How to Season a Cast Iron Skillet (And Keep It Non-Stick)

Cast iron seasoning is simply oil that has been heated until it polymerizes into a hard, slick layer bonded to the metal. Once you know that, the whole process stops being intimidating.

What You Need

• A cast iron pan
• An oil with a high smoke point: flaxseed, grapeseed, or vegetable oil
• Paper towels or a lint-free cloth
• An oven
• Aluminum foil to catch drips

The Oven Method

1. Wash the pan with hot water and a stiff brush. Dry it thoroughly.
2. Rub a thin layer of oil over the entire pan, inside and out, including the handle.
3. Wipe it off again with a clean cloth. The pan should look dry, not greasy. This is the step most people get wrong.
4. Place upside down on the middle rack at 450–500°F with foil underneath.
5. Bake for one hour, then turn the oven off and let the pan cool inside.

Repeat three to four times for a strong initial layer.

Thin coats, repeated, always beat one thick coat. A thick coat turns sticky and flakes.

Daily Maintenance

After cooking, wash with hot water and a brush. A little dish soap is fine. Dry it on the stove over low heat, then wipe a few drops of oil across the surface while it is warm.

That is it. The pan improves every time you cook something fatty in it.

Common Mistakes

• Using too much oil, which creates a gummy layer
• Skipping the drying step, which leads to rust
• Soaking the pan in the sink overnight
• Simmering tomato sauce for hours in a freshly seasoned pan

Fixing a Rusty or Sticky Pan

Rust: scrub it off with steel wool, wash, dry, and reseason.

Sticky residue: scrub with coarse salt and hot water, then reseason with thin coats.

Cast iron is close to indestructible. Almost every "ruined" pan can be brought back in an afternoon.

Verdict

Learn this once and your cookware budget drops for the rest of your life. A well-seasoned skillet outperforms non-stick and never needs replacing.