The Magic Of Seasoning: A Guide To Caring For Your Cast Iron Skillet

A cast-iron skillet is a versatile and durable kitchen tool that can be used for a variety of cooking techniques such as searing, frying, baking, and roasting. To get the most out of your cast-iron skillet, it is important to season it properly. Seasoning a cast-iron skillet involves creating a protective layer of oil baked into the cookware's surface, which makes the equipment more durable, improves heat distribution, and prevents rusting. This process is done through polymerization, where thin layers of fat (such as oil) are heated and bonded to the metal, creating a hard, blackened, non-stick coating. While modern cast-iron skillets often come pre-seasoned, it is still recommended to season them yourself two to three times a year to maintain their quality.

How to clean a cast-iron skillet before seasoning

Step 1: Scour the Surface

Start by scouring the surface of your cast-iron skillet with warm, soapy water and a metal scouring pad. Don't worry about using soap and a scouring pad at this stage, as you are preparing to re-season the cookware. Rinse the skillet and hand dry it thoroughly. If you have a Lodge Rust Eraser, now is the time to use it to remove any surface rust.

Step 2: Apply a Thin Layer of Cooking Oil

Apply a very thin, even layer of cooking oil to the cookware, inside and out. Be careful not to use too much oil, as this may cause your cookware to become sticky. Place the cookware upside down on the top rack of the oven and catch any excess oil with aluminium foil on the bottom rack. Bake at 450-500 degrees Fahrenheit for one hour. Allow the cookware to cool, and repeat the process if necessary to achieve the classic black patina.

Step 3: Remove Stuck-On Food

If you have stuck-on food in your cast-iron skillet, you can address this in several ways. Before cooking, add about a teaspoon of oil to the skillet and heat it gradually on the stovetop or in the oven. This will help to reduce sticking. After cooking, allow the cookware to cool, then use a pan scraper to remove stuck-on food. You can also simmer a little water in the pan for 3-5 minutes to help loosen stuck-on food. Be sure to dry the pan thoroughly and add a layer of oil afterwards.

Step 4: Address Flaking Seasoning

Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned. To remove any loose flakes, lightly scour the cookware, then season it by rubbing the pan with a thin layer of oil, placing it in the oven upside down, and baking for one hour at 450-500 degrees Fahrenheit. As the seasoning builds up over time, the flaking will eventually be minimal.

Step 5: Remove Burned-On Food

If you accidentally leave your cast-iron cookware on any heat source for too long, food, marinades, and sauces can burn and get stuck to the surface. Use a pan scraper to remove stuck-on food. If the problem persists, simmer a little water in the pan for 3-5 minutes, then use the scraper again. Be sure to dry thoroughly and add a layer of oil afterwards. If this does not remove the burned-on food, you may need to re-season your cookware.

The best oils to use for seasoning

When it comes to seasoning cast iron, the type of oil you use matters. The best oils for seasoning cast iron skillets have a few things in common: a high smoke point, a higher concentration of unsaturated fats, and a neutral flavour. Here are some of the top oils that fit the bill:

Grapeseed Oil

Grapeseed oil is a popular choice for seasoning cast iron skillets due to its high smoke point (around 400-420°F) and its high polyunsaturated fat content. It's also versatile, relatively inexpensive, and easy to find at any grocery store. Grapeseed oil is neutral in flavour and won't create a strong scent, making it a good choice for those who want a multipurpose oil.

Avocado Oil

Refined avocado oil has a smoke point of around 500°F, making it an excellent choice for seasoning cast iron. It's also a healthy, neutral-flavoured oil that can be used for various cooking purposes, adding to its versatility. Avocado oil is a bit more expensive than some other options, but it offers good value with its high smoke point and health benefits.

Vegetable Oil

Vegetable oil is a blend of various oils, typically including sunflower, corn, soy, and safflower. It has a smoke point of 400-450°F, which is within the ideal range for seasoning cast iron. Vegetable oil is also affordable and readily available, making it a popular choice. However, some people find that it can create a mottled surface on the pan, and food may be slightly more prone to sticking.

Canola Oil

Canola oil is often used interchangeably with vegetable oil, and it performs similarly in terms of seasoning cast iron. It has a smoke point of 400-450°F, and it's inexpensive and easy to find. Like vegetable oil, it may require a few coats to create an even finish, and food might stick a bit more than with other oils.

Flaxseed Oil

Flaxseed oil has gained popularity for seasoning cast iron due to its classification as a "drying oil," which means it dries hard. However, it tends to be expensive, and the unrefined version has a very low smoke point of 225°F. Some people also find that it can flake off over time, so it may not be the most durable option.

