Seasoning Your Cast Iron Skillet
A well-seasoned pan is never sticky or tacky to the touch. It develops a deep, matte-black sheen over time, becoming more responsive and easier to clean with every meal you cook.
Less is more with oil
The biggest mistake is using too much oil, which results in a gummy, uneven finish. Your goal is a layer so thin it looks like you wiped it all off.
- lint-free cotton cloth or paper towels
- oven
- baking sheet
What goes in.
- 1 tspneutral, high-smoke point oil like grapeseed or refined canola
Removing the excess
After applying oil to the pan, take a clean cloth and buff it as if you are trying to remove every trace of grease. This leaves behind only the molecular film required for the bond.
The method.
Clean the pan
Scrub the pan with hot water and a stiff brush. If you are re-seasoning a rusted or neglected pan, use steel wool to remove any loose flakes or oxidation until you reach bare, grey iron.
Dry completely
Place the wet pan on a burner over low heat for two minutes to evaporate any moisture trapped in the porous iron.
Apply oil
While the pan is warm, add a few drops of oil. Use a cloth to coat every inch of the surface, including the handle and the bottom.
Buff
With a fresh cloth, wipe the surface repeatedly until no oil streaks remain and the iron looks dry.
Bake
Place the pan upside down on the middle rack of a 450°F (230°C) oven. Put a sheet pan on the rack below to catch any potential drips. Bake for one hour.
Cool
Turn off the oven and leave the pan inside until it is completely cool to the touch. This slow cooling helps the polymer finish harden.
When it doesn't go to plan.
If your pan feels sticky after cooling, you used too much oil; bake it again for another hour to help the excess polymerize.
The seasoning will darken significantly over time; focus on cooking high-fat items like bacon or searing steaks to naturally build the surface.
Avoid leaving your pan to soak in the sink, as water is the enemy of raw cast iron.
The ones that keep coming up.
Can I use olive oil to season my pan?
Avoid extra virgin olive oil for seasoning. Its low smoke point causes it to burn and flake off before it creates a proper bond.
How often should I do this?
If you cook with your pan regularly, you rarely need to perform a full oven seasoning. The fat from your daily cooking maintains the surface naturally.
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