Seasoning a Cast Iron Pan, Properly
The five-minute routine that stops a pan ever going back to the shop-bought, slightly-sticky state. Do it once properly, then just maintain it.
Hands-on
5 minutes
In the oven
1 hour
Difficulty
Easy
Repeat
Every few months
What you'll need
- —A neutral, high smoke-point oil
- —Paper towel or a clean cloth
- —An oven that reaches 220°C
- —The pan itself, washed and dry
Steps
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01Wash and dry it thoroughly
Warm water and a stiff brush is fine — a small amount of soap won't ruin a well-seasoned pan, despite what you may have heard. Dry it completely, including the handle and underside.
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02Rub a thin layer of oil over the whole pan
Inside, outside, and the handle. Use a neutral oil with a high smoke point — grapeseed or flaxseed both work well. Skip olive oil here; it burns at a lower temperature and can turn gummy.
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03Wipe off the excess
This is the step most people skip, and it's the one that matters most. The pan should look almost dry when you're done — a thick layer of oil is what causes the sticky, tacky finish people complain about.
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04Bake it upside down for an hour
220°C, pan upside down, with a tray or foil underneath to catch any drips. Upside down keeps oil from pooling in the base as it heats.
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05Let it cool in the oven
Turn the oven off and leave the pan inside until it's cool enough to handle. It should come out with a faint sheen and a darker, more even colour than when it went in.
Common mistakes
Too much oil
A thick coat doesn't season faster — it just goes sticky. Wipe until it looks almost bare.
The wrong oil
Olive oil and butter both burn at low temperatures and can leave a gummy residue instead of a hard finish.
Expecting it done in one round
A pan builds seasoning over several rounds and regular cooking. The first bake is a start, not a finish line.
