The Perfect Cast Iron Pan: Mastering The Art Of Seasoning

Cast iron pans are seasoned by applying a thin layer of cooking oil to the pan and heating it in the oven. This process is called polymerization, and it bakes the oil onto the pan, creating a protective layer that gives the pan a natural, easy-release finish. While one coat of seasoning is enough to start cooking with a cast iron pan, some people choose to apply multiple coats. The number of coats depends on personal preference, but it is generally agreed that the more coats, the better the non-stick properties of the pan.

How to season a cast iron pan

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning is a protective layer of carbonized oil that is baked onto the cast iron pan, forming a natural, easy-release finish that makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes, transforming your pan into an heirloom with a smoother and darker cooking surface. Here is a step-by-step guide on how to season a cast iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is recommended to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Once your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Make sure to rub the oil all over and then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface or turn sticky if left unused for a few days.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form the first of several hard, plastic-like coatings. It is recommended to place the pan upside down and put a baking sheet or aluminium foil underneath to catch any excess oil.

Step 4: Repeat 3 to 4 Times

After the first 30 minutes, take the pan out and rub it once more all over with oil, buffing it out as before. Then put it back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning. Once you're done, let the pan cool down and it's ready for cooking!

Maintaining the Seasoning

The best way to maintain the seasoning on your cast iron pan is to cook with it regularly. Each time you cook with oil or fat, you're adding another layer of seasoning to the pan. Over time, these layers build up to form a strong, non-stick cooking surface. You can also season your cast iron pan in the oven a few times a year to add a more thorough layer of seasoning onto the entire pan, strengthening the bond to the iron.

The best oils for seasoning cast iron

Seasoning and maintaining a cast iron pan is much simpler than you might imagine. Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware a classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting.

All cooking oils and fats can be used for seasoning cast iron, but some are better than others. Lodge recommends vegetable oil, melted shortening, or canola oil. Other sources recommend grapeseed oil, flaxseed oil, avocado oil, and corn oil.

How to season a cast iron pan

First, wash and dry your pan. Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. You want to rub the oil all over, but then buff it so thoroughly that the pan no longer looks even the slightest bit greasy. Even a small amount of excess oil on the pan can pool during seasoning, forming little hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Put the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. During this time, the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.

Repeat the oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning.

How to maintain a cast iron pan

Each time you cook in your cast iron pan with some type of fat, you'll be laying down more seasoning. Once you've got a good layer of seasoning built up, you can even use your cast iron pan for acidic foods, like tomatoes and pan sauces, without worry.

How to maintain the seasoning on your cast iron pan

Maintaining the seasoning on your cast iron pan is simple and only requires a few steps. Firstly, it's important to understand that cast iron seasoning is a layer of carbonized oil that forms a protective coating on your cookware. This coating is achieved through a process called polymerization, where oil is baked onto the cast iron, creating a natural, easy-release finish.

Use Your Pan Regularly

The easiest way to maintain the seasoning is to cook with your cast iron pan regularly. Each time you cook with oil or fat, you are adding another layer of seasoning. Over time, these layers build up, creating a strong, nonstick cooking surface. Don't be afraid to use your pan—the more you cook with it, the better the seasoning becomes.

Oil Your Pan After Each Use

After cleaning your pan, return it to the burner over medium-low heat and rub it down with oil and paper towels until it's smooth and shiny with no visible residue. This helps to enhance the seasoning and prevent rust.

Be Mindful of Certain Foods

While a well-seasoned cast iron pan can handle acidic foods to a certain extent, it's recommended to limit the cooking time for highly acidic foods like tomatoes or citrus. These foods can break down the seasoning if cooked for extended periods.

Re-season Your Pan Occasionally

If your pan becomes dull, grey, or rusty, it may be time to re-season it. This process involves scrubbing the pan with warm, soapy water, drying it thoroughly, and then applying a thin layer of cooking oil all over the pan. Place the pan upside down in the oven at 450-500 degrees Fahrenheit for about an hour. This will add a more thorough layer of seasoning to your pan, strengthening the bond to the iron.

