Cast Iron Pan: Seasoning Secrets

Seasoning a cast-iron pan is a straightforward process that involves scrubbing, oiling, and baking the pan. The process creates a protective layer of carbonized oil or fat, baked into the pan's surface, enhancing its durability, heat production, and resistance to rust. This layer also prevents food from sticking when frying, roasting, or baking. While modern cast-iron cookware often comes pre-seasoned, it is beneficial to apply additional layers of seasoning for better results. The process involves cleaning the pan, spreading a thin layer of oil or fat, placing it upside down in a cold oven, and baking it for about an hour. Repeating this process multiple times and regularly using the pan will create a durable, non-stick surface.

Cleaning the skillet

Cleaning a cast-iron skillet requires a few steps, but it's worth the effort to maintain this universally-adored pan. The first rule about cast iron is never to soak it or leave it in water—this can create rust, which renders your pan useless. It also means you should never put your skillet in the dishwasher.

• You want to clean cast iron immediately after use—it should still be warm. Wear protective gloves if the pan is still too hot or the water you are using is warm to the touch.
• To clean, use a stiff brush or plastic scrubber under running water while the cast iron is warm but cool enough to handle easily.
• Kosher salt is also a good scrubbing agent for baked-on stains. If you struggle to remove food particles or residue, add coarse kosher salt to some water and gently scrub with a sponge to release it.
• It's also completely okay to use soap on the skillet to scrub off cooked-on messes. Modern dish soaps are perfectly safe to use on cast iron as they are no longer made with lye and vinegar, which would strip the seasoning off the pan.
• Always dry a cast-iron skillet entirely with a towel, or place it over low heat, causing water to evaporate, until completely dry. Before storing in a dry place, lightly coat the skillet's surface in vegetable oil with a paper towel.

Be careful with acidic foods as they can damage the seasoning. You can make a tomato sauce or skillet lasagne in cast iron, but don't store the sauce or baked pasta in the skillet.

To remove rust, rub a carborundum rust eraser on the stain, and re-season the pan. You can find this tool at hardware stores, bike shops, or woodworking shops.

Applying a thin layer of oil

Choose the Right Oil:

Select an oil with a high smoke point, such as vegetable oil, canola oil, or melted shortening. These oils are readily available, affordable, and effective.

Prepare the Pan:

Before applying oil, ensure your cast iron pan is thoroughly cleaned and dried. Scrub it with warm, soapy water, rinse it, and then dry it completely with a towel. You can place it on a stovetop flame for a few minutes to eliminate any remaining moisture.

Apply the Oil:

Use a paper towel, cloth, or lint-free paper towel to rub the oil onto the pan's surface, including the bottom, handle, and inside. Make sure to coat the pan evenly and thinly. Avoid using too much oil, as it can cause the pan to become sticky. The pan should feel almost dry to the touch after oiling.

Buff the Pan:

After oiling, buff the pan thoroughly. This step is crucial to removing any excess oil. Even a small amount of excess oil can pool during the heating process, forming hardened droplets or causing stickiness if the pan is left unused for a few days.

Heat the Pan:

Place the oiled pan in a preheated oven at a temperature between 350-500°F (176-260°C). Leave it for about 30 minutes to an hour. The oil will undergo polymerization, creating a hard, plastic-like coating.

Repeat the Process:

To build a strong initial layer of seasoning, repeat the oiling and heating process 3-4 times. After each heating cycle, remove the pan from the oven, allow it to cool, and then reapply a thin layer of oil before placing it back in the oven.

Cool the Pan:

Once you have completed the desired number of cycles, allow the pan to cool in the oven before handling it.

Remember, the key to applying a thin layer of oil is to use just enough oil to coat the pan thinly and evenly. Buffing the pan after oiling is essential to prevent excess oil buildup. By following these steps, you will create a protective layer on your cast iron pan, making it ready for cooking and ensuring it lasts for generations.

