Cast-iron skillets are heavy-duty kitchen heroes, but they only perform at their best if they’re properly cared for. Once you know how to season a cast-iron skillet (or Dutch oven, or griddle pan)âand how to keep that patina in good shapeâyouâre on your way to a lifetime of use.
While the cast-iron seasoning process is more complicated than maintaining other cookware like carbon-steel pans or stainless-steel ones, donât stress. One of the best things you can do for your cast iron is to simply use it frequently (London broil, anyone?). Each time you cook with it, youâll build up another protective layer of fats thatâll further support your panâs longevity. Eventually, your skillet should develop a satisfying glassy finish, the ultimate sign of seasoning success. But before you start greasing up your grandmaâs hand-me-downs, itâll help to understand a bit of the science behind seasoning.
In this article
What is seasoning?
First, let’s get one thing out of the way. Despite the name, seasoning isnât about adding flavor. If your pan is changing the taste of your food, it means itâs time to clean it.
Seasoning refers to the layer of polymerized fat bonded to the surface of a cast-iron pan. When you heat fat in non-enameled cast iron over high heat, the fat molecules attach to the pan and transform into a hard surface. This layer serves a few purposes: it prevents rust and corrosion by protecting the pan against moisture and oxidation, and it creates a nonstick surface that makes cooking and cleanup easier.
Seasoning develops and improves over time, which is why you always hear people talking about how amazing their grandmaâs old Griswold is. A well-seasoned cast-iron pan is arguably the best nonstick pan out there.
How to season your cast-iron pan
1. Clean it first (if it isnât new)
Starting with a clean cast-iron pan is a must: Any residue left on the surface will fossilize between layers of seasoning, creating an uneven surface and damaging the panâs nonstick properties. Sometimes all you need is a swipe with a kitchen towel, but for more stubborn messes, use mild soapy water (yes, you can use dish soap!), and a stiff brush or scrubber that wonât scratch away the cooking surface. Follow our step-by-step guide to cleaning cast iron, including drying it completely over low heat. For stuck-on crud, scrape with a flat spatula; your pan can handle it. Never put a cast-iron pan in the dishwasher or leave it submerged in the sink. (Remember: Water is the enemy of cast iron cookware.)
2. Oil the entire pan
Once the pan is clean, use a kitchen or paper towel to coat it with a thin layer of oil (emphasis on thin). Use a neutral oil, like grapeseed, canola, or vegetable oil; fats with a high smoke point work better than something more delicate, like olive oil or flaxseed oil. Some cooks like to use Crisco for this process, making it easier to see the coating; others often use rendered lard, something we donât recommend if you plan on cooking for vegetarians.
