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 hard, practically nonstick coating. This process makes the pan more durable, improves its heat production, 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 lint-free cloth, apply a thin, even layer of cooking oil to the pan's surface, ensuring there is no 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 the process three to four times for a good initial layer of seasoning.

How to Season a Cast Iron Pan

How to clean a cast-iron pan before seasoning

To clean a cast-iron pan before seasoning, you should start by scrubbing it with warm, soapy water. You can use a sponge or a brush to do this. If there are stubborn bits of food stuck to the pan, you can add some kosher salt to the pan and scrub with a damp sponge. Alternatively, you can try bringing a bit of water to boil in the skillet, letting it simmer until the water evaporates, and then wiping or scrubbing the pan again.

Once you've removed all the food bits, rinse the pan well and then place it on the stove over medium heat for a few minutes to dry. It's important to make sure the pan is completely dry before moving on to the seasoning process.

If your cast-iron pan is new, it's likely that it came pre-seasoned, so you may only need to give it a quick rinse and dry it with a dish towel before using it for the first time. However, if your pan is older or has rust on it, you may need to restore or season it before use.

The best oils to use for seasoning

Seasoning a cast iron pan is a simple process that involves coating the pan with a thin layer of oil and heating it in the oven. This process, known as polymerization, creates a hard, protective coating that gives the pan a non-stick quality. While there are many types of oils that can be used for seasoning cast iron, some of the most recommended options include:

Vegetable Oil

Vegetable oil is a blend of various oils, usually including sunflower, corn, soy, and safflower. It has a smoke point of around 400-450 degrees Fahrenheit, making it a good option for seasoning cast iron. Vegetable oil is affordable, readily available, and can be used for multiple purposes, such as sautéing and baking. It is also recommended by some cast iron manufacturers, including Lodge, who use a thin layer of soy-based vegetable oil to season their cast iron cookware.

Canola Oil

Canola oil is made from the canola plant and is often used interchangeably with vegetable oil. It has a similar smoke point to vegetable oil, falling between 400-450 degrees Fahrenheit. Canola oil is another affordable and versatile option that can be used for various cooking methods. Lodge also recommends canola oil for seasoning cast iron, and their Seasoning Spray Oil is made of 100% canola oil.

Grapeseed Oil

Grapeseed oil has a smoke point of 500-520 degrees Fahrenheit, making it suitable for high-temperature cooking. It is a versatile and affordable option, and it produced an impressive, smooth, and non-stick seasoning in tests. Three out of four cast iron manufacturers recommend grapeseed oil for seasoning, and it is the preferred choice of the author of the testing process.

Avocado Oil

Refined avocado oil has a smoke point of around 500 degrees Fahrenheit and is a healthy, versatile, and affordable option for seasoning cast iron. It is neutral in flavor and can be used for various cooking purposes. Avocado oil is also recommended by the author of the testing process and is their preferred choice.

Crisco Solid Shortening

Crisco solid shortening has a smoke point of 490 degrees Fahrenheit and is a popular, traditional choice for seasoning cast iron. It is versatile, affordable, and widely available in grocery stores. The author of the testing process used Crisco exclusively for seasoning their cast iron pans and found it to work great.

While these are some of the best oils for seasoning cast iron, it is important to note that almost all cooking oils and fats can be used. Other options include olive oil, sunflower oil, flaxseed oil, lard, and bacon fat. However, it is recommended to avoid oils with a low smoke point, such as extra virgin olive oil, and oils with a high concentration of saturated fats, like coconut oil and palm oil, as they may not create the optimal conditions for polymerization.

How to apply the oil to the pan

To apply oil to a cast iron pan, follow these steps:

First, ensure your pan is clean and dry. Wash the pan with warm, soapy water and dry it thoroughly with a towel. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over, inside and out, with a thin layer of cooking oil. This includes the bottom and handle of the pan. You can use a paper towel or your hands to apply the oil. Oils such as vegetable, canola, corn, or olive oil are recommended. Make sure to wipe away any excess oil so that the pan feels practically dry to the touch. Using too much oil will cause the pan to become sticky.

After the oil is applied, place the pan in the oven upside down. Place a large baking sheet or a piece of aluminum foil on the bottom rack to catch any oil drips. Preheat the oven to between 350-500 degrees Fahrenheit, depending on the oil used. Leave the pan in the oven for about an hour. This process allows the oil to polymerize and form a hard, protective coating.

Once the time is up, turn off the oven and let the pan cool down inside. This helps prevent any issues with the coating that may arise from temperature changes.

If your pan is new or stripped of its seasoning, you may need to repeat the process multiple times to build up a smooth finish. A well-seasoned cast iron pan will have a classic black patina and a natural, easy-release cooking surface.

How long to bake the pan for

The length of time you bake the pan for depends on the temperature of your oven. If you are baking at 450-500 degrees Fahrenheit, you should bake the pan for 30 minutes. Repeat this process 3 to 4 times to set down a good initial layer of seasoning. If you are baking at 350 degrees Fahrenheit, bake the pan for 1 hour.

It is important to note that the pan should be placed upside down in the oven, with a large baking sheet or aluminium foil on the bottom rack to catch any oil drips.

How to care for a cast-iron pan after seasoning

Now that you've seasoned your cast-iron pan, here are some tips to ensure it stays in good condition:

Cleaning

• Clean your cast-iron pan immediately after use while it's still warm. Wear protective gloves if the pan is too hot.
• Use a stiff brush or plastic scrubber to clean the pan under running water. Ensure the water is not too hot.
• Kosher salt is an effective scrubbing agent for removing baked-on stains. Simply add some coarse kosher salt to water and gently scrub with a sponge.
• It is safe to use modern dish soap on your cast-iron pan. Unlike in the past, modern dish soaps no longer contain lye and vinegar, which would strip the seasoning off the pan.
• Never soak your cast-iron pan or leave it in water, as this can cause rusting.
• Always dry your cast-iron pan completely with a towel or place it over low heat to evaporate any remaining water.

Storing

Before storing your cast-iron pan, lightly coat the surface with vegetable oil using a paper towel.

Cooking

• Avoid cooking acidic foods in your cast-iron pan, as they can break down the seasoning. If you do cook acidic foods, avoid storing them in the pan.
• Cooking with oil or fat will help build and preserve the seasoned coating.
• Preheat your cast-iron pan for a few minutes before adding food.
• Cast-iron pans can be used on various heat sources such as induction, electric, gas, and grills.

Frequently asked questions