean cloth as if you made a mistake and are trying to remove every trace of it; the molecular layer remaining is all you need.
The method.
Clean the pan
Use hot water and a firm brush to strip any food debris or rust. Dry the pan completely with a towel, then set it over medium-low heat on the stove for two minutes to ensure all moisture evaporates from the pores.
Apply the oil
Pour a small drop of oil into the center of the warm pan. Use a cloth to coat the entire interior, exterior, and the handle. Do not forget the underside.
Buff the surface
Take a clean part of your cloth and wipe the pan again. The surface should look matte, not glossy or wet. If it looks wet, you have too much oil.
Bake the skillet
Place the pan upside down on the middle rack of your oven. Heat to 450°F (230°C) for one hour. Place a sheet of foil on the rack below to catch any drips.
Cool and repeat
Turn off the oven and let the skillet cool completely inside. The surface will be slightly darker. Repeat the oiling and baking process 2-3 times for a fresh start.
When it doesn't go to plan.
If the pan feels sticky after cooling, it was either too cold when oiled or you used too much oil; bake it for another 30 minutes to harden the surface.
Never soak a cast iron skillet in water, as it promotes rust that will eat through your hard-earned seasoning.
The best way to maintain seasoning is simply cooking fatty foods, like bacon or searing steaks, which naturally add layers.
The ones that keep coming up.
Can I use olive oil to season?
Avoid it. Olive oil has a low smoke point and will burn off or turn sticky long before it creates a durable, non-stick layer.
How do I know if I need to re-season?
If food consistently sticks to the center or if you see patches of grey, dull iron showing through the black finish, it is time for a new round of seasoning.
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