Techniques
How to season a cast iron pan
Cast iron lasts for generations if it's looked after, and seasoning is most of the looking after - a layer of baked-on oil that protects the pan from rust and builds its non-stick surface. It takes an hour of oven time and almost none of yours.
Why seasoning matters
Seasoning is a thin layer of polymerised oil - oil that heat has hardened onto the surface of the iron. It shields the pan from rust and forms the base of its non-stick behaviour. Each round of seasoning, and each meal cooked with a little oil, adds to the layer. A well-seasoned pan handles anything from a crêpe to a fried egg.
Before you start: new pan or rescue?
A new Season Cast Iron Frying Pan arrives pre-seasoned. Don't strip it - rinse with warm water, dry, and go straight to oiling. A couple of rounds on top of the factory seasoning before first use builds a better cooking surface.
A rusty or badly patchy pan is a different job: scrub back to bare metal with steel wool and washing-up liquid, rinse thoroughly, and rebuild the seasoning from the start using the same method below.
The method
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Dry the pan completely
Moisture is the enemy of cast iron. Towel it dry, then set it on the hob over a medium heat for ten minutes - a warm, bone-dry pan lets the oil spread thinner and more evenly.
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Apply the oil
Rub a small amount of vegetable oil over the entire pan - cooking surface, handle, and exterior - with kitchen roll. Then wipe it back until the pan looks almost dry. A barely-there layer is the aim; too much bakes into a sticky, uneven coating.
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Bake it
Oven at 220°C. Put foil or a baking tray on the lower rack to catch drips, and set the pan upside down on the middle rack so oil can't pool on the cooking surface. Bake for an hour, then turn the oven off and let the pan cool inside - gradual cooling hardens the layer.
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Repeat
One round works; two or three build a more even, more durable surface. This is the "couple of rounds" we suggest before a new pan's first cook.
Which oil?
Vegetable oil is the sensible default - neutral, inexpensive, high smoke point. Rapeseed does the same job. Grapeseed works well if it's what you have. Avoid olive oil, butter, and coconut oil for seasoning: their lower smoke points leave a tacky, uneven finish. They belong in the pan when you're cooking, not when you're seasoning.
How often to re-season
Read the pan, not the calendar. If food starts sticking, the surface looks dull, or rust spots appear, it's time for another round.
Between seasonings
Clean with warm water and a stiff brush after each use; a drop of washing-up liquid is fine on the rare occasion something needs it. Never the dishwasher.
Dry immediately - tea towel, then a minute on the hob to finish the job.
Oil lightly - a thin coat with kitchen roll keeps the seasoning fed.
Store dry. If the pan stacks with others, a pan protector between them saves the seasoning and the other pans.
Seasoned and ready? The first cook: how to dry brine steak, or crisp spring onion pancakes.
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