The Right Way To Season Your Cast Iron Pan

Seasoning a cast iron pan is a simple process that involves coating the pan with oil and heating it in an oven. This process, known as polymerization, creates a hard, protective coating that prevents the pan from rusting and gives it non-stick properties. While the pan can be placed either face up or face down in the oven during this process, some sources recommend placing it face down to prevent oil from pooling and forming sticky spots.

Why do you need to season cast iron pans?

Seasoning a cast iron pan is essential for several reasons. Firstly, it creates a protective coating that prevents the pan from rusting. Iron is highly reactive and can rust within minutes in humid air. By seasoning the pan, you form a hard, protective layer of carbonized oil that shields the iron from moisture, preventing rust and corrosion.

Secondly, seasoning gives the pan non-stick properties. The process of heating fat on the cast iron creates a thin layer of solidified fat that acts as a non-stick surface. This makes cooking and cleaning easier, as food is less likely to stick to the pan.

Thirdly, seasoning enhances the longevity of the pan. By building up layers of seasoning, you create a durable coating that protects the raw metal from damage. With proper care and regular seasoning, a cast iron pan can last for generations.

Additionally, seasoning gives the pan a classic black patina, also known as a glossy black finish. This not only improves the pan's appearance but also indicates that the seasoning process has been successful.

To season a cast iron pan, you need to follow a few simple steps. First, wash and dry the pan thoroughly. Then, rub it with cooking oil, ensuring there is no excess grease. Place the oiled pan in a preheated oven at a temperature between 450-500°F (230-260°C) for about 30 minutes to an hour. You may need to repeat this process a few times to build up a good initial layer of seasoning.

It is important to note that cast iron pans require proper care and maintenance to maintain their seasoning. This includes regular cleaning, drying, and occasional re-seasoning. However, the most important thing you can do for your cast iron pan is to use it frequently. Each time you cook with it, you add another layer of protection and enhance the seasoning.

How to season cast iron pans

Seasoning a cast-iron pan is a simple process that can be done in a few easy steps. Here's a detailed guide on how to season your cast-iron pan:

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This is especially important if your pan is new or if it has any residue or rust spots. After scrubbing, dry the pan thoroughly with a towel. You can also place the pan on a stovetop flame for a few minutes to ensure all moisture is gone.

Step 2: Oil the Pan

Once your pan is clean and dry, it's time to oil it. Coat the pan, inside and out, including the handle, with a thin layer of cooking oil. You can use a variety of oils, such as vegetable, canola, corn, grapeseed, or flaxseed oil. Avoid using too much oil, as excess oil can pool during seasoning and form hardened droplets or turn sticky. Buff the pan well with a paper towel until it no longer looks greasy.

Step 3: Heat the Pan in the Oven

Place the oiled pan in a preheated oven. The ideal temperature can vary, but most sources recommend heating at around 450°F (230°C) for about 30 minutes. It's recommended to place the pan upside down to prevent oil from pooling and forming sticky spots. You may also want to place a baking sheet or aluminium foil underneath to catch any potential drips.

Step 4: Repeat the Process

After 30 minutes, remove the pan from the oven and let it cool down. Then, rub it with oil again and buff it out. Repeat the heating process in the oven for another 30 minutes. You'll want to do this oiling-and-heating cycle a few times to build up a good initial layer of seasoning. Most sources recommend repeating it 3 to 4 times.

Maintenance:

Once you've completed the initial seasoning process, your cast-iron pan is ready to use. Each time you cook with oil, you'll be adding another layer of seasoning. Simply using your pan regularly will help maintain its seasoning. However, certain activities, such as cooking acidic foods or using excessive heat, may remove some of the seasoning. Therefore, it's recommended to rub oil into your pan after each use to ensure the seasoning remains intact.

Additionally, you can repeat the oven-seasoning process a few times a year or whenever you feel like your pan needs some extra care. This method adds a more thorough layer of seasoning and strengthens the bond to the iron.

What oil to use for seasoning

Seasoning a cast-iron pan is a simple process that involves applying a thin layer of cooking oil to its surface. This fills the tiny pores that are naturally part of any cast-iron pan, creating a protective coating that prevents rusting and ensures food doesn't stick to the pan.

When it comes to choosing an oil for seasoning cast iron, there are several options available. Here are some of the most commonly used oils and their pros and cons:

Vegetable Oil

Vegetable oil is a popular choice for seasoning cast iron due to its wide availability and affordability. It has a high smoke point, ranging from 400 to 450°F, making it suitable for the high heat required during the seasoning process. However, vegetable oil may not produce the most durable seasoning, and multiple applications may be needed to achieve a satisfactory result.

Canola Oil

Canola oil is another affordable and easily accessible option for seasoning cast iron. It has a high smoke point of 400°F, which is sufficient for the seasoning process. While canola oil gets the job done, it may not yield the best results compared to other oils. The initial seasoning may be weak and create a bumpy surface, and the non-stick qualities may not be as pronounced or long-lasting as with other oils.

Grapeseed Oil

Grapeseed oil is a good all-around choice for seasoning cast iron. It has a high smoke point of 420°F, ensuring it won't burn during the seasoning process. It also has a mild flavor that blends well with most dishes. Grapeseed oil is relatively inexpensive and can be a great alternative to more costly options. However, it's important to avoid cold-pressed and virgin varieties, as they have a lower smoke point and are not suitable for seasoning.

Flaxseed Oil

Flaxseed oil has gained a reputation as one of the best oils for seasoning cast iron. Its proponents argue that it creates a harder, smoother, and more even seasoning than vegetable oils. However, flaxseed oil also has its drawbacks. It is expensive, with a low smoke point of 225°F, making it prone to burning during the seasoning process. Additionally, some users have reported that flaxseed oil seasoning can become brittle and flake off over time.

