Cast iron is stubborn in the best kind of way. It doesn’t mind heat, it doesn’t flinch at flames, and it’ll outlast anything else in your kitchen drawer. But to keep it cooking strong, seasoning your cast-iron cookware is a must.
If you’re wondering how to season cast iron without overthinking it, or how to keep your pans looking and performing their best, this guide is for you.
Key Tidbits
- Seasoning is a baked-on layer of oil that protects your cast iron and makes it naturally non-stick.
- Unlike synthetic coatings, seasoning gets better the more you cook with it.
- To season cast iron: wash, dry thoroughly, oil lightly, bake hot, and let cool.
- Always dry your pan completely and oil it after use to keep it in good shape.
- Wash with hot water and a good scrub, no soap needed.
- Store it somewhere dry and airy.
First, What is Seasoning (And Why Should You Care)?
Seasoning is simply a layer of oil that’s been baked onto your cast iron cookware. It forms a protective coating that helps prevent rust, improves non-stick performance, and gets better every time you cook with it.
Unlike synthetic non-stick pans that wear out, seasoning cast iron actually builds up. So the more you cook, the better it gets.
How to Season Cast Iron in 4 Simple Steps
Whether you’re breaking in a brand new pan or reviving an old favourite, here’s how to season cast iron the right way:
1. Wash and Dry
If it’s brand new, give it a quick wash with hot water and a touch of dish soap (yes, just this once). If it’s already been used, skip the soap, just rinse and dry.
Then make sure it’s bone dry. Cast iron and soaking don’t get along. Pop it on the stove or in a warm oven to evaporate any leftover moisture.
2. Oil Lightly
Use a high smoke point oil; grapeseed, flaxseed, or canola work well. Add a small amount and rub it all over the pan, inside and out, including the handle. Then, wipe off the excess so you’re left with the thinnest layer possible. You want a barely there surface so you don’t end up with sticky residue.
3. Bake It
Place your pan upside down in a preheated oven at around 220°C. Put a baking sheet or foil underneath to catch any drips. Let it bake for an hour.
This is where the magic happens, also known as polymerisation. The oil bonds to the metal and creates that seasoned, slick surface.
4. Let It Cool
Turn off the oven and let the pan cool completely inside. That’s it. You’ve just seasoned cast iron like a pro.
For new pans or ones that need a little more TLC, repeat this process twice or thrice for a stronger base layer.
Everyday Care for Your Cast Iron Cookware
Once your pan’s seasoned, daily care is easy:
- Skip the soap: Hot water, a gentle scrub, and a dry cloth are usually all you need.
- Dry thoroughly: No shortcuts here. Always, always dry your cast-iron cookware.
- Oil after use: Once dry, wipe on a very light layer of oil to keep the seasoning topped up.
- Store it right: Keep it somewhere dry. No lids, no damp cupboards, no trapped moisture.
Got a Rusty Pan? Here’s Your Fix
If your cast iron’s looking a little worse for wear, orange patches, flaking seasoning, or full-blown rust, it’s not the end. Scrub it back to bare metal with steel wool, rinse, dry thoroughly, and start the seasoning process from scratch. It’ll come back stronger.
Made for a Lifetime
Cast iron is forgiving, so you don’t have to treat it like it’s fragile. It can handle the heat, the scrape of a spatula, and years of Sunday roasts. Seasoning cast iron is part of the process, an ongoing conversation between you and your cookware.
Want a piece of your own? Check out our cast iron cookware sets. With Ironclad, meals taste better because your cookware has a story.
