The Magic Of Conditioning Cast Iron Pans: A Step-By-Step Guide

A cast iron pan is a kitchen essential for many, and with the right care, it can last for generations. Seasoning a cast iron pan is a simple process that involves creating a protective coating to prevent rust and make the pan durable and non-stick. This coating is formed by heating thin layers of fat, such as oil, on the pan's surface. By following a few easy steps, you can ensure your cast iron pan stays in great condition and is a pleasure to cook with.

Wash the pan with warm, soapy water

To condition a cast-iron pan, you'll first need to wash it with warm, soapy water. This is an important step as you want to ensure your pan is thoroughly cleaned before you begin the seasoning process. Use a sponge or stiff brush to scrub the pan and ensure that there is no food residue left on it. It's worth noting that cast iron should not normally be washed with soap, but it's fine to do so at this stage as you are about to season the pan.

Once you've given the pan a good scrub, it's important to rinse and thoroughly dry it. Use a clean, dry cloth or paper towel to remove any remaining water. You could also place the pan on a stovetop flame for a minute or two to drive off any lingering moisture. This step is crucial because cast iron is porous and can trap moisture below the surface, which can lead to rusting.

After your pan is clean and dry, you can move on to the next steps of the seasoning process.

Dry the pan thoroughly

Drying your cast iron pan thoroughly is an essential step in the pan's maintenance. Cast iron is highly susceptible to rusting when exposed to oxygen and water, so you must ensure that your pan isn't wet for too long.

There are several ways to dry your cast iron pan. Firstly, you can use a lint-free towel, a paper towel, or a cloth to wipe down the pan. Make sure to get the pan completely dry, with no moisture left on the surface. You can also dry the pan over a low flame on the stovetop. Place the pan over a medium flame and let it sit until very dry—about 5 minutes should do the trick.

Another option is to dry the pan in the oven. This method is more time-consuming but may be more effective at ensuring the pan is completely dry. Place the pan in a preheated oven at a low temperature for a few minutes to evaporate any remaining moisture.

Whichever method you choose, the key is to ensure that your cast iron pan is thoroughly dry before putting it away or proceeding with seasoning or oiling.

Apply a thin layer of oil

To condition a cast-iron pan, you need to apply a thin layer of oil. This process is called seasoning, and it is necessary to protect the pan from rust and create a non-stick surface.

First, you need to choose an oil. All cooking oils and fats can be used for seasoning cast iron, but vegetable oil, melted shortening, or canola oil are recommended due to their availability, affordability, effectiveness, and high smoke point.

Once you have chosen your oil, apply a very thin, even layer to the cookware, inside and out. Make sure to use just enough oil to coat the metal; the pan should feel practically dry to the touch. Using too much oil will cause the pan to become sticky.

After applying the oil, place the cookware in the oven upside down. Put a large baking sheet or aluminium foil on the bottom rack to catch any oil drips. Then, preheat the oven to between 350-500°F (177-260°C) and bake the pan for about an hour.

Let the pan cool entirely in the oven. If your skillet didn't come pre-seasoned, you may need to repeat the seasoning process three or four times to get a good layer of seasoning before using it for cooking.

Bake the pan in the oven

To season a cast iron pan in the oven, you'll first need to give the pan a good scrub with warm, soapy water. Dry it thoroughly, and then place it on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over, inside and out, with cooking oil. You can use vegetable, canola, or corn oil. Be sure to coat the handle as well. Buff the pan so that it no longer looks greasy. Excess oil can pool during seasoning, so it's important to ensure that the pan feels dry to the touch.

Now, place the oiled pan upside down in a preheated oven. The ideal temperature is somewhere between 350°F and 500°F (176°C and 260°C). Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour. It may get a little smoky, so be sure to keep your kitchen well-ventilated.

After an hour, turn off the oven and let the pan cool down inside. This process can be repeated three to four times to build up a good initial layer of seasoning.

Repeat the process for an unseasoned pan

If your cast iron pan didn't come pre-seasoned, you'll need to season it three or four times to get a good layer of seasoning before you start cooking with it.

Firstly, 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 can use any oil of your choice, but vegetable, canola, and corn oil are recommended. The key here is 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 can pool during seasoning, forming hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Place the oiled pan in a preheated oven at 450-500°F (230°C) for 30 minutes to an hour. It may get a little smoky, so keep your kitchen well-ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.

When the time is up, take the pan out and rub it once more all over with the oil, buffing it out as before. Then put it back in the oven for another 30-60 minutes. All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning.

Once you're done, just let the pan cool down. It's now ready for cooking.

Frequently asked questions