.jpg)
Seasoning a cast iron pan is like giving it armor—it helps create a natural non-stick layer and prevents rust. Here's how to do it right:
🔧 What You’ll Need:
-
Clean, dry cast iron pan
-
High smoke-point oil (like flaxseed, grapeseed, canola, or vegetable oil)
-
Oven (or stovetop, for maintenance seasoning)
-
Paper towels or a lint-free cloth
🧼 Step 1: Clean the Pan
-
If it’s brand new or has rust, scrub it down with hot water and a little soap (yes, it's okay this one time!).
-
Dry it completely—moisture is the enemy.
🧴 Step 2: Apply Oil
-
Rub a thin layer of oil all over the pan—inside, outside, handle, bottom, everything.
-
Wipe off excess with a paper towel. It should look dry, not greasy—too much oil = sticky mess.
🔥 Step 3: Bake It
-
Place the pan upside down in a cold oven (put foil or a sheet pan underneath to catch drips).
-
Bake at 450–500°F (230–260°C) for 1 hour.
-
Turn the oven off and let the pan cool in the oven.
🔁 Optional: Repeat
-
For a super slick surface, you can repeat the oil + bake cycle 2–3 times.
🛠️ Maintenance Tips:
-
Avoid soap for regular cleaning—just hot water and a brush/scraper.
-
Dry it right away and rub in a bit of oil after each use to keep it seasoned.