A Beginner's Guide to Cast Iron Skillet Seasoning

Ever wondered how to season a cast iron skillet? It's a question that might stump many people in your circle. For some, the cast iron skillet might seem like a relic of the past. But anyone who's cooked with one knows just how valuable this kitchen tool can be.

Seasoning is a key aspect of your cast iron skillet's performance and longevity. If it's neglected or done incorrectly, your skillet will suffer — and so will your cooking. (Who enjoys food that sticks to the pan?) We consulted the experts to break down the process and explain why it's so essential. Get all the details below.

What Exactly Does 'Seasoning' Mean for Cast Iron?

Seasoning occurs in two stages. The first happens naturally over time as you cook with your cast iron. As you use it, the fat from cooking forms a thin, black coating through oxidation, which not only creates a natural non-stick surface but also protects your cookware from rust, says Lodge Cast Iron.

If you notice your food starting to stick to your skillet or the non-stick seasoning fading away, it's time to re-season. This can be easily done by following a method that mirrors the natural seasoning process, but without the food. All you need for this technique, outlined below, is your skillet, some oil, and your oven.

How to Re-Season Your Cast Iron Skillet

What You'll Need for the Job:

• A cast-iron skillet
• Water
• Soap
• Vegetable oil, canola oil, or melted shortening
• Steel wool (not always needed)
• Scrub brush

Step-by-Step Instructions:

These steps, recommended by the experts at Lodge and Lisa McManus, executive editor of ATK Reviews, will guide you toward achieving a perfectly seasoned skillet.

Step 1: Clean the Skillet

Start with a clean skillet before seasoning. If you've just cooked with it, let it cool slightly, then rinse with warm water and wipe away any food remnants. (See the 'Tips' section below for more details.)

Step 2: Scrub the Skillet

Use a scrubbing brush to clean the pan with warm, soapy water. For any stubborn, stuck-on food, resort to steel wool. Scrub only until the surface is smooth and free from any remaining crust, advises McManus. Then rinse the skillet well.

Step 3: Dry the Skillet

Take a clean paper towel and thoroughly pat the skillet dry, making sure to get the handle, sides, and bottom.

Step 4: Apply Oil

Using a clean paper towel, lightly coat the inside and outside of the skillet with a small amount of neutral oil, such as vegetable, canola, or grapeseed. Wipe off any excess oil with a dry paper towel.

Step 5: Heat the Skillet

Place the skillet upside down on the top rack of your oven. Put a large baking sheet or some aluminum foil on the lower rack to catch any drips. Bake at 450-500°F for one hour, then allow the skillet to cool in the oven before removing it. Once cooled, store it properly.

Keep in mind that you might need to repeat these steps if your skillet needs extra attention. McManus notes that your first try may not result in a perfectly seasoned pan, and that's fine. 'It takes time and a lot of cooking—and enjoying delicious food—to get it right,' she says.

If you're worried about making a mistake, McManus reassures you: 'You can't mess it up — it's tough cookware. If you're unhappy with the result, just grab some steel wool, scrub it, rinse, re-oil, and start the process over.'

Common Mistakes to Avoid

• Using too much oil: Both McManus and Lodge recommend using just a small amount of oil—about the size of a dime—during seasoning. Your skillet can only absorb so much, and excess oil can pool and turn rancid, making your skillet sticky and difficult to use next time.
• Being afraid of soap: The experts agree that a little soap is perfectly fine for cleaning your cast iron, as long as you rinse it thoroughly before oiling and heating.
• Skipping the final heating step: McManus emphasizes that this step is essential for bonding the oil to the skillet, forming the seasoning layer. Don't skip it!

When Should You Re-season Your Cast Iron?

Every time you cook with your cast iron, you're naturally seasoning it. However, if you start noticing more food sticking or if the seasoning layer is fading, it's time to refresh it using the method described above. For a more structured approach, Lodge suggests re-seasoning your skillet a few times a year in the oven. This ensures a solid, lasting layer of seasoning that bonds better to the iron.

Final Tips for Cast Iron Care

Proper seasoning goes hand-in-hand with maintaining your skillet. After each use, take a moment to perform a little upkeep to keep it in prime condition.

To avoid stubborn residue, McManus recommends rinsing your warm skillet with hot, steamy water (use a potholder to avoid burns). Always use hot water, as cold water can cause thermal shock that may crack or warp the cast iron. Scrub the pan using a long-handled brush (with or without soap), rinse thoroughly, and then return the skillet to a warm burner to dry. By the time you're finished with your meal, the skillet will be clean and dry.

If the skillet feels too dry, add a tiny amount of vegetable oil and rub it in with a paper towel. Then, place the skillet back on medium heat for a minute or two, wiping it down a couple more times with a paper towel. Once warmed, turn off the burner and let the skillet cool slowly. Your skillet is now ready and properly seasoned for the next use.

What about that brand-new cast iron skillet? Do you need to season it before use? In most cases, no. This is because most manufacturers pre-season their cast iron cookware, so it’s ready to cook with right away. However, always check the packaging to confirm.

Excited to cook with your freshly seasoned cast iron skillet? Try some of our favorite recipes, ranging from savory dinner options to indulgent desserts.

More Cast Iron Tips and Tricks:

• 6 Mistakes That Could Ruin Your Cast Iron Skillets
• How to Restore a Rusty Cast Iron Pan
• Can I Use the Same Cast Iron Skillet for Sweet and Savory Foods
• Can You Use Cast Iron Cookware on a Glass-Top Stove?