The Best Oil-Free Seasoning For Cast Iron Pans

Seasoning a cast-iron pan is essential to creating a non-stick surface and preventing rust. The process involves coating the pan with oil and heating it to form a protective layer. While all cooking oils and fats can be used, vegetable oil, canola oil, grapeseed oil, and flaxseed oil are recommended due to their high smoke points and effectiveness in creating a tough coating. The pan should be cleaned and thoroughly dried before seasoning, and the oil should be rubbed onto the pan, including the handle, with excess oil wiped off to prevent pooling. The pan is then placed upside down in an oven preheated to between 350°F and 500°F for at least an hour, with a baking sheet or aluminium foil placed on the rack below to catch any oil drips. This process can be repeated multiple times to build up a stronger layer of seasoning.

How to Season a Cast Iron Pan Oil Free

Wash the pan with hot, soapy water and dry it thoroughly

To season a cast-iron pan without oil, you need to start with a clean and dry pan. Here is a detailed guide on how to wash and dry your cast iron pan before seasoning:

Washing the Pan:

• Use hot, soapy water and a sponge or scrub brush to wash the pan. You can also use mild dish soap and a light scrubbing brush, such as a sponge or dishcloth. It is essential to remove any dirt, grease, or residue from the pan's surface.
• If there are stubborn burnt-on bits, you can use the synthetic scrubber on the back of many kitchen sponges or a nylon brush. Alternatively, pour some kosher salt into the pan and set it over high heat. Then, use paper towels to rub out the charred bits.
• Rinse the pan with warm water to remove any soap residue.

Drying the Pan:

• After washing, it is crucial to dry the pan thoroughly. Use clean towels to hand-dry the pan as much as possible.
• To ensure complete dryness, place the pan on a stovetop flame or heat it in the oven for a few minutes. This step is essential to prevent rusting, as water is the enemy of cast iron.

Once your cast iron pan is washed and dried, it is ready for the next steps in the seasoning process. Remember, a well-seasoned cast iron pan will have a protective coating that makes it non-stick and helps prevent rusting.

Apply a thin layer of oil to the pan, wiping out any excess

When applying oil to a cast-iron pan, it's important to use a thin layer and wipe out any excess. This is because even a small amount of excess oil can pool during the seasoning process, forming hardened droplets on the cooking surface or becoming sticky if left unused for a few days. The pan should feel practically dry to the touch.

To apply the oil, use a paper towel or cloth. Buff the pan thoroughly inside and out, including the handle. You want to make sure there is no pooling oil visible—the oil should just coat the metal.

Canola oil is a good option for this step because it has a neutral flavour and a high smoke point. Other options include grapeseed oil, vegetable oil, and corn oil.

Bake the pan in the oven for about an hour

Now that your pan is clean, dry, and coated with a thin layer of oil, it's time to bake it in the oven. Place the pan upside down in the oven and line the rack below with foil to catch any oil drips. Preheat the oven to between 350°F and 500°F (the sweet spot for polymerization is between 350°F and 500°F) and bake the pan for about an hour. This will protect the surface and give it an almost nonstick quality.

Baking the pan in the oven is a crucial step in the seasoning process. It allows the oil to polymerize and form a natural, easy-release cooking surface. This process creates a non-stick surface and helps prevent rusting. The high heat of the oven also ensures that the oil bonds to the pan, creating a tough-as-nails coating that protects the metal from rusting when it comes into contact with air and water.

It's important to use an oven for this step, as it provides an even heat that will more effectively set the oil all over the pan. Even the best stovetop burners will produce hot and cool spots, which can lead to uneven initial seasoning.

After an hour, turn off the oven and let the pan cool down inside. Once it's cool enough to handle, take it out and give it a final buff with a clean cloth or paper towel.

And that's it! Your cast iron pan is now seasoned and ready to use.

Turn off the oven and let the pan cool inside

Once you've completed the seasoning process, it's time to turn off the oven and let the pan cool inside. This is an important step because it allows the oil to fully polymerize and form a strong, natural, easy-release cooking surface. The pan will be very hot after baking, so it's best to leave it in the oven to cool down gradually. This helps to prevent any thermal shock that could damage the pan.

While the pan is cooling, the oil will continue to bond to the metal, creating a hard, protective coating. This coating is what gives seasoned cast iron its characteristic black patina and non-stick properties. It fills in the nooks and crannies of the metal, creating a smooth surface that makes cooking and cleaning a breeze.

By allowing the pan to cool in the oven, you also ensure that any excess oil has a chance to drip off. This helps to prevent the pan from becoming sticky or greasy, which can happen if too much oil is applied during the seasoning process.

Once the pan has cooled down completely, it's ready to be removed from the oven. At this point, you can give it a final buff with a clean cloth or paper towel to remove any excess oil that may remain. Your pan is now seasoned and ready to use!

Remember, a well-seasoned cast iron pan is a result of proper care and regular use. The more you cook with your pan, the better the seasoning will become over time. So don't be afraid to put your cast iron to work—the more you use it, the more non-stick and durable it will become.

Repeat the process for an unseasoned or stripped pan

If you're starting from scratch with a new cast-iron pan, or you're re-seasoning a stripped pan, you'll need to repeat the seasoning process multiple times to build up a smooth finish. It's important to resist the urge to slather on a lot of oil, as this will make the pan sticky. Good seasoning is built up from many thin layers.

First, scrub your pan with warm, soapy water. It's okay to use soap at this stage because you're preparing to re-season the cookware. Rinse and hand dry the pan thoroughly.

Next, apply a very thin, even layer of cooking oil to the cookware, inside and out. If you use too much oil, your cookware may become sticky. Oils with a high smoke point and a neutral flavour are best, such as canola, grapeseed, or vegetable oil.

Place the cookware in the oven upside down, with a large baking sheet or aluminium foil on the bottom rack to catch any drips. Bake at 450-500 degrees F for one hour. Allow to cool.

Repeat this process 3 to 4 times to set down a good initial layer of seasoning. Once you're done, let the pan cool down. It's now ready for cooking.

Frequently asked questions