The Great Cast Iron Debate: Is Oven Seasoning Necessary For Pre-Seasoned Pans?

Whether you need to season a preseasoned cast iron pan in the oven depends on who you ask. Some sources say that preseasoned pans can benefit from the additional protective layers, while others say that all you need to do is use your pan.

Why cast iron pans need to be seasoned

Seasoning a cast iron pan is important as it creates a hard, protective coating that has non-stick properties. This coating is formed by heating thin layers of fat (like oil) on the cast iron, which then bond to the metal and to each other through a process called polymerization. This process converts the fat into a form of plastic, creating a hard, blackened skin that protects the metal.

This protective coating is necessary as cast iron, on its own, is highly reactive and can rust within minutes in humid air. Without seasoning, food will stick to the pan and rust will be an issue. The coating also makes cooking and cleaning easier, as it creates a non-stick surface.

While most cast iron pans come pre-seasoned, this coating can erode over time, and you will need to re-season the pan. You'll know the seasoning has eroded when the surface looks dry and patchy. It is also a good idea to season your skillet every so often before the coating starts to break down.

To season a cast iron pan, you need to wash and dry the pan, rub it with a thin layer of oil, and then heat it in the oven. This process can be repeated multiple times to build up a stronger coating.

How to season a cast iron pan

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning is a layer of carbonized oil baked onto the cast iron through a process called polymerization. This gives your cookware a classic black patina and a natural, easy-release cooking surface. It also helps to prevent your pan from rusting.

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is recommended 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

Using a paper towel, coat the pan with a thin layer of neutral oil like canola or vegetable oil, including the bottom and handle of the pan. Make sure to wipe away all excess oil so that no pooling oil is visible. The pan should feel practically dry to the touch. Using too much oil will cause your pan to become sticky.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 450°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. It is recommended to place the pan upside down on a baking sheet or aluminum foil to catch any oil drips.

Step 4: Repeat 3 to 4 Times

After 30 minutes, remove the pan from the oven 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 to set down a good initial layer of seasoning.

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

Maintaining Your Seasoning

The easiest way to maintain the seasoning on your cast iron pan is to simply use it. Every time you cook with oil, you're potentially adding another layer to the seasoning. You can also season your cast iron in the oven a few times a year to add a more thorough layer of seasoning. This method is especially beneficial when restoring a rusty cast iron pan.

How to clean a cast iron pan

Cast iron pans are durable and versatile, perfect for a variety of cooking techniques. They can be used on almost any heat source, including induction, electric, gas, and grills. Here are some tips on how to clean and care for your cast iron pan to ensure it lasts for generations:

• Cleaning: Wash your cast iron pan by hand with hot water and a small amount of mild dish soap. Avoid using excessive soap, as it can strip the seasoning from your pan. For stuck-on food, use a pan scraper or a nylon scrubbing brush. If the food is still not coming off, simmer a little water in the pan for 3-5 minutes, then use the scraper after it has cooled. Do not soak your cast iron pan in water, as this can lead to rusting.
• Drying: Dry your cast iron pan promptly and thoroughly with a lint-free cloth or paper towel. Make sure to dry it completely to prevent rusting. You can place it on the stove and gently heat it until all the water evaporates.
• Oiling: After drying, rub a very light layer of cooking oil or seasoning spray onto the surface of your pan. Use a paper towel to wipe the surface until no oil residue remains. This helps to maintain the seasoning on your pan.
• Seasoning: To season your cast iron pan, start by washing and drying the pan. Then, apply a thin, even layer of cooking oil, such as canola or vegetable oil, to the inside and outside of the pan. Place the pan upside down in an oven preheated to 350-500 degrees F for about an hour. Place a baking sheet or aluminum foil on the rack below to catch any oil drips. Allow the pan to cool in the oven before removing it. Repeat this process multiple times for an unseasoned or stripped pan.

By following these steps, you can keep your cast iron pan in good condition and ensure that it lasts for years to come.

How often to season a cast iron pan

Cast iron pans are a versatile and durable option for any kitchen. They can be used for a variety of cooking techniques such as searing, frying, baking, and roasting. With proper care, cast iron pans can last for generations.

Seasoning a cast iron pan refers to the process of creating a hard, protective coating on the pan by heating thin layers of fat (such as oil) on the cast iron. This coating gives the pan non-stick properties and helps prevent rusting. There are two ways to season a cast iron pan:

Cooking with the pan:

Each time you cook with oil, you are potentially adding another layer of seasoning to the pan. This is the easiest way to maintain the seasoning on your cast iron pan. However, some activities may remove a bit of seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils. To counter this, it is recommended to rub oil into your pan after each use to ensure the seasoning remains intact.

Seasoning in the oven:

This method involves adding a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron. It is recommended to season your cast iron in the oven a few times a year, especially when restoring a rusty cast iron pan. Here are the steps to season your cast iron pan in the oven:

• Scrub the pan with warm, soapy water. Rinse and hand dry thoroughly.
• Apply a very thin, even layer of cooking oil to the pan, including the inside, outside, and handle. Ensure there is no excess oil, as this can cause the pan to become sticky.
• Place the pan upside down in the oven on a baking sheet or aluminum foil at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool before removing it from the oven.

In terms of how often you should season your cast iron pan, it depends on various factors. If you're using a pre-seasoned pan, you may want to repeat the oiling and heating process one to two more times before using it for cooking. Even pre-seasoned pans can benefit from additional protective layers. You could also start using the pan and gradually build up the seasoning over time.

Once your pan has a good layer of seasoning, you only need to fully re-season it about once or twice a year. However, you may want to give it some extra seasoning whenever you cook something that requires a heavy-duty cleaning. Additionally, if your pan starts to look dry and dull, or if you haven't used it in a while, that's a good indication that it's time to re-season.

Best oils to use for seasoning cast iron pans

Seasoning cast iron pans is a simple process that involves coating the pan with oil and heating it in the oven. This creates a protective layer that prevents rusting and makes the pan non-stick. While all cooking oils and fats can be used for seasoning, some oils are better than others in terms of availability, affordability, effectiveness, and smoke point. Here are some of the best oils to use for seasoning cast iron pans:

• Vegetable Oil: This is a versatile and affordable option that is widely available. It has a high smoke point, making it suitable for high-temperature cooking. Lodge, a popular cast iron cookware manufacturer, recommends using vegetable oil for seasoning.
• Canola Oil: Canola oil is another affordable and versatile option that can be easily found in most pantries. It has a similar smoke point to vegetable oil, making it a good choice for seasoning cast iron pans.
• Grapeseed Oil: Grapeseed oil is recommended by some cast iron manufacturers due to its high smoke point. It is also relatively inexpensive and versatile, making it a good all-purpose oil for cooking and seasoning.
• Avocado Oil: Refined avocado oil has a high smoke point of around 500°F, making it an excellent choice for seasoning cast iron pans. It is also a healthy and versatile oil that can be used for various cooking purposes.
• Crisco Shortening: Crisco solid shortening is a popular choice for seasoning cast iron pans due to its affordability and wide availability. It has a high smoke point of 490°F, making it suitable for high-temperature cooking.
• Flaxseed Oil: Flaxseed oil is a trending option for seasoning cast iron pans. It has a low smoke point of 225°F, which means it polymerizes quickly. However, it can be expensive and challenging to find.
• Lard: Traditionally, lard was used for seasoning cast iron pans. While it is still suitable, it is not recommended unless the cookware is used frequently. Animal-based fats like lard can go rancid if the cookware is stored for too long.

Frequently asked questions