How To Season A Cast Iron Skillet?

Why Seasoning a Cast Iron Skillet Is Important

Seasoning is the process of creating a natural non-stick coating on the surface of your cast iron skillet. This coating forms when oil is heated until it bonds to the metal, building a protective layer. A well-seasoned skillet resists rust, releases food easily and improves with each use. Whether your skillet is new, restored, or needs refreshing, seasoning keeps it performing at its best.

What You Need

• A clean cast iron skillet (new or stripped)
• High-smoke-point oil (flaxseed, canola, grapeseed, rice bran)
• Paper towels or a clean cloth
• An oven or stovetop heat source

Step-by-Step: How to Season a Cast Iron Skillet

1. Clean and Dry the Skillet

Wash the skillet with warm water. If it’s new or needs resurfacing, scrub with a brush to remove factory coating or leftover residue. Pat dry completely or heat on low flame for 1–2 minutes to evaporate moisture — water left behind can cause uneven seasoning.

2. Apply a Thin Layer of Oil

Pour a small amount of oil into the skillet. Rub it into the entire interior, exterior and handle. Wipe off the excess with a paper towel so only a very thin, even coating remains — too much oil leads to sticky patches.

3. Heat the Skillet

Oven method: Place the skillet upside down in an oven at 200–230°C for about one hour. Put foil or a tray underneath to catch drips.

Stovetop method: Heat on medium until the surface begins to darken and lightly smoke. Continue for 10–15 minutes until the oil bonds to the surface.

4. Cool and Repeat

Let the skillet cool completely before handling. For a stronger coating, repeat the oiling and heating 2–3 times. Each layer adds durability and improves the natural non-stick finish.

Maintaining Your Seasoned Skillet

• Avoid soaking cast iron in water.
• Use gentle scrubbing — avoid harsh detergents.
• Dry thoroughly after washing.
• Apply a thin oil coat after each use to maintain seasoning.
• Store in a dry place to prevent rust.

With proper care, seasoning becomes stronger the more you cook — especially with fatty foods like bacon, steak or roasted vegetables.

Common Mistakes to Avoid

• Using too much oil — leads to sticky, uneven coating.
• Skipping the drying step — moisture causes rust spots.
• Heating for too short a time — oil won’t fully polymerise.
• Not cleaning the surface before seasoning — residue affects the finish.

Final Thoughts

Seasoning a cast iron skillet is simple and rewarding. With just oil, heat and a few minutes of effort, you can create a durable, naturally non-stick cooking surface that improves every time you use it. Regular seasoning and proper maintenance ensure your skillet lasts for generations.