The Magic Of Seasoning: Unlocking The Potential Of Your Cast Iron Pan

Seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for years to come. Seasoning is a protective layer of oil baked into the pan's surface, creating a natural, easy-release finish that gets better over time. This process makes the pan more durable, helps it produce heat, and prevents rust. To season your cast-iron pan, start by scrubbing it with warm, soapy water and drying it thoroughly. Then, using a paper towel or cloth, rub a thin layer of oil—such as vegetable, canola, or corn oil—all over the pan, including the handle. After wiping away any excess oil, place the pan upside down in an oven preheated to between 350°F and 500°F for about an hour. Allow the pan to cool in the oven, and repeat these steps three to four times for a good initial layer of seasoning. After that, simply use your pan, adding more layers of seasoning with every use.

Cleaning the pan

Cleaning a cast-iron pan is easy, but there are a few important things to keep in mind to avoid damaging the seasoning or causing rust. Here are the steps to clean and care for your cast-iron pan:

• Clean the pan promptly after use. It's best to clean it while it's still hot, as stuck-on food will harden as it cools, making it more difficult to remove.
• Wash the pan with hot water and a small amount of mild dish soap. Use a cast-iron scrubber or brush to firmly scrub the pan. Avoid using steel wool or metal scrubbers, as these can damage the seasoning.
• For stuck-on food, you can use a pan scraper or wooden spatula to remove it. You can also try boiling a little water in the pan for 3-5 minutes to loosen the residue, then use the scraper after the pan has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Make sure to remove all moisture to prevent rust.
• If you notice any rust on the pan, use a steel wool scouring pad and warm water to scrub it away. You can also use coarse salt for additional abrasiveness.
• After drying, place the pan on the stove and turn the burner to high heat to ensure all water has evaporated.
• Once the pan is completely dry, rub a light layer of cooking oil or seasoning spray onto the surface. Use a paper towel to wipe away any excess oil.
• Store the pan in a dry place. You can hang it on a strong hook or stack it with paper towels between the pans to protect the finish.

It's important to note that you should never soak a cast-iron pan in water, as this can lead to rust. Also, avoid using large amounts of soap, as it can strip the seasoning. If you do need to use soap, use a small amount, and make sure to re-season the pan afterward.

Drying the pan

Drying your cast iron pan is an important step in the seasoning process. After scrubbing your pan with warm, soapy water, you'll want to ensure that it is thoroughly dried before proceeding. This is because any remaining moisture can cause issues when you begin to heat the pan with oil.

To dry your cast iron pan, you can place it on a stovetop flame for a minute or two. This will help to evaporate any lingering water. It is important to ensure that your pan is completely dry before moving on to the next step, which is rubbing it with oil.

Some sources suggest that it is acceptable to use a towel to dry your cast iron pan. However, it is crucial that the pan is only slightly damp before using a towel, as any remaining moisture can cause issues during the oiling and heating process.

Once your cast iron pan is completely dry, you can proceed to the next step of seasoning, which involves rubbing the pan with a thin layer of oil and heating it in the oven.

Applying oil

When applying oil to your cast-iron pan, it is important to use a thin layer of oil. You should use a paper towel to coat the pan with a neutral oil like canola, vegetable, or corn oil. You can also use melted shortening, or a seasoning spray. Make sure to cover the bottom and handle of the pan, and then wipe away all excess oil. The pan should feel practically dry to the touch. If there is too much oil, the pan may become sticky.

After applying the oil, you should place the pan in the oven upside down. Place a large baking sheet or aluminium foil on the bottom rack to catch any oil drips. Then, bake at 450-500 degrees F for one hour. It may get a little smoky, so make sure your kitchen is well-ventilated.

Once the hour is up, take the pan out and let it cool in the oven. You can then repeat the oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Heating the pan in the oven

To start, place the oiled pan upside down in a preheated oven at 450°F (230°C). It is recommended to place a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for 30 minutes. It may get a little smoky, so make sure your kitchen is well-ventilated.

After 30 minutes, remove the pan from the oven. Remember, it will be hot! Reapply oil to the pan, ensuring that it is buffed out thoroughly. Then, return the pan to the oven for another 30 minutes. Repeat this oiling-and-heating process for a total of three to four times to set a good initial layer of seasoning.

Once you have completed the final round of heating, simply allow the pan to cool down in the oven. Your cast iron is now ready for cooking!

Repeating the process

If your cast iron pan didn't come pre-seasoned, you may need to season it three or four times to get a good layer of seasoning before you start cooking with it. This is also the case if you're starting seasoning from scratch. Repeat the seasoning process until a smooth finish develops.

Resist the urge to simply slather on a lot of oil, which will become sticky. Good seasoning is made from many thin layers. You'll want to repeat the steps outlined below multiple times.

Step 1: Wash and Dry Your Pan

It's hard to say exactly what happened to that skillet between the time it came off the factory line and when it arrived in your kitchen, so you'll want to wash it before starting to season. 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.

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

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as 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 on the pan can pool during seasoning, forming little hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Step 3: Heat It in the Oven

Put the oiled pan in a preheated oven at a temperature between 350°F and 500°F 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.

Place the pan upside down and put a baking sheet or aluminium foil underneath. This is just added insurance against any excess oil that decides to run and pool, since gravity will pull it out of the pan.

Step 4: Repeat

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 minutes to an hour. 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.

Frequently asked questions