The Ultimate Guide To Seasoning A Pan With Oil

Seasoning a cast-iron pan is a simple process that can greatly improve its performance and longevity. The process involves creating a thin, protective coating on the pan's surface by applying oil or fat and heating it at a high temperature. This coating prevents food from sticking and the pan from rusting, making it a valuable step in maintaining your cast-iron cookware.

To season your cast-iron pan with oil, start by ventilating your kitchen to manage the smoke that will be produced. Then, using an oil with a high smoke point, such as grapeseed, avocado, or vegetable oil, apply a thin, even coating to the entire pan, including the handle. Place the pan on a medium-high flame or in an oven at 240°C, and let it smoke. Once the smoke dies down, your pan is seasoned. Repeat this process to add more layers and enhance the non-stick properties. Remember to always dry your pan before storing it to prevent rust formation.

How to Season a Pan with Oil

Choose an oil with a high smoke point

When seasoning a pan, it's important to choose an oil with a high smoke point. This is because the process involves heating the pan to high temperatures, and you need an oil that can withstand this heat without breaking down. A high smoke point is considered to be 400 degrees Fahrenheit and above.

Oils with a high smoke point include avocado oil, canola oil, corn oil, grapeseed oil, peanut oil, and vegetable oil. These oils are ideal for frying and other high-heat cooking methods.

It's worth noting that the smoke point of an oil can vary depending on factors such as the quality of the oil, the type of heat used, the amount of air in the oil container, and the free fatty acid content. Refined oils tend to have higher smoke points than unrefined oils.

When choosing an oil for seasoning your pan, it's best to select one with a smoke point higher than the temperatures you'll be using for cooking. For example, if you'll be searing at 400 degrees Fahrenheit, choose an oil with a smoke point above that temperature.

In addition to smoke point, you may also want to consider the flavour and health benefits of the oil. Some oils have a neutral flavour, while others have a stronger taste that can enhance your dish. Oils high in monounsaturated and polyunsaturated fats are considered healthier options.

Wash and dry the pan

To wash and dry your pan, start by giving it a good scrub with warm, soapy water. You can use a stainless steel scrubber, a stiff brush, or a sponge. If there is no food stuck on the pan, you don't need to use soap. An alternative to soap is to mix water with salt to create a salt scrub.

Once you've scrubbed your pan, rinse away the soap or salt mixture and dry the pan thoroughly with a clean towel. Even after towel-drying, some surface moisture may remain, so it's best to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

If you notice any rust on your pan, scrub it off with steel wool, then wash, dry, and reseason the pan.

Oil the pan

The first step to seasoning a pan is to oil the pan. This is done by using a piece of folded kitchen paper or a towel/rag to rub a small amount of oil all over the pan, including the handle if it is made of cast iron. You want to aim for a very thin coating with no excess drips of oil. The pan should be lightly coated but not dripping. You can use a variety of oils for this process, including sunflower, vegetable, grapeseed, avocado, canola, and flaxseed oil.

Some people prefer to put oil in the pan and then wipe it around with a paper towel, using a second paper towel to remove any additional oil. Others prefer to dip the towel in oil and then wipe down the pan. Either method will work, but be sure to use a type of towel that won't leave pieces behind in the pan.

Heat the pan

Once the pan is oiled, it's time to heat it up. Place the pan over a medium-high flame if you have a gas stove, or follow the instructions for an induction hob. If you're using the oven method, heat the oven to 240C/220C fan/gas 9 and place the pan upside down on the oven rack with a tray underneath to catch any potential drips.

Let the pan heat up and smoke a little. When the smoke has died down, the pan is seasoned. If you're using the oven method, leave the pan in for about 40 minutes until the oil has coated the pan, then reapply if needed.

Repeat

To create a good seasoning, you'll need to repeat the oiling and heating process several times. For the stovetop method, apply another thin layer of oil with a rag once the smoke has died down, then keep the pan on the heat until it turns a deep brown, almost-black colour. Then turn off the stove and let the pan cool. Repeat this process at least four times for a total of 5-6 hours.

For the oven method, take the pan out of the oven after 40 minutes and let it cool for at least 15 minutes. Then reapply oil and return the pan to the oven for another 40 minutes. Repeat this process at least four times.

Heat the pan

Heating the pan is a crucial step in the seasoning process. It is during this stage that the oil polymerises and forms a protective layer on the pan's surface, preventing food from sticking.

To begin, place your pan on the stove over medium heat. Allow the pan to heat up gradually—ensuring even seasoning—before adding a small amount of oil or shortening. Using a clean, dry towel held with tongs, spread the oil evenly across the entire surface of the pan, including the sides.

Continue to heat the pan until the oil begins to smoke slightly. This indicates that the oil is polymerising and creating a protective layer. Be sure to maintain a well-ventilated kitchen during this process, as it may produce smoke.

Once the oil has reached the desired temperature, turn off the heat and allow the pan to cool down completely. It is important to wipe off any excess oil with a clean paper towel after the pan has cooled.

For a durable seasoning layer, repeat the process of heating, oiling, and cooling the pan up to three times. The more layers of seasoning, the better the non-stick properties of the pan.

Re-apply oil and heat

Re-applying oil and heat is an important part of the process of seasoning a pan. The oil and heat help to create a protective coating on the pan, which makes it non-stick, prevents rust, and enhances the flavour of the food cooked in it. This process is known as polymerisation.

To re-apply oil and heat to your pan, start by washing and drying the pan thoroughly. This will ensure that any residue or food particles are removed before you begin the seasoning process. Once your pan is clean and dry, you can move on to the next step.

The next step is to apply a thin coating of oil to the pan. Choose an oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil. Avoid using extra-virgin olive oil, as it has a lower smoke point and will not work as well. You want to create a very thin, even coating on the pan, so use a kitchen towel or rag to spread the oil evenly across the entire surface, inside and out. Make sure to coat the handle as well if it is made of cast iron.

After oiling the pan, it's time to apply heat. Place the pan over a medium-high flame or turn on your oven to a high temperature (around 240 degrees Celsius). If you're using a flame, you'll know that the pan is ready when it starts to smoke a little. If you're using an oven, leave the pan inside for about 40 minutes.

Once the pan has been heated, it's time to re-apply the oil. Use tongs and a piece of kitchen paper to protect yourself from the hot pan. Apply a thin layer of oil using the same technique as before. Make sure to coat all surfaces of the pan evenly.

Repeat the heating and oiling process at least four times to ensure a thorough seasoning. This will help to create a strong, durable protective coating on your pan.

Remember, the key to successful pan seasoning is a thin, even coating of oil and proper heating. Don't be tempted to use too much oil, as this can lead to pooling and uneven results. With these steps, you'll be well on your way to maintaining a well-seasoned pan that will last for years to come!

Frequently asked questions