When I first became interested in cooking with cast iron, the term “seasoning” confused me. I like to season my food with salt and pepper, do I need to do the same to my cast iron pan?

As it turns out, cast iron seasoning has nothing to do with flavor. Seasoning is what creates the protective, non-stick surface on cast iron cookware. Once you get the hang of how to do it, it’s easy to maintain a strong seasoning on your cookware.

What is Cast Iron Seasoning?

Seasoning is the thin, protective layer that makes cast iron naturally non-stick.

Each layer of seasoning is essentially made up of baked-on oil. When you you heat up a cast iron pan coated in oil, the oil will polymerize and bond with the cast iron creating a smooth, non-stick layer. Over time, as you cook and reapply thin layers of oil, these layers build up and improve the pan’s performance.

The more consistent you are with your seasoning, the easier it is to cook with and care for cast iron.

Do you Need to Season “Pre-Seasoned” Cast Iron?

My first piece of cast iron cookware was a Christmas present – a Lodge 12″ skillet that I immediately loved as if it were my child. But when I saw the “pre-seasoned” label, I wasn’t really sure what that meant. So, was my pan already non-stick? Would I need to season it again?

The truth is, you can start cooking with pre-seasoned cast iron right away. It already has a basic layer of seasoning applied at the factory. That said, it won’t yet have the smooth, easy-release surface that develops over time. Building good seasoning takes patience and regular use. It takes a while to build those layers up, so just keep at it!

Ideally, the first thing you cook in your cast iron pan should be something high in fat. Alternately, you can simply coat the pan’s cooking surface with very thin coat of a neutral oil (like grapeseed oil) before using it for the first time.

How Often Should You Season Cast Iron?

If you cook in your cast iron a lot, it will naturally build up seasoning. This is especially true if you cook with fats at high temperatures.

When you first start using a new cast iron pan, it won’t have that lovely non-stick coating, so always use oil or another fat when sauteing or searing something. Using oil when cooking at high temperatures will help to season your pan as well.

You can also season your cast iron on your stovetop or in the oven as often as you like. It’s really virtually impossible to over-season, but it’s also important to realize that a strong seasoning takes a long time to build up. It’s not something you can do overnight!

How Do I Season Cast Iron?

Start with your oil or fat of choice, and then apply the thinnest possible layer with a soft cloth (shop towels work surprisingly well!). Wipe the oil thoroughly and evenly across the entire surface of the cookware. More oil is NOT better – it will leave behind a sticky residue.

Once your cookware is coated in that very thin layer of oil, place it in your oven and turn the oven on to 450 degrees. Leave your cookware in for an hour to 90 minutes, and then turn the oven off. Let the cookware cool down inside the oven until it’s cool enough to handle.

You can also season your cast iron pan more quickly on the stovetop if you’re short on time! To do this, you can coat the cookware in a very thin coat of oil and heat over medium-high heat on the stovetop until the pan is lightly smoking. Let the pan smoke for a few minutes, and then turn off the heat.