The Best Oil Amount To Pre-Season Your Cast Iron Pan

Seasoning a cast-iron pan is important to protect its surface from rust and to make it non-stick. The process involves heating a thin layer of oil on the pan, which bonds to the metal and forms a hard, protective coating. While there are many types of oils that can be used for seasoning cast iron, the amount of oil used is crucial. Using too much oil can cause the pan to become sticky, so it is important to apply a very thin, even layer of oil to the pan. This ensures that the oil does not pool during the seasoning process, which can result in hardened droplets or sticky spots on the cooking surface. Therefore, when it comes to seasoning a cast-iron pan, less is definitely more!

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 creates a protective coating that prevents rusting and helps food slide right off the pan. Here's a step-by-step guide to seasoning your cast-iron pan:

Step 1: Wash and Dry Your Pan

Give your pan a good scrub with warm, soapy water to remove any residue or impurities from the manufacturing process or storage. Dry it thoroughly with a clean towel. You can also place the pan on a stovetop flame for a minute or two to ensure it's completely dry.

Step 2: Apply a Thin Layer of Oil

Using a paper towel or your fingers, coat the pan with a thin layer of oil, including the bottom, sides, handle, and exterior. The type of oil you use is important. Look for oils with a high smoke point, such as avocado oil, grapeseed oil, canola oil, or vegetable oil. Avoid using oils with a low smoke point like olive oil or butter, as they may burn and create a sticky residue. Make sure to wipe away any excess oil so that the pan feels dry to the touch.

Step 3: Heat the Pan in the Oven

Place the oiled pan upside down on the top rack of your oven. Place a baking sheet or aluminium foil on the bottom rack to catch any oil drips. Preheat your oven to between 450-500°F (230-260°C) and bake the pan for about 30 minutes to an hour. This process, known as polymerization, transforms the oil into a hard, protective coating. It may get a little smoky, so make sure your kitchen is well-ventilated.

Step 4: Repeat the Process

Repeat the oiling and heating process three to four more times to build up a good initial layer of seasoning. Allow the pan to cool completely before using it for cooking.

Maintenance:

Once your pan is seasoned, maintenance is simple. Each time you cook with oil or fat, you'll be adding to the seasoning. You can also perform a mini-seasoning session after each use by giving the pan a quick rinse and dry, followed by a light coating of oil. If your pan starts to look dry or dull, or if you haven't used it in a while, you may need to re-season it.

The best oils for seasoning

Seasoning a cast-iron pan is a process of getting a layer of oil to settle into the nooks and crannies of the metal, and then heating it up, causing the fatty acids in the oil to react with the metal and the heat, become broken down (oxidized), and reform (polymerize) into larger molecules that bond with each other and the metal. This forms a tough coating that protects the metal from rusting.

• Grapeseed oil has a high smoke point and is recommended by three out of four cast-iron cookware manufacturers. It is also versatile and easy to find at any grocery store.
• Avocado oil has a smoke point of around 500 degrees Fahrenheit and is neutral in flavor, making it a good choice for those who want a versatile oil. It is also a healthier option.
• Vegetable oil and canola oil are inexpensive and have decent smoke points, making them popular choices.
• Crisco solid shortening is versatile, affordable, and widely available in grocery stores. It has a high smoke point of 490 degrees Fahrenheit.
• Flaxseed oil is considered a "drying oil", meaning that it "dries hard" to cast iron. However, it is expensive and has a very low smoke point.
• Olive oil is a popular choice for seasoning cast iron, but extra virgin olive oil has a relatively low smoke point, so it is recommended to use a light or refined version.

While bacon fat and lard have been traditionally used for seasoning cast iron, modern technologies have brought us much better options. Coconut oil, butter, and palm oil should also be avoided due to their high concentration of saturated fats, which makes it difficult for the polymerization process to occur.

How to clean a 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 you use it will save you a lot of time later. That's because stuck-on food hardens as it cools.

Step 2: Clean with hot water and no soap

Hot water will help loosen food stuck to the pan. Scrub the pan firmly with a cast-iron scrubber. Conventional wisdom says soap strips seasoning from a pan, so it's best to avoid it. If you need a more powerful cleaning agent than just water, you can use coarse salt.

