Seasoning Your Cast Iron Skillet
A raw or stripped cast iron pan is gray and porous. Building a base layer of polymerized oil transforms it into a reliable tool that improves the more you use it.
Less is more
The most common mistake is using too much oil, which results in a sticky, gummy residue rather than a hard finish. Aim for a film so thin it looks like you wiped it all off.
- Oven
- Lint-free cotton cloth or paper towel
- High smoke-point oil (grapeseed, canola, or sunflower)
What goes in.
- 1 tbspHigh smoke-point oil (grapeseed or canola)
- as neededHot soapy water for initial cleaning
Bonding at high heat
You must heat the pan until the oil begins to smoke. This signifies the chemical change from liquid oil to a durable, plastic-like polymer layer.
The method.
Scrub the pan
Use hot soapy water and a stiff brush to remove any existing residue or factory coating. Dry it completely over low heat on the stovetop.
Apply the oil
Pour a tiny amount of oil into the pan. Use a clean cloth to rub it over every surface: inside, outside, and the handle.
Wipe it back
Take a fresh cloth and buff the pan as if you are trying to remove all the oil you just applied. The surface should look matte, not shiny.
Bake
Place the pan upside down in a 450°F oven. Bake for one hour, then turn off the oven and let the pan cool completely inside.
When it doesn't go to plan.
If your pan feels sticky after cooling, you used too much oil; run it through another bake cycle at a high heat to harden the excess.
The finish will build naturally over time by cooking high-fat foods like bacon or searing steaks.
Avoid using metal scrapers or heavy scouring pads during routine cleaning, as these can strip your hard-earned layers.
The ones that keep coming up.
Can I use olive oil?
Olive oil has a low smoke point and will burn off or become sticky before it can properly polymerize. Stick to refined oils like grapeseed or canola.
How do I know if I need to re-season?
If food begins sticking consistently or the pan shows grey, dull patches of bare metal, it is time for a refresh.
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