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Everything You Need to Know About Seasoning Cast Iron
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.
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How to Clean Your Cast Iron Cookware
When venturing into the world of cast iron cookware, it can be easy to get intimidated, especially when it comes to cleaning your cast iron pots and pans.
Soap or no soap? Can cast iron go in the dishwasher? How should I dry it? Do I need to take any other steps? Here’s the most straightforward answer you can get.
Can I Use Soap on Cast Iron?
This is probably the most controversial element of cast iron care – you’ll hear plenty of people on both sides of the fence. If you ask your grandmother (or anyone older than 60) if you should use soap on your cast iron pan, you’ll get a firm NO, and possibly a lecture.
But the truth is, soap is a lot less harsh than it used to be, and the seasoning you’ve built up on your cast iron cookware is stronger than you think. If you left harsh soap sitting on your pan for a long time, you might have a problem, but a quick swipe with soap won’t hurt it.
That said, I personally rarely use soap on my cast iron because I usually don’t need to. There are other effective ways to clean cast iron that don’t involve soap at all, and we’ll get to those next. If you do feel the need to use a little soap, don’t stress about it.
Can Cast Iron go in the Dishwasher?
No! Keep your cast iron out of the dishwasher. This is really the one hard-and-fast rule when it comes to caring for cast iron. The dishwasher may damage your pots and pans or cause them to rust. Always wash cast iron by hand.
What’s the Best Way To Get Stuck-On Food off my Cast-Iron?
Once your cast-iron pot has built up months or years of seasoning, the surface will become virtually non-stick. But you may find that there are still a few bits of stubborn stuck-on food. What to do?
A plastic pan scraper is my favorite go-to (avoid metal, which can scratch the surface), but if I notice a lot of food residue, I’ll also scour my pot with coarse kosher salt, which works as a mild abrasive. It’s best to scrub or scour your pan while it’s still warm from cooking, as the food will not yet have hardened.
If a pan is especially greasy, I’ll scrub it with baking soda and a nylon brush immediately after cooking. Baking soda absorbs grease, neutralizes lingering smells, and provides just enough abrasion to lift stuck-on food without harming the surface.removing stuck-on bits.
How to Dry Your Cast Iron Properly
Drying your cast iron thoroughly after washing is one of the most important steps in preventing rust.
Cast iron is, after all, iron, and iron rusts when exposed to moisture. While small rust spots aren’t the end of the world, avoiding will save you a lot of stress.
After washing, dry your pan completely with a lint-free towel or paper towel. Then dry it again. Seriously, this step matters!
To make sure all moisture has evaporated, I often place the pan on the stovetop over low heat for a few minutes. The gentle heat ensures any remaining water disappears before storage.
Never let cast iron soak in water.
Should You Oil Cast Iron After Cleaning?
Some people recommend wiping your cast iron cookware down with a coating of oil after cleaning, but you have to be really careful with this. If you do rub your pots and pans down with oil, make sure it’s the thinnest coating possible. If you use too much oil, it will get sticky or gummy, as oil tends to do when it dries.
I occasionally oil my pans after cleaning, but I also season them regularly (sometimes just for fun), which helps maintain a strong, smooth surface.
If you make a mistake, you can almost always fix it, even if that means starting fresh with the seasoning. With basic care and a little patience, cast iron can easily last for decades.
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Why Cast Iron Cookware Is Worth It (Benefits & Uses Explained)
Cast iron cookware is known for its durability, heat retention, and versatility. From stovetop to oven to campfire, cast iron offers benefits that most other cookware often can’t match.
Cast iron cookware isn’t just a long-standing tradition, it’s one of the most useful and dependable tools in your kitchen. What other tool has mastered both searing steaks and baking bread? Here’s why so many cooks still choose cast iron today.
What Makes Cast Iron Durable for Decades
Ever hear of someone inheriting their grandmother’s cast iron pan? As long as it’s well-cared for, cast iron cookware can virtually last forever. These heavy pots and pans can take a beating and still show up when you need dinner on the table ASAP. Stainless steel and nonstick cookware just can’t compare!
Imagine never needing to buy another skillet again. Good cast iron can be a bit of an investment upfront, but you’ll be able to use it for decades, and maybe even pass it onto your grandkids.
Heat Retention and Versatility
Burgers tonight, deep-dish pizza tomorrow, bacon for breakfast. Sear those steaks, roast those veggies. Your cast iron pan can do it all. Because this cookware can handle high heat, you can move it from the stovetop right into the oven, which means fewer dishes to wash.
Cast iron is great, in particular, for searing and creating crisp crust on foods like seared chicken, roasted brussels sprouts, and more, as it retains heat and distributes it evenly. And it’s perfect for baking pies and breads too.
Natural Non-Stick Surface (When Seasoned)
A properly-seasoned cast iron pot or pan is virtually non-stick, rivaling even the best nonstick cookware. Building up a proper seasoning can take a little time, but unlike nonstick cookware, it doesn’t contain toxic chemicals like PFAS that can make us sick.
Why People Still Prefer Cast Iron Today
There are so many reasons that cast iron is still preferred today over other types of cookware:
- Affordable price and simple maintenance.
- Excellent heat retention for searing and frying.
- Durable enough to last generations.
- Natural non-stick surface when seasoned properly.
- Works on stovetop, oven, grill or campfire.
Bonus: It Can Double as a Weapon
It’s a classic cartoon move that we’ve all seen – someone gets smacked over the head with a heavy-cast iron pan, and is still seeing stars the next day. Alright, this part was mostly a joke, but you’re bound to put on a little muscle lifting your cast iron dutch oven every day.
If you’re still unsure about if cast iron is right for you, there’s a lot of information right here on this site. Keep an eye out for cooking tips, cleaning advice, and more. Cast iron isn’t right for everyone, but for cooks who value durability and versatility, it’s hard to beat.
Caring for Your Cast Iron Cookware 