Online cooking forums can be both a blessing and a curse. While they offer a wealth of information, they often highlight disagreements among experts, especially when it comes to cast iron cookware. You might find conflicting advice on the best oils for seasoning—flaxseed, Crisco, lard, or canola—and equally varied oven temperatures and complicated seasoning methods.
:max_bytes(150000):strip_icc()/optaboutcomcoeusresourcescontent_migration__serious_eatsseriouseats.comimages20160920160817-cast-iron-pan-vicky-wasik-3-c56f176298784fef9e60f6cea198e0e4.jpg)
Serious Eats / Vicky Wasik
At Serious Eats, we are avid users of cast iron cookware. After extensive testing of numerous seasoning techniques, we’ve concluded that most of the intricate rules surrounding cast iron are simply myths. Maintaining a non-stick cast iron pan doesn’t require complex procedures. The key is simpler than you think: Season your new cast iron pan once using a basic method (explained below), and then just cook with it. Yes, it’s really that straightforward.
Understanding Cast Iron Seasoning
:max_bytes(150000):strip_icc()/20160817-steak-choron-sauce-vicky-wasik-2-0edfa090a9954970bf19ca199e8b9997.jpg)
Serious Eats / Vicky Wasik
A cast iron pan is essentially a solid piece of iron shaped into cookware. Iron in its natural state is a reactive, gunmetal gray metal prone to rusting even in humid conditions. Cooking on bare cast iron is problematic due to rust and food sticking.
This is where seasoning comes in.
Seasoning isn’t about adding salt or spices. Instead, it’s the process of creating a durable, protective layer by baking thin coats of fat, like cooking oil, onto the cast iron. When heated, the fat undergoes polymerization, bonding to the metal and itself, transforming into a plastic-like coating. Multiple layers of seasoning result in a hard, blackened surface that shields the iron. Crucially for cooking, this seasoned surface also develops non-stick properties, making cooking delicate foods like fried eggs a breeze in cast iron. This polymerized oil layer is what makes your cast iron skillet non stick and easy to maintain.
How to Season a New Cast Iron Pan for the First Time
So, you’ve read our cast iron skillet review and decided to invest in a new pan. Excellent choice! New cast iron skillets usually come with some factory pre-seasoning. However, adding a few more layers of seasoning at home ensures it’s properly conditioned from the start. (If you’re working with a vintage skillet in poor condition, refer to our guide to restoring cast iron for instructions on stripping old seasoning and rust.) After establishing your own seasoning layers, regular use is all it takes to maintain it for years. This initial seasoning process is crucial to build a solid foundation for your cast iron cookware.
Step 1: Thoroughly Wash and Dry Your Pan
It’s uncertain what a skillet encounters between manufacturing and reaching your kitchen, so cleaning is essential before seasoning. Wash the pan thoroughly with hot, soapy water and a non-abrasive sponge or brush. Rinse well and dry completely. Even after towel drying, residual moisture might remain. Placing the pan over a stovetop burner for a minute or two effectively evaporates any lingering water, ensuring a completely dry surface for optimal oil adhesion during the seasoning process.
Step 2: Apply Oil Inside and Out, Then Buff Thoroughly
:max_bytes(150000):strip_icc()/optaboutcomcoeusresourcescontent_migration__serious_eatsseriouseats.comimages20160920160817-cast-iron-pan-vicky-wasik-collage-1500×1125-a15711a84a054cca9268b8ddda1e5dd2.jpg)
Serious Eats / Vicky Wasik
Once your pan is clean and completely dry, apply a thin layer of cooking oil to all surfaces, inside and out, including the handle. At Serious Eats, we prefer unsaturated cooking oils like vegetable oil, canola oil, and corn oil for seasoning cast iron. These oils are readily available, perform effectively, and are easier to spread thinly compared to saturated fats such as shortening or lard. There’s no need to purchase specialized oils just for seasoning.*
*Note: While flaxseed oil is often suggested and creates a quick seasoning layer, it tends to flake off with use. We advise against using it.
The key is to apply oil generously to every nook and cranny, then buff it with a clean cloth or paper towel as if you’re trying to remove it all. The goal is to leave behind an almost imperceptible layer of oil. Excess oil can pool during baking, leading to sticky spots or hardened droplets on the cooking surface, or become sticky if the pan isn’t used for a while. Buffing ensures a smooth, even seasoning.
Step 3: Bake the Oiled Pan in the Oven
:max_bytes(150000):strip_icc()/optaboutcomcoeusresourcescontent_migration__serious_eatsseriouseats.comimages20160920160817-cast-iron-pan-vicky-wasik-10-1500×1125-eff41c54f43940998cf831760a9e6452.jpg)
Serious Eats / Vicky Wasik
Place the oiled and buffed pan in a preheated oven at 450°F (230°C) for 30 minutes. Ventilate your kitchen well, as some smoke might occur. During this baking time, the oil will polymerize, forming the first layer of the hard, plastic-like seasoning.
Using an oven provides consistent heat distribution, which is more effective for uniform seasoning than stovetop burners that can create hot spots.
While not strictly necessary, placing the pan upside down with a baking sheet or foil underneath is a good precaution. It catches any excess oil drips, preventing pooling, especially if you haven’t buffed away all the excess oil. Gravity assists in drawing any run-off out of the pan, ensuring a smoother finish.
Step 4: Repeat the Process 3-4 Times
After 30 minutes, carefully remove the hot pan from the oven. Re-apply another thin layer of oil, buffing it thoroughly again. Return the pan to the oven for another 30 minutes. Repeat this oiling and heating cycle three to four times to establish a robust initial seasoning.
Once completed, allow the pan to cool completely. It’s now seasoned and ready for cooking. This initial seasoning process builds a solid foundation for a lifetime of use.
Maintaining Your Cast Iron Seasoning
:max_bytes(150000):strip_icc()/optaboutcomcoeusresourcescontent_migration__serious_eatsseriouseats.comimages20160920160817-cast-iron-pan-vicky-wasik-collage2-1500×1125-d2b040d563f64e438a48bc810b3c6e4c.jpg)
Serious Eats / Vicky Wasik
Many believe cast iron is high-maintenance, requiring frequent re-seasoning. Fortunately, that’s not the case. After the initial seasoning, ongoing maintenance is simple: just use your pan. Every time you cook with fat, you’re adding to the seasoning. With a well-established seasoning, you can even cook acidic foods like tomatoes and pan sauces without concern. Regular cooking is the best way for cast iron care and to improve its non-stick properties over time.
Need cooking inspiration? Try frying chicken, pan-searing steaks, frying eggs, or sautéing vegetables. Even baking skillet breads like cornbread contributes to the pan’s seasoning.
The key takeaway is that a well-seasoned cast iron skillet is a well-used skillet. Spend less time researching seasoning techniques online and more time cooking in your cast iron pan. Consistent use is the best path to a perfectly seasoned, non-stick cast iron for all your cooking needs.
