Re-Oiling Cast Iron: Simple Steps To Season Your Pan

Cast iron pans are heavy-duty kitchen essentials that can last a lifetime if properly cared for. One of the most important steps in maintaining a cast iron pan is seasoning it, which involves creating a protective coating on the pan by heating thin layers of fat (such as oil) to form a hard, blackened skin that protects the metal and provides non-stick properties. This process, known as polymerization, helps to prevent rusting and corrosion of the cast iron. While the pan is likely to come pre-seasoned, it is recommended to add a few more layers of seasoning to ensure its longevity. This can be done by scrubbing the pan with warm, soapy water, drying it thoroughly, and then coating it with a thin layer of cooking oil, such as vegetable, canola, or corn oil, before heating it in the oven at a high temperature for about 30 minutes to an hour. This process can be repeated a few times to build up a strong layer of seasoning, and it is generally only necessary to fully re-season the pan once or twice a year. Regular use of the pan will also help to maintain the seasoning, as each time you cook with fat, you are adding another layer of protection.

How to clean a cast iron pan before re-oiling

To clean a cast-iron pan before re-oiling, you'll need to follow a few simple steps. Firstly, scrub the pan with warm, soapy water. It is generally not recommended to use soap on cast iron, but since you are preparing to re-season the pan, it is acceptable in this case. Use a nylon brush or fine steel wool scrubber to remove any rust or stuck-on food. Rinse and hand dry the pan thoroughly.

If your pan has a lot of rust, you can try an alternative method by immersing it in equal parts vinegar and water. Check on the progress of the skillet, and remove it from the mixture once the rust has disappeared. This can take up to eight hours.

Once your pan is clean and dry, you can move on to the re-oiling process.

Which oils are best for re-oiling

The best oils for re-oiling and seasoning cast iron pans are those with a high smoke point and high polyunsaturated fat content. Lodge, a manufacturer of cast-iron pans, recommends vegetable oil, melted shortening, or canola oil.

Some other oils that fit the bill include grapeseed oil, sunflower oil, and canola oil. These oils are "healthy" oils that are low in saturated fat. They are also versatile, easy to find, and affordable.

Flaxseed oil is also a popular recommendation, but it has been found to produce a seasoning that is prone to flaking. It is also expensive and not commonly used for cooking.

Animal-derived fats like bacon grease, butter, and lard are not ideal because they are high in saturated fats and low in polyunsaturated fats.

How to apply the oil

To re-oil a cast-iron pan, you must first clean the pan with hot, soapy water. You can use a nylon brush or fine steel wool scrubber to remove any rust. Then, dry the pan thoroughly inside and out.

Next, apply a thin, even layer of cooking oil to the pan, coating the inside, outside, and handle. You can use any cooking oil, but oils with a high smoke point, such as vegetable, canola, or safflower oil, work best. Make sure not to use too much oil, as this can make the pan sticky.

Once the oil is applied, place the pan upside down in an oven preheated to between 350-500°F. Place a sheet of aluminum foil on the rack below to catch any drips. Bake the pan for one hour, then turn off the oven and allow the pan to cool completely inside.

After the pan has cooled, wipe away any excess oil with a paper towel. Your cast-iron pan is now reseasoned and ready to use!

How to heat the pan after re-oiling

To re-oil a cast-iron pan, you must first clean it with hot, soapy water and scrub off any rust. Then, dry the pan thoroughly inside and out. Next, apply a thin, even layer of cooking oil to the pan, ensuring that the pan does not look greasy, as this will result in hardened droplets on the cooking surface. Place the oiled pan upside down in an oven preheated to between 450-500°F (230°C) and bake for 30 minutes. It is recommended to place a baking sheet or aluminium foil on the rack below to catch any oil drips. After 30 minutes, remove the pan from the oven, rub it with oil again, and place it back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning.

Heating the Pan After Re-Oiling

After re-oiling your cast-iron pan, it is important to heat the pan correctly to ensure the oil polymerizes and forms a protective coating. Here are some detailed instructions on how to heat your pan after re-oiling:

• Preheat your oven to 350˚F.
• Place the pan upside down on the middle rack of the oven. This prevents the oil from pooling inside the pan.
• Put a sheet of aluminium foil on the lower rack to catch any oil drips.
• Bake the pan for one hour. You may need to repeat this baking step a few times to achieve the desired level of seasoning.
• Turn off the oven and leave the pan inside to cool completely.
• Once the pan is cool, wipe away any excess oil with a paper towel.

Your pan is now ready to be used for cooking! Remember to wash it with hot water (no soap) and dry it thoroughly after each use. Keeping your cast-iron pan well-seasoned will ensure it remains non-stick and protected from rust.

How often to re-oil

Cast iron pans are a durable and long-lasting piece of cookware, but they do require some maintenance to keep them in top condition. One important aspect of cast iron care is re-oiling, or seasoning, the pan. So, how often should you re-oil your cast iron pan?

Firstly, it's important to understand the purpose of re-oiling. The process of seasoning cast iron involves creating a protective coating on the pan by heating a thin layer of oil or fat. This coating prevents the pan from rusting and also creates a non-stick surface, making it easier to cook with.

When it comes to how often you should re-oil your cast iron pan, there are a few things to consider. Firstly, cast iron pans can be quite resilient, and the more you use them, the more seasoned they become. Each time you cook with oil or fat, you are potentially adding another layer of seasoning. Therefore, with regular use, you may only need to do a full re-seasoning a couple of times a year.

However, certain activities can break down the seasoning on your pan. For example, cooking acidic foods, using excessive heat, or scrubbing the pan with abrasive utensils can remove some of the seasoning. If you engage in these activities, you may need to re-season your pan more frequently. Additionally, if you notice that the surface of your pan is drying up or rusting, it's time to re-season it.

To maintain the seasoning on your cast iron pan between full re-seasoning sessions, you can simply rub a small amount of oil onto the pan after each use. This will help to protect the surface and keep it in good condition. Make sure to rub the oil in until the pan is no longer greasy to the touch, as excess oil can pool and create sticky spots.

In summary, the frequency of re-oiling your cast iron pan depends on how often you use it and how well-seasoned it is. With regular use and proper care, you can maintain a good layer of seasoning and only need to re-oil a couple of times a year. However, if your pan is exposed to harsher treatment or starts to show signs of wear, you may need to re-season it more frequently.

Frequently asked questions