Seasoning Cast Iron
A well-seasoned pan should have a deep, matte-black finish and feel smooth to the touch, not sticky. This cycle of heating and oiling creates a foundation that gets stronger the more you use it.
Less is more
The secret to a non-stick surface is applying the thinnest possible layer of oil; if you can see a shine, there is too much on the pan.
- Stiff-bristled brush
- Lint-free cotton rags
- Oven mitts
- High-smoke point oil like grapeseed or flaxseed
What goes in.
- 1 tbspNeutral oil with a high smoke point
The heat bond
When you bake the oil past its smoke point, it stops being liquid and permanently bonds to the iron. This creates the dark, hard shell that defines a seasoned pan.
The method.
Scrub the pan clean
Use hot water and a small amount of mild soap to remove any debris or old food. Dry it completely over a low flame on the stove to ensure no moisture remains in the pores of the metal.
Apply the oil
Pour a tiny amount of oil onto the warm pan. Use a clean rag to spread it over the entire surface, including the handle and the bottom. Switch to a dry part of the rag and wipe the pan again, as if you are trying to remove every trace of oil you just put on.
Bake the pan
Place the pan upside down in an oven preheated to 450°F (230°C). Position a sheet of foil on the rack below to catch any rogue drips. Leave it for one hour.
Cool and repeat
Turn off the oven and let the pan cool inside. If the finish looks uneven, repeat the oiling and baking process once more to build up the layer.
When it doesn't go to plan.
Always place a piece of folded paper towel between nested cast iron pans to prevent scratching the seasoning.
Avoid boiling acidic liquids like tomato sauce in a freshly seasoned pan, as it can strip the layer you worked to build.
The best way to maintain seasoning is regular use; cooking fat-heavy foods like bacon or searing steaks naturally reinforces the bond.
The ones that keep coming up.
Does my pan have to be sticky?
No. If your pan feels tacky, you used too much oil. Place it back in the oven for another hour to let that excess oil fully harden.
Can I use olive oil?
Avoid extra virgin olive oil for seasoning. Its low smoke point means it will burn and become bitter or uneven before it successfully polymerizes.
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