Choose the Right Oil

When seasoning your cast iron pan, it's recommended to use oils with a high smoke point, such as vegetable oil, melted shortening, or canola oil. Oils like flaxseed oil tend to flake off with use, so they are not recommended.

By following these simple steps, you can maintain the seasoning on your cast iron pan, ensuring it lasts for generations.

How to clean your cast iron pan

Cast-iron pans are durable and versatile. With the proper care, they can last for decades. Here is a step-by-step guide on how to clean and care for your cast-iron pan:

Step 1: Clean the pan while it's still hot. As tempting as it might be to let the pan sit while you enjoy your freshly cooked meal, taking a few minutes to care for your cast iron immediately after use will save you a lot of time later. Stuck-on food hardens as it cools, so it's best to clean your pan while it's still warm.

Step 2: Clean the pan with hot water and no soap. Conventional wisdom says that soap strips seasoning from a pan. While some articles claim that a tiny bit of soap is okay, it's best to avoid it altogether. Hot water will help loosen food that's stuck to the pan. Firmly scrub the pan with a cast-iron scrubber. If there is stuck-on food, use some salt and a dry towel. The abrasion of the salt helps lift the food away, and working it with a dry towel amplifies the effect. If the food still won't come off, try boiling a little water in the pan and then scraping it off with a wooden spatula.

Step 3: Dry the pan thoroughly. Dry your pan with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal. Make sure to dry the pan promptly to prevent rust from forming.

Step 4: Rub a light layer of cooking oil onto the surface. Use a paper towel to wipe the surface until no oil residue remains. This will help maintain the seasoning on your pan and prevent rust.

Step 5: Store the pan properly. Store your pan by hanging it (make sure the hook is strong!) or stack it with paper towels in between pans to protect the finish.

Note: If your pan has developed rust, don't panic! Remove the rust by scouring the pan with warm, soapy water and steel wool. Rinse and dry the pan thoroughly, then rub a thin layer of cooking oil onto the pan and place it in the oven, upside down, at 450-500 degrees F for one hour. Allow the pan to cool and repeat as necessary until the classic black patina is achieved.

By following these steps, you can keep your cast-iron pan in excellent condition and enjoy its many benefits for years to come.

How many coats of seasoning does a cast iron pan need?

The number of coats of seasoning a cast iron pan needs depends on several factors, including the type of oil used, the desired finish, and the intended use of the pan. While some people argue that a single coat of seasoning is sufficient, others recommend multiple coats to ensure a durable and non-stick surface.

The Role of Seasoning

Seasoning is essential for preparing the rough surface of cast iron cookware for cooking. It involves applying a neutral oil to the surface of the cast iron and baking it in the oven, creating a protective coating that seals the pores of the metal and prevents rusting. This process, known as polymerization, converts the oil into a hard, plastic-like coating that improves the pan's non-stick properties and protects it from corrosion.

Factors Affecting the Number of Coats

The number of coats required can vary depending on the type of oil or fat used for seasoning. For instance, flaxseed oil, a drying oil with a high level of polyunsaturated fatty acids, is known to form a particularly hard and slick coating. Other oils, such as vegetable oils or canola oil, may require more coats to achieve a similar result. Additionally, the desired finish of the pan can influence the number of coats needed. Some people aim for a jet-black, mirror-like finish, which may necessitate additional coats of seasoning.

Initial Seasoning Recommendations

When seasoning a new cast iron pan, it is generally recommended to start with one basic round of seasoning and then build upon it. This typically involves washing and drying the pan, rubbing it with cooking oil, and heating it in the oven at a temperature between 450-500 degrees Fahrenheit for about 30 minutes. This process can be repeated 3 to 4 times to create a good initial layer of seasoning.

Maintaining the Seasoning

It is important to note that the seasoning on a cast iron pan is not permanent and requires regular maintenance. Each time you cook with oil or fat, you add another layer of seasoning to the pan. Over time, these layers build up, creating a stronger non-stick surface. However, certain activities, such as cooking acidic foods or using excessive heat, can remove seasoning. Therefore, it is crucial to regularly season your cast iron pan to maintain its performance and longevity.

Frequently asked questions