A beginner-friendly guide to seasoning cast iron for a long-lasting, smooth cooking surface that improves with every use.
Why Seasoning a Cast Iron Skillet Matters
Seasoning creates a natural, protective layer on cast iron that helps prevent rust, improves food release, and enhances cooking performance. This layer forms when oil is heated and bonds to the metal, building a surface that becomes more effective the more it is used.
Whether your cast iron is brand new, restored, or simply needs refreshing, proper seasoning ensures reliable results and extends the life of your cookware.
What You’ll Need
- A clean cast iron skillet
- High smoke-point oil (such as grapeseed, canola, rice bran, or flaxseed)
- Paper towels or a lint-free cloth
- An oven or stovetop heat source
Step-by-Step: How to Season Cast Iron
1. Clean and Dry Thoroughly
Wash the skillet with warm water and scrub away any residue. Dry completely using a towel or by warming the pan briefly on low heat. Any moisture left behind can interfere with seasoning.
2. Apply a Thin Coat of Oil
Rub a small amount of oil over the entire skillet, inside and out. Wipe away excess oil until the surface looks dry. Thin layers are key to building a smooth, even finish.
3. Heat to Bond the Oil
Oven method: Place the skillet upside down in an oven at 200–230°C for one hour.
Stovetop method: Heat on medium until lightly smoking, maintaining heat for 10–15 minutes.
4. Cool and Repeat
Allow the skillet to cool fully. Repeating the oiling and heating process two or three times strengthens the seasoning and improves durability.
Maintaining Your Seasoned Cast Iron
- Avoid soaking in water
- Use gentle scrubbing without harsh detergents
- Dry immediately after washing
- Apply a light oil coating after use
- Store in a dry environment
Cooking fatty foods regularly helps reinforce seasoning naturally, making everyday maintenance simple.
Common Mistakes to Avoid
- Applying too much oil, which causes stickiness
- Skipping the drying step
- Not heating long enough for oil to bond
- Seasoning over residue or food build-up
Final Thoughts
Seasoning cast iron is a simple process that delivers long-term rewards. With proper care, a well-seasoned pan develops a reliable cooking surface that improves every time you use it.
If you’re planning to cook regularly with cast iron, you can explore our range of cast iron skillets designed for long-term everyday cooking in New Zealand kitchens to find options suited to regular seasoning and stovetop use.
