Bingeing With Babish: The Ultimate Guide To Seasoning Your Cast Iron Pan

In a video on his YouTube channel, Binging with Babish, Oliver Babish gives a tutorial on how to season a cast iron pan. He recommends using a neutral oil, like vegetable oil, instead of olive oil, as the latter can go rancid and has a low smoke point. After rinsing the pan with soap and hot water, scrub it with steel wool and evenly coat it with vegetable oil. Preheat your oven to 375°F, place the pan inside for an hour, and let it cool before using.

Use soap and hot water, but scrub with steel wool instead of a sponge

When it comes to cleaning and seasoning a cast-iron pan, Binging with Babish recommends giving it a good rinse using soap and hot water. However, instead of using a sponge, opt for steel wool. This ensures that you can scrub the pan thoroughly and reach all the nooks and crannies. Be sure to scrub it everywhere and do it very well.

This step is crucial in preparing your cast iron for the seasoning process. By cleaning it with soap and hot water, you remove any dirt, grease, or residue that may interfere with the seasoning. Steel wool is an ideal choice for scrubbing because it is more abrasive than a sponge and can better remove stubborn particles.

After rinsing and scrubbing, the cast iron should be thoroughly dried. This step ensures that there is no water residue left on the pan, which can cause issues during the seasoning process. A dry pan is also necessary for the next step of the process, which involves coating the pan with oil.

Once your cast iron is clean and dry, you can proceed to the next steps of seasoning, which typically involve coating the pan with oil and heating it in the oven. This process helps create a non-stick surface and protects the cast iron from rusting.

It is important to note that while soap and hot water are suitable for cleaning a cast-iron pan, it is generally recommended to avoid using strong soap or excessive scrubbing, as this can strip the pan's seasoning. Mild dish soap is usually sufficient, and if there are stubborn bits of food stuck on the pan, coarse salt can be used as an abrasive to scrub them off.

Coat the pan with vegetable oil

After scrubbing your cast iron skillet with steel wool, coating it with vegetable oil is the next step in the seasoning process. This is a crucial step to ensure your pan is non-stick and ready for cooking.

Coating the pan with vegetable oil involves evenly applying a layer of oil to the entire surface of the pan, including the handle and backside. This can be done with a paper towel or a hand towel, ensuring that the oil is evenly distributed. The oil should be smooth with no residue.

Once the oil is applied, the pan is placed back on the stove over high heat. It is important to also heat the sides of the pan by holding them over the flame to ensure the entire surface area is heated. The pan should be heated until the oil is lightly smoking.

After the pan has reached the desired temperature, turn off the heat and allow it to cool. This process helps to create a non-stick surface and prepares the cast iron for cooking. It is important to note that cast iron should not be cleaned with strong soap, as it can remove the seasoning.

Preheat your oven to 375°F and place the pan inside for 1 hour

Preheating your oven is an important step in the cast iron seasoning process. By preheating your oven to 375°F, you create the ideal environment for the oil seasoning to bake and adhere to your cast iron pan. This temperature is hot enough to facilitate the seasoning process without being too high, which could lead to overheating or smoking.

Once your oven reaches the desired temperature of 375°F, it's time to place your cast iron pan inside. Ensure your pan is prepared by thoroughly coating it with vegetable oil or another high smoke point oil. This step ensures that the seasoning will bond to the pan, creating a non-stick surface.

The duration of one hour is crucial to allow the oil to bake and polymerize properly. This timeframe provides sufficient time for the oil to penetrate the pan's surface and form a durable, non-stick coating. Leaving the pan in the oven for a shorter period may result in an uneven or inadequate seasoning.

During this hour, the oil will undergo a transformation. As it heats up, the oil molecules will break down and polymerize, creating a strong, protective layer. This process is similar to what happens when oil is used to finish and protect wooden surfaces.

When the hour is up, remove the pan from the oven and allow it to cool. You'll notice that the pan has developed a darker, seasoned appearance. This new coating will provide a natural non-stick surface, enhancing your cooking experience and making cleanup easier.

Let the pan cool, and it's ready to use

Once your cast iron pan is clean and seasoned, you can remove it from the oven and let it cool. Once it's cooled down, it's ready to use.

When it comes to cleaning your cast iron pan, it's important to avoid using soap as this can remove the seasoning. Instead, rinse the pan under warm water and gently scrape off any food remnants with a non-metal brush or a nylon scouring pad. If you have bits of food cooked onto the pan, you can pour some coarse but fine salt into the pan and scrub it into the stuck-on bits to use it as an abrasive. You can also use a small amount of mild dish soap if you need to, but be careful as this can strip the seasoning.

To dry the pan, thoroughly dry it with a towel and then place it on the stovetop on low heat to ensure the pan is completely dry. Once the pan is dry, use a paper towel to apply a light layer of oil—such as vegetable, canola, or flaxseed oil—around the interior and exterior of the pan. You can also use a hand towel to ensure the oil is evenly coated throughout the pan.

After oiling, place the pan back on the stove and heat until smoking. Be sure to heat the sides of the pan over the flame to ensure the entire surface area is heated. Once smoking, turn off the heat and allow the pan to cool quickly.

Now that your cast iron pan is seasoned and cooled, it's ready to use!

Seasoning cast iron with olive oil is not recommended because it could go rancid

Seasoning a cast-iron pan is essential to keeping your cookware in good condition. Seasoning helps to protect your pan from rusting and provides a non-stick surface for cooking. However, when it comes to choosing the right oil for seasoning, not all oils are created equal. While olive oil may be a popular choice for its flavour and health benefits when it comes to salad dressings, it is not the best option for seasoning cast iron cookware. This is because olive oil has a relatively low smoke point compared to other oils such as canola or vegetable oil.

The smoke point of an oil is the temperature at which it starts to smoke and break down. For effective seasoning of cast iron, temperatures between 400-500 degrees Fahrenheit are required. Oils with a lower smoke point, such as olive oil, will start to degrade at these temperatures, affecting the protective layer that seasoning is meant to create. This can result in a smokier flavour in your cooking and a less durable seasoning layer.

Additionally, olive oil may not be the best choice for seasoning cast iron due to its potential to go rancid. Rancidity occurs when oils are exposed to heat, light, or air for extended periods, causing them to break down and develop an unpleasant smell and taste. This can happen more quickly with olive oil due to its chemical composition and lower smoke point. As a result, your seasoned layer may not last as long, and you may need to re-season your cast iron more frequently.

Therefore, it is recommended to choose oils with a higher smoke point, such as avocado oil, grapeseed oil, or vegetable oil, for seasoning cast iron. These oils can withstand higher temperatures without breaking down, resulting in a more durable and effective seasoning layer. While olive oil can technically be used for seasoning cast iron, it may not provide the desired protection and non-stick surface, and could potentially affect the taste and longevity of your cookware.

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