The Ultimate Guide To Seasoning Your Cast Iron Pan

Setting up an iron pan is easier than you think. It's a simple process that involves cleaning, drying, oiling, and heating the pan. Firstly, scrub the pan with warm, soapy water, and dry it thoroughly. Next, rub the pan with a thin layer of cooking oil, ensuring there is no excess oil as this can pool during heating and form hardened droplets. Then, place the oiled pan in an oven preheated to around 450°F for 30 minutes. This process, known as seasoning, forms a protective coating that prevents sticking and rusting. Repeat the oiling and heating steps a few times to create a stronger layer. With proper care, your cast iron pan will last for generations.

Wash and dry your iron pan

When you get a new cast iron pan, it's important to wash and dry it properly before use. This is because you don't know what happened to the pan between the time it was made and when it arrived in your kitchen.

To start, give the pan a good scrub with warm, soapy water. You can use a scrubby pad, brush, or sponge for this step. You want to make sure that you've removed any unwanted particles, so the surface is smooth and free of unevenness or sticky gunk.

Once you've given the pan a good scrub, it's time to dry it. First, use a towel to wipe the pan down. Then, put the pan on a stovetop flame for a minute or two to drive off any lingering water. This step is crucial because cast iron is porous and can trap moisture below the surface. By heating the pan, you can evaporate all the water.

Rub it with oil and buff well

Now that your pan is clean and dry, it's time to rub it all over with oil and buff it. This step is crucial in the process of setting up your iron pan as it helps to create a protective coating that prevents sticking and rusting. Here's what you need to do:

Start by choosing the right type of oil. You can use cooking oils such as vegetable, canola, corn, grapeseed, sunflower, or safflower oil. These oils are unsaturated fats that are easy to spread and work well for seasoning. Avoid using oils with low smoke points like flaxseed oil, butter, or unrefined coconut oil as they can flake off or burn and scorch.

Take your chosen oil and rub it all over the pan, including the inside, outside, and the handle. Make sure every inch of the pan is coated. Use a paper towel, cloth napkin, or even your fingers to spread the oil evenly. You can also use old t-shirts or coffee filters to apply the oil, but be careful as some materials may leave lint on the pan.

Once the pan is coated, it's time to buff. Buff the pan thoroughly until it no longer looks greasy. This step is crucial as even a small amount of excess oil can pool during the heating process, forming hardened droplets or turning sticky. Keep buffing until the pan looks and feels dry.

After you've finished buffing, your pan is ready for the next step in the seasoning process, which is heating it in the oven. But before that, make sure to wipe down the pan with a clean cloth or paper towel to remove any remaining oil residue. Remember, a well-seasoned iron pan is a well-used one, so don't be afraid to use it and add more layers of seasoning with each use!

Heat it in the oven

Now that your pan is clean and dry, it's time to heat it in the oven. Place the pan in the oven upside down and put a baking sheet or a piece of foil underneath. This will catch any excess oil that runs and pools, as gravity will pull it out of the pan. Preheat the oven to 450°F (230°C) and, once it's hot enough, put the pan inside for 30 minutes.

The reason for using the oven is that it provides an even heat that will set the oil all over the pan. Even the best stovetop burners will produce hot and cool spots, which can lead to an uneven initial seasoning. The oven temperature should be at least 25° above the smoke point of the oil you've chosen. This is to trigger a chemical reaction called polymerization, which bonds the oil to the pan to create a layer of seasoning.

It may get a little smoky, so keep your kitchen well-ventilated. After 30 minutes, take the pan out and rub it once more with oil, buffing it out as before. Then put it back in the oven for another 30-minute spell. You'll want to repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Repeat the oiling-and-heating process

To properly set up an iron pan, you must season it. Seasoning is the process of baking thin layers of fat into the pan so that the oil bonds to the naturally porous surface of the iron, creating a non-stick surface. This protective coating prevents rusting and food from sticking to the pan.

Step 1: Wash and Dry Your Pan

Give your pan a good scrub with warm, soapy water, then dry it thoroughly. It is important to ensure that your pan is clean and dry before you begin the oiling-and-heating process.

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

Take your favourite cooking oil—vegetable, canola, corn, grapeseed, or flaxseed oil are all great options—and rub it all over the inside and outside of the pan, including the handle. Make sure to buff the oil thoroughly so that the pan no longer looks greasy. Any excess oil can pool during the heating process, forming hardened droplets or turning sticky.

Step 3: Heat It in the Oven

Preheat your oven to a temperature of at least 400-450°F (230°C). Place the oiled pan upside down on the middle rack of the oven and bake for 30-45 minutes. This process allows the oil to polymerize and form a hard, plastic-like coating. You may want to place a baking sheet or foil underneath to catch any potential oil drips.

Step 4: Repeat the Oiling-and-Heating Process

Repeat steps 2 and 3 three to four more times to set down a good initial layer of seasoning. Each time, make sure to rub the oil all over the pan and buff it out until there is only an ultra-thin coating remaining. After the final round of heating, let the pan cool down and it will be ready for cooking!

Maintenance

A well-seasoned cast-iron pan is easy to maintain. Each time you cook with oil or fat, you will be adding to the seasoning. Simply use your pan regularly and it will continue to build up its non-stick properties. Remember to avoid using soap or abrasive scrubbers when cleaning, and always dry your pan thoroughly after washing to prevent rusting.

Use and maintain your pan

Now that your pan is seasoned and ready to go, here are some tips for using and maintaining it:

• Always pre-heat your pan gradually on a similar-sized burner to ensure even heating. Cast iron holds heat, so it's not necessary to use a heat setting above medium.
• When pre-heating, add a little oil or fat to the pan. If you want to use butter, start with oil, then add butter just before adding your food.
• When cooking, use a sufficient amount of oil or other fats to ensure proper browning and to prevent sticking.
• After cooking, avoid using soap or abrasive scrubbers to clean your pan, as this can damage the seasoning. Instead, opt for a soft sponge, kosher salt, and hot water if needed.
• Dry your pan with a paper towel, then place it on the stove over medium heat to drive off any remaining moisture and prevent rusting.
• If the pan looks a little dull after drying, add a small amount of oil and rub it in thoroughly and evenly with a paper towel while the pan is still hot.
• If you need to remove rust from your pan, use a metallic or sponge scourer. Clean the pan with hot water and a small amount of washing-up liquid, then dry it thoroughly.
• To maintain the seasoning, repeat the oiling and heating process as needed. Each time you cook with oil or fat, you will be adding to the seasoning.
• Store your pan in a dry place.

Frequently asked questions