Seasoning a cast iron frying pan is one of the simplest ways to make it naturally non-stick, rust-resistant, and long-lasting. When properly seasoned, cast iron delivers exceptional heat retention and rich flavour in every meal. Whether you're new to cast iron cookware or refreshing an older pan, understanding how to season it correctly ensures you get the best performance for years to come.
What Is Seasoning and Why Does It Matter?
Seasoning is the process of coating your cast iron pan with a thin layer of oil and baking it until it bonds to the metal. This creates a smooth, black coating called polymerised oil, which protects the surface and improves the pan's natural non-stick qualities.
- Prevents rust and moisture damage
- Creates a durable non-stick layer
- Enhances flavour over time
- Keeps the pan strong for long-term use
How to Season a Cast Iron Frying Pan
1. Wash and dry the pan
Start by washing your cast iron pan with warm water and a small amount of mild soap (only during seasoning). Scrub away any factory oils or residue. Dry thoroughly with a towel and place it on low heat for a few minutes to remove any remaining moisture.
2. Apply a thin layer of oil
Use a high-smoke-point oil like vegetable oil, canola oil, grapeseed oil, or flaxseed oil. Apply a very thin layer across the entire pan—inside, outside, and the handle. Wipe away any excess; too much oil causes a sticky surface.
3. Bake the pan
Place the cast iron pan upside down in your oven. Preheat to 230°C and bake for about one hour. This high heat bonds the oil to the metal. Put a tray or foil underneath to catch drips.
4. Let it cool
Turn off the oven and leave the pan inside until it cools naturally. This slow cooling helps the seasoning set evenly.
5. Repeat if needed
For brand-new pans or pans that have been stripped, repeating this process 2–3 times builds a stronger seasoning layer.
Everyday Tips to Maintain Your Cast Iron Seasoning
- Avoid soaking cast iron in water.
- Dry the pan immediately after washing.
- Add a tiny amount of oil after each cleaning to maintain the coating.
- Cook fatty foods (like bacon) occasionally to boost seasoning naturally.
- If the pan looks dull or food sticks, apply another seasoning cycle.
Common Mistakes to Avoid
- Using too much oil during seasoning—thin layers work best.
- Skipping the drying step, which leads to rust.
- Washing seasoned cast iron with harsh detergents daily.
- Not heating the oven hot enough for proper polymerisation.
Why Quality Cast Iron Pans Make a Difference
A well-made cast iron frying pan heats evenly, seasons beautifully, and lasts for decades. At The Living Styles, we offer premium frying pans from trusted cookware brands. Whether you're searing steaks, frying eggs, or slow-cooking meals, you’ll get reliable performance from Scanpan, Pyrolux, Valira, Chasseur, and Flonal.
