Cast Iron Comeback: Re-Seasoning For A Non-Stick Grill Pan Revival

If your cast-iron grill pan is looking a little worse for wear, it might be time to re-season it. Cast iron skillets are heavy-duty kitchen heroes, but they need to be properly cared for to perform at their best. A well-seasoned cast iron pan will last for generations, so it's worth taking the time to do it right.

The process of seasoning cast iron involves creating a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. This coating not only gives your cookware a classic black patina but also forms a natural, easy-release cooking surface that helps prevent rusting.

To re-season your cast iron grill pan, start by scrubbing it with hot, soapy water to remove any residue or rust. Once the pan is clean, dry it thoroughly inside and out. Then, apply a thin layer of cooking oil, such as vegetable, canola, or grapeseed oil, to the entire pan, including the handle. Wipe away any excess oil so that the pan feels dry to the touch.

Place the pan upside down on a rack in the oven and bake at a high temperature (around 450-500°F for about an hour. This will allow the oil to polymerize and form a hard, plastic-like coating. Let the pan cool in the oven, then repeat the oiling and heating process two to four more times to build up a good initial layer of seasoning.

With your cast iron grill pan now seasoned, you can start cooking! Each time you cook with oil or fat, you'll be adding another layer of protection and enhancing the non-stick finish.

How to Re-Season a Cast Iron Grill Pan

Cleaning the pan

To clean a cast-iron grill pan, it's important to follow the correct steps to ensure the pan remains in good condition. Here is a detailed guide on cleaning your cast iron grill pan:

Firstly, always allow your cast-iron grill pan to cool down after cooking. It should be warm to the touch, but not completely cooled. This is the ideal temperature for effective cleaning.

If there are any large food particles stuck in the pan, fill it with about two to three inches of water and place it back on the stove. Bring the water to a boil and use a spatula to scrape between the ridges, loosening any excess food. Then, let the pan cool down and pour out the water. Rinse the pan with hot water to remove any remaining food particles.

If there are still stuck-on food particles, you can use kosher salt to scrub the pan. Generously sprinkle salt over the surface and add a small amount of hot water to create a paste-like texture. Use a sponge or a folded paper towel to scrub the salt into the stuck-on food, then rinse the pan with hot water.

For stubborn, stuck-on food, you can also use a small amount of soap. Place a small amount of non-abrasive soap or detergent in the pan and use a sponge or scrubber to clean the pan with hot water. Rinse the pan with hot water and, if needed, scrub it again with soap and a non-abrasive pad.

After rinsing, always ensure that you dry your cast-iron pan thoroughly. Use a lint-free cloth or paper towel to remove any remaining water. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering moisture.

Once the pan is completely dry, it's important to oil it lightly. Use a paper towel to rub a thin layer of cooking oil or seasoning spray onto the surface of the pan, including the handle. Wipe off any excess oil with a paper towel, ensuring the pan is not greasy to the touch.

Finally, return the pan to a burner, upside down, on medium-high heat until it smokes lightly. This helps to repair any seasoning that may have been damaged during the cooking and cleaning process. Allow the pan to cool completely before storing it.

By following these steps, you can effectively clean your cast-iron grill pan, maintaining its condition and ensuring it lasts for years to come.

Drying the pan

Drying your cast iron pan is a crucial step in the seasoning process. After scrubbing your pan with hot, soapy water, it's important to ensure that it is thoroughly dried before proceeding. Place the pan on a stovetop flame for a few minutes to eliminate any remaining surface moisture. This step is important because any residual water can interfere with the seasoning process, leading to a sticky or uneven finish.

Once your pan is towel-dried and free of visible water, it's time to move on to the next step of drying. Preheat your oven to a temperature between 200°F and 350°F. The exact temperature may vary depending on different guides and preferences, but the goal is to ensure the pan is completely dry. Place the pan upside down on the middle rack of the oven. This position prevents any oil or moisture from pooling inside the pan, which could hinder the seasoning process.

To catch any potential drips or residue, place a sheet of aluminum foil or a large baking sheet on the lower rack of the oven. This will make cleanup easier and help ensure that your oven stays clean. Leave the pan in the oven for 5-10 minutes to ensure it is completely dry.

After removing the pan from the oven, it's essential to let it cool down. Place it on a heat-proof surface or a stovetop and allow it to return to room temperature. This step ensures that you can safely handle the pan and prepare it for the next steps in the seasoning process.

