Seasoning a Cast Iron Skillet
A well-seasoned pan is never sticky or tacky to the touch. It should feel like a smooth, dry stone that has been polished by years of use.
Less is more
The biggest mistake is using too much oil; a thick layer will result in a gummy, uneven finish that flakes off later.
- Stiff scrub brush or chainmail scrubber
- Lint-free cotton rags or paper towels
- Grapeseed or flaxseed oil
- Standard oven
Wiping until it's gone
After applying the oil, buff it off as if you made a mistake and are trying to remove every trace of it; the microscopic residue left behind is exactly what you need.
The method.
Clean the iron
Scrub the skillet with hot water and a small amount of soap to remove any food debris or old, flaking oil. Dry it thoroughly over medium heat on the stove for two minutes to ensure no moisture remains in the pores.
Apply the oil
Pour a half-teaspoon of oil into the pan. Use a clean rag to spread it over every surface: inside, outside, handle, and bottom.
Buff the surface
Take a clean, dry cloth and wipe the skillet until it looks completely dry. If it looks wet or shiny, you have too much oil.
Bake
Place the skillet upside down on the middle rack of a 450°F oven. Put a sheet of aluminum foil on the rack below to catch any drips. Bake for one hour.
Cool
Turn off the oven and let the skillet cool completely inside before removing it.
When it doesn't go to plan.
If your pan feels sticky after cooling, you used too much oil; bake it again at 450°F for another hour to help it set.
Avoid using oils with low smoke points, like extra virgin olive oil or butter, as they will burn off before they can properly bond.
The more you cook fatty foods like bacon or seared steaks in the pan, the better the seasoning will become over time.
The ones that keep coming up.
Can I use soap?
Modern mild dish soap will not strip a well-established seasoning. Just avoid soaking the pan in water.
How often should I do this?
Only when you see grey iron poking through or food starts sticking consistently. It is not a weekly chore.
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