How to Season Your Cast Iron Frying Pan

Why Seasoning Is Important

Seasoning a cast iron pan involves creating a layer of polymerized oil on the surface. This layer acts as a protective shield against rust and forms the base of the pan’s non-stick properties. Over time, with proper care and regular seasoning, you can literally cook anything with it - capable of cooking everything from French crepes to delicate fried eggs.

How to Season Your Cast Iron Pan

1. Initial Cleaning

The first step in seasoning is to thoroughly clean your pan. If you’re working with a new pan or one that has an old, uneven seasoning, you’ll want to start fresh.

• Wash the pan : Use washing-up liquid and warm water. Scrub the surface thoroughly with a scrub brush or steel wool. This step removes any dirt, rust, or remnants of pre-seasoning.
• Rinse well : Make sure all soap residue is gone.

2. Drying the Pan Completely

Moisture is the enemy of cast iron. To ensure your pan is dry:

• Pat it down with a clean towel.
• Place the pan on a hob over medium heat. Let it stay on the heat for about 10 minutes. This will evaporate any residual water and prepare the pan for the next steps.

Pro Tip : Heating the pan not only dries it thoroughly but also opens up the pores of the cast iron, allowing it to absorb oil more effectively.

3. Applying the Oil

The key to good seasoning is a thin, even layer of oil.

• Use a paper towel or cloth to rub a small amount of vegetable oil (or another suitable oil) over the entire pan, including the handle and exterior.
• Wipe away excess oil until the pan appears dry. You want a barely-there layer of oil—too much will result in a sticky, uneven coating.

4. Baking the Pan

• Preheat your oven to 230°C (450°F).
• Place a sheet of foil or a baking tray on the lower rack to catch any drips.
• Set the pan upside down on the middle rack. This ensures excess oil doesn’t pool on the cooking surface.
• Bake the pan for 1 hour.
• Once the hour is up, turn off the oven and let the pan cool inside. This gradual cooling helps solidify the seasoning layer.

Optional : For a more robust seasoning, repeat the oiling and baking process.

What Oil Should You Use?

The type of oil you use plays a significant role in the quality of your seasoning.

Best Oils for Seasoning

Vegetable Oil
Affordable and readily available, vegetable oil is a top choice for seasoning. Its neutral flavor and high smoke point make it ideal for the process.

Rapeseed Oil
Rapeseed oil is another cost-effective option with a high smoke point, making it suitable for seasoning.

Grapeseed Oil
Known for its high smoke point and neutral flavor, grapeseed oil is an excellent alternative for those seeking a premium choice.

Oils to Avoid

Butter or Lard : These may sound tempting, but their lower smoke points can result in sticky or uneven seasoning. They’re better suited for cooking, not seasoning.

Olive Oil : While great for cooking, olive oil has a lower smoke point and is prone to creating a tacky residue during seasoning.

Coconut Oil : Similarly, coconut oil can leave a sticky finish and isn’t ideal for this process.

How Often Should You Re-season Your Cast Iron Pan?

The frequency of reseasoning depends on how well you maintain it. If food starts sticking, the surface looks dull, or you notice rust spots, it’s time to reseason.

Maintaining Your Cast Iron Pan

Proper maintenance ensures your pan stays in great shape between seasonings:

1. Cleaning : After each use, clean your pan with warm water and a stiff brush. Avoid soap unless necessary, and never use a dishwasher.
2. Dry Immediately : Always dry your pan thoroughly to prevent rust. We like to dry with a tea-towel then heat on the hob for a minute to really dry it.
3. Oil Lightly : After cleaning, apply a light coat of oil with a piece of kitchen roll to maintain the seasoning.
4. Store Carefully : Store your pan in a dry place. If stacking with other pans, placing a Pan Protector between them will avoid damage to other pans and help maintain the cast iron pan's seasoning.