The Art Of Tempering: A Guide To Seasoning Your Cast Iron Pan

Tempering a cast-iron pan is a simple process that can be done in a few easy steps. Cast iron is a durable yet delicate material that requires a protective layer to prevent rusting and food from sticking. This process is called seasoning and involves coating the pan with oil and heating it until the fat polymerizes, creating a protective layer. This layer increases with every use, so it is important to know how to season cast iron properly.

Clean the pan

To clean a cast iron pan, start by washing it out. Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware. Large amounts of soap can strip the seasoning off your pan, but this can be easily fixed by reseasoning the pan afterward. Use a non-abrasive sponge or scrub brush, such as a Dobie sponge, a Full Circle Tenacious C Cast Iron Brush, or a Lodge Care Scrub Brush. Avoid using steel wool or a metal scrubber unless you are removing rust from the pan. If there is stuck-on food in your pan, you can use kosher salt, water, and a scrub brush to remove it. For more stubborn bits of food, add a cup of water to the pan and bring it to a boil. If the food still doesn't come off, use a wooden spatula to gently scrape it off.

After washing the pan, dry it thoroughly with a lint-free cloth or paper towel. Make sure to get the pan bone dry before storing it, or else it may rust. You can also put it over low heat on the stovetop or in an oven at 200 to 300 degrees Fahrenheit to ensure all the moisture evaporates.

Once the pan is dry, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.

Dry the pan

Drying your cast iron pan is an important step in the seasoning process. Leaving water in the pan can cause rust, so it's crucial to ensure your pan is completely dry before you begin to oil it.

First, dry the pan with a paper towel or a lint-free cloth. Then, place the pan on the stove over low heat to evaporate any remaining water molecules. This step is important because it ensures that there are no lingering water droplets that could interrupt the smooth layer of oil you'll be applying.

Even after towel-drying, some surface moisture may remain, so it's recommended to heat the pan on a stovetop flame for a minute or two to drive off any remaining water. This will help you achieve a smooth layer of oil, which is essential for the seasoning process.

Once you've dried your cast iron pan, you can move on to the next step of the seasoning process, which is applying oil to the pan.

Oil the pan

Oiling the pan is a crucial step in the cast iron seasoning process. Seasoning is a layer of carbonized oil baked onto the cast iron through a process called polymerization. This gives the cookware a classic black patina and forms a natural, easy-release cooking surface. It also helps to prevent rusting.

To oil the pan, start by selecting an appropriate oil. All cooking oils and fats can be used, but some are better suited to the task than others. Oils with a high smoke point are ideal as the most effective temperatures for seasoning cast iron are between 400-500°F. Oils such as vegetable oil, canola oil, grapeseed oil, and sunflower oil are recommended by cast iron manufacturers. You can also use melted shortening, or more traditional fats like lard or bacon grease, but these are more likely to go rancid if the cookware is stored for too long.

Once you have selected your oil, apply a very thin, even layer to the cookware, inside and out. If you use too much oil, your cookware may become sticky. You only need a patina of fat—rub the oil in with a paper towel until it no longer looks greasy. Make sure to coat the whole surface, and remember that you are aiming for a thin layer of oil, not a thick coat.

After oiling, place the cookware in the oven upside down on a baking sheet or aluminum foil. Heat the oven to 450-500°F and bake for one hour. Allow the pan to cool before removing it from the oven.

You can repeat the oiling and heating process several times to build up a stronger layer of seasoning. This is especially useful if you are restoring a rusty cast iron pan.

Heat the pan

Heating the pan is a crucial step in the seasoning process. Seasoning is a protective layer of oil baked into the pan's surface to make the equipment durable, produce heat, and prevent rust.

To heat the pan, first, ensure it is clean and dry. Place the pan on a stovetop flame for a minute or two to drive off any lingering water. Then, place the pan in a preheated oven at a temperature between 450°F and 500°F for 30 minutes. The oven temperature should be high enough to polymerize the oil, converting it into a form of plastic. This process creates a hard, protective coating that will prevent food from sticking to the pan.

It is recommended to use an oven instead of a stovetop for more even heating. Place the pan upside down on the middle rack of the oven, with a baking sheet or aluminium foil on the lower rack to catch any drips. The oven temperature should be high but not too high, as the oil needs to polymerize and not burn.

During this heating process, the oil will polymerize and form the first of several hard, plastic-like coatings. The oven's even heat will ensure that the oil sets evenly across the pan's surface. This step should be repeated three to four times to build up a good initial layer of seasoning.

After each 30-minute heating session, remove the pan from the oven and rub it with oil again, buffing it out until the pan no longer looks greasy. This step ensures that there is no excess oil on the pan, as this can pool during seasoning and form hardened droplets or turn sticky.

By heating the pan, you are permanently bonding the oil to the raw iron, creating a protective layer that will enhance the pan's performance and durability.

Repeat the process

To temper a cast iron pan, you need to season it. Seasoning is the process of baking a thin layer of carbonized oil or fat into the pan's surface to make it durable, prevent rusting, and stop food from sticking. This protective layer increases with every use, so it's important to care for cast iron properly.

Repeat the seasoning process three to four times to set down a good initial layer of seasoning.

Step 1: Wash and Dry Your Pan

It's hard to know what happened to the pan before it arrived in your kitchen, so it's important to wash it before starting to season. Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, grapeseed, sunflower, and corn oil are good choices as they have high smoke points and are affordable. Rub the oil all over, then buff it so thoroughly that the pan no longer looks even the slightest bit greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface.

Step 3: Heat It in the Oven

Put the oiled pan in a preheated oven at 450-500°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form the first of several hard, plastic-like coatings. Place the pan upside down and put a baking sheet or piece of foil underneath to catch any excess oil that runs and pools.

Step 4: Repeat

When the half-hour is up, take the pan out and rub it once more all over with oil, buffing it out as before. Then put it back in the oven for another 30-minute spell. Repeat this oiling-and-heating process three to four times in total, 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