How to Season and Care for Cast Iron Cookware

If you’re like most home cooks, you might already own a trusty cast iron skillet or dutch oven. These workhorses are beloved for their ability to maintain and distribute heat evenly, creating perfect sears and crispy edges. But, contrary to popular belief, cast iron cookware isn’t inherently nonstick – it requires seasoning to become so. In this article, you’ll learn how to season your cast iron cookware, care for it properly, and troubleshoot some common problems.

What is Seasoning?

When we talk about seasoning cast iron, we’re actually referring to the layer of oil that cooks onto the surface of the pan and polymerizes, creating a protective layer that’s rust-resistant and nonstick. At its simplest, seasoning is the act of creating, maintaining, and repairing that layer of oil.

Seasoning Your Cast Iron in the Oven

The easiest way to season your cast iron is to cook with it often, but if you’re starting from scratch or rescuing an old, rusty pan, the oven method is your best bet:

Step 1: Preheat Your Oven

Preheat your oven to 450°F (230°C).

Step 2: Rub Oil All Over Your Pan

Rub a thin layer of vegetable oil or flaxseed oil all over the surface of your clean, dry cast iron pan. You can use a paper towel or a clean cloth.

Step 3: Bake Your Pan in the Oven

Place your oiled pan upside down on the top rack of your preheated oven, with a sheet of aluminum foil or a baking sheet on the rack below to catch any drips. Bake the pan for 1 hour, then turn off the oven and let the pan cool inside.

Step 4: Repeat

If your pan isn’t as nonstick as you’d like, repeat the process a few more times until you have a glossy, black surface.

Seasoning Your Cast Iron on the Stovetop

If you don’t want to use your oven or your pan is too large to fit, seasoning your cast iron on the stovetop is a great option:

Step 1: Preheat Your Pan

Put your cast iron pan over medium heat on the stovetop and let it warm up for a few minutes.

Step 2: Rub Oil All Over Your Pan

Rub a thin layer of vegetable oil or flaxseed oil all over the surface of your warm cast iron pan. You can use a paper towel or a clean cloth, but be careful not to burn your fingers.

Step 3: Keep it Moving

Continue heating the pan on medium heat, and use a pair of tongs to rub the oil into the metal surface of the pan, moving it around constantly for about 10 minutes. Be sure to get the sides and the handle, too.

Step 4: Let it Cool

Turn off the heat and let the pan cool to room temperature, then repeat the process until you have a glossy, black surface.

Caring for Your Cast Iron Cookware

Once you’ve seasoned your pan, it’s important to care for it properly to maintain its nonstick properties and keep it rust-free:

Cleaning Your Cast Iron

After cooking, rinse your cast iron with warm water and a sponge or soft brush (no soap!), then wipe it dry with a clean towel. If there are stubborn bits stuck to the surface, try scrubbing them with a paste made of kosher salt and water. Never soak your cast iron or use steel wool.

Storing Your Cast Iron

Store your cast iron cookware in a dry place, where it won’t be exposed to moisture or humidity (like under the sink). Before storing it, rub a thin layer of oil onto the surface of the pan to protect it from rust.

Troubleshooting

Problem: Food is Sticking to Your Pan

If food is sticking to your cast iron, it might need to be reseasoned. Strip off the old layer of seasoning (using an oven cleaner or lye bath) and start again with a fresh layer of oil.

Problem: Rust

If your cast iron has developed rust, you can remove it by scrubbing it with a steel wool pad or using an abrasive cleaner like Bar Keepers Friend. Then, rinse the pan thoroughly and dry it off.

Problem: Uneven Seasoning

If your cast iron has spots where the seasoning is thinner or flaky, you can reseason those areas with a little bit of oil and a bit of elbow grease. Once the surface is coated, bake the pan in the oven or heat it on the stovetop until the oil has polymerized.

Problem: Grey or Dull Surface

If your cast iron looks grey or dull instead of shiny and black, it hasn’t been seasoned enough. Reapply a thin layer of oil and bake it in the oven until it’s glossy again.

Problem: Oil Smells Rancid

If your oil has gone rancid, your cast iron might be absorbing some of the off-flavors. Try using fresher oil or seasoning with a different oil (like canola or avocado oil).

Conclusion

With a little bit of care and attention, your cast iron cookware can last for generations. The key is to maintain a solid layer of seasoning that protects the surface from rust and creates a nonstick surface that makes cooking a breeze. Whether you choose to season your pan in the oven or on the stovetop, follow these guidelines, and you’ll be a cast iron pro in no time.

FAQs

1. Can I use soap on my cast iron?

No, you shouldn’t use soap on your cast iron. It can strip away the protective layer of seasoning. Instead, rinse your pan with warm water and a sponge or brush.

2. Can I use my cast iron cookware on a glass top stove?

Yes, cast iron is safe to use on a glass top stove. Just be sure to lift it up carefully and avoid sliding it around, which could scratch the surface.

3. What’s the best oil to use for seasoning cast iron?

Vegetable oil, canola oil, and flaxseed oil are all good options for seasoning cast iron. Avoid using fats that are high in saturated fat or have a low smoke point (like butter or bacon grease).

4. How often should I season my cast iron?

If you use your cast iron cookware regularly, you may only need to season it once or twice a year. If it’s been stored for a long time or you notice the nonstick surface wearing away, you may need to season it more frequently.

5. How do I know if my cast iron needs to be reseasoned?

If your cast iron is developing rust, has spots where the seasoning has worn away or is flaking, or food is sticking to the surface, it might need to be reseasoned.