Applying oil

To re-season a cast-iron grill pan, you'll need to apply oil to the pan before baking it in the oven. Here's a detailed, step-by-step guide to applying oil:

Choose the Right Oil:

• You can use any cooking oil or fat to season your cast iron grill pan. However, it's important to consider the oil's availability, affordability, effectiveness, and smoke point.
• Oils with a high smoke point, such as vegetable oil, canola oil, grapeseed oil, and melted shortening, are recommended.
• Other options include sunflower oil, olive oil, flaxseed oil, and traditional lard.
• Avoid oils with a low smoke point, like flaxseed oil, which has a smoke point of just 225°F.

Prepare the Pan:

Before applying oil, ensure your cast iron grill pan is clean and dry. Wash it with warm, soapy water, and dry it thoroughly. You can place the pan on a stovetop flame for a few minutes to eliminate any remaining moisture.

Apply a Thin Layer of Oil:

• Use a kitchen or paper towel to coat the pan with a thin, even layer of your chosen oil. Make sure to cover the entire pan, including the exterior, bottom, sides, and handle.
• A tablespoon or two of oil should be sufficient for a 10-inch skillet. Avoid using too much oil, as it may cause the pan to become sticky.
• You can also use a spray bottle or a seasoning spray, like Lodge Seasoning Spray, to apply the oil. However, be cautious not to over-apply, as you still need to wipe off the excess.

Buff the Pan:

After oiling the pan, use a clean kitchen towel or paper towel to buff off any excess oil. Ensure that the pan is not greasy to the touch. This step is crucial, as excess oil can pool during the baking process, forming hardened droplets or sticky spots on your cooking surface.

Repeat as Needed:

• Depending on the condition of your cast iron grill pan, you may need to apply multiple coats of oil. If the pan is new or has significant rust or damage, consider repeating the oiling process once or twice more before baking it in the oven.
• For each additional coat, follow the same steps: apply a thin layer of oil, then buff the pan to remove any excess.

Tips for Success:

• It's essential to maintain a thin and even layer of oil. This will ensure that the oil polymerizes correctly and forms a strong, non-sticky coating.
• Avoid using too much oil, as it can pool and create an uneven or sticky surface.
• If you're using a spray or a seasoning stick, be cautious and wipe off any excess to prevent a greasy build-up.

Heating the pan in the oven

To re-season a cast-iron grill pan, you'll need to heat it in the oven. This is a simple process but it's important to get it right to ensure your pan develops a good non-stick coating.

First, you'll need to give your pan a good scrub with warm, soapy water. Dry it thoroughly with a towel, then place it on a stovetop flame for a minute or two to drive off any remaining moisture.

Now, rub the pan all over with cooking oil—inside, outside, and including the handle. You can use vegetable, canola, corn, grapeseed, or another neutral oil with a high smoke point. Be sure to rub the oil in well and then buff the pan until it no longer looks or feels greasy. Any excess oil may pool during the seasoning process, forming hardened droplets or sticky patches on your pan.

Preheat your oven to between 450°F and 500°F. Place your oiled pan inside, upside down, with a baking sheet or a piece of foil underneath to catch any oil drips. Leave the pan in the oven for 30 minutes to an hour. It may get a little smoky, so make sure your kitchen is well-ventilated.

After the time is up, remove the pan from the oven (remembering to protect your hands!). Your pan will now be very hot, so be sure to handle it with care. Let it cool down, then repeat the oiling and heating process three to four times to build up a good initial layer of seasoning.

Repeating the process

To reseason a cast-iron grill pan, you'll need to repeat the seasoning process a few times to achieve a smooth finish. The number of repetitions depends on the condition of your pan, but it's generally recommended to do it three to four times for a good initial layer of seasoning.

First, make sure your pan is clean and dry. This is crucial, as any residue left on the pan will fossilize between the layers of seasoning, creating an uneven surface and damaging the pan's non-stick properties. Wash the pan with hot, soapy water, and scrub off any remaining seasoning, rust, or flakes with steel wool if necessary. Dry the pan thoroughly by placing it in an oven at a low temperature, such as 200°F, for 5-10 minutes.

Next, apply a thin, even layer of cooking oil to the pan, making sure to cover all surfaces, including the inside, outside, bottom, sides, and handle. Oils with a high smoke point, such as vegetable oil, canola oil, or melted shortening, are recommended. Wipe off any excess oil with a paper towel; the pan should not feel greasy to the touch. Any excess oil can pool during the seasoning process, forming hardened droplets or sticky spots.

Place the pan upside down on a rack in an oven preheated to between 350°F and 500°F. 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. Then, turn off the oven and let the pan cool completely before removing it.

Repeat the above steps two to four times, or until your pan develops a smooth, semi-gloss finish.

Frequently asked questions