Step 3: For stuck-on messes, use salt and a dry towel

The abrasion of the salt helps lift the food away, and working it in with a dry towel amplifies the effect. If the food still won't come off, try boiling a little water in the pan.

Step 4: Dry the pan thoroughly

Dry your pan with paper towels, then place it on the stove and heat gently until all the water evaporates.

Step 5: Oil the pan

Wipe the inside of the pan with an oiled paper towel. Neutral oils like vegetable, canola or grapeseed are best.

Step 6: Store the pan

Store your pan by hanging it (make sure your hook is strong!) or stack with paper towels between pans to protect against scraping the finish.

How to restore a rusty cast-iron pan

Cast iron skillets are naturally prone to rust, but even if your pan has turned bright orange, it can absolutely be fixed. Here's how to restore a rusty cast-iron pan:

Remove the rust

Use fine steel wool or a Lodge Rust Eraser to scour the rusty sections of the pan until the area returns to raw cast iron. If you have a newer pan with only small amounts of rust, you can simply dampen a paper towel with oil and use it to wipe away the rust.

Wash the pan

Wash the pan with warm, soapy water. This step may remove portions of the seasoning, but that's okay because you're preparing to re-season the pan. Scrub the pan with a bristle brush, gentle scouring pad, or mesh sponge if needed.

Dry the pan

Thoroughly dry the pan immediately with a clean dish towel or paper towel. You can place it on the stovetop on low heat for a few minutes to make sure it's completely dry.

Add a thin layer of oil

Add a very thin layer of cooking oil to the entire surface of the pan, including the bottom and handle. Go easy on the oil—you want just a thin layer, not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan.

Place the pan in the oven

Preheat your oven to between 350 and 500 degrees F. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the top rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour.

Let the pan cool

Turn off the heat and let the cast iron cool in the oven before using it. This allows the seasoning to further cure and adhere to the iron.

Tips for preventing rust:

• Never soak the pan.
• Don’t let the pan air dry.
• Lightly oil the pan after use.
• Avoid cooking acidic foods in a new pan.
• Use the pan often.

How to cook with a cast-iron pan

A cast-iron pan is a versatile and durable piece of cookware that can be used on various heat sources, from gas stoves to campfires. Here is a guide on how to cook with a cast-iron pan, including the important process of seasoning:

Seasoning the Pan

Seasoning a cast-iron pan involves coating the pan with a thin layer of oil and heating it. This process bonds the oil to the pan, creating a non-stick surface that improves with cooking and care. Most cast-iron pans come pre-seasoned, but the seasoning can erode over time, so it's important to know how to re-season your pan. Here are the steps:

• Clean the pan with a sturdy brush, metal pad, or chain mail scrubber, using soap and water to remove any rust or debris.
• Dry the pan completely.
• Apply a very thin layer of oil to the pan, using a paper towel. Oils with a high smoke point, like canola, vegetable, or grapeseed oil are recommended. Avoid using butter or olive oil.
• Place the pan upside down in the oven and bake at a temperature between 450°F and 500°F for about an hour.
• Allow the pan to cool in the oven.
• Repeat the process as needed. Some people prefer to coat and bake the pan multiple times to achieve a smoother finish.

Cooking with the Pan

Once your cast-iron pan is seasoned, you can use it for a variety of cooking techniques, including searing, frying, baking, and roasting. Here are some general steps for cooking with your cast-iron pan:

• Preheat your cast-iron pan on the stove over medium heat for about five minutes. This helps prevent sticking and ensures even cooking.
• Add a small amount of oil to the pan and spread it around with a paper towel.
• Add your food to the pan.
• When searing meat, wait for a crust to form and the meat to release naturally from the pan before flipping it.

Things to Keep in Mind

• It is recommended to use a separate cast-iron pan for sweet dishes if you don't want your desserts to taste like the savoury dishes you've cooked.
• Avoid cooking acidic foods like tomatoes or vinegar for extended periods, as they can strip the seasoning and cause a metallic taste.
• Avoid cooking eggs or delicate fish fillets until your pan is well-seasoned to prevent sticking.
• Always make sure your cast-iron pan is dry before storing it to prevent rust.
• Frequent use of your cast-iron pan will help keep it seasoned and in good condition.

Frequently asked questions