Baking the pan

Seasoning a cast iron pan is a straightforward process that can be done in a few simple steps. Here is a detailed guide focused on the "Baking the pan" step of seasoning a cast iron pan:

After you've rubbed the pan with a thin layer of neutral oil, it's time to bake it in the oven. This step is crucial for creating a protective coating and achieving that desirable non-stick finish. Here's how to do it:

• Preheat your oven: Set your oven to a temperature between 350°F and 500°F. The higher temperature will speed up the polymerization process, but it may also produce more smoke. If you're concerned about smoke, you can go for a lower temperature and simply increase the baking time.
• Place the pan upside down: Place the oiled pan upside down on the middle rack of your oven. This placement ensures that any excess oil will drip down rather than pool in the pan.
• Use a baking sheet or foil: To catch any oil drips, place a large baking sheet or a piece of aluminum foil on the rack below the pan. This will make cleanup much easier and help prevent smoke.
• Bake for 1 hour: Bake the pan for approximately 1 hour. The exact time may vary slightly depending on your oven and the temperature you've set. Keep in mind that the process may produce some smoke, so ensure your kitchen is well-ventilated.
• Cool the pan in the oven: Once the hour is up, turn off the oven and leave the pan inside to cool down. Do not remove the pan until it has cooled completely. This gradual cooling helps prevent the oil coating from cracking or becoming brittle.

Repeat this baking process three to four times to build up a strong initial layer of seasoning. Each time you bake the pan, you're essentially adding another layer of protection and enhancing the non-stick properties of your cast iron cookware.

Remember, the key to successful seasoning is to apply thin and even layers of oil and to avoid using too much, as this can result in a sticky or uneven finish.

Cooling the pan in the oven

After applying oil to your cast iron pan and heating it in the oven, it is important to let the pan cool down in the oven. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

Once the pan has cooled, remove it from the oven and wipe it down with a clean cloth to remove any excess oil residue. Your pan is now seasoned and ready for use.

It is important to note that the pan should be allowed to cool completely before removing it from the oven. Do not put cold water in a hot or warm cast iron pan, as it will cause the pan to warp or crack.

The cooling process is an essential step in the seasoning process, as it allows the oil to properly bond to the metal and form a protective layer that prevents food from sticking. A well-seasoned cast iron pan will have a hard, practically nonstick surface that will make cooking and cleaning easier.

By following these steps, you will be able to properly season your cast iron pan and ensure that it lasts for generations.

Repeat the process for an unseasoned pan

If you're starting from scratch with an unseasoned pan, you'll need to repeat the seasoning process multiple times to develop a smooth finish. It's important to resist the urge to slather on a lot of oil, as this will only make your pan sticky. Instead, focus on building up several thin layers of seasoning.

First, scrub your pan with steel wool and soap to remove any industrial grease that may be present. Dry the pan with a dishcloth. Next, pour a small amount of oil into the pan. Although various types of oil can be used for seasoning, flaxseed oil is recommended for producing the best results. Use a dishcloth to wipe out all excess oil, leaving only a thin layer on the pan. For the first seasoning, apply oil to the outside of the pan as well.

Place the skillet upside down in a cold oven. There is no need to put down foil to catch drips if your layer of oil is thin enough. Turn the oven temperature up to 250°C/480°F and bake for 50 minutes. Using heat-resistant gloves, carefully remove the pan from the oven. Pour a tiny amount of oil into the pan and use a dishcloth to distribute it quickly and evenly, ensuring only a thin layer remains. Return the pan to the oven for another 40 minutes.

At this point, you can repeat the previous step of oiling and heating the pan one to three more times to bolster the coating and speed up the seasoning process. When you are finished, turn off the heat and allow the pan to cool for at least two hours. Do not open the oven during the cooling process.

You will need to repeat the entire seasoning process at least six times to create a hardwearing non-stick base. After the initial seasoning, you can maintain the coating by simply using the skillet frequently and cooking greasy foods such as bacon or roux.

Frequently asked questions