Learning how to season a cast iron skillet gives you a naturally non-stick, rust-resistant pan that can last for generations. This step-by-step method works for new and restored skillets.
What Does Seasoning a Cast Iron Skillet Mean?
Seasoning is a thin layer of oil baked onto the metal until it hardens into a smooth, slick coating. This layer protects the pan from rust and helps food release.
What You Need
- Cast iron skillet
- Cooking oil with a high smoke point, such as vegetable, canola, or flaxseed oil
- Lint-free cloth or paper towels
- Aluminum foil or a baking sheet
How to Season Cast Iron Step by Step
- Wash and dry. Scrub the pan with warm water, then dry it completely. You can warm it on the stove for a minute to remove moisture.
- Apply a thin layer of oil. Rub oil over the entire pan, including the handle and bottom.
- Wipe off the excess. Wipe until the pan looks almost dry. Too much oil leaves a sticky surface.
- Bake upside down. Place the pan upside down on the oven rack with foil or a tray on the lower rack to catch drips. Bake at 450 to 500°F (230 to 260°C) for one hour.
- Cool in the oven. Let it cool slowly, then repeat two or three times for a stronger coating.
How to Maintain Seasoning
- Wash with hot water and a brush. A little mild soap is fine on a well-seasoned pan.
- Dry immediately and wipe with a drop of oil.
- Cook fatty foods often at first, and avoid long simmering of acidic sauces on a new seasoning.
Common Seasoning Mistakes
The most common problems are using too much oil (which becomes sticky) and not drying the pan well (which causes rust). If the surface turns tacky, bake it again at high heat.
Frequently Asked Questions
Which oil is best for seasoning cast iron?
Any neutral oil with a high smoke point works well. Vegetable, canola, and flaxseed oil are popular choices.
Can I use soap on cast iron?
Yes. Modern mild dish soap will not ruin a properly seasoned pan. Just dry it well afterward.
Find more in our cookware guides.
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