Seeding A Cast Iron Pan: A Beginner's Guide To Seasoning Success

A cast-iron pan is a versatile and durable piece of cookware that can be used on various heat sources. However, cast iron is highly reactive and prone to rusting, so it requires seasoning to form a protective coating. Seasoning a cast-iron pan involves creating a hard, non-stick surface by baking a thin layer of oil onto the pan. This process, known as polymerization, converts the oil into a plastic-like coating that bonds to the metal, preventing rust and food from sticking.

To season a cast-iron pan, start by washing and thoroughly drying the pan. Then, rub a thin layer of oil, such as vegetable, canola, or flaxseed oil, onto the pan's surface, ensuring no excess oil remains. Place the oiled pan in an oven preheated to at least 450°F and bake for 30 minutes to an hour. Allow the pan to cool, and repeat the oiling and baking process 3 to 6 times to build a solid initial layer of seasoning.

Wash and dry your pan

To wash and dry your cast-iron pan, start by giving it a good scrub with warm, soapy water. You can use a small amount of mild dish soap and a sponge or scrub brush to remove any unwanted particles. If there are stubborn bits of food stuck on, you can use a pan scraper or a nylon scrubbing brush to remove them. You can also try simmering a little water in the pan for 3-5 minutes and then using the scraper after it has cooled.

Once you've removed all the food particles, rinse the pan thoroughly. Then, dry it completely. You can do this by first wiping it down with a paper towel or a dishcloth and then placing it on the stove over a medium heat until all the moisture has evaporated. It should get hot enough that you can smell the heat coming off the pan. This step is crucial because cast iron is porous and traps moisture, so you need to evaporate all the water to prevent rust.

Now that your pan is clean and dry, you can move on to the next step of seasoning your pan.

Rub it with oil

Rubbing your cast iron pan with oil is an essential step in the seasoning process. Seasoning is a protective coating that prevents rusting and sticking. It is formed by heating thin layers of fat (like oil) on the cast iron.

To start the seasoning process, rub the pan all over with cooking oil. This includes the inside, outside, and handle. You can use vegetable, canola, corn, grapeseed, sunflower, safflower, or flaxseed oil. You can also use melted shortening or canola oil spray. Avoid using butter, unrefined coconut oil, or lard as these can burn, scorch, or turn rancid.

When applying the oil, make sure to rub it in thoroughly and buff the pan so that it no longer looks greasy. Excess oil can pool during the seasoning process, forming hardened droplets or turning sticky. Keep rubbing and buffing until the pan looks dry.

Heat it in the oven

Now that your pan is clean and dry, it's time to heat it in the oven. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. The oven temperature may vary from 450°F to 500°F depending on the oil used. This step may generate some smoke, so ensure your kitchen is well-ventilated.

During this time, the oil will undergo polymerization, a chemical process where the oil converts into a form of plastic, bonding to the metal and to itself, creating a protective coating. Using the oven ensures an even heat that effectively sets the oil all over the pan, preventing hot and cool spots that can lead to uneven seasoning.

While it's not mandatory, placing the pan upside down with a baking sheet or foil underneath can help catch any excess oil that may drip. This step is especially useful if you want to avoid oil pooling and forming hardened droplets on your cooking surface.

After 30 minutes, remove the pan from the oven. It will be hot, so remember to use oven mitts. Now, rub the pan with oil once more, ensuring a thin and even coating, and then return it to the oven for another 30-minute session. Repeat this oiling-and-heating process three to four more times to build a good initial layer of seasoning.

Once you're done, simply let the pan cool down, and it will be ready for cooking!

Repeat the process

Once you've "cooked" the pan for 30 minutes, remove it from the oven and let it cool down. When it's cool enough to touch, repeat the process of applying a thin coat of oil to the pan. Use a paper towel or a rag to spread the oil evenly throughout all the surfaces of the pan, including the bottom, the sides, and even the handle. The pan should have a slight sheen to it, but no standing puddles of oil or thick areas of buildup.

Once you've oiled the pan, place it back into the oven and bake for another 30 minutes. You'll want to repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

If you're doing multiple cast iron pans at once, it's a good idea to repeat the process for each pan. This way, you can make the most of having the oven at such a high temperature.

Use your pan

Now that your cast-iron pan is seasoned, it's time to start cooking! Here are some tips for using your pan:

• Preheat your pan: Place it on the stove over medium heat and let it preheat for about five minutes. This will help prevent sticking and ensure even cooking.
• Add oil or fat: Once the pan is hot, add a small amount of oil or fat, such as canola oil, vegetable oil, or butter. Spread it around with a paper towel or brush. You don't need a lot, just a light coating on the bottom of the pan.
• Cook your food: Whether you're cooking eggs, meat, vegetables, or anything else, simply add your ingredients to the pan and let them cook.
• Clean your pan: After cooking, it's important to clean your cast-iron pan properly to maintain the seasoning. Avoid using harsh soap or abrasive scrubbers, as these can strip away the seasoning. Instead, use hot water and a soft sponge or brush to clean the pan. You can also use kosher salt to scrub away any residue.
• Dry and oil your pan: After cleaning, dry the pan thoroughly and apply a thin layer of oil to the surface while it's still warm. This will help protect the seasoning and prevent rust.
• Store your pan: Make sure the pan is completely dry and cool before storing it in a dry place. You can line the inside with paper towels to protect the seasoned surface and absorb any moisture.
• Use your pan regularly: The more you use your cast-iron pan, the better the seasoning will become. Try to use it a few times a week to build up a strong, non-stick coating.

With proper care and regular use, your cast-iron pan will last for years and provide a great cooking surface for all your favourite dishes.

Frequently asked questions