Seasoning Your Cast Iron Skillet
A well-seasoned pan should feel smooth to the touch and reflect a dull, dark sheen. If your skillet is sticky or peeling, you have applied too much oil; if it is gray and dull, it needs another round in the oven.
Less is more.
The biggest mistake is leaving excess oil on the pan before heating. You want the thinnest possible layer, so wipe it off as if you are trying to remove every trace of grease.
- Oven
- Paper towels
- High-smoke point oil (grapeseed or flaxseed)
- Clean cloth
What goes in.
- 1 tbspHigh-smoke point oil (grapeseed or refined coconut)
Wiping until dry
Apply oil, then use a fresh cloth to buff it off as though you made a mistake. Only the invisible microscopic layer remaining will effectively polymerize.
The method.
Scrub the pan
Use hot water and a stiff brush to remove any debris. If you see rust, scour those spots with steel wool until the bare gray iron shows.
Dry completely
Place the pan on a burner over low heat for two minutes. Residual moisture left in the pores of the iron will prevent the oil from bonding.
Apply the oil
Pour a tiny amount of oil into the warm pan. Use a paper towel to coat every square inch, including the handle and the exterior bottom.
Buff the surface
Take a clean paper towel and wipe the pan again until it looks matte, not wet. There should be no visible pools of oil.
Heat the pan
Place the pan upside down in a 450°F oven. Bake for one hour, then turn off the oven and let the pan cool inside to room temperature.
When it doesn't go to plan.
Always place a sheet of foil or a baking tray on the rack below the skillet to catch any potential drips.
If the pan feels tacky after it cools, you used too much oil; just give it another cycle at a high temperature to harden it.
Your pan will darken over time; this is a sign of good use, not dirt.
The ones that keep coming up.
Can I use olive oil?
Avoid olive oil or butter for seasoning. They have low smoke points and will burn off or turn sticky instead of forming a durable, slick finish.
How often should I do this?
You do not need to perform this full oven process after every use. A quick stovetop rub-down with oil after cleaning is usually sufficient.
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