Preseasoning Your Cast Iron Pan: A Step-By-Step Guide

Preseasoning a cast iron pan is an important step in preparing this kitchen essential for use. Cast iron skillets are prized for their durability and versatility, allowing cooks to sear, fry, bake, roast, and braise. While modern cast iron pans often come pre-seasoned, knowing how to season a cast iron pan is crucial for maintaining its non-stick properties and preventing rust. The seasoning process involves coating the pan with oil and baking it in an oven, creating a protective layer that enhances the pan's performance and longevity.

Removing the protective coating

Identify the Protective Coating:

Start by identifying the type of protective coating on your cast iron pan. New cast iron cookware often comes with a protective coating, which can be a special food-safe wax, paraffin, or a water-soluble shellac. The coating is applied by the manufacturer to prevent rusting during transportation and storage.

Scrub with Hot Water and Soap:

Fill your sink with hot water, as hot as you can handle. Add a small amount of dish soap to create soapy water. Using a scouring pad or a stiff, non-metallic brush, scrub the pan vigorously. This process will help remove the protective coating. For stubborn wax coatings, you can use steel wool to scrub the pan. Be cautious not to damage the surface of the pan.

Rinse and Dry:

After scrubbing, rinse the pan thoroughly with clean water. Make sure to remove any residual soap or debris. Dry the pan completely using a clean cloth or paper towel. It's important to ensure that the pan is completely dry before moving on to the next step.

Remove Rust if Necessary:

If your cast iron pan has developed rust, you can use a Lodge Rust Eraser or a similar product to remove the surface rust. You can also use an abrasive, non-metallic pad or a stiff brush to scrub off the rust. Ensure that you remove all traces of rust before proceeding.

Apply a Thin Layer of Oil:

Once the pan is clean, dry, and free from rust, it's time to apply a thin layer of oil to the entire surface, including the inside and outside of the pan. You can use vegetable oil, cooking oil, or plain vegetable shortening. Avoid using excessive oil, as it may make the pan sticky.

Bake in the Oven:

Preheat your oven to 350-500 degrees Fahrenheit (depending on the oil used). Place aluminum foil on the bottom rack of the oven to catch any excess oil drippings. Place the cast iron pan upside down on the top rack and bake for about an hour. This process helps burn off any remaining protective coating and starts the seasoning process.

Cool and Repeat if Necessary:

Allow the pan to cool completely after baking. If you notice any remaining protective coating or sticky residue, repeat the process of scrubbing, rinsing, drying, and applying oil. This may take a few iterations to ensure that all the protective coating is removed.

Remember, the goal is to remove any substances that could interfere with the seasoning process and affect the performance of your cast iron pan. By following these steps, you will effectively remove the protective coating and prepare your cast iron pan for seasoning and cooking.

Choosing the right oil

When choosing an oil to season your cast iron pan, there are a few factors to consider. Firstly, look for an oil with a high smoke point, as the most effective temperatures for seasoning cast iron are between 400-500°F. Oils with a lower smoke point will burn and break down at these temperatures. Oils such as extra virgin olive oil, flaxseed oil, and butter have relatively low smoke points and are therefore not ideal for seasoning cast iron.

It is also important to choose an oil with a higher concentration of unsaturated fat, as these fats have a chemical makeup that is more optimal for polymerization, the process by which the oil forms a hard black surface on your pan. Oils such as coconut oil and palm oil have a higher concentration of saturated fats, which are not ideal for polymerization.

A good, versatile, and affordable option is vegetable oil, which has a smoke point of 400-450°F and is readily available in most grocery stores. Canola oil is another good option, with a smoke point of 400-450°F and the added benefit of being inexpensive.

If you're looking for an oil with an even higher smoke point, grapeseed oil is an excellent choice, with a smoke point of 500°F. It is also relatively inexpensive and easy to find at most grocery stores.

Another popular option is avocado oil, which has a smoke point of around 500°F. It is a healthier option and is neutral in flavor, making it versatile for use in other types of cooking as well.

Finally, Crisco solid shortening is a good choice if you're looking for something versatile and affordable. It has a high smoke point of 490°F and can be easily found in most grocery stores.