Coconut Oil

Coconut oil is not typically recommended for seasoning cast iron due to its high saturated fat content. While it has a distinctive and delicious flavor, the high saturated fat content interferes with the polymerization process, resulting in a seasoning that doesn't harden adequately. Refined coconut oil has a high smoke point of 450°F, but the virgin variety has a lower smoke point of 350°F. The strong coconut flavor may also negatively impact the taste of some dishes.

Peanut Oil

Peanut oil is commonly used in stir-frying and Asian cooking, but it may not be the best choice for seasoning cast iron. While it has a high smoke point of 450°F, its strong peanut flavor can be overpowering and may not complement all dishes. It is also relatively inexpensive compared to some other oil options.

Avocado Oil

Avocado oil is a good option for seasoning cast iron due to its high levels of unsaturated fats, which promote effective polymerization and oxidation. This results in a tough and durable seasoning. Additionally, avocado oil has an incredibly high smoke point of 520°F, making it ideal for withstanding the high heat of the seasoning process. However, the main drawback of avocado oil is its price, which tends to be higher than that of other cooking oils.

Olive Oil

Olive oil is not recommended for seasoning cast iron due to its low smoke point. Using olive oil for seasoning can result in the release of harmful chemicals during the process. While it is possible to season at a lower temperature, it is more labor-intensive and may produce less predictable results.

In summary, when choosing an oil for seasoning cast iron, consider factors such as availability, affordability, smoke point, flavor, and the durability of the resulting seasoning. Remember that the key to successful seasoning is to apply a thin, even layer of oil and heat the pan to the oil's smoke point to achieve polymerization.

How to clean cast iron pans

Before You Start

Cast iron pans are durable and versatile. With proper care, they can last for generations. The key to keeping cast iron pans in good condition is the seasoning—a hard, protective coating that forms when thin layers of fat or oil are heated and bonded to the metal.

Cleaning Your Cast Iron Pan

• Clean the pan while it's still hot. Stuck-on food will harden as it cools, making it more difficult to remove.
• Wash the pan by hand with hot water. You can use a small amount of mild dish soap and a scouring pad, cast iron pan cleaning brush, or nylon scrubbing brush to remove stuck-on food.
• For stubborn, stuck-on food, simmer a little water in the pan for 3-5 minutes, then use a pan scraper after it has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Ensure that all water is removed to prevent rust from forming.
• Rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe away any excess oil.

Removing Rust from Your Cast Iron Pan

If your cast iron pan has developed rust, don't panic! You can remove the rust and continue using your pan:

• Scour the rusty pan with warm, soapy water and steel wool.
• Rinse and hand dry the pan thoroughly.
• Apply a thin, even layer of cooking oil to the pan, inside and out.
• Place the pan upside down on the top rack of the oven. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip.
• Bake at 450-500 degrees Fahrenheit for one hour.
• Allow the pan to cool, then repeat the process as needed until the classic black patina is achieved.

Tips for Maintaining Your Cast Iron Pan

• Avoid soaking your cast iron pan in water as this can lead to rust.
• Do not put your cast iron pan in the dishwasher.
• Re-season your pan as needed, especially after using soap or scrubbing with steel wool.
• Store your pan by hanging it or stacking it with paper towels in between pans to protect the finish.

How to store cast iron pans

Cast iron pans are durable, but they can be damaged if stored improperly. Here are some tips on how to store your cast iron pans to keep them in good condition:

Preparation:

Before storing, make sure your cast iron pan is clean and dry. Rinse and thoroughly dry your pan after each use. You can use paper towels or a dish towel to dry it. It is important to keep your pan dry because iron oxidizes quickly when it comes into contact with water, leading to rust formation.

Seasoning:

Seasoning your cast iron pan is essential for protecting it from rust. Seasoning creates a hard, protective coating by heating thin layers of fat (such as oil) on the pan. This process, called polymerization, results in a blackened skin that not only safeguards the metal but also has non-stick properties.

To season your pan, follow these steps:

• Wash and dry the pan with warm, soapy water.
• Apply a thin, even layer of cooking oil to the pan, inside and out.
• Place the pan upside down in the oven, with a baking sheet or aluminium foil underneath to catch any excess oil.
• Bake at 450-500 degrees Fahrenheit for about an hour.
• Allow the pan to cool.

Repeat this process 3 to 4 times to build up a good initial layer of seasoning. After that, simply using the pan will help maintain the seasoning.

Storage Locations:

There are several suitable places to store your cast iron pans:

• Dry cabinet: A typical kitchen cabinet is a good option, as long as it is dry. Avoid humid areas, as moisture can cause rust.
• Stovetop or countertop: You can keep your cast iron pan out in the open, but make sure it is away from the sink or other moisture-prone areas.
• Oven: The oven is an ideal storage space, being naturally low in moisture. Just remember to remove the pan before heating the oven. Ensure your pans are free of wooden parts.
• Wall-mounted rack or hooks: Hanging your pans on the wall makes them decorative as well as functional. It also provides free airflow, helping to prevent rust. Make sure the hooks are securely mounted to studs, as cast iron pans are heavy.
• Pantry: If you don't use your cast iron pan often, you can store it in a dry pantry. Take it out when needed and put it away when not in use.

Stacking and Protection:

When stacking pans, use paper towels between them to prevent scratching and rusting. The paper towels will absorb any excess moisture, keeping your pans dry.

Additionally, you can purchase a cookware organiser or storage tower to efficiently store your cast iron pans.

Frequently asked questions