The Art Of Seasoning: A Guide To Perfect Cast Iron Care

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. The process involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This temperature typically ranges from 350°F to 500°F, depending on the type of oil and material of the pan. The oil is heated until it polymerizes and forms a protective layer, which gives the pan its classic black patina. This process is simple and can greatly improve the performance and longevity of your cookware.

The science of seasoning

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. Seasoning is the process of creating a natural, non-stick coating on the surface of the cookware. This 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.

The process of seasoning involves three main steps: cleaning, oiling, and heating.

Cleaning

Firstly, it is important to start with a clean cast-iron pan. Any residue that is not removed beforehand will fossilize between the layers of seasoning, creating an uneven surface and damaging the pan's non-stick properties. Use mild soapy water and a stiff brush or scrubber to remove any residue. Completely dry the pan by placing it on a stovetop flame or in a preheated oven for a few minutes.

Oiling

Once the pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Neutral oils with high smoke points, such as vegetable, canola, grapeseed, or corn oil, are recommended. The key is to apply a thin and even layer of oil, ensuring that the pan no longer looks greasy after buffing. Excess oil can pool during the heating process, forming hardened droplets or turning sticky.

Heating

Place the oiled pan in a preheated oven at a temperature between 350°F and 500°F for about an hour. The oven provides even heat, which is important for effective seasoning. Heating the pan at this temperature triggers a chemical reaction called polymerization, where the oil molecules bond to the pan and to each other, forming a hard, plastic-like coating. This protective layer seals the porous surface of the cast iron, preventing rust and creating a non-stick finish.

By repeating the oiling and heating process multiple times, you can build up a stronger and more durable seasoning layer.

With proper care and regular use, a well-seasoned cast iron pan will develop a glossy black non-stick coating and last for generations.

How to season a new cast iron pan

A cast-iron pan is a versatile, durable, and affordable kitchen tool. However, cast iron is highly reactive and prone to rusting, so it needs to be seasoned to create a protective coating. Seasoning a cast iron pan involves creating a hard, non-stick surface by heating thin layers of oil or fat on the pan. This process, known as polymerization, converts the oil into a plastic-like coating that bonds to the metal, preventing rust and sticking. Here is a step-by-step guide to seasoning a new cast iron pan:

Step 1: Wash and Dry Your Pan

Start by giving your new pan a good scrub with warm, soapy water. This will remove any residue or impurities from the manufacturing process or transportation. After scrubbing, dry the pan thoroughly with a towel. To ensure no moisture is left on the surface, place the pan on a stovetop flame for a minute or two to evaporate any remaining water.

Step 2: Rub with Oil and Buff

Once your pan is clean and dry, it's time to apply a thin layer of oil. Use a cooking oil with a high smoke point, such as vegetable, canola, or corn oil. Rub the oil all over the pan, including the handle, inside and out. Then, buff the pan thoroughly until it no longer looks greasy. It's important to remove excess oil to prevent pooling or stickiness.

Step 3: Heat the Pan in the Oven

Preheat your oven to 450°F (230°C). Place the oiled pan upside down on the middle rack of the oven. Place a large baking sheet or a piece of aluminium foil on the bottom rack to catch any oil drips. Leave the pan in the oven for about 30 minutes to an hour. This process will polymerize the oil, creating a hard, protective coating.

Step 4: Repeat the Process

Remove the pan from the oven using oven mitts—remember, it's hot! Repeat steps 2 and 3 three to four times to build up a good initial layer of seasoning. After the final round of heating, let the pan cool down completely in the oven.

Tips and Maintenance:

• Your cast iron pan is now ready for cooking! Each time you cook with oil or fat, you will be adding to the seasoning.
• To maintain the seasoning, avoid using abrasive scrubbers or soap during routine cleaning. Instead, use a soft sponge, hot water, and a handful of kosher salt if needed to remove residue.
• If your pan starts to look dull, rub a small amount of oil into the surface while it's still hot, then wipe it down with a paper towel.
• Highly acidic foods, such as tomatoes, can break down the seasoning over time, so it's best to avoid cooking them in your cast iron pan until the seasoning is well-established.

