How do I properly season a cast iron skillet?
Step-by-Step Seasoning
Start with a clean, dry skillet. If it's new or rusty, scrub it with steel wool and hot water, then dry it completely. Preheat your oven to 450–500°F. Rub a very thin layer of oil (like flaxseed, canola, or vegetable oil) all over the skillet, inside and out. Use a paper towel to wipe off any excess—the pan should look almost dry, not greasy.
Place the skillet upside down on the middle rack of the oven, with a sheet of aluminum foil on the rack below to catch drips. Bake for 1 hour. Turn off the oven and let the skillet cool completely inside. Repeat the oil-and-bake process 2–3 times for a strong, nonstick finish.
- Use high-smoke-point oils: flaxseed, canola, vegetable, or grapeseed.
- Avoid olive oil or butter—they burn at high heat.
- Thin layers are key; too much oil leads to sticky spots.
- Repeat seasoning 2–3 times for best results.
Maintaining the Seasoning
After each use, clean the skillet with hot water and a stiff brush or non-scratch scrubber. Avoid harsh soaps if possible, though a little mild dish soap won't ruin a well-seasoned pan. Dry it immediately with a towel, then place it on a low burner for a minute to evaporate any remaining moisture.
While the pan is still warm, rub a tiny drop of oil over the cooking surface. Store it in a dry place. If you notice dullness or sticking, just re-season. With regular use, cast iron gets better over time.
- Never soak cast iron in water or leave it wet.
- Avoid dishwashers—they strip seasoning and cause rust.
- Re-season whenever the surface looks dull or food sticks.
Common mistakes
- Using too much oil—this creates a sticky, gummy layer instead of a smooth seasoning.
- Skipping the drying step after washing—moisture leads to rust.
- Thinking you can't use soap—modern dish soaps are mild enough for seasoned cast iron.
