To season a cast iron skillet, wash and dry it completely, rub a very thin layer of high smoke point oil over every surface, wipe off the excess and bake it upside down at 450°F to 500°F for one hour. Let it cool in the oven, then repeat the process 3 to 4 times to build a hard, naturally nonstick finish that gets better every time you cook.
Cast iron is the pan I reach for more than any other. It sears like a dream, goes from stovetop to oven and can honestly outlive all of us. The catch is that it only performs that well when the seasoning is right. Whether you just bought a new skillet or rescued a rusty one from a yard sale, this guide walks you through exactly what to do.
What Is Cast Iron Seasoning?
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Seasoning has nothing to do with salt and spices. It is a thin layer of oil that has been baked onto the iron until it polymerizes, meaning the oil breaks down and bonds to the metal as a hard, slick coating. That coating is what keeps food from sticking and protects the bare iron from rust. Every time you cook with fat, you add a little more to it, which is why a well loved skillet gets smoother with age.
What Is the Best Oil for Seasoning Cast Iron?
The best oil for seasoning cast iron is a neutral oil with a high smoke point that you already have in your pantry. Here is how the common options compare:
- Vegetable or canola oil: Inexpensive, easy to find and reliable. This is the best choice for most people.
- Vegetable shortening: A classic option that spreads thin and leaves a smooth finish.
- Grapeseed or sunflower oil: High smoke points and good results.
- Flaxseed oil: Creates a very hard finish but is more expensive and can flake if the layers go on too thick.
- Skip for oven seasoning: Butter and extra virgin olive oil have lower smoke points and tend to turn sticky.
How to Season a Cast Iron Skillet Step by Step
Plan on about 1 hour of baking per coat plus cooling time. Here is the exact process:
- Preheat the oven to 450°F to 500°F. Place a sheet of foil or a baking sheet on the lower rack to catch any drips.
- Wash and dry the skillet. Scrub with warm soapy water, then dry it with a towel and set it on a burner over low heat for a few minutes so every bit of moisture is gone.
- Apply a very thin layer of oil. Use about a teaspoon and rub it over the inside, outside and handle with a paper towel.
- Wipe off the excess. Buff with a clean paper towel until the pan looks almost dry. Too much oil is the number one cause of sticky, blotchy seasoning.
- Bake upside down for 1 hour. Place the skillet upside down on the middle rack so any extra oil drips away instead of pooling.
- Cool in the oven and repeat. Turn the oven off and let the pan cool inside. Repeat 3 to 4 times for a strong base layer.
How to Restore a Rusty Cast Iron Skillet
A rusty skillet is almost never ruined. Scrub the rust away with steel wool and warm soapy water until you reach bare gray metal. Rinse, dry it on the stove over low heat right away and then follow the seasoning steps above. Bare iron starts to flash rust within minutes, so do not let it sit wet.
How to Clean and Care for Cast Iron After Cooking
Daily care is what keeps your seasoning strong between full oven sessions:
- Clean the pan while it is still warm with hot water and a stiff brush or chain mail scrubber.
- Use a small amount of mild dish soap if you need it. Modern soap will not strip polymerized seasoning.
- Never soak cast iron or put it in the dishwasher.
- Dry it completely, ideally on a warm burner for a minute or two.
- Wipe on a very thin coat of oil while it is warm, then store it in a dry spot.
What Should You Cook First in a Newly Seasoned Skillet?
For the first few uses, cook foods with plenty of fat. Bacon, sautéed vegetables, smash burgers, browned ground beef and cornbread all help build the seasoning faster. Save long simmered tomato sauces and wine reductions for later, since acidic foods can wear down a brand new finish.
Once your skillet is in good shape, put it to work. My 30-Minute Mongolian Beef Noodles get the best sear in cast iron, Chicken Piccata Meatballs brown beautifully and Penne with Meat Sauce and Burrata is an easy one pan dinner once your seasoning is well established.
Cast Iron Seasoning FAQs
Can you use soap on cast iron?
Yes. A small amount of mild dish soap is fine on a seasoned cast iron skillet. Today’s dish soaps do not contain lye, so they will not remove baked on seasoning. Just avoid soaking the pan and dry it right away.
How often should you season a cast iron skillet?
If you cook with it regularly and oil it after washing, you only need a full oven seasoning once or twice a year or whenever food starts sticking, the surface looks dull or you spot rust.
Why is my cast iron sticky after seasoning?
Sticky cast iron means too much oil was left on the surface or the pan was not baked hot enough or long enough. Bake it again at 450°F to 500°F for another hour, and use a thinner layer of oil next time.
Why is my cast iron seasoning flaking?
Flaking usually comes from oil layers that were applied too thick, especially with flaxseed oil. Scrub away the loose flakes and reseason with thin coats of vegetable oil or shortening.
Do you need to season a pre-seasoned cast iron skillet?
Most new skillets come pre-seasoned and are ready to cook with right away. Adding 1 or 2 rounds of oven seasoning at home gives the factory coating a stronger and smoother start.
Can you cook tomatoes in cast iron?
Yes, in a well seasoned skillet. Quick tomato dishes are fine, but avoid simmering acidic sauces for long periods in a newer pan since they can break down the seasoning and add a metallic taste.
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