How to clean a seasoned pan

Cleaning a seasoned cast-iron pan can be tricky, as you don't want to ruin the seasoning. Here is a step-by-step guide to help you clean your pan without damaging the seasoning:

• Rinse your pan after use. It is important to let the pan cool down a bit first so you don't burn yourself. Use warm water to prevent food scraps like eggs from hardening and sticking to the pan. If you are in a hurry, you can pour hot water into the pan while it is still on the stove.
• If plain water is not doing the trick, you can use a mild dish soap and warm water to help loosen stubborn scraps. Use a soft sponge or brush, such as a nylon brush or a pan scraper, to scrub the pan. Avoid using abrasive scrubbers like steel wool or scouring pads, as they can remove the seasoning.
• Dry your pan immediately with a clean cloth or paper towel. Do not leave it to air dry, as this can lead to rusting. You can also dry the pan in the oven or on the stove over medium heat.
• Re-season the pan by coating the interior and exterior with a few drops of cooking oil, such as vegetable oil or canola oil. Spread the oil with a paper towel or a clean cloth. You can also use a dish towel, but it may stain.
• If your pan has tough residue, you can use kosher salt as a natural buffer. Simply coat the pan with a thin layer of salt and use a wooden spoon or spatula to scrape off any burnt-on bits. This method is best performed on the stovetop to avoid scratching your countertop.
• To prevent rust and maintain the seasoning, always allow your cast iron pan to fully dry after use and before storing it away.

By following these steps, you can keep your seasoned cast iron pan clean and in good condition.

How to season a cast iron skillet

Seasoning a cast-iron skillet is a simple process that will ensure your pan lasts for generations. Seasoning is a protective coating that prevents rusting and makes cooking with your pan easier.

Step 1: Wash and Dry Your Pan

Give your pan a good scrub with warm, soapy water. This is especially important if your pan is vintage or if you are unsure about how it has been stored. Then, dry the pan thoroughly with a towel. You can also place the pan on a stovetop flame for a couple of minutes to ensure all moisture has evaporated.

Step 2: Rub with Oil

Using a paper towel, coat the pan with a thin layer of cooking oil. Be sure to cover the bottom, sides, and handle of the pan. Any cooking oil will do, but unsaturated cooking fats like vegetable, canola, corn, grapeseed, sunflower, or safflower oil are recommended. Flaxseed oil is also an option but may flake off with use. Avoid using butter or unrefined coconut oil as the dairy solids and pulp will burn.

Buff the oil into the pan until the pan no longer looks greasy. Be sure to remove all excess oil so that no pooling is visible. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the oiled pan in the oven. Preheat the oven to between 450°F and 500°F (230°C) and leave the pan inside for around 30 minutes to an hour. The oil will polymerize and form a hard coating. Place a baking sheet or aluminium foil on the rack below to catch any oil drips.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down inside. Then, take the pan out and admire your handiwork!

Step 5: Repeat

If your pan is new, it likely came with some degree of pre-seasoning. However, it is a good idea to repeat the above steps a few times to build up a strong layer of protection. You can also repeat the process whenever your pan starts to look dry or patchy.

Tips for Maintaining the Seasoning

• Each time you cook with oil, you will be adding another layer of seasoning.
• Avoid cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils as these may remove the seasoning.
• After each use, rub oil into your pan to ensure the seasoning remains intact.

How to season a stripped pan

To season a stripped cast iron pan, follow these steps:

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 your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

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, safflower, and flaxseed oil are all great options. However, avoid using butter, olive oil, or unrefined coconut oil as they can burn and scorch, leaving a sticky residue.

The key is to rub the oil all over and then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets or turning sticky if left unused.

Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 300°F and 500°F, depending on the type of oil and material of your pan. Leave it there for around 30 minutes. It may get smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize, forming a protective coating.

You can place the pan upside down and put a baking sheet underneath to catch any excess oil.

Repeat the Process

Repeat steps 2 and 3 two to four more times to build up a good initial layer of seasoning. After the final round of heating, let the pan cool down. It is now ready for cooking.

Future Seasoning Sessions

Each time you cook with oil or fat in your cast iron pan, you will be adding to the seasoning. A well-seasoned cast iron skillet is a well-used one, so the more you cook with it, the stronger the seasoning will become.

Over time, with proper use and maintenance, your cast iron pan will develop a hard, blackened skin that protects the metal and provides non-stick properties.

Frequently asked questions