Why Season Cast Iron?
Seasoning is the oil-based protective layer that gives cast iron its natural non-stick surface, prevents rust, and improves flavour transfer when cooking. A well-seasoned pan performs better with less sticking, is easier to clean, and lasts for generations. Whether your pan is brand new or has been stripped back for repair, a proper seasoning routine pays off every time you cook.
Quick overview — what you’ll need
- A clean, dry cast iron pan (or skillet / Dutch oven).
- High-smoke-point oil (flaxseed, grapeseed, vegetable oil, or lard).
- Oven (preferred) or stovetop for shorter seasoning touch-ups.
- Paper towels or a lint-free cloth and an oven-safe rack or tray.
Step-by-step: Oven seasoning (best for first-time or full re-season)
1. Clean and dry the pan
If your pan is new, rinse it in warm water and dry thoroughly — do not leave it to air dry. If there’s factory wax or protective coating, scrub gently with warm water and a brush, then dry fully over low heat on the stove.
2. Apply a thin, even coat of oil
Pour a small amount of oil into the pan and use a paper towel to rub a very thin layer over every surface (inside, outside and the handle). The layer should be so thin that it looks almost dry — excess oil will pool and create sticky spots.
3. Bake upside-down
Place the pan upside-down on the middle rack of an oven preheated to 200–230°C (400–450°F). Put a foil-lined tray or baking sheet on the rack below to catch any drips. Bake for 1 hour.
4. Cool in the oven
Turn off the oven and let the pan cool inside the oven to room temperature. This slow cooling helps the polymerised oil form a hard, smooth surface. Repeat the oil-thin-coat and bake cycle 2–3 times for the best initial seasoning.
Stovetop seasoning — quick touch-ups
For quick fixes or when you don’t want to use the oven: heat the cleaned pan on medium, add a teaspoon of oil, and rub it around with a paper towel using tongs. Heat until the oil starts to smoke slightly, then remove from heat, wipe off excess, and let cool. Repeat if needed.
Which oil is best?
Pick an oil with a high smoke point for stronger, more durable seasoning. Common choices:
- Flaxseed oil — forms a very hard coating but requires careful, thin layers.
- Grapeseed or sunflower oil — reliable and easy to use.
- Vegetable oil / canola — inexpensive and effective for regular maintenance.
- Animal fats (lard or duck fat) — traditional and excellent for flavour if you prefer natural fats.
Everyday use & maintenance
- Preheat the pan before adding oil or food — this reduces sticking.
- Cook with a little oil or fat to help build the seasoning with each use.
- To clean, wipe with a paper towel, rinse with hot water and use a brush or gentle scrubber for stuck food. Avoid soap where possible — if you use a little, re-oil the pan and heat briefly afterwards.
- Dry immediately and apply a thin coat of oil before storing to prevent rust.
Removing rust and re-seasoning
If your pan rusts or seasoning is flaking, scrub away rust with steel wool or a scouring pad until bare metal is visible. Rinse, dry thoroughly, then follow the oven seasoning steps above to rebuild the protective layer.
Troubleshooting common issues
Sticky or gummy surface
This usually happens when too much oil was used. Remove the sticky layer by wiping with a cloth and a little hot water, or heat the pan in the oven at 200°C for 30 minutes to polymerise remaining oil. Next time, apply a much thinner coat.
Uneven seasoning or spots
Repeat the thin oil + bake cycle, ensuring the oil is rubbed out completely so it does not pool. Rotate the pan in the oven to expose all areas to heat evenly.
How often should you season?
Light maintenance — a quick wipe with oil after cleaning — can be done after each use. A full oven re-seasoning (1–3 cycles) is usually needed only a few times a year or whenever the surface looks dull, rusty, or sticky.
Bonus tips for long life
- Avoid soaking cast iron in water for long periods — it can encourage rust.
- Use wooden or heat-resistant silicone utensils to protect the seasoning.
- Store pans in a dry place; place a paper towel between stacked pans to absorb moisture.
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