Other Options

While the above oils are generally considered the best for seasoning cast iron, you can also use other fats and oils, such as bacon grease, lard, olive oil, or coconut oil. However, these options may not produce as durable of a seasoning, and some have lower smoke points that can make them less ideal for high-heat cooking. Ultimately, the best oil for seasoning cast iron depends on your personal preferences, availability, and budget.

How to apply the oil to the pan

When applying oil to your cast iron skillet, it's important to use a neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Oils with a high smoke point are better as they won't smoke up your kitchen. You can also use melted shortening or vegetable oil-based sprays.

Use a paper towel or kitchen towel to rub the oil all over the pan, inside and out, including the handle. Make sure the pan is coated but doesn't look greasy. Buff the pan until it feels practically dry to the touch. You want to avoid excess oil as it can pool during seasoning and form hardened droplets or sticky spots.

A tablespoon or two of oil should be enough for a 10-inch skillet. Make sure to coat the entire pan to protect against rust.

If you are seasoning a new pan, you may want to repeat the oiling and heating process a few times to build up a good initial layer of seasoning.

How long to bake the pan for

When it comes to seasoning a cast-iron skillet, the baking process is crucial. This step involves heating the oil-coated pan in the oven, allowing the oil to polymerize and form a hard, protective coating. Here's a detailed guide on how long you should bake the pan for:

Preheat the Oven:

Start by preheating your oven to the desired temperature. The recommended temperatures vary, with some sources suggesting 350°F, while others recommend higher temperatures of 450°F to 500°F. Preheating ensures that your pan is exposed to consistent heat throughout the baking process.

Baking Time:

Once your oven has reached the desired temperature, place the oiled pan upside down in the oven. The standard baking time for seasoning a cast-iron skillet is 30 minutes at 450°F. However, if you are baking at a lower temperature of 350°F, you should bake the pan for about an hour.

It's important to maintain proper ventilation during the baking process, as it may produce some smoke. Additionally, placing a baking sheet or aluminium foil on the rack below can catch any oil drips.

Repeat the Process:

To achieve the best results, you should repeat the process of oiling and baking the pan multiple times. Apply a thin layer of oil after each baking cycle, buffing it thoroughly to ensure there is no excess oil. Then, return the pan to the oven for another 30-minute spell at 450°F or one hour at 350°F.

Repeat this process three to four times to build a good initial layer of seasoning.

Cooling the Pan:

After completing the final baking cycle, allow the pan to cool down in the oven before handling it. Do not remove the pan until it has cooled completely.

By following these steps and baking your cast-iron skillet for the appropriate duration, you will create a durable, non-stick coating that will enhance your cooking experience.

How to maintain the seasoning

Maintaining the seasoning on your cast iron skillet is a simple process that will ensure the cookware's longevity. Here are some detailed tips to help you keep your cast iron skillet well-seasoned:

Clean and Dry Your Skillet

Start by cleaning your skillet with warm or mild soapy water. You can use a small amount of soap to clean it, contrary to popular belief. Use a nylon brush or a pan scraper to remove any stuck-on food residue. Ensure you dry the skillet thoroughly after washing. You can place it on a stovetop flame for a few minutes to eliminate any remaining moisture.

Oil Your Skillet

Once your skillet is clean and dry, apply a thin, even layer of cooking oil to its surface. Use a neutral oil with a high smoke point, such as vegetable, canola, grapeseed, or corn oil. You can also use melted shortening or vegetable oil-based seasoning sprays. Avoid using too much oil, as it can make your cookware sticky. Ensure you coat the entire skillet, including the exterior, bottom, sides, and handle. Buff the skillet with a paper towel or kitchen towel until no oil residue remains, and it feels practically dry to the touch.

Bake Your Skillet

Place the oiled skillet upside down in a preheated oven. Set the oven temperature to between 350°F and 500°F (some sources recommend 450°F-500°F). Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Bake the skillet for about an hour. Then, turn off the oven and let the skillet cool down inside.

Repeat the Process

Depending on the condition of your skillet, you may need to repeat the oiling and baking process a few more times to build up a good initial layer of seasoning. This is especially important if your skillet is new or unseasoned. Once you have a strong base, you won't need to repeat the full process as often.

Regular Use and Maintenance

The best way to maintain the seasoning is to use your cast iron skillet frequently. Each time you cook with oil or fat, you add to the seasoning. Frying foods like chicken or bacon is an excellent way to enhance the seasoning. Avoid cooking acidic foods, as they can strip the seasoning. If you do cook acidic dishes, consider giving your skillet a mini-seasoning session afterward: rinse and dry it, then apply a thin layer of oil. Fully re-season your cast iron cookware one to two times a year or whenever the pan starts to look dry and dull.

Frequently asked questions