The Ultimate Cast Iron Pan Seasoning: Inside, Outside, Everywhere?

Seasoning a cast iron pan is essential to form a non-stick surface, making it easier to cook with and enhancing the flavour of the food. The process involves creating a protective coating on the pan by heating thin layers of fat (such as oil) which bond to the metal and to each other through polymerization. This coating also helps to prevent rust and corrosion. While it is not necessary to season the outside of the pan, doing so can help to prevent rust, especially if there is a chance of something dripping or splashing onto it.

Seasoning prevents rusting

Seasoning a cast-iron pan is essential to prevent rusting and create a non-stick surface. Seasoning is a protective coating formed by heating thin layers of fat (like oil) on the cast iron. As the fat is heated, it bonds to the metal and to itself in a process called polymerization, converting the fat into a form of plastic. This protective layer prevents food from sticking to the pan and also enhances the flavour of the dishes cooked in it.

To season a cast-iron pan, start by washing and drying the pan thoroughly. Then, rub it all over with cooking oil, including the handle, and buff it until it no longer looks greasy. Place the pan in a preheated oven at 450°F (230°C) for 30 minutes. You may need to repeat this process three to four times to build up a good initial layer of seasoning.

Once your pan is seasoned, it is important to maintain it by regularly using it and adding more layers of seasoning. Each time you cook with oil, you are potentially adding another layer of protection to the pan. However, certain activities can remove seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils. Therefore, it is recommended to rub oil into the pan after each use to maintain the seasoning.

Additionally, if your cast-iron pan does develop rust, it can be restored by scrubbing the rusty sections, washing and drying the pan, adding a thin layer of cooking oil, and baking it in the oven at a high temperature for an hour.

Seasoning creates a non-stick surface

The process of seasoning involves heating oil or fat on a cast iron pan at a high enough temperature for it to change from a wet liquid into a slick, hardened surface through a process called polymerization. This creates a layer of seasoning that is molecularly bonded to the iron. This layer of carbonized oil gives the pan a natural, easy-release finish and makes cooking and cleaning easier.

The more you cook in a cast iron pan, the thicker the layer of oil becomes, transforming the pan into an heirloom with a smoother and darker cooking surface. This means that a well-seasoned cast iron pan will become more non-stick over time.

To season a cast iron pan, it is recommended to first wash and dry the pan. Then, a thin layer of cooking oil is applied to the surface of the pan, inside and out. The pan is then placed upside down in an oven preheated to between 350 and 500 degrees Fahrenheit, with a baking sheet or aluminium foil on the bottom rack to catch any excess oil. The pan is baked for around 30 minutes to an hour, and then allowed to cool. This process can be repeated several times to build up a good initial layer of seasoning.

It is important to note that while seasoning creates a non-stick surface, a cast iron pan will never be as non-stick as a pan with a Teflon coating.

Seasoning enhances flavour

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. It is achieved by applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer that prevents food from sticking.

Seasoning also enhances the flavour of dishes cooked in the pan. This is because the oil is baked onto the cast iron, forming a layer of carbonized oil that gives the cookware a classic black patina. This seasoning process not only creates a natural, easy-release cooking surface but also adds flavour to your dishes.

Every time you cook with oil, you are potentially adding another layer of seasoning to your cast iron pan. The more you use your pan, the better the seasoning becomes, enhancing the flavour of your dishes over time. This is especially true when cooking with acidic foods, as the acid can break down the seasoning and add a unique flavour to your meals.

Additionally, the type of oil you use for seasoning can also impact the flavour. For example, vegetable, canola, and corn oil are popular choices, but some people also use flaxseed oil, Crisco, or lard. Each of these oils will impart a slightly different flavour to your dishes, allowing you to create unique and delicious meals.

So, if you're looking to enhance the flavour of your food, seasoning your cast iron pan is a great way to do it. By regularly using your pan and adding layers of seasoning, you'll be able to create dishes with incredible flavour that your family and friends will love.

Seasoning improves durability

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. Seasoning creates a natural, non-stick coating on the surface of the cookware, enhancing the flavour of the dishes cooked in the pan and improving its durability by protecting it from rust and corrosion.

The process of seasoning involves creating a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. As the fat is heated, it bonds to the metal and to itself through polymerization, converting the fat into a form of plastic. This results in a hard, blackened skin that protects the metal and provides non-stick properties.

The more you cook in a cast iron pan, the thicker the layer of oil becomes, transforming your pan into an heirloom with a smoother and darker cooking surface. The layers of seasoning fill in the texture of the cast iron, creating a smooth and naturally non-stick cooking surface that will last for generations.

To season a cast iron pan, it is recommended to wash and thoroughly dry the pan before applying a thin layer of cooking oil, such as vegetable oil, canola oil, or flaxseed oil, to the entire surface, including the bottom. The pan is then placed upside down in an oven preheated to a temperature between 300 and 500 degrees Fahrenheit, with a baking sheet or aluminium foil on the bottom rack to catch any drippings. The pan is baked for 30 minutes to an hour, and the process is repeated three to four times to create a good initial layer of seasoning.

Seasoning is easy to do

Seasoning a cast iron pan is a straightforward process that will ensure your cookware lasts for generations. Seasoning is just oil baked onto 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 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 place 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. You can use vegetable, canola, or corn oil. Be sure to rub the oil all over and then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, so be sure to wipe away all excess oil.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. The oil will polymerize and form the first of several hard, plastic-like coatings. Using the oven ensures an even heat that will set the oil all over the pan. You may want to place a baking sheet or aluminium foil underneath to catch any excess oil that drips.

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 minutes. Repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

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

Frequently asked questions