Guide

Seasoning a Cast Iron Pan, Properly

The five-minute routine that keeps a pan non-stick. Do it once properly, then just maintain it.

Hands-on

5 minutes

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

1. Step 1

   Wash and dry it thoroughly

   Warm water and a stiff brush is fine. A little soap won't ruin a seasoned pan. Dry it completely, including the handle and underside.

   

2. Step 2

   Rub a thin layer of oil over the whole pan

   Inside, outside and the handle. Use grapeseed or flaxseed. Skip olive oil here; it burns at a lower temperature and turns gummy.

   

3. Step 3

   Wipe off the excess

   The step most people skip, and the one that matters most. The pan should look almost dry; too much oil is what makes it sticky.

   

4. Step 4

   Bake it upside down for an hour

   220°C, pan upside down, with a tray underneath to catch drips. Upside down keeps oil from pooling in the base.

   

5. Step 5

   Let 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 an even, darker colour.

   

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 burn at low temperatures and leave a gummy residue instead of a hard finish.

• Expecting it done in one round

  Seasoning builds over several rounds and regular cooking. The first bake is a start.