To season cast iron, the typical process involves coating the pan with a thin layer of oil and baking it in the oven at around 450°F (230°C) for about 30 minutes to 1 hour. During this time, the oil polymerizes and forms a protective, non-stick layer on the pan's surface. You may see some smoke during this process, which is normal
. Here is a concise overview of the seasoning duration and method:
- Preheat oven to 450°F (230°C).
- Coat the cast iron pan evenly with a thin layer of oil.
- Place the pan upside down in the oven (to prevent pooling of oil).
- Bake for 30 minutes to 1 hour.
- After baking, let the pan cool in the oven or on a heat-safe surface.
- Repeat if a stronger seasoning layer is desired.
Some seasoning methods suggest slightly lower temperatures (around 300-400°F) for longer times (up to 2 hours) to achieve a smooth, non-sticky patina, especially for antique or very smooth pans
. Seasoning is not a one-time process; regular cooking and occasional re- seasoning help build up the protective coating over time. New pans often come pre-seasoned but benefit from additional seasoning to improve non-stick properties
. In summary, the main seasoning step in the oven typically takes between 30 minutes and 1 hour at 450°F, with variations depending on the method and pan condition.