Applying the oil

After cleaning and drying your cast iron pan, it's time to apply the oil. This step is crucial in creating a non-stick, protective coating on your cookware. Here's a detailed guide on how to do it:

Choose the Right Oil

Not all oils are created equal when it comes to seasoning cast iron. Look for oils with a high smoke point that can withstand high temperatures without burning or turning rancid. Some recommended options include vegetable oil, canola oil, grapeseed oil, flaxseed oil, and melted shortening. Avoid using cooking sprays or oils with a low smoke point, as they can make your pan sticky over time.

Apply a Thin, Even Coat

Using a clean cloth or paper towel, rub the oil all over the pan's surface, inside and out. Be sure to get the handle, edges, and corners. If your pan has a cast iron lid, coat that as well. It's important to apply a thin, even layer of oil. Excess oil can pool during the seasoning process, creating hardened droplets or sticky spots on your cooking surface.

Buff and Remove Excess

Once you've coated the pan, take a clean cloth or paper towel and buff the surface thoroughly. Keep buffing until the pan no longer looks greasy. This step is crucial in preventing excess oil from pooling and creating an uneven seasoning.

Repeat as Needed

Depending on the condition of your cast iron pan, you may need to apply multiple coats of oil. If you're seasoning a new pan, two to three coats are usually sufficient. For older pans or those with a rusty finish, you may need to apply more coats. Each coat of oil adds to the protective layer, creating a smoother, more non-stick surface.

Heat the Pan

After applying the oil, it's time to heat the pan to polymerize the oil and create a hard, plastic-like coating. Place the pan in a preheated oven at a temperature between 350°F and 500°F for 30 minutes to an hour. The pan may smoke a little during this process, so ensure your kitchen is well-ventilated.

Cool and Repeat

After the first round of heating, remove the pan from the oven and let it cool. Once it's cooled down, repeat the process of oiling, buffing, and heating. Each round of seasoning adds to the strength and durability of the coating.

Final Thoughts

Applying oil to your cast iron pan is a crucial step in the preseasoning process. By following these steps and choosing the right oil, you'll create a natural, non-stick surface that will make cooking and cleaning a breeze. Remember, preseasoning is an art, and it may take a few attempts to get it just right.

Baking the pan

To preseason a cast-iron pan, you will need to bake it in the oven. Here is a step-by-step guide:

Step 1: Clean and Dry the Pan

Before seasoning, clean the pan with hot, soapy water and a stiff, non-metallic scouring pad or brush. Then, rinse and dry the pan completely. Avoid soaking the pan or letting soapy water sit in it for too long.

Step 2: Apply a Thin Coat of Oil

Use a paper towel to coat the pan, including the bottom, handle, and outside, with a thin layer of vegetable shortening or neutral oil such as canola or vegetable oil. Wipe away any excess oil so that the pan feels almost dry to the touch.

Step 3: Bake the Pan

Preheat your oven to 350 degrees Fahrenheit. Line the lower rack with aluminum foil to catch any drippings. Place the cast iron pan upside down on the middle rack and bake for 1-2 hours, depending on the age of the pan. New, natural-finish pans may require 2 hours, while older pans or pre-seasoned pans may only need 1 hour.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down inside before removing it. Wipe the pan again with a paper towel. A new, natural-finish pan will acquire a brownish-gray color. With time, use, and re-seasoning, it will become shiny and black.

Maintenance Tips:

• Seasoning is an ongoing process, and a well-seasoned pan will have a surface that releases food easily. If food starts to stick or burn, it's time to re-season.
• To maintain the seasoning, rub olive oil over the cookware before cooking.
• After cleaning, always dry the pan immediately to prevent rusting.
• Re-season the pan regularly to build up a coveted non-stick surface.

Cooling the pan

After you've finished seasoning your cast iron pan, it's important to let it cool down properly. Place the pan on a heat-proof surface, like a stovetop or trivet, and let it cool down completely. If you need to use your oven, carefully remove the pan and set it aside before continuing.

Once the pan is cool, you can rub another very light coat of oil all over it, buffing off any excess. This will help to protect the pan and ensure it's ready for its next use. It's important to make sure the pan is completely cool before applying the oil, as this will help create an even and effective coating.

After the pan is cooled and oiled, you can store it in a dry place until its next use. Properly seasoning and maintaining your cast iron pan will ensure it lasts for years, or even generations, to come.

It's worth noting that you should always let your cast iron pan cool down properly after each use, not just after seasoning. This helps to prevent rusting and maintains the integrity of the pan.

Frequently asked questions