The Beauty Of Seasoned Cast Iron: A Guide To Its Unique Appearance

A seasoned cast iron pan is black and smooth, with a hard, non-stick surface. This is achieved through a process called polymerization, where a thin layer of oil is heated at a high temperature to form a protective coating. This coating is built up over time through regular use, creating a natural, easy-release finish that gets better with age.

What colour should a seasoned cast iron pan be?

A seasoned cast iron pan should be black. More specifically, it should have a black patina, or a matte to just-slightly-shiny black coating. This is achieved through a process called polymerization, where the oil used to season the pan is baked onto the cast iron, forming a protective layer. This layer is carbonized, giving the pan its distinctive black colour.

When you first get a cast iron pan, it will likely be a gunmetal grey colour. This is the colour of raw cast iron. The pan will also be highly reactive, able to rust within minutes in humid air. Therefore, it is important to season the pan before use.

The process of polymerization involves heating thin layers of fat or oil on the cast iron. As the oil is heated, it bonds to the metal and to itself, converting into a form of plastic. This creates a hard, blackened skin that protects the metal. This process can be done on a stovetop or in an oven.

When seasoning a cast iron pan, it is important to use a thin layer of oil, as too much oil can cause the pan to become sticky. The pan should feel almost dry to the touch. The oil should be rubbed all over the pan, inside and out, and then thoroughly buffed. The pan can then be placed in an oven at 350-450°F for one hour. It is recommended to place a baking sheet or aluminium foil underneath the pan to catch any excess oil.

This process can be repeated multiple times to build up a strong layer of seasoning. Each time you cook with oil or fat in your cast iron pan, you will be adding another layer of seasoning. The more you cook in your cast iron, the thicker this layer of oil becomes, and the darker and smoother the pan will become.

How to season a cast iron pan

A seasoned cast iron pan has a hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This coating is achieved through a process called polymerization, where the fat converts into a form of plastic. The coating gives the pan a classic black patina and a natural, easy-release cooking surface.

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 With Oil and Buff Well

Rub the pan all over, inside and out—including the handle—with cooking oil. It is recommended to use unsaturated cooking fats, like vegetable, canola, and corn oil. Make sure to rub the oil thoroughly so that the pan no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets on the cooking surface.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 450-500 degrees Fahrenheit (230 degrees Celsius) for about 30 minutes. The oil will polymerize and form the first of several hard, plastic-like coatings. It is recommended to place the pan upside down and put a baking sheet or foil underneath to catch any excess oil.

Step 4: Repeat the Process

Once the first round of heating is complete, take the pan out and rub it again 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 a good initial layer of seasoning.

Once you have completed the final round of heating, simply let the pan cool down and it will be ready for cooking!

How to clean a seasoned cast iron pan

A seasoned cast iron pan will have a deep, dark patina, which indicates a well-seasoned skillet. The more you cook in your cast iron, the thicker this layer of oil becomes, transforming your pan into an heirloom with a smoother and darker cooking surface.

Step 1: Wash the Pan

Wash your cast iron pan by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, as it will remove the seasoning and likely cause rust. You can use a small amount of soap, but be careful not to use too much as it can strip the seasoning. For stuck-on food, use a pan scraper or simmer a little water for a few minutes, then scrape after the pan has cooled.

Step 2: Dry the Pan

Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. You can also dry it on the stove over low heat for a few minutes to ensure it is completely dry.

Step 3: Apply a Light Layer of Oil

Using a cloth or paper towel, apply a light coat of cooking oil or seasoning spray to the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.

Step 4: Re-season the Pan (Optional)

If your pan has lost some of its seasoning, you can re-season it in the oven. First, scrub the pan with warm, soapy water. Rinse and dry the pan thoroughly. Then, apply a thin, even layer of cooking oil to the pan, inside and out. Place the pan upside down in the oven on the top rack, with a baking sheet or aluminium foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, and repeat as necessary until the desired level of seasoning is achieved.

What oil to use to season a cast iron pan

A seasoned cast iron pan has a hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This process is called seasoning and it gives the pan a natural, easy-release finish that makes cooking and cleaning a breeze.

Now, to answer your question about what oil to use to season a cast iron pan, here is a detailed guide:

Choosing the Right Oil for Seasoning Cast Iron:

• Vegetable Oil: Vegetable oil is a popular choice for seasoning cast iron. It has a high smoke point, is affordable, and easily available. Lodge, a popular manufacturer of cast iron cookware, uses a thin layer of soy-based vegetable oil for seasoning their cast iron pans.
• Canola Oil: Canola oil is another recommended option due to its high smoke point, effectiveness, and affordability. It is also easier to spread than some other oils.
• Melted Shortening: Shortening is a type of processed vegetable oil that is solid at room temperature. It has a high smoke point and is effective for seasoning cast iron.
• Flaxseed Oil: Flaxseed oil has gained popularity for seasoning cast iron due to its ability to quickly polymerize and form a layer of seasoning. However, it tends to be more expensive and may flake off with use.
• Lard: Traditionally, lard was used for seasoning cast iron. While it is still usable, it is not recommended unless you frequently use your cookware as it can go rancid if stored for too long.
• Other Options: Any cooking oil or fat can technically be used for seasoning cast iron. Options such as olive oil, sunflower oil, grapeseed oil, or corn oil can be considered, as long as the cooking temperature is below the smoke point of the oil.

Tips for Seasoning Your Cast Iron Pan:

• Before seasoning, wash your new cast iron pan with warm, soapy water, and dry it thoroughly.
• Apply a thin, even layer of your chosen oil to the entire pan, inside and out. Avoid using too much oil to prevent stickiness.
• Place the pan upside down on a baking sheet or aluminium foil in the oven. Preheat the oven to between 450-500 degrees Fahrenheit (230-260 degrees Celsius) and bake for about an hour.
• Repeat the oiling and heating process 3 to 4 times to build up a good initial layer of seasoning.
• Allow the pan to cool completely before using it for cooking.
• Maintain the seasoning by regularly cooking with oil or fat, as this will add more layers to the seasoning over time.

How to tell if a cast iron pan needs seasoning

A seasoned cast iron pan will have a hard, blackened skin that protects the metal. This protective layer is formed by heating thin layers of fat (like oil) on the cast iron, which bonds to the metal and to itself through polymerization.

To tell if a cast iron pan needs seasoning, look out for the following signs:

• If the pan looks unfinished or rusty, it may need seasoning. However, it is common for new cast iron pans to have small spots or marks that look like this, especially around the edge of the skillet or on the support handle. This is usually just oil that has not fully carbonized and will disappear with regular use and care.
• If the pan has a "bubble" on the tip of the handle or assist handle, this is likely oil that has not fully carbonized and will disappear with regular use.
• If the pan is flaking, this indicates that the layers of seasoning have not fully bonded to the metal.
• If the pan is dull, grey, or rusty, it likely needs to be seasoned.
• If food sticks to the pan or the pan feels sticky, try seasoning it.
• If there are slight variations in the seasoning finish, this is normal and will typically even out with use.

If you are unsure whether your cast iron pan needs seasoning, it is always a good idea to follow the steps for seasoning a cast iron pan. This will help ensure that your pan is well-protected and has a non-stick surface for cooking.

Frequently asked questions