Online cooking communities are fantastic for sharing tips and tricks, but when it comes to cast iron seasoning, you’ll find a whirlwind of conflicting advice. Some swear by flaxseed oil, others champion Crisco or lard, and canola oil also has its advocates. Oven temperatures and seasoning methods vary wildly, often involving complex, multi-step processes.
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At how.edu.vn, we use cast iron cookware daily and have rigorously tested countless seasoning techniques. We’ve discovered that much of the cast iron lore is simply unnecessary. Maintaining a non-stick cast iron pan is far easier than you might think. The key takeaway? Season your new pan once properly, then simply use it. Yes, it’s really that straightforward.
Understanding Cast Iron Seasoning
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A cast iron pan starts as a solid piece of iron, molded into the cookware shape you know. Bare iron is naturally gray, highly reactive, and prone to rust quickly, even in humid conditions. Cooking on unseasoned cast iron is problematic; food sticks relentlessly, and rust becomes a constant battle.
This is where seasoning comes in.
Seasoning isn’t about adding salt or spices. It’s about creating a durable, protective layer by baking thin coats of oil onto the cast iron. When oil is heated, it undergoes polymerization, bonding with the metal and itself, transforming into a plastic-like coating. Multiple layers of seasoning build up a hard, black, non-greasy surface that shields the iron from rust and, crucially for cooking, provides non-stick properties. This seasoned surface makes cooking even notoriously sticky foods, like fried eggs, a breeze in cast iron.
Step-by-Step Guide: How to Season a New Cast Iron Pan
So, you’ve chosen a new cast iron skillet – excellent choice! Most new skillets come with some factory pre-seasoning. However, adding a few more layers yourself is recommended to ensure a robust start. (If you’re working with a vintage pan needing restoration, refer to guides on stripping old seasoning and rust first). Once you’ve established your initial seasoning, consistent use is all it takes to maintain it for years.
Step 1: Thoroughly Wash and Dry Your Pan
The journey of a cast iron skillet from factory to your kitchen is often unknown. Therefore, washing a new pan before seasoning is essential. Scrub it thoroughly with hot, soapy water, and then dry it completely. Even after towel drying, residual moisture can linger. Placing the pan over a stovetop burner for a minute or two will evaporate any remaining water, ensuring it’s perfectly dry for seasoning.
Step 2: Apply Oil and Buff Thoroughly
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Once your pan is clean and completely dry, apply cooking oil to all surfaces, inside and out, including the handle. Unsaturated cooking oils like vegetable, canola, or corn oil are excellent choices for seasoning. They are readily available, effective, and easier to spread thinly compared to saturated fats like shortening or lard. No need to buy specialized oils just for seasoning!
Note: While flaxseed oil is sometimes suggested for quick seasoning, it tends to flake off with use. We advise against it.
The crucial step is buffing. After applying oil, buff it in thoroughly with a clean cloth or paper towel until the pan appears almost dry and no longer feels greasy. Excess oil can pool during baking, leading to sticky spots or hardened droplets on the cooking surface, or become sticky if the pan sits unused.
Step 3: Bake It in the Oven
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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 may occur. The oven’s consistent heat facilitates even polymerization across the entire pan surface, creating the first layer of your durable, plastic-like seasoning. Stovetop burners, even the best ones, can create uneven hot spots, leading to inconsistent initial seasoning.
While optional, placing the pan upside down with a baking sheet or foil underneath is a good precaution. Gravity will help any excess oil drip out and prevent pooling, ensuring a smoother seasoning layer.
Step 4: Repeat the Process 3-4 Times
After 30 minutes, carefully remove the hot pan from the oven. Repeat the oiling and buffing process from Step 2, applying another thin coat of oil and buffing thoroughly. Return the pan to the oven for another 30 minutes. Repeat this entire oiling and baking process three to four times to build a solid foundation of seasoning.
Once completed, allow the pan to cool completely. It’s now seasoned and ready for cooking!
Maintaining Your Seasoning Through Regular Use
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Many believe cast iron requires constant, elaborate seasoning routines. Fortunately, this isn’t true! From this point on, simply using your cast iron pan is the best way to maintain and enhance its seasoning. Every time you cook with fats or oils, you’re adding to the seasoned layer. With a good base seasoning built up, you can even cook acidic foods like tomatoes and pan sauces without worry.
Looking for cooking inspiration? Try frying chicken, pan-searing steaks, frying eggs, or sautéing vegetables. Even baking skillet breads like cornbread will contribute to your pan’s seasoning.
The most important thing to remember is that a well-seasoned cast iron skillet is a well-used one. Spend less time researching complicated seasoning methods and more time enjoying cooking with your